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Crabmeat Dumplings
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2 tablespoons vegetables oil
1 tablespoon chopped spring onions (scallions)
1 tablespoon finely chopped fresh root ginger
6 Chinese fried mushrooms, soaking in cold water for 20 minutes, drained and chopped
225g crabmeat, shell and cartilage removed and flaked
Salt and pepper to taste 1/4 teaspoon sugar
1 teaspoon soy sauce
1 teaspoon rice wine or dry sherry
Dumplings
225g flour
125 ml hot water
Method :
To make the dumplings, sift the flour into a large bowl. Make a well in the centre and pour in the water. Using your fingers or a spatula, draw the flour into the liquid until it has been incorporated and the dough comes away from the sides of the bowl. Turn the dough out on to a lightly floured surface and knead for 5 minutes, or until it is smooth and elastic. Return to the bowl, cover and set aside for 30 minutes.
Heat the oil in large frying-pan. Add the spring onions (scallions), ginger, mushrooms and crabmeat and stir-fry for 3 minutes. Stir in the remaining ingredients and fry for a further 1 minutes, stirring constantly. Remove from the heat and set aside.
Turn the dough out on the floured surface and roll out into a sausage about 21/2 cm. Cut the dough into slices about 21/2 cm. Flatten the slices evenly with your fingers until they measure about 71/2 cm.
Place a teaspoon of filling on one side of each dough circle. Fold over the circles to make a semi-circle and pinch to seal.
Half-fill a large saucepan or the bottom half of a steamer with water. Bring to the boil over high heat. Arrange the dumplings in a colander or the top half of the steamer and place over the boiling water. Reduce the heat to moderate and steam the dumplings for about 10 minutes. Transfer to a warmed serving dish and serve at once.
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