Crab dumplings
Ingredients
For the dumplings
- g White crabmeat
- pack of gyoza wrappers
- tbsp Ginger, grated
- Spring onions, finely sliced
- Soy sauce
- Chinese vinegar
For the cabbage
- Summer cabbage
- Neutral oil
- Maldon salt
- Pepper
- Olive oil
For the grilled mushroom broth
- kg Button mushrooms
- ml Water
- tbsp Soy sauce
Instructions
Mushroom broth
Halve the mushrooms and griddle them hard on the cut side. Transfer to a pan with the water. Bring to the boil and leave to infuse for about 1½ hours. Strain the broth and reduce by half.
You can make this broth in a big batch and freeze it. Use pork stock for a richer broth.
Cabbage
Cut the cabbage into wedges, keeping the stalk on so it holds the leaves in place. Rub a little oil onto the cut faces. Scatter over salt and pepper.
Griddle the cut faces for about 2-3 minutes on each side. Once the cabbage is tender and nicely charred, brush it with good olive oil.
Dumplings
Mix the filling to an even paste, add the ginger and spring onion and season to taste with soy sauce and vinegar. Put a little water on your finger and run it around the edge of the gyoza wrapper. This is what glues it together.
Put 2-3 tsp of the crab filling in the middle of the gyoza wrapper and close the dumplings edge to edge. Steam them in the mushroom broth, covered, for about 3 minutes.
Fry the dumplings on one side in neutral oil first, then finish them by steaming. It gives a good fried flavour and a slightly different texture.
For the dumplings
For the cabbage
For the grilled mushroom broth
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