Crab roe siu mai is a luxurious and flavorful variation of the classic siu mai, featuring the rich and umami taste of crab roe…it is very popular in traditional Chinese food desk, Here’s a recipe to make crab roe siu mai at home:

Ingredients:

• 500g (1 lb) ground pork
• 200g (7 oz) shrimp, finely chopped
• 100g (3.5 oz) fresh or frozen crab meat, finely chopped
• 100g (3.5 oz) crab roe (fresh or canned)
• 2 tablespoons soy sauce
• 2 tablespoons Shaoxing wine (Chinese cooking wine)
• 1 tablespoon oyster sauce
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 1/2 teaspoon white pepper
• 1 green onion, finely chopped
• 2 teaspoons cornstarch
• 1 egg white, lightly beaten
• 1 package of round gyoza or wonton wrappers
• 1 carrot, cut into thin matchsticks (optional, for garnish)

Instructions:

1. Prepare the Filling:
   • In a large mixing bowl, combine the ground pork, chopped shrimp, and crab meat.
   • Add the soy sauce, Shaoxing wine, oyster sauce, sesame oil, sugar, and white pepper. Mix well until all ingredients are fully incorporated.
   • Stir in the green onion, cornstarch, and the beaten egg white to bind the filling together. The cornstarch will help to absorb any excess moisture and keep the filling firm.
2. Add Crab Roe:
   • Gently fold in the crab roe. Be careful not to overmix, as you want to keep the roe intact for a nice visual and flavor impact.
3. Assemble the Siu Mai:
   • Take a wrapper and place it in your hand. Place about 1 tablespoon of the filling in the center of the wrapper.
   • Gently gather the edges of the wrapper around the filling, leaving the top open. The siu mai should have a slightly cup-like shape with the filling peeking out.
   • Press down on the filling gently so that it stands up a little. This will help it hold its shape when steaming.
   • If using, insert a few pieces of the carrot matchsticks on top for color and decoration.
4. Steam the Siu Mai:
   • Line a bamboo steamer with cabbage leaves, parchment paper, or non-stick liners to prevent sticking.
   • Arrange the siu mai in the steamer, making sure they do not touch each other.
   • Steam over boiling water for about 8-10 minutes or until the filling is cooked through and the wrappers are translucent.
5. Serve:
   • Serve the crab roe siu mai hot, directly from the steamer.
   • You can serve them with a side of soy sauce, chili oil, or a mix of both for dipping.

Notes:

• If using frozen crab roe, make sure to thaw it before adding it to the filling.
• Fresh crab roe is often available during crab season, but if it’s not available, canned crab roe can be a good substitute.
• The crab roe gives the siu mai a distinctive orange hue and a rich, briny flavor. Make sure to handle it gently to maintain its texture and appearance.
• For an extra touch, you can brush a little bit of crab roe on the top of the siu mai just before steaming to enhance the appearance and flavor.

Enjoy your homemade crab roe siu mai! It’s a special treat that combines the traditional flavors of siu mai with the indulgence of crab roe.