Crab Soup Dumplings

Cooking Directions

How to make the dough

1. Create a cavity in the flour and pour in the various dough wrapper ingredients, kneading to an even consistency. Form the dough into a ball and place in a plastic bag, letting the dough sit at room temperature for four hours.


2. Take the dough out of the bag and form into an oval shape. Return the dough to the plastic bag and let sit for another two hours.


3. Take out the dough, cut into 1/2 ounce (11 grams) pieces. Form the pieces into balls approximately 2.5 inches in diameter and place into the refrigerator for the next day.

How to make the filling

4. Create a mixture from the various filling and seasoning ingredients.

How to assemble crab soup dumplings

5. Take out the dough, and flatten into 4~5 inches in diameter circles. Place 3.5 ounces (94 grams) of the filling mixture on each wrapper, and pinch the dough together along its edges to enclose the dumpling. Place each dumpling into a soup cup along with 1/2 cup (115 grams) of soup seasoning powder.

Put it all together

6. Place each dumpling into a soup cup along with 1/2 cup (115 grams) of soup seasoning powder


7. Place the soup cups in the steamer, and cook under high heat for 15 minutes.

How to Make Soup Seasoning Powder

The soup seasoning powder is made from a half-chicken, 1/2-pound of picnic ham, a 5-ounce ham bone, three ginger roots, 7 ½ cups of water, and two pounds of pigskin. To make it, first wash and dry out the meat and pigskin, removing any fat, grease, and dirt. Stew the ingredients for 5~6 hours, until dissolved in the water. Place the seasoning in the freezer to harden. Once hardened, remove and crush into a powder. Another type of meat or fish may be substituted for the pigskin if desired.