Ingredients
1000 g (about 2.2 lbs) all-purpose flour, 700 g (about 1.5 lbs) pork belly, 600 g (about 2.5 cups) warm water, 280 g (about 10 oz) pork aspic, 160 g (about 5.6 oz) crab meat, 40 g (about 1.4 oz) crab roe.
Seasonings
100 g lard, 40 g soy sauce, 15 g salt, 8 g sesame oil, 6 g cooking wine, 5 g each sugar, chopped scallions, and minced ginger, 1 g each white pepper and MSG.
Instructions
1. Finely mince the pork into a paste, then finely chop the crab meat. Heat lard in a wok or pan, add the crab meat, crab roe, and minced ginger, and stir-fry until the crab oil releases. Combine this mixture with the pork paste, pork aspic, soy sauce, and Shaoxing wine to form the filling.
2. Add water to the flour, mix well, and knead until smooth, then let it rest for a few minutes.
3. Roll the dough into a long strip, divide into pieces weighing 12.5 g (about 0.4 oz) each, roll out into round wrappers, fill with the filling and pleat the edges to form soup dumplings, then steam in a bamboo steamer over high heat for 10 minutes.