Crab paste.Steamed dumplings.is infused with the salty and fresh taste of crab paste,Rice glutinous rice.under high heat,steamed,absorbs the freshness well.Rice is smooth and not greasy, while the steamed bun skin is thin and tender to chew.Eat it hot after steaming, with a fragrant aroma and a slippery, fresh taste!



1. Soak glutinous rice for 2 hours then steam until cooked.
2. Heat a wok with a little oil, add chopped scallionsand ginger,add cubed shiitake mushrooms,carrotcubes, tofu cubes, addsoy sauce,sugar, vinegar,salt and stir-fry for a while. Then add water; once the broth is boiling, pour in the steamed glutinous rice and reduce the sauce before addingcrab meat.Mix to form the filling (I used all the soaking liquid from the shiitake mushrooms).Dumpling wrappersare then rolled larger to formwedge-shaped edges,making them both visually appealing and allowing more filling.4. Steam the dumplings for 10 minutes after sealing them.
3. Dumplings.Wrappers.roll them a bit larger, just right to forma lotus leafedges.which looks good and can hold more filling.
Steam the dim sums for 10 minutes after wrapping.