Crab Dumplings: Steamed Xiao Long Bao Style

By Beleaev Family | Beleaev Caviar & Gourmet | beleaev.com

Crab dumplings (xiao long bao with crab) are the Shanghai-style soup dumplings that turn a Chinese dim sum lunch into a proper occasion. Crab and pork filling, gelled stock that turns to soup when steamed, delicate hand-folded wrappers.

Key Takeaways

• Make gelled stock for the soup interior
• Use 80/20 crab to pork for proper soup dumplings
• Pleat the dumpling tops with at least 18 folds
• Steam in lined bamboo baskets
• Eat carefully, the soup is hot

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The Ingredients

Makes 24 dumplings, serves 4

For gelled stock:

• 200ml chicken stock
• 50ml shaoxing wine
• 1 tbsp soy sauce
• 5g powdered gelatin

For filling:

• 200g fresh white crab meat
• 100g pork mince (20% fat)
• 2 spring onions, finely sliced
• 1 tbsp finely grated fresh ginger
• 1 tbsp soy sauce
• 1 tbsp shaoxing wine
• 1 tsp sesame oil
• A pinch of white pepper

For wrappers:

• 250g plain flour
• 130ml hot water (just boiled)

For dipping:

• 4 tbsp Chinkiang vinegar
• 1 tbsp finely shredded fresh ginger

The Method

Step 1: Gel the Stock

Heat stock with wine and soy. Sprinkle gelatin and stir to dissolve. Pour into a shallow dish. Refrigerate 2 hours until firm. Cut into 5mm cubes.

Step 2: Mix the Filling

Combine crab, pork, spring onion, ginger, soy, wine, sesame oil, white pepper. Mix until sticky.

Step 3: Make Wrappers

Mix flour with hot water. Knead 5 minutes. Rest 30 minutes covered. Divide into 24 balls. Roll each into a thin disc 8cm wide, thicker in the middle than at the edges.

Step 4: Fill and Pleat

Place 1 tsp of filling in the centre of each wrapper. Add 2-3 cubes of gelled stock. Pleat the edges around (aim for 18+ pleats), pinching the top to close.

Step 5: Steam

Line bamboo steamer with baking paper or cabbage leaves. Place dumplings inside, spaced apart. Steam over boiling water 10 minutes.

Step 6: Serve

Mix vinegar with shredded ginger as dipping sauce. Serve dumplings hot in the steamer, with dipping sauce alongside.

Tips

Bite a small hole first. Otherwise the soup spurts when bitten into. Pierce, sip the soup, then eat.

Gel matters. Without the gelled stock, no soup forms.

Roll wrappers thicker in middle. The pleated top doubles up, so the middle needs to be thinner overall.

Don't overfill. Less filling means easier pleating and proper soup formation.

Variations and Pairings

With caviar topping: Top each cooked dumpling with a small pearl of Wild Salmon Roe.

With pork only: Skip the crab for the classic Shanghai pork version.

With chilli oil: Add a few drops of chilli oil to the dipping sauce.

Wine pairing: A chilled Riesling or Asian rice wine.

For more Asian-influenced crab, see our Singapore chilli crab and crab fried rice recipes.

Frequently Asked Questions

Can I use shop-bought wrappers?

Look for fresh dumpling wrappers at Asian supermarkets. Roll them slightly thinner if too thick.

How many per person?

6 dumplings as a starter, 8-10 as a main course.

Make in advance?

Make and freeze unsteamed dumplings for up to 1 month. Steam from frozen, adding 3-4 minutes.

Why hot water for the dough?

Hot water denatures the gluten partially, producing a more tender, translucent wrapper that holds the soup.

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Further Reading

• The history of xiao long bao (Saveur)

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A bamboo steamer of crab dumplings on a rainy Sunday is one of those meals that turns a quiet weekend into something memorable. Discover Beleaev's caviar collection at beleaev.com.

Beleaev is an international caviar and gourmet food company with fulfilment hubs across the UK, Europe, the UAE, and the United States. We are committed to sourcing responsibly farmed, sustainable products and delivering them to customers within 24 to 48 hours, ensuring exceptional freshness and quality.