Xiaolongbao with crab roe filling (about 24 buns) 蟹粉小籠包 (約24個)

To PDFIngredientsDough: 250 g all-purpose flour, 120 ml water, bread flour (for dusting counter), 24 slices carrot (blanched)

Ginger and spring onion soup: 1 sprig spring onion, 25 g ginger, 120 ml water

Meat jelly: 250 ml chicken stock, 2 tsp gelatine powder, 1 tbsp water

Filling: 3 tbsp hairy crab roe, 250 g pork shoulder butt (ground), ½ tsp salt, 1 tsp sugar, 1 tbsp light soy sauce, pepper, sesame oil

Dipping sauce: shredded ginger, 1 tbsp Zhenjiang black vinegar





Type of cooking

Cooking method: Steaming

Cooking Appliance: Steam Oven

Cooking Appliance: Combination Steam Oven

Cooking Appliance: Steam Oven with Microwave

Recipe Style: Seasonal & Holiday

Food by region: Chinese

Occasion & festival: Hairy Crab Season

Occasion & festival: Winter/Autumn

Type of Dish: Entree's

Type of Dish: Snacks

Recipe by


Type of ingredient



Preparation1) To make the dough, put all-purpose flour in a bowl. Add water and knead into dough. Wrap in cling film. Leave for 10 minutes. Press the dough flat with the base of your palm on a counter floured with bread flour. Fold the dough in half. Press again until smooth. Roll the dough into log. Cut the dough into pieces weighing 10 g each. Roll it out into a 7cm disc with a rolling pin. Cover the rolled dough in cling wrap.

2) Cut spring onion into short lengths. Wash ginger and crush with the flat side of a knife with skin on. Put spring onion and ginger in a bowl. Squeeze to bruise them. Sieve ginger and spring onion soup through a mesh strainer. Set the soup aside.

3) To make meat jelly, sprinkle gelatine powder in water. Leave it for 2 minutes. Add chicken stock. Steam at 60°C for 10 minutes. Let cool and refrigerate until set. Chop finely.

4) To make the filling, put all ingredients in a bowl. Stir with your hand until sticky. Add ginger and spring onion soup from step 2 little by little while stirring until all soup is absorbed. Stir in the chopped meat jelly from step 3. Refrigerate for 30 minutes.

5) To assemble the buns, put a sheet of rolled dough on your left index, middle and ring fingers. Put 15g of filling on rolled dough. Swirl the dough with your left thumb, index and middle fingers, while folding the dough to enclose the filling with your right thumb and index finger.

6) Put the bun over a slice of carrot. Cover the buns in cling wrap and keep in the freezer. Or, steam the buns right away in Miele puresteam at 90°C for 4 to 6 minutes. Serve with the dipping sauce on the side.

1) 製作皮料,中筋麵粉放大碗內,注入清水搓成麵糰。蓋上保鮮紙靜置10分鐘。工作台灑高筋麵粉,麵糰用手掌根部壓成薄塊,摺叠成半,推薄至光滑。搓成長條,切成約重10克的小麵糰,擀薄至直徑7厘米圓片,蓋上保鮮紙待用。

2) 製作薑蔥水,蔥切小段。薑洗淨,連皮拍碎。薑、蔥、清水放大碗內,以手抓碎,過濾網,薑蔥水備用。

3) 製作肉汁凍,魚膠粉灑入清水,放置2分鐘。加入雞湯放Miele蒸爐以60度蒸10分鐘。拌勻,待冷。冷藏至凝固成肉汁凍,剁碎備用。

4) 餡料放大碗中,用手拌至起膠。薑蔥水分數次加入,拌至水份完全吸收。加入已剁碎的肉汁凍拌勻。冷藏30分鐘。

5) 皮料一塊放左手中間三只手指頭上,取15克肉餡放皮料上,左手拇指、食指及中指一邊將皮料旋轉,右手拇指、食指一邊摺合皮料包裹肉餡。

6) 以甘筍片墊底,蓋上保鮮紙,放冰格冷藏。或立刻放Miele蒸爐以90°C蒸4至6分鐘。伴薑醋蘸汁享用。

Tips1) Though crab roe is the highlight of the dish, please resist the temptation of using too much. For the best result, add 1 part of crab roe to 4 parts of meat.

2) The buns may stick to the steamer if they’re not resting on slices of carrot. Instead of carrot, you may also use blanched Napa cabbage or round sheets of baking paper.

3) Xiaolongbao tastes best when served piping hot straight out of the steam oven. For leftovers, just sprinkle cornflour on them and put them in an airtight box. They last well in the freezer for a month.

4) Xiaolongbao are best steamed at 90°C. The juices of the filling won’t dry out and the buns won’t get heated up too much and burst.

1) 蟹黃油跟肉餡比例約為1:4,不宜過多。

2) 除甘筍片外,可用汆燙過的紹菜或焗爐紙墊底,才不會黏著蒸盤。

3) 小籠包即蒸即食風味至佳。餘下的小籠包灑上少量粟粉放密實盒,可存放冰格1個月。

4) 以90°C低溫蒸小籠包可保留鮮美肉汁,避免過熱而爆裂。