Black Crayfish Dumplings

Black Crayfish Dumplings served with Enoki Mushrooms and Ankake Broth

Note:

600ml broth makes 4 serves

Dumpling filling makes 11-12 pieces

INGREDIENTS

Kelp and Bonito Dashi Stock:

5g dried kelp, hidaka konbu

20g bonito flakes

1L water

Ankake Broth:

600ml kelp and bonito dashi stock

3 Tbsp soy sauce

3 Tbsp mirin

1 1/2 tsp white sugar

30g enoki mushroom

1 Tbsp water + 1 Tbsp corn starch, mixed well

Crayfish Dumpling Filling:

40g crayfish, fresh raw meat, finely chopped

20g terakihi / white fish, finely chopped

20g wombok, finely chopped

1/8 tsp ginger, grated

3pc wood ear mushroom, soaked in water and sliced (optional)

1/2 tsp shao hsing wine

1/2 tsp soy sauce

1/4 tsp sesame oil

1/2 tsp cornstarch

Black Dumpling Wrapper:

110g plain flour

1/8 tsp fine salt

50ml water

1/2 tsp squid ink

Garnish:

Togarashi threads

Micro herbs, green

METHOD

  1. To make dashi stock, wipe kelp with a wet towel and soak in 1L of water for 15 minutes.
  2. Heat up the water with the kelp over a medium heat until small bubbles appear on the kelp.
  3. Remove the kelp and bring water to the boil. Add bonito flakes and remove from the heat. Rest it for 2-3 minutes or until the bonito flakes sink to the bottom of the pot.
  4. Place a paper towel on top of a colander and strain gently (making sure not to squeeze the bonito).
  5. To make ankake broth, first bring the stock, soy sauce, mirin and white sugar to the boil and add cornstarch water to thicken the broth. Then add the enoki mushrooms. Remove from heat and set aside.
  6. To make the dumpling filling, sprinkle a pinch of fine salt over the chopped wombok and mix well. Leave it on a bench top for 5 mins then squeeze water out. In a large bowl, mix all the dumpling ingredients together and set aside.
  7. To make the dumpling wrapper, first mix all the dumpling wrapper ingredients in a clean bowl and knead the dough until smooth. Cover with a tea towel or cling wrap and rest for 30 minutes. Roll out the dough and cut into 8g pieces, then flatten using a rolling pin (try to make a nice circle). 
  8. Add a teaspoonful of filling in the centre of dumpling wrapper. Dip your finger into water and run it along the edge of the round. Fold the dough to make a half moon shape. Bring the two corners together to make a tortellini shape and press to seal.  
  9. Steam dumplings for 8-10 minutes or until cooked through and serve on a plate.
  10. Warm up ankake broth and pour over the dumplings. 
  11. Garnish with micro herbs and togarashi threads if you like. Serve hot 🙂

About author

Sachie is an International Author, TV personality and owner of the largest & most award-winning Cooking School in Australasia teaching Asian & Pacific Fusion Classes.

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