lunch · dairy-free
Steamed crab and ginger buns
Soft steamed buns stuffed with a ginger and scallion crab filling, made with ready-to-use bao dough.
- Time
- 50min
- Steps
- 4
Ingredients
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Allergens
Contains wheat, soy, sesame and crustacean shellfish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Steamer.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Divide the prepared bao dough into six pieces and flatten each into a round. Mix the picked crab with the grated ginger, sliced scallion, light soy sauce and toasted sesame oil.
-
2
Fill each round and pinch it closed. Set seam-side down on squares of parchment and let the buns rise as the dough instructions say.
-
3
Steam for 12 to 15 minutes, until the dough is cooked through and the filling reaches 74°C (165°F).
-
4
Leave covered for 2 minutes before opening the steamer.
