Crab and pork dumplings...a dedication

We're sticking to traditional (well, as close to) Chinese food this time. There isn't always a need to mess with something to try and make it better. And dim sum is a clear example of that. I'm incredibly picky when it comes to dim sum... I rarely go outside three different places in London for the lunch time Sunday rush of trolley dashing...dim sum trolley dashing that is. 

Every Sunday we would join two other families for dim sum in Bayswater. No roasties, Yorkshire puds or apple pie for me...just noodles, har gau and custard buns. What a drag. 

There's something about those Sunday rituals which makes dim sum so special. Even when my brother and I were really young we were allowed in the restaurant (stuffing noodles in our mouths and playing with our toys under the table wasn't just restricted to our house apparently), and I think that really was the start of my education and passion for restaurants and social eating. 

I dedicate this post to my Grandmother, who sadly passed away this week. She was a strong woman who looked after her family with much love. My mum is extremely lucky to have been raised by her. I would only see grandma every few years or so, but the one thing I remember most about her and my grandfather was that we would always go visit her in the same restaurant in Shatin. I remember it for two reasons...the way the staff treated my grandparents like they were their own family (right down to knowing what to order for them) and also the fact we had to pass the Snoopy park every time...amazing. It was probably the most frequented restaurant I ever went to in Hong Kong. Not the best food, but what the restaurant stood for was much more significant. I've been extremely lucky to have known all my grandparents for a long time. It's amazing how a simple lunch ritual can hold such meaning and so many memories.

 

The recipe is incredibly easy - take a few hours to stack up a few for the freezer for those late night dumpling cravings. We normally would use pork and prawn for siu mai, but a simple upgrade of white meat crab (tinned is totally fine) makes this even more satiable. 

Ingredients (makes about thirty dumplings) 

200 grams pork mince

2 handfuls of finely chopped white cabbage

2 slices of finely minced ginger 

1 spring onion, finely diced 

1 tbs shaosing wine 

1 tsp sugar 

1 tbs soy sauce 

1 tsp sesame oil 

1 tsp corn flour 

1/2 tsp baking powder

2 tbs water 

100 grams jumbo crab meat (tinned Kingfisher brand works for me and readily available at most supermarkets) 

Wonton wrappers (cut into circles- about 7cm in diameter) 

In a large bowl mix all the ingredients up to and including water on the ingredients list. Stir in one direction until the mince is binding together. Cover and leave in the fridge for an hour. Once ready, add the crab meat and now you're ready to fill your dumplings. 

Wet the edges of the wonton wrapper with some water with your finger. 

Watch this helpful video - without being lazy on writing up myself... It's easier to watch and learn!

Prepare your steamer with some oiled grease proof paper and cover and steam for 8 minutes. Serve with some chilli oil and scoff down like a bag o' chips.

Dedicated to my Por Por. We all love you and may you rest in peace.