Prepare dumpling dough by mixing flour with boiling water, stirring until cool enough to handle, then knead for 5 minutes until smooth. Cover with damp cloth and rest for 15 minutes.
Prepare filling by combining pork belly, crab meat, and cornstarch in a bowl. Add ginger, scallion, soy sauce, sesame oil, sugar, and white pepper. Mix gently until well combined.
Cut aspic stock into small cubes (approximately 5mm each) and freeze separately on a tray.
Roll dough into a long cylinder and divide into 12-16 equal pieces. Roll each piece into a thin round wrapper approximately 7cm in diameter, keeping edges slightly thicker than center.
Place approximately 1 teaspoon of pork-crab filling in center of each wrapper. Top filling with 2-3 pieces of crab roe and 1-2 cubes of aspic. Gather wrapper edges and pleat carefully, twisting top to seal.
Fill bamboo steamer with water and bring to rolling boil. Arrange dumplings seam-side up on parchment paper-lined steamer tray, leaving space between each. Place in steamer basket.
Steam dumplings for 5-6 minutes until wrapper becomes translucent and filling is cooked through. Check that meat is no longer pink.
Carefully remove steamer basket and allow dumplings to cool for 1-2 minutes before serving. Transfer to serving plate.
Serve hot with black vinegar and pickled ginger on the side. Eat immediately by carefully biting a small opening and sipping the hot soup inside first.
Cook this in the app — save it & get tonight’s menu
Get the app
