White Crab and Cabbage Shanghai Buns is a traditional Chinese recipe for the classic yeasted dough steamed bun with a crab and cabbage filling. The full recipe is presented here and I hope you enjoy this classic Chinese version of: White Crab and Cabbage Shanghai Buns.
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This is an excellent and simple filling for Shanghai buns.
Ingredients:
1 batch Shanghai buns dough
350g Chinese (or napa) cabbage, shredded
Fine sea salt and black pepper
200g white crab meat
1 tsp tarragon leaves, roughly chopped
2 tbsp chives, finely chopped
1 tbsp coriander, finely chopped
2 tsp light soy sauce
2 tsp fish sauce
30g unsalted butter, melted
1 tsp honey
2 tsp plain flour
1 lime, zest finely grated, to get 1 tsp, then cut into 6 wedges
Method:
Prepare the Shanghai buns dough according to the recipe.
In the meantime, start making the filling. Put the cabbage in a large colander set over a bowl, sprinkle over an eighth of a teaspoon of salt, mix well and leave for 20 minutes.
Working one handful at a time, squeeze to extract as much water from the cabbage as possible, then put the shredded cabbage in a large bowl with all the other stuffing ingredients and a good grind of black pepper. Mix well and refrigerate for 20 minutes.
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