A delicious bun recipe from a breakfast shop: How to make crab roe soup dumplings. Ingredients: 700g pork belly, 1000g flour, 600g warm water, 280g meat jelly, 160g crab meat, 40g each crab roe, soy sauce, and 100g lard.

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Accessories: 6 grams of cooking wine, 8 grams of sesame oil, 5 grams each of sugar, chopped green onion, and minced ginger, 15 grams of refined salt, 1 gram each of pepper, and MSG.

Method 1) First mix the prepared water and flour, stir evenly, knead into a dough and let it sit for a while.

2) Chop the pork and crab meat into minced meat, add lard to the pot to heat, add crab meat, crab roe, minced ginger and stir out the crab oil, mix with minced meat, skin jelly, soy sauce, cooking wine, etc. to form a filling.

3) Then divide the fermented dough into small portions, roll it into dough, add stuffing and knead it into pleated buns, put it in a steamer and steam it over high heat for 10 minutes.

Method 2 Ingredients: 1 crab, 100 grams of pork filling, 10 grams of water chestnuts, 10 grams each of onion and ginger. Seasoning A: 1/3 tsp salt, 1/2 tsp sugar, 1/4 tsp each pepper and sesame oil.

Ingredients B: 1 tsp flour, 1/4 tsp each of sugar, salt and baking soda.

Method 1. Peel off the hard shell of the crab, remove the lung chamber and impurities, wash it, put it into a bowl and add ingredient A, put it into the steamer and steam for about 3 minutes, take it out, scoop out the crab roe and crab meat and set aside.

Wash the onion and ginger, mince them, peel and wash the shepherd's purse, chop into pieces, squeeze out the water, put them all into a bowl, add the pork filling, crab roe, crab meat and ingredient A and mix well to form a meat filling.

2. Mix the medium-gluten dough and hot dough evenly, add ingredient B and 1/3 tsp oil and knead evenly, roll into a long strip, divide into 10 equal parts, roll them out and wrap them with 1 tbsp of meat filling.

Apply a layer of oil on the bottom, put it into a steamer lined with a damp cloth, ferment it for 20 minutes, then steam it over high heat for 6 minutes