- 4-6 mushrooms, finely chopped (shiitake or similar would be best – any will do!)
- 2 tbsp. sesame oil
- 1 tbsp. finely chopped spring onion
- 2 tsp. minced ginger
- 200 g crab meat
- salt and pepper to taste
- ¼ tsp. sugar
- 1 tsp. soy sauce
- 1 tbsp. rice wine (dry sherry or maybe even watered down gin as an alternative)
- 2 cups plain flour and ½ cup boiling water.
- Heat oil in a wide-bottomed frying pan. Add the spring onion, ginger, mushrooms and lastly the crab meat. Fry for 3 minutes.
- Add the salt, pepper, sugar, soy sauce and finely the rice wine (or alternative). Stir for another 1 minute. Then set aside.
- Sift the flour into a bowl. Add the water and mix the flour. The consistency of the flour should be spongy. Take a clean damp cloth and cover. Rest the dough in the refrigerate for 30 minutes.
- Roll out small balls of dough, so you have a big enough circle to hold one teaspoon of filling, fold the dough over the filling into a semicircle – seal the edges – so that you have ‘half moon’ dumplings.
- Take a large saucepan and ½ fill with water. Bring water to a boiling. Place dumplings in a steamer, and cook for 10 minutes. Serve hot.
- (Alternatively, you could place them in a non-stick saucepan and add 2 cm of water, cover and cook until the water has evaporated – these are known as pot stickers!)