By Beleaev Family | International Caviar & Gourmet, Head Office London | 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
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.
Further Reading
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 house headquartered in London, with fulfilment hubs across the UK, Europe, the UAE, and the United States. We deliver responsibly farmed Beluga, Oscietra, Sevruga, and Kaluga caviar to customers in each region within 24 to 48 hours.
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