Crayfish Dumplings in Soy Milk Froth

You will need a stick blender to make the milk froth and a steamer for the dumplings.

Serves 4.

Soy Milk Froth

  • 3 cups soy milk
  • 1 vanilla pod
  • 2 Kaffir lime leaves
  • 1 stalk of lemon grass, roughly chopped
  • 2 cloves garlic
  • 1 thumb size of ginger, coarsely chopped
  • 1 leek, coarsely chopped
  • 60ml tamarind water
  • 1 tbsp fish sauce
  • 1 tsp sugar
  • 1 lime, juiced
  • salt and pepper to season

Pour milk into a saucepan and bring slowly to the boil. Split open the vanilla pod, scrape the beans out with a knife and add. Then add the kaffir lime leaves, lemon grass, garlic, ginger, leek, tamarind water, fish sauce and sugar. Continue to cook at a slow boil for 10 minutes then check for seasoning. Strain, add lemon juice and set aside.

Crayfish Dumplings

  • 60ml adzuki bean paste
  • 3 tsp caster sugar
  • 1,5 cups of glutinous rice flour
  • 1/2 cup boiling water
  • 250g uncooked crayfish meat
  • 60ml diced spring onion
  • 1 tsp sesame oil
  • salt and pepper to season

Combine the bean paste with the sugar. Sift the rice flour into a bowl and stir in a 1/2 cup of boiling water. Take care when handling the dough, as it will be very warm to the touch. Dust your hand with some rice flour to facilitate easy handling. Roll the dough into a sausage shape. With a knife cut the dough sausage into 5cm disks. With a rolling pin flatten the dough balls into flat disks approximately 6cm in diameter. Mix the crayfish meat with the spring onions, sesame oil, and the bean paste and sugar, season with salt and pepper. Stuff about a large tsp of crayfish mix into the center of the disks and close by crimping the top of the circle to the bottom so that it resembles a half moon. Proceed until you have used up all your ingredients. Set up your steamer, and while waiting for the water to boil, return your soy milk to a low heat. Once the steamer is boiling rapidly, place the dumplings in and steam for 4-5 minutes.
Once they are cooked, buzz the soy milk with a stick blender until it is frothy. Spoon the froth over the dumplings and serve with finely chopped spring onions. 

Rupert & Rothschild Baroness Nadine 2007 complements this dish.

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Recipe by Diane Heierli • Photography C&D Heierli