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Crab Dumplings and Baby Bok Choy in Clear Soup

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Crab Dumplings and Baby Bok Choy in Clear Soup

Serves : 4-6
Preparation time : 50 minutes
cooking time : 30 minutes

Ingredients :

25 wonton wrappers
500g baby bok choy, cleaned and halved lengthwise
Crispy Fried Shallots*, to serve
1 spring onion, thinly sliced, to garnish
Springs of coriander leaves (cilantro), to garnish

Filling
250g crabmeat
1 tablespoon soy sauce
1 tablespoon rice wine or sherry
1 tablespoon sugar
1 teaspoon sesame oil
2 teaspoons cornstarch
4 water chestnuts (about 125g), peeled and diced
2 tablespoons thinly sliced spring onions
1 tablespoon minced coriander leaves (cilantro)
1/4 chicken stock cube, dissolved in 1 tablespoon hot water

Broth
11/2 liters chicken stock or 2 to 3 stock cubes dissolved in 11/2 liters hot water
3 tablespoons crushed coriander roots and stems
4 stalks Chinese celery, chopped to yield 1 cup
1 small onion, diced
1 teaspoon ground white pepper
3 tablespoons rice wine or sherry
2 tablespoons soy sauce
1 teaspoon salt
1 tablespoon freshly squeezed lime juice

*Crispy Fried Shallots are readily available in packets or jars in most supermarkets and Asian food stores. To make them at home, thinly slice several cloves of garlic or shallots as desired and stir-fry in hot oil over low heat for 1 to 2 minutes, stirring constantly, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Method :

To make the Filling, combine all the ingredients in a bowl and mix well. Cover with a cloth and allow to marinate for at least 30 minutes in the refrigerator.
To make the Broth, bring the chicken stock to a boil in a stockpot. Add the coriander roots and stems, Chinese celery and onion, and simmer for 10 to 15 minutes. Remove from the heat and strain the solids from the stock using a fine sieve. Discard the solids and return he clear Broth to the stove. Season the clear Broth with all the other ingredients and keep it hot over very low heat.
To make the dumplings, place 1 heaping teaspoon of the Filling onto the center of a wonton wrapper and dab the edges with a little water. Fold the wrapper in half to form a semicircle, enclosing the Filling, and press the edges together to seal. If using a square wrapper, fold in half diagonally to form a triangle. Repeat until all the ingredients are used up.
Bring a pot of water to boil over high heat. Blanch the baby bok choy for about 2 minutes. Remove and drain.
Bring the same pot of water to a boil again and add the dumplings, a few at a time and making sure that they do not stick together. Boil the dumplings for 2 to 4 minutes until they float to the surface. Remove with a slotted spoon and drain.
Place the dumplings and bok choy in individual serving bowls, pour the hot Broth over and serve hot, sprinkled with Crispy Fried Shallots, spring onion and coriander leaves.

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