Steamed Crab Dumplings

Name: Steamed Crab Dumplings
Cuisine: Thai
Ingredients: 2 teaspoons fish sauce; 75 g potato flour; 9 egg whites; 1 punnet onion cress (rock chives), snipped; 40 g shredded fresh coconut; 250 g picked white crabmeat; 20 ml vegetable oil; 150 ml water; 1 punnet onion cress (rock chives), snipped; 150 ml Ginger Vinaigrette; rice flour, for dusting; 2 green onions, finely sliced; 2 tablespoons shredded coriander leaves; 3 makrut lime leaves, finely shredded; 2 tablespoons finely diced yam bean

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

These soft and luscious dumplings are a triumph of texture and taste. The trick with making the dumpling wrappers is to have everything else ready to go, as they need to be filled and wrapped as soon as they come out of the pan while they are pliable. As each dumpling is made, lay it on its seam on a flat tray lined with plastic film.

Ingredients

rice flour, for dusting
150 ml Ginger Vinaigrette
1 punnet onion cress (rock chives

Asia
Thailand
Fish course
Starter
Pescatarian

Method

To make the dumpling wrappers, whisk the egg whites briefly and then add the potato flour, fish sauce and water and whisk to make a smooth batter.

Heat a 15 cm non-stick frying pan over medium heat, brush the pan with a little oil and pour on enough batter to just coat the base of the pan, as if you were making a crepe. When each sheet has set (this takes about 45–60 seconds), carefully