Bean Curd Dumplings with Crab Sauce
Ingredients
- 1 Sea Crab
- 3 pcs Bean Curd (2" X 2")
- ½ cup Ground Pork
- ½ tbsp Green Onion, chopped
- 1 tbsp Black mushroom, chopped
- ½ tbsp Salt
- ¼ tsp Sesame oil
- 1 tsp Ginger, chopped
- ½ tbsp Wine
- ⅔ cup Soup stock
- ¼ tsp Pepper
- ½ tsp Salt
- 1 tbsp Cornstarch
- Chinese Parsley
Preparation
- Clean sea crab, steamed for 20 minutes until done. When cool, remove crab meat and crab roe.
- Place ground pork in a bowl. Mix with 1. This is the stuffing.
- Cut off hard edge of each bean curd and slice bean curd horizontally into 6 slices ( about 1/5 " thick ).
- Prepare a wet square cloth, place one slice of bean curd on one corner. Put ½ tbsp stuffing in the middle of bean curd slice, take the corner of cloth forward and fold the bean curd slice into triangle shape, then press open side with forefingers, sealing it into a triangle shaped dumpling. Brush oil on plate and remove dumplings carefully on plate. Steam over high heat for 8 minutes. Remove to big Platter.
- Heat ½ tbsp oil to stir-fry ginger and crab meat. Add wine and soup stock, bring to a boil, season with salt, pepper, thicken with cornstarch paste, sprinkle chopped crab roe and ½ tbsp hot oil. Pour onto big Platter. ( Addome Chinese Parsley for color )