Monday, January 3, 2011

January 3rd- Crabmeat Dumplings

     After my last recipe, I found myself suddenly unable to cook. I had no idea why and it was starting to bother me a lot. I cooked 2 recipes I thought would be interesting and delicious for all of you, but they turned out horrible.
     The bottom line was, for some reason I just wasn't feeling inspired.
     To be inspired I had to be happy with what I was cooking, and to be happy with what I was cooking, I had to be cooking what I liked.
     Then it hit me. I'd started trying to cook things that looked impressive instead of things that I simply liked to cook.

     That's when I decided today's recipe would be something I really like to do.
     It wasn't a hard decision. It's one of my all time favorite things to cook. I love working with dough yet hate waiting for it to rise, and thousands of different fillings can go into dumplings.I see them as a miracle dish.
     The last thing I did with dumplings was Hawaiian. This time I thought doing something closer to Chinese wouldn't be bad. And so I went with crab meat, thinking I'd make it kind of like a non-deep fried crabmeat-ragoon.

     As usual, even if I'm doing a fun and simple dish, I like the flavors to be different. Something to knock old recipes up a notch. I remembered I had an orange left in the fridge from my Orange roughy, and so this recipe was born.

Here's what you'll need!

The skin:
2 cups All purpose flour
3/4th cup Just boiled water
dash of salt
1 Egg yolk

The Filling:
18 oz Crab meat
9 oz Cream cheese
2 tsp Cracked pepper
2 tsp Blood orange zest
2 tsp Sugar

     Ok...So I didn't have any blood oranges in my fridge. I used Tangerines for the roughy. But the tangerine left in my fridge did give me the idea to go out and get the Blood Orange. It adds an interesting mixture of sweetness and tang to the crab.
     Additionally, since I've already given the instruction on dumplings, you can all follow the  directions on this page for the skin. The only real change you need to make is making 24 instead of 18.

     Cut the dough in half three times and then in thirds and you will come up with 24.

Lets get cooking!

     Mix all the ingredients together for the filling, add 1 tbsp of it to each dumplings and close tightly with your fingers, making sure to get out all of the air that you can. Use a fork to seal if your fingers aren't doing the job.
  Steam them for 15 minutes, I did 12 at a time.
  Also pan-fry them in a small bit of oil until crispy and nicely browned on both sides.
3 or 4 of these on the side of your plate make for a great side dish, But the crab meat and cream cheese mixture makes it taste pretty heavy for a main course.

1 comment:

  1. HI! these look great too!
    PS - the cranberry butter is inspired by a recipe i found on Tasty Kitchen!!!