Crab and Lime Dumpling soup | Milkbottle

Crab and Lime Dumpling soup

Crab and LimeDumpling soup with homemade dumplings

First make the Dumpling wrappers (makes 20)
200g flour
125ml water
Pinch of salt
Mix flour and salt.
Make a well in the centre and pour water. Incorporate the water to the flour by stirring.
Knead the dough for 5 minutes and let it rest for 30 minutes under a clean tea towel.
Divide the dough in four equal parts and with a pasta machine roll out the dough (about 1mm thick).
Cut out disks of 11 cm diameter.
Place disks on a baking tray lined with waxed baking paper and cover with a clean tea towel to prevent drying.
With a wet finger dampen slightly half of the disk edge and place a teaspoon of filling, see reicpe below, in the centre.
Fold the disk in two to close and make it look like a semi-circle.
Press slightly the edge and make sure to remove any air pocket as you close the dumpling.
Keep them on a tray lined with waxed baking paper and covered with a clean tea towel until cooking time.
Crab and Lime Dumpling Soup (makes 20)
Filling for the Dumplings:
340 g crab meat, well drained
Lime zest, finely grated
1 spring onion finely chopped
1cm ginger piece, finely grated
1 dry chili, finely chopped
Handful coriander leaves, finely chopped
1 tablespoon soy sauce
1 teaspoon sesame oil
Mix all the ingredients together and let it rest for 30 minutes before filling dumplings.
For the Soup:
1.5 litre vegetable stock
1 spring onion finely chopped (optional) 10 bok choy leaves, blanched (optional)
In a pot heat the stock, add a drizzle of sesame oil and keep aside.
In another pot bring 2 litres of water to a boil.
Drop dumplings in boiling water and stir carefully to prevent them from sticking to the bottom of the pan or to each other.
Let them cook for a minute after they come to the surface.
With a slotted spoon, remove them and serve them with the stock and garnish with spring onion and bok choy leaves.

Image: Viviane Perenyi via Taverne Agency

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