Handmade Steamed Pork and Crab Roe Soup Dumplings

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Delicate steamed dumplings filled with pork and luxurious crab roe, delivering a burst of flavorful soup with every bite. This Chinese-inspired dumpling recipe, ready in about 75 minutes, pairs all-purpose flour, boiling water, ground pork for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup boiling water
• 10 oz ground pork
• 2 tbsp crab roe
• 1 tbsp finely grated ginger
• 2 finely chopped scallions
• 2 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp sesame oil
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1 cup chilled solidified broth pork stock gelatin cubes

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Mix 2 cups all-purpose flour with 3/4 cup boiling water in a heatproof bowl. Stir with chopsticks until dough forms, then knead on a floured surface for 8 minutes until smooth and elastic. Cover with plastic wrap and rest for 30 minutes.
2. Step 2: In a large bowl, combine 10 oz ground pork, 2 tbsp crab roe, 1 tbsp grated ginger, 2 chopped scallions, 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp sesame oil, 1/2 tsp salt, and 1/4 tsp white pepper. Stir vigorously until mixture becomes sticky.
3. Step 3: Fold 1 cup diced chilled pork stock gelatin cubes gently into the filling.
4. Step 4: Divide dough into 30 equal portions. Roll each portion into 3-inch thin wrappers on a floured surface.
5. Step 5: Place 1 tbsp filling with gelatin cubes in the center of each wrapper. Pleat and pinch edges tightly to seal and form dumplings.
6. Step 6: Line bamboo steamer with parchment paper and arrange dumplings with spacing.
7. Step 7: Boil water in wok to create steam. Steam dumplings for 10 minutes until dough is tender and filling cooked.
8. Step 8: Serve immediately with dipping sauce of 2 tbsp soy sauce, 1 tbsp black vinegar, and fresh ginger slivers.