Crab Roe Ciao Long Bao Recipe
Make Crab Roe Ciao Long Bao Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crab Roe Xiao Long Bao – Dough, Filling, Wrappers, and Dipping Sauce
Method
Crab Roe Xiao Long Bao – Steps
- 1
Make the dough
In a large bowl, whisk salt into the flour. Gradually pour hot water over the flour, mixing with chopsticks until a shaggy dough forms. Add cold water as needed to reach a cohesive mass.
- 2
Knead and rest dough
Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Cover with a damp towel and rest for 20-30 minutes to relax the gluten.
- 3
Prepare filling
In a large bowl, combine crab meat and ground pork. Add grated ginger, minced garlic, and scallions. Stir in Shaoxing wine, soy sauce, oyster sauce, rice vinegar, sugar, sesame oil, white pepper, and salt. Mix to coat the meat evenly.
- 4
Incorporate crab roe
Gently fold in the lump crab roe, taking care not to crush the roe. Adjust seasoning with a pinch more salt or soy if needed.
- 5
Portion and roll wrappers
Divide the rested dough into 24 equal pieces. Roll each piece into a smooth ball and then flatten with a rolling pin to form a round wrapper about 8 cm in diameter.
- 6
Fill wrappers
Place 1.5 to 2 teaspoons of filling in the center of each wrapper. Moisten the edge with a little water to help seal.
- 7
Pleat and seal
Carefully pleat the edges of the wrapper around the filling, starting from one side and working around to create a tight, pinched topknot. Pinch to seal completely.
- 8
Prepare steamer
Carefully place each formed bao on parchment squares or napa leaves in a steamer basket to prevent sticking. Leave space between dumplings to allow expansion.
- 9
Steam
Set up a steamer over simmering water. Steam the bao over high heat for 8-10 minutes until the wrappers are translucent and the filling is cooked through. Do not open the lid during steaming.
- 10
Finish dipping sauce
While steaming, prepare the dipping sauce: in a small bowl mix black rice vinegar with julienned ginger. Add chili oil to taste.
- 11
Serve
Serve the crab roe xiao long bao hot, with the dipping sauce on the side. Garnish with additional scallions if desired.