Home > Ways to use fresh peas > Crab dumplings in pea broth

Crab dumplings in pea broth

Name: Crab dumplings in pea broth
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: Serves 4
Cuisine: Chinese recipes
Ingredients: 2 tbsp olive oil; 2 garlic cloves, chopped; 1 medium onion, chopped; 1 tsp ground fennel seeds; Pinch of saffron; 100ml medium to sweet white wine; 500g peas; Extra-virgin olive oil (optional); For the dumplings; 12 sheets 9 x 9cm won-ton pastry; 2 eggs; 100g dressed crab meat, plus shell (see our how-to video below)

Published: 31 May 05
Updated: 18 Mar 24

Entertain friends with this wonderful flavoursome and vibrant green pea soup with crab dumplings.

Easy
June 2005

Test kitchen approved

Serves 4
Ready in about 1 hour

Entertain friends with this wonderful flavoursome and vibrant green pea soup with crab dumplings.

Dairy-free recipes

Nutrition: per serving

Calories: 307kcals
Fat: 12.6g (2.3g saturated)
Protein: 19.5g
Carbohydrates: 27.4g (6.2g sugar)
Salt: 0.4g

Save recipe

Save

Save recipe Print

Rate

Ingredients

2 tbsp olive oil
2 garlic cloves, chopped
1 medium onion, chopped
1 tsp ground fennel seeds
Pinch of saffron
100ml medium to sweet white wine
500g peas
Extra-virgin olive oil (optional)

For the dumplings

12 sheets 9 x 9cm won-ton pastry
2 eggs
100g dressed crab meat, plus shell (see our how-to video below)

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Heat the oil in a large pan over a medium heat. Fry the garlic and onion for 5 minutes, until softened.
Add the fennel seeds, saffron, wine and crab shell. Stir, then add 1 litre water. Bring to a simmer and cook, covered, for at least 45 minutes.
Meanwhile, lay the won-ton sheets on a lined baking tray. Beat 1 egg in a small bowl until smooth, and the other into the crab meat. Season. Place a teaspoon of crab into the centre of each sheet and brush the edges with beaten egg. Fold each sheet in half diagonally to create a triangular parcel, and seal the edges. (If you like, brush more egg along the sealed edges and gather the pastry into a parcel.) Chill until ready.

Strain the cooked broth into a clean pan and discard the shell. Add the peas, bring back to a simmer and remove from the heat. Cover and set aside for 10 minutes. Blend until smooth. (Strain again for a really smooth soup.) Season to taste.
Bring a large pan of salted water to the boil. Add the won-ton and cook for 2-3 minutes, until they rise to the surface. Remove with a slotted spoon. Divide the soup between 4 bowls and top each bowl with 3 dumplings. Add extra-virgin olive oil, if you wish.