Crab Xiao Long Bao recipe - ingredients, nutrition and when to eat it
These Chinese soup dumplings are filled with crab and pork, along with warm broth, and wrapped in thin dumpling skins.
These Chinese soup dumplings are filled with crab and pork, along with warm broth, and wrapped in thin dumpling skins. Steam them right away and the skins will be tender while the filling stays juicy, making them perfect for a slightly special lunch or dinner.
Chinese · 55 minutes to cook
Tips: The broth needs to be chilled until completely firm so it does not leak while you shape the dumplings.
Tips: Roll the edges of the dumpling skins thinner than the centers so the pleats form easily.
Tips: Leave about two finger-widths of space between the dumplings in the steamer so the skins do not stick together.
Tips: When eating, open the top slightly to let out the steam first, then check the broth inside.
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Ingredients (1 serving)
- Crab meat — 70 g
- Ground pork — 35 g
- Flour — 60 g
- Pork stock — 50 ml
- Gelatin powder — 3 g
- Water — 30 ml
- Green onion — 10 g
- Ginger — 5 g
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Salt — 0.5 g