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.
crab roe paste
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.
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Cook water until boiling. Add starch and wheat starch.
When starch is cooked, remove it to a board. Use hand to knead evenly when it is still hot.
Knead until it is smooth and tender.
Sperate the doughs into 30g small doughs. And make it into thin flat doughs.
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.
Use the flat dough to wrap the stuffing. Make them as the shape as the image.
Place the buns into a steamer. Use leeks to tighten the buns and make them like the image.
Place the carb roe on the buns. Use high heat to steam for 7 minutes. Serve.