Crab Dumpling And Rice Vermicelli Soup Recipes

ASIAN DUMPLING SOUP WITH RICE NOODLES

Steps:

• 1. add first group of ingredients to a pot, bring to a boil. Boil for 2 minutes.
• 2. Add in snow peas and dumplings, simmering for 2-3 minutes until dumplings are cooked through.
• 3. Add remaining ingredients to the pot, or place in individual bowls and spoon the hot soup over the top, garnishing with green onions and cilantro.

CRAB "SOUP DUMPLINGS" (DIM SUM)

Steps:

• Hours or a day before making the dumplings, cook the agar-agar in the chicken broth until completely dissolved. Pour into a shallow dish. Cover and refrigerate for a few hours until it gels.
• Mix all the filling ingredients.
• Dice the gelled agar-agar/broth into small pieces and mix with the filling ingredients.
• Refrigerate this mixture.
• To make the wrappers:.
• Mix flour and egg.
• Add water a little at a time until a soft but not sticky dough is formed.
• Knead until dough is smooth and elastic.
• Roll the dough into a long sausage, 1 inch in diameter.
• Cut the dough into walnut-sized pices, then roll them into round balls; cover the balls with a damp towel.
• You are now going to make crescent-shaped dumplings.
• Dust your work surface with a little flour.
• Roll a piece of dough into a paper-thin circle.
• Put about a tablespoon of filling (now including the gelled broth) in the center of the circle.
• Fold the circle in half to look like a half-moon.
• Pleat the top curved edge.
• Pinch the pleated edge and the unpleated edge together to seal.
• Gently tap the crescent's round bottom so that it can stand up.
• Place the crescent-shaped dumpling between towels.
• Make the remaining crescents in the same way.
• Place a layer of cheesecloth in the bottom of a steamer.
• Arrange the crescent dumplings on the cloth.
• Cover and steam over high heat for 10 minutes.
• Serve hot with ginger-vinegar-soy dip.
• To make the dip:.
• Mix all dip ingredients in a serving bowl, cover, and allow to stand at room temperature for at least 10 minutes before serving; it should keep for hours at room temperature.

CRAB DUMPLINGS - SLIMMED

Steps:

• To make the salad: In a small non-stick skillet, stir together the oil, jalapeno, and garlic. Stir-fry over medium heat until fragrant, about 5 minutes. Remove the skillet from the heat and add the sugar. Transfer the mixture to a medium bowl, and cool slightly. Toss the carrot, coriander, lime juice, fish sauce, and scallion together with the jalapeno mixture. Set aside.
• To make the dumplings: In a medium bowl, combine the crabmeat, water chestnuts, egg white, 1 tablespoon of vinegar, coriander, and salt.
• Lay 6 to 8 wontons out on a work surface. Trim into rounds with the biscuit cutter. Lightly brush the surface of each wrapper with vinegar. Place a level tablespoon of the crab filling in the center of each wrapper. Gather the wrapper around the filling, in a loosely-pleated open dumpling. The dumpling should be flat on the bottom with about a 1/2-inch of the wrapper unfilled at the top in order to hold the salad after steaming. Repeat until the filling is used up.
• Arrange the dumplings about 1/4-inch apart in 2 lettuce leaf-lined bamboo steamers. Fill a wok or pan with enough water to come up to the bottom of the steamer rack, and bring the water to a boil over high heat. Stack the steamers in the pan, cover, and steam the dumplings until the filling is set, about 10 minutes.
• Remove the steamer from the pan. Top each dumpling with 1/2 heaping teaspoon of the carrot salad. Serve immediately in the steamer pan.

CHICKEN RICE VERMICELLI SOUP

Steps:

• In large saucepan, bring water, celery and carrots to a boil.
• Stir in cubed chicken, rice/vermicelli mix and bouillon.
• Return to a boil then reduce heat, cover and simmer 15-20 minutes or til rice is tender.

