Buddakan

Ingredients

1 lb ground pork½ lb king crab meat2 Tbsp oyster sauce2 tsp garlic, chopped3 Tbsp cilantro, chopped1 Tbsp shallots, chopped 2 tsp ginger, chopped1 Tbsp mushroom soy sauce

Directions

Combine all ingredients together until completely mixed.

Ingredients

2 lb pork bone
12 blue crabs
¼ cup vegetable oil
1 carrots, peeled and chopped
1 onion, chopped
3 celery, chopped
1 cup Shaoxing Wine (or sherry)
1 1 inch piece ginger
1 Thai chili
½ cup rice vinegar
4 cloves garlic

Directions

Roast the pork bones until golden brown.  Heat up the oil in a stock pot over medium heat.  Add the carrot, celery, and onion and sauté.  Once the vegetables start to brown add the garlic and the chili.  Add the shaoxing and cook off the alcohol.  Add the roasted pork bones.  Cover completely with cold water.  Simmer for 2 hours.  Roast the crabs in an oven at 400 degrees.  Once they have browned add them to the simmering pork broth, and continue to cook for another 45 minutes.  After the broth has finished cooking, strain the liquid and chill completely.  The natural gelatin in the pork bones should cause the broth to set up into a solid block.  If the chilled broth is still a liquid, return it to a stock pot and reduce by half.  Chill again.

Ingredients

1 lb bread flour
1 cup hot water
3 tsp heavy cream
1 pinch of salt

Directions

Add all of the ingredients to a stand mixer.  Mix with a dough hook for about 10 minutes.

Ingredients

4 Tbsp rice vinegar
6 Tbsp light soy sauce
1 Tbsp mirin
1 (or to taste) Thai chili, thinly sliced

Directions

Mix all ingredients together.

To assemble the dumplings: 
Take about a half ounce of dough and roll it into a flat disc.  Next, spoon about a teaspoon of the pork and crab mixture into the center of the disk.  Gently press one of the small gelatin cubes into the center of the filling.  Brush the edges of the dough with a little water.  Bring all of the edges of the dough to the top of the dumping and gently pinch together to seal in the dumpling.  Steam the dumplings for about 6 minutes, or until the filling feels firm when gently squeezed.  Serve with the ginger soy vinegar sauce.

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Tags: Secrets of a Chef, Dinner, Lunch, Pork, Crab, Chinese, Chinese New Year

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