Crab dumplings in pea broth

  • Portion size: Serves 4
  • Ready in about 1 hour
  • Difficulty: easy

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

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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)
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Method

  1. Heat the oil in a large pan over a medium heat. Fry the garlic and onion for 5 minutes, until softened.
  2. 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.
  3. 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.
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  5. 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.
  6. 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.

Nutrition

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

Quick wins & tips

Buy won-ton pastry from Chinese supermarkets.

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