Caviar King Crab Dumplings Recipe

Prepare work area

Lightly dust a clean work surface with cornstarch to prevent sticking. Arrange wrappers on a plate with a damp towel to keep them from drying while you work.

Have a small bowl of water ready to seal edges and a small dish with the beaten egg white (optional) for a stronger seal and glossy finish on pan-fried dumplings.

Plan to make 30 dumplings; place finished dumplings on a lightly oiled tray or parchment so they don't stick.

Chop and combine seafood

Roughly chop the cooked king crab meat into bite-size pieces (keeping some larger flakes for texture). Finely chop the scallops and shrimp into small pieces or pulse briefly in a food processor to create a cohesive mixture (do not purée). Transfer all seafood to a mixing bowl.

Mix filling base

Add the softened cream cheese, mayonnaise, minced shallot, grated ginger, sliced chives, sesame oil, lemon juice, salt, and white pepper to the seafood. Fold gently until combined — you want a mixture that holds together but still has visible chunks of crab for texture. Taste and adjust seasoning.

Portion filling

Scoop about 1 heaping teaspoon (about 8–10 g) of filling into the center of each dumpling wrapper. If using egg white, lightly brush the wrapper edges with it or dip finger in water and moisten edges.

Fold and seal each dumpling in your preferred style (half-moon, pleated, or purse). Press firmly to prevent leaks. Place finished dumplings on prepared tray.

Pan-fry (preferred for texture)

Heat a nonstick skillet over medium heat and add neutral oil (approx. 2 tsp). Arrange dumplings in a single layer without crowding (work in batches). Fry for about 1–1.5 minutes until bottoms are golden brown.

Steam finish

Carefully add 3 tablespoons of water to the pan and immediately cover with a lid. Reduce heat to medium-low and steam for 3–4 minutes until wrappers are translucent and filling is heated through. Remove lid and cook 10–20 seconds to re-crisp the bottoms. Transfer dumplings to a warm plate.

Alternative: Gentle poach

Alternatively, you can gently boil dumplings in simmering water for 3–4 minutes until they float and are cooked through. Remove with a slotted spoon and briefly pan-sear the bottoms in a hot skillet brushed with oil for 20 seconds if desired.

Make the sauce

Whisk together light soy sauce, mirin, rice vinegar, dashi (or low-sodium chicken stock), and a small pinch of wasabi (if using) in a small bowl. Taste and adjust balance — it should be umami-forward, slightly sweet, and bright from the vinegar.

Plate and finish

Place 4–6 dumplings per plate. Spoon 1–2 teaspoons of sauce either beneath the dumplings or on the side for dipping. Gently spoon a small quenelle or 2–3 tiny pearls (about 1 teaspoon total) of caviar onto each dumpling or distribute evenly across the plate so each piece gets a bit. Sprinkle with thinly sliced chives and a few microgreens; finish with a light dusting of lemon zest for brightness.

Serve immediately while warm, so the temperature contrast highlights the caviar salinity and delicate seafood filling.