Tofu and Crab Dumplings. For the sake of viewer convenience, the content is shown below in the alternative language. You may click the link to switch the active language.These fantastic crab and tofu dumplings, can be used as a side dish or a starter for a Japanese meal.Ingredients:115g White crab meat115g Tofu1 Egg yolk2 tbsp Rice flour or wheat flour2 tbsp Spring onion4 cm Root ginger2 tsp Light soy sauceVegetable oil for deep frying50g Mooli (white radish)Dipping Sauce120ml Vegetable stock1 tbsp Sugar3 tbsp Dark soy saucePreparation:Use only the green stem of the spring onion and chop finely, grate your root ginger, set aside and finely grate the mooli to serve with the dipping sauce.Prepare the dipping sauce by combining all the ingredients and place in a serving bowl. Prepare a tray by lining it with kitchen paper.Combine the tofu and crab meat together after pushing the tofu through a fine strainer and squeezing as much moisture as possible out of the crab meat.Now add the egg yolk, flour along with the spring onions, ginger and soy sauce.Mix well to form a light paste. Shape the mix into thumb size pieces.Heat the vegetable oil in a wok to 190°C/375°F. Fry in batches of 3 at a time for 1–2 minutes. Drain on the kitchen paper, transfer to a serving dish and serve with the dipping sauce and shredded mooli.Notes: No NotesAdditional Information:Number of Portions:4Vegetarian:NoDifficultly:ModerateCooking Time:45 MinAuthor:WaiYeeHongViewed :7184Submitted on:4 December 2011