How to Make Crab Paste Dumplings

Crab paste.Steamed dumplings. is infused with the salty and fresh taste of crab paste,Rice glutinous rice. under high heat,steamed, absorbs the freshness well. Rice is smooth and not greasy, while the steamed bun skin is thin and tender to chew. Eat it hot after steaming, with a fragrant aroma and a slippery, fresh taste!



1. Soak glutinous rice for 2 hours then steam until cooked.
2. Heat a wok with a little oil, add chopped scallions and ginger, add cubed shiitake mushrooms,carrot cubes, tofu cubes, add soy sauce, sugar, vinegar,salt and stir-fry for a while. Then add water; once the broth is boiling, pour in the steamed glutinous rice and reduce the sauce before adding crab meat.Mix to form the filling (I used all the soaking liquid from the shiitake mushrooms). Dumpling wrappers are then rolled larger to form wedge-shaped edges,making them both visually appealing and allowing more filling. 4. Steam the dumplings for 10 minutes after sealing them.
3. Dumplings. Wrappers. roll them a bit larger, just right to form a lotus leaf edges.which looks good and can hold more filling.
Steam the dim sums for 10 minutes after wrapping.