Steamed Crab Roe Paste Pork Bun Recipe

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Ingredients

Adjust Servings:
250g wheat starch
75g starch
350g water
125g minced pork
20g carrots
50g leek
10g water chestnut
5g salt
9 sugar
8g chicken powder
crab roe paste

Nutritional information

1496cal
Calories
60g
Protein
19g
Fat
282g
Carbs

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Steamed Crab Roe Paste Pork Bun Recipe

Features:
  • Steaming
Cuisine:

This crab roe pork bun (Ba Bao Dai, in Chinese) is an elegant traditional Chinese dessert. It is offered in many high-end restaurants with caviar and truffle paste. With this recipe, you can do it at home. You will definitely love these little buns because of its shape, appearance, and taste.

  • 50 minutes
  • Serves 2
  • Easy

Ingredients

Directions

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Tips

1. You can use minced salted eggs yolk to replace the crab roe. You can also top the buns with caviar or truffle paste for better taste.

2. Make sure the water is boiling before adding starch. In this way, you can shorten the cooking time of starch and prevent overcooking.

Steps

1
Done
5 minutes

Cook water until boiling. Add starch and wheat starch. 

2
Done
5 minutes

When starch is cooked, remove it to a board. Use hand to knead evenly when it is still hot.

3
Done
5 minutes

Knead until it is smooth and tender.

4
Done
5 minutes

Sperate the doughs into 30g small doughs. And make it into thin flat doughs.

5
Done
10 minutes

Cut pork, carrot, leeks, water chestnut into small pieces. Mix well. Add salt, sugar, and chicken powder for seasoning. Stir well to make it as the stuffing.

6
Done
5 minutes

Use the flat dough to wrap the stuffing. Make them as the shape as the image.

7
Done
5 minutes

Place the buns into a steamer. Use leeks to tighten the buns and make them like the image.

8
Done
10 minutes

Place the carb roe on the buns. Use high heat to steam for 7 minutes. Serve.

Michelle

I’m seriously passionately, inexplicably in love with cooking & food.

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