2-DAY CRAB AND PORK SOUP DUMPLINGS RECIPE BY TASTY

Steps:

• Make the pork broth: Add the pork necks and skin to a large pot. Cover with water by 2 inches and bring to a boil over high heat. Drain and rinse the necks and skin under cold water, then return to the pot.
• Add 4 cups of water, the ginger, scallions, rice wine, and peppercorns. Bring to a boil over high heat, then reduce the heat to low and simmer for 2 hours, skimming the surface occasionally.
• Strain the broth through a fine-mesh strainer into a shallow baking dish and stir in the salt. Let cool to room temperature, then cover with plastic wrap and chill in the refrigerator overnight, until set.
• Make the chile oil: In a small pot, combine the star anise, cinnamon stick, bay leaves, Sichuan peppercorns, garlic, and canola oil. Cook over low heat until small bubbles appear around the garlic cloves, about 10 minutes.
• Add the Sichuan red chile flakes and salt to a heat-proof jar. Strain the oil into the jar and stir to combine. Let cool, then cover and refrigerate until ready to serve.
• Make the filling: Add the ground pork, ginger, scallions, soy sauce, sesame oil, rice wine, sugar, and water to a medium bowl and mix until evenly combined. If the filling feels too thick, add another tablespoon of water and stir until light and airy. Cover and refrigerate until ready to use.
• Make the dough: In a medium bowl, combine the flour, salt, and warm water. Stir to combine, then turn out onto a floured surface. Knead for about 20 minutes, dusting with more flour as needed, until very soft and smooth. Cover the dough with plastic wrap and let rest at room temperature for 30 minutes.
• Divide the dough in half and cover one portion with a damp towel. Roll the remaining portion into a 1-inch wide log, then cut into 12 pieces, rotating the log as you cut. Cover 11 pieces with the damp towel. Roll the remaining piece into a ball, then flatten with your palm. Dust with flour as needed to prevent sticking. Use a small rolling pin to roll the dough into a 3-inch round, then use the rolling pin to roll the edges thinner than the center, until the diameter of the wrapper is 3½-4 inches. Cover with the towel and repeat with the remaining dough.
• Fill the dumplings: Remove the chilled pork broth from the refrigerator and cut into ½-inch cubes.
• Scoop about 1 tablespoon of the filling on the center of a dumpling wrapper. Add about ½ teaspoon crab paste and 1 pork broth cube. Hold the dumpling in the palm of one hand and use the other to pleat the edges of the wrapper around the filling, pinching and twisting at the top to seal. Set on a baking sheet and repeat with the remaining filling and wrappers.
• Fill a large pot ⅓ of the way with water to a boil over high heat. Place a bamboo steamer basket on top and line with Napa cabbage leaves. Place the dumplings on top of the cabbage, leaving space for them to expand. Stack a second steamer basket on top and repeat to add more dumplings. Cover and steam for about 8 minutes, until the wrappers are slightly translucent and the filling is cooked through.
• Serve the dumplings with the chile oil, black vinegar, and ginger.
• Enjoy!

CRAB DUMPLING AND RICE VERMICELLI SOUP

Steps:

• Cook the noodles and set aside. Using a food processor or mortar and pestle, pound the shrimp very fine. Put the eggs in a bowl and beat in the shrimp, crab meat and pepper to taste. Refrigerate.
• In a large pot, heat the oil and saute the shallots, garlic and sliced scallions until fragrant. Add the tomato paste and chili paste and cook for 1 minute. Add the tomatoes and cook for another minute. Add the chicken broth, fish sauce and sugar.
• Bring the soup to a boil, then reduce the heat until it is barely simmering. Slide the crab-meat and egg mixture carefully into the soup. Cover the pot and simmer gently for 5 minutes, or until the mixture is slightly firm and floats. Sprinkle with pepper.
• Divide the noodles among 4 soup bowls, top each with the shredded lettuce, a few bean sprouts and the minced scallions, and ladle the soup over. Garnish with the mint and coriander. Serve with lemon and chili peppers on the side).