Dim Sum with Crab

(*) 20 pieces

(**) Alternatively, ready-made wan tan or rice paper sheets from the Asian food market or delicatessens can be used.

* Place the flour in a suitable bowl. Add the water gradually, stir, later knead until smooth. Rest the dough for half an hour.

* Clean the Chinese cabbage, remove the stem and chop the leaves very finely. Salt and pull covered.

* Rinse mushrooms and soak in lukewarm water.

* Clean and chop ginger, garlic and the young onion.

* Rinse shrimp tails and bean sprouts and also chop very finely.

* Remove the mushrooms from the water, drain and cut into small pieces.

* Mix all ingredients well and season with a little teriyaki or soy sauce.

* Knead the dough well and form it into a roll about 3 centimeters thick. Cut 20 small pieces into small pieces and roll each out thinly on a dampened board. Form about two teaspoons of filling in the center. Gather the dough together and twist and press at the top.

* Place the dim sum in a bamboo steamer basket (e.g. from the Asian store) and place it in a suitable saucepan with boiling hot water. Put the lid on and steam the dumplings for about ten minutes.

The dim sum is served with teriyaki or soy sauce for dipping and green tea.

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