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Dinner

"Crab Rangoon" Chinese Soup Dumplings
By Serves 4

While there are a wide variety of soup dumplings, the classic has a sort of meatball mixed with gelatinized stock inside a simple dumpling dough. As they are steamed, the jelled stock melts and surrounds the "meatball" with a flavorful liquid inside the neat little pouch of dough until you cut into one. This one, which actually represents my first attempt at soup dumplings, combines the faux-Asian, yet completely delicious crab rangoon flavors with the traditional soup dumpling preparation.

Prep Time: 3 hours
Cook Time: 12 minutes

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Ingredients:

  1. 1 × ***************************************
  2. 12 DUMPLING DOUGH ROUNDS
  3. 1 × ****************************************
  4. 2 cups All Purpose Flour
  5. 2 Tsp Fine Sea Salt
  6. ¾ Cups Boiling Water
  7. 1 × ****************************************
  8. 12 CRAB RANGOON MEATBALLS
  9. 1 × *****************************************
  10. lb Crab Meat, drained
  11. 1¼ cups Panko Bread Crumbs
  12. 1 Egg
  13. 4 Green Onions, Chopped
  14. ¼ Cup Cream Cheese
  15. 2½ Tbsp Flour
  16. 1½ Tbsp Soy Sauce
  17. 1 Tbsp Olive Oil
  18. 2 Tbsp Water
  19. 1 × *****************************************
  20. 1 × GELLED STOCK
  21. 1 × *****************************************
  22. 1 lb Seafood Stock
  23. ¼ Cups Shiitake Mushrooms
  24. 2 Garlic Cloves, Whole
  25. 2 Green Onions, Chopped
  26. 1 Tsp Powdered Ginger
  27. 2 Tbsp Soy Sauce
  28. 1½ Tbsp Water
  29. 1 Package Kosher Gelatin
  30. 1 × *****************************************
  31. 1 × FOR STEAMING
  32. 1 × *****************************************
  33. 1 × Cabbage or Kale Leaves

You may also need:

A Pot, Blender, Bowl, Food Processor, Freezer, Kitchen Knife, Parchment Paper, Spoon

Step 1:

GELLED STOCK: Add seafood stock, shiitake mushrooms, garlic cloves, green onions, powdered ginger and soy sauce to a medium stock and bring to a boil. Allow stock to reduce down to about half its original amount, about a cup's worth of liquid. Strain solids from the broth and set aside. (Don't toss them! I mixed mine in a bowl with a little canned tuna, some white beans, and spoon of mayo for lunch. It was delicious!) In a medium sized flat container, add 1 1/2 tablespoons water and mix in the gelatin package. Once thoroughly mixed, pour in your reduced, strained stock and tuck the container into your fridge for about 2 hours or until fully gelled. (You can put it in the freezer for a bit to speed things up if you'd like.)


Step 2:

CRAB RANGOON MEATBALLS: Why make more dishes? Add flour, salt and olive oil to your now emptied of stock, medium stock pot and stir. When smooth, add milk and stir constantly until the mixture thickens. Once thickened remove from heat, add crab meat, chopped green onions, and panko bread crumbs, mix and add egg. Mix again. Adding a dollop of cream cheese to the center of each one, form mixture into small meatballs - about cherry sized. Warm a saute pan with a little oil over medium heat and add your crab meatballs. Fry till browned slightly and remove from heat.


Step 3:

DUMPLING DOUGH ROUNDS: Bring 3/4 cups of water to a boil. Add flour and salt to your food processor and give it a quick mix. Once water is boiling, add it slowly to the flour and blend until thoroughly mixed (though not over-worked). Remove and wrap in seran wrap. Let the dough rest for at least 15 minutes or 2 hours max. Once rested, roll out dough between two sheets of parchment paper with an oiled rolling pin. You want it thin, without being so thin it rips. Use an average sized coffee mug to cut out rounds.


Step 4:

ASSEMBLING DUMPLINGS: Remove your fully gelled stock from your container and cut into very small cubes. Place a large spoonful of gelled stock onto each dough round. Place a crab meat ball on each. Make small pleats along the edge of each dough round until you've pleated around the entire thing. Pinch the pleats together and give the gathered pleats and give a firm twist. Smooth a little cold water over them to reinforce the closure.


Step 5:

STEAMING DUMPLINGS: If you have steamer, use that. If not, a pot large enough to fit your strainer inside with a lid on top will do. Add water to the pot, no precise amount, but not so much it reaches the bottom of your strainer and not so little it boils off right away. Bring water to a boil. Once boiling, line strainer with cabbage or kale leaves and place your dumplings on top. Cover with lid and let them steam for 12 minutes.


Step 6:

Voila! Serve three to a person drizzled simply with a little olive oil alongside some dipping sauce,OR in a bowl with a little stock.


Step 7:

PLUM SAUCE: Recipe here http://www.smartlivingnetwork.com/culinary-creations/r/plum-sauce/


All recipes, notes, or comments contained within the Recipes section of the Smart Living Network are the views or opinions of individual users and do not reflect, in any way, the views or opinions of HelloLife LLC.

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