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White Pepper Crab Dumplings

白胡椒蟹肉粽

Executive Chinese Chef Brian Wong,
Wan Hao Chinese Restaurant,
Singapore Marriott Tang Plaza Hotel

 

Ingredients  
some oil
20g red onion
20g brown shimeji mushrooms
25g white pepper sauce
50g fresh crabmeat
180g glutinous rice, soaked overnight
20g black-eye beans

White Pepper Sauce Ingredients
200g white pepper
100g margarine
350g minced garlic
350g minced dried shallot
250g golden syrup
2kg superior chicken stock
120g chicken seasoning powder
30g salt
100g chicken stock
300g salted butter
120g plain flour

Making the White Pepper Sauce
1    Stir-fry white pepper till fragrant before mashing.
2    Heat margarine in wok. Stir-fry minced garlic and shallot till fragrant. Add other ingredients (except flour) to stir-fry well. Add plain flour to thicken.

Method
1    Heat oil in wok. Stir-fry red onion and mushrooms till fragrant.
2    Mix white pepper sauce, crabmeat, red onion and  mushrooms well in a bowl.
3    Roll up bamboo leaf (use 2 pieces if leaf is small) into a cone. Fill with adequate glutinous rice. Add some crab mixture filling and black-eye beans followed by some glutinous rice. Press rice tightly then fold down bamboo leaf top to cover the ingredients. Use fingers to press both sides of bamboo leaf tightly. Fold protruding leaf back to the edge. Tie with a straw string.
4    Place dumplings in boiling water. Cook for 2 to 3 hours over low heat.

 

 

 

 

 

 

 

 

 

 

用料
油适量
红洋葱20克
松菇20克
白胡椒酱25克
鲜蟹肉50克
糯米180克,浸泡隔夜
眉豆20克

制作白胡椒酱
白胡椒200克
人造牛油100克
蒜茸350克
干红葱茸350克
糖胶250克
浓鸡汤2公斤
鸡精粉120克
盐30克
清鸡汁100克
咸牛油300克
面粉120克

白胡椒酱作法
1    把白胡椒炒香。捣碎。
2    取锅热人造牛油。爆香蒜茸和干葱茸。接着放入其他材料(面粉除外),拌炒均匀。最后放入面粉调浓即可。

作法
1    取锅热油,放入红洋葱和松菇炒至香。
2    取碗放入白胡椒酱、蟹肉、红洋葱和松菇,混匀。
3    取粽叶(若是小粽叶,可用2片)卷起成圆锥型,填入适量糯米,放入适量蟹肉馅、眉豆,再放入适量糯米,压紧米粒。将上面的粽叶折下来盖住材料,用指按紧两边的粽叶,把长出的粽叶反折到边上,再用草绳捆绑好。
4    把粽子放入滚水里以慢火煮约2至3小时即可。

White Pepper Crab Dumplings  — 白胡椒蟹肉粽
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