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Crab Dumplings with Lemongrass

Demonstrated by: Chef Chip Hawkins from the Renaissance Ilikai Waikiki Hotel.
Brunch with a Twist - March 16, 2003.



Crab Dumplings with Lemongrass

Dough for dumplings:

  • 3 tablespoons rice flour
  • 2 tablespoons water
  • 1 3/4 cup + 2 tablespoons flour
  • 1/2 cup + 1 tablespoon boiling water
  • 1 tablespoon shortening


  • 1/4 lb shrimp, peeled and veined
  • 1/4 lb scallops
  • 10 tablespoons heavy cream
  • 3/4 lb Dungeness or blue crabmeat
  • 4 teaspoons lemon juice
  • 1/4 cup thinly sliced green onion
  • 1/4 cup chopped parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt or 1/2 teaspoon salt
  • 1/2 cup panko (Japanese breadcrumbs)
  • Dash of ground white pepper
  • 6 lemongrass stalks
  • Dumpling circles


Dough for dumplings:
Combine rice flour with the water to make a paste. Combine flour and the boiling water; knead into a smooth dough. Knead in the rice flour mixture and shortening; continue kneading for 10 minutes. On a floured board, roll dough to 1/8-inch thickness and cut into 4-inch circles.

Place shrimp, scallops, and heavy cream into a food processor bowl; process until pureed. Mix in crab, lemon juice, green onion, parsley, garlic powder, salt, panko, and pepper. Cut lemongrass stalks into 10-inch lengths. Cut each lemongrass stalk lengthwise into quarters. Place 2 tablespoons of crab mixture into the center of a circle of dough, insert lemongrass stalk in center and gather the dough around the filling to form a dumpling. Repeat until all the filling and dumpling circles are used. In a wok or deep fat fryer, heat oil to 375°F. Fry dumplings until lightly brown. Drain. Makes about 24 dumplings.


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