Steamed Buns Recipe

Activate yeast & mix dough

In a small bowl, combine warm water (about 105–115°F / 40–46°C) with 1 tbsp sugar and the instant yeast. Let sit 5–8 minutes until foamy. In a large mixing bowl, whisk together 3 cups flour, remaining 2 tbsp sugar and 1 tsp salt. Make a well, add foamy yeast, warmed milk and 2 tbsp vegetable oil. Stir with a wooden spoon or dough hook until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or use stand mixer with dough hook 6–8 minutes). Dough should be soft and slightly tacky — add a teaspoon of flour if overly sticky.

First rise

Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–75 minutes.

Shape buns

Punch down dough and divide into 8 equal portions (for 8 buns). Shape each into a smooth round or slightly oval bun about 3–4 inches across. If you prefer pocket buns, roll each piece flat into a 4-inch oval and fold over to create a pocket seam; press edges to seal lightly so crabs fit inside but buns still expand.

Second rise

Place formed buns on parchment squares or pleated steamer liners spaced 1 inch apart. Cover and let rise 30–40 minutes until puffy.

Steam

Prepare a steamer with boiling water. Place buns (covered) in a bamboo or metal steamer over medium-high steam. Steam, covered, for 12–14 minutes. Avoid lifting the lid during steaming. After steaming, turn off heat and leave the lid on for 5 minutes to prevent shrinkage. If desired, brush tops lightly with the cornstarch slurry (2 tbsp cornstarch + 2 tbsp water) to gloss and keep moist.

Prepare crabs

Pat cleaned soft-shell crabs dry with paper towels. Season both sides with 1 tsp salt and 1/2 tsp black pepper. Remove apron and gills if not already removed. If crabs are large, you may halve them crosswise for easier fitting into buns.

Breading station

Set up three shallow bowls: one with 3 tbsp flour mixed with a pinch of salt, one with beaten eggs, and one with 1 cup panko breadcrumbs mixed with 2 tbsp cornstarch for extra crispness.

Dredge & bread

Dredge each crab first in flour, shaking off excess, then dip into beaten eggs, allowing excess to drip off, then press into the panko-cornstarch mixture to fully coat. Place on a tray while heating oil.

Fry

In a large skillet, heat about 1 cup neutral oil over medium-high until shimmering (about 350°F / 175°C). Add crabs in a single layer, frying 2–3 minutes per side until golden brown and crisp. Do not overcrowd; fry in batches. Transfer to a wire rack or paper towels to drain. Squeeze a bit of lemon over each crab immediately if desired.

Make spicy mayo

In a small bowl, whisk together 1/2 cup mayonnaise, 1 tsp Sriracha, 1 tsp grated ginger, 1 tbsp rice vinegar and 1 tsp sugar until smooth. Taste and adjust heat or acidity to preference.

Quick-pickle cucumbers

Combine 2 tbsp rice vinegar, 2 tbsp water, 1 tsp sugar and 1/4 tsp salt in a bowl. Add 1/2 cup thinly sliced cucumber and toss. Let sit at least 10 minutes (or refrigerate up to 1 hour) to lightly pickle and crisp the cucumber slices.

Assemble buns

Carefully slice each steamed bun open if you created pocket-style buns or gently pull apart to make an opening. Spread about 1 to 1 1/2 tbsp of the spicy mayo inside each bun. Place one warm fried soft-shell crab inside each bun, making sure legs fit without tearing the bun. Top with a small handful (about 1–2 tbsp) of quick-pickled cucumber and scatter 1 tsp sliced scallions over the top.

Finish & serve

Sprinkle with a pinch of sesame seeds if using and serve immediately while crabs are warm and buns are soft. Provide lemon wedges on the side.

Notes

All components are timed so crabs are fried shortly before assembly and buns are kept warm. If steaming and frying finishes at different times, keep fried crabs on a warm oven tray (200°F / 95°C) for up to 10 minutes to retain crispness. Leftover buns can be reheated by steaming 3–4 minutes; fried crab is best fresh.