225g plain flour, plus a little more for kneading
200g cooked, picked white crab meat
100g skinless boneless white fish fillet, such as cod, finely chopped
4 spring onions, finely chopped
1 large red chilli, deseeded and finely chopped
small knob fresh ginger, peeled and finely chopped
small bunch coriander, chopped, plus a little more to garnish
1 tsp sesame oil
grated zest of half a lemon
1.5 litre Chinese chicken broth, see previous recipe
handful of enoki or shiitake mushrooms
Mix half the flour with a pinch of salt and just 5 tbsp cold water to make a dough. Mix remaining flour with 7 tbsp boiling water, to make a separate dough. Mix the two doughs together, knead well, and leave to rest for half an hour.
Mix crab, fish, half the spring onions, half the chilli, ginger, chopped coriander, sesame oil and lemon zest together and season lightly with salt and pepper.
Flour your hands, tear off small pieces of dough, flatten them in the palm of your hand, then put in a teaspoon of the crab mix and form the dough around to enclose the filling. You can make the dumplings into little round balls, or shape them into half moons. Place to one side on a lightly floured tray.
Heat up the stock, taste it and season if you want. Poach the dumplings in batches in the hot stock, cooking them for about 3 mins. When the dumplings are done lift them into warm soup bowls. Poach the mushrooms in with the final batch of dumplings. Ladle the hot stock into the bowls and scatter with the remaining chopped spring onions, chilli and coriander leaves.