Dungeness Crab Steamed Buns Recipe

This recipe requires a steamer – either a traditional Chinese bamboo one or a metal one. You need to place something onto the steamer so the buns don’t stick. We use parchment paper cut out to accommodate each bun, but you could use cabbage leaves.

Dungeness Crab Steamed Buns
Recipe type: Entree
Makes 12 buns.
  • 1 package (2 ½ teaspoons) active dry yeast
  • 1 cup warm milk (110°-115°F.)
  • 2 ½ cups all-purpose flour (plus extra for dusting)
  • ½ cup granulated sugar
  • ½ teaspoons salt
  • 2 ½ teaspoons canola oil
  • 1 red bell pepper
  • 1 teaspoon canola oil
  • ½ pound Dungeness crab lump meat, minced
  • 1 teaspoon soy sauce
  • 3 green onions, chopped
  • 1 carrot, peeled and shredded
  • 2 cloves garlic, peeled and minced
  • 1 (1-inch) knob ginger, peeled and grated
  • 1 teaspoon oyster sauce
  • 1 teaspoon hot sauce
  • Salt and freshly ground black pepper
Dipping Sauce
  • 1 tablespoon asian fish sauce (nam pla)
  • juice of 1 lime
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1 tablespoon chile-garlic paste (see below)
  • 1 clove garlic, mashed
  • 1 teaspoon toasted sesame oil
  • 1⁄4 cup water
  1. Dissolve the yeast in the warm milk. In a large mixing bowl, add in the flour, sugar, and salt. Pour in the yeast-milk mixture and the oil.
  2. Stir and knead the dough until a ball is formed. Turn the dough out onto a floured work surface. Knead the dough for about 15 minutes, dusting the dough with flour if necessary.
  3. Cover the dough and let it rest in a warm place for about half an hour.
  4. Roll the dough out with a rolling pin, starting from the middle of the dough and working your way out. Roll the dough out into a 12-by-18-inch rectangle. Brush the dough with a little water. Roll the dough up from the long edge into a log. The log should be 18 inches long.
  5. Cut the log into 12 pieces.
  1. Preheat the oven to broil.
  2. Place the bell pepper onto a baking sheet and broil on the top rack of the oven, using tongs to turn it as each side blackens. Place the pepper in a small mixing bowl, cover it with plastic wrap, and allow it to cool for 20 minutes. Peel the skin off the pepper and discard the stem and seeds. Chop the pepper and set it aside.
  3. In a wok or medium sauté pan over medium-high heat, add in the oil. Add in the crab, soy sauce, onions, carrot, garlic, ginger, oyster sauce, and hot sauce. Season with salt and pepper. Cool the filling.
Dipping Sauce
  1. Whisk the fish sauce, lime juice, soy sauce, honey, chile-garlic paste, garlic, sesame oil, and water together in a medium mixing bowl; set aside. Makes 2⁄3 cup dipping sauce.
To Assemble:
  1. Roll each piece of dough out to a three-inch disk. Take one disk and hold it in the palm of your hand. Place a large spoon full of the filling into the center of the round. Begin working your way around the circle pulling in an edge and crimping it to create a pleat. Do this round the entire bun. Gather the pleats together in the center and twist to seal.
  2. Place the buns on a parchment-lined tray and then cover with plastic wrap. Let the buns rest for 30 minutes.
  3. Place a circular piece of oiled parchment underneath each bun. Place the buns onto the perforated rack of the steamer. Bring some water in the bottom of the steamer to a boil. Place the perforated rack over the steaming water and cover with a lid. Steam the buns for about 10 minutes.

Serve this with our dipping sauce for the Chili Crab Fresh Rolls (see page XX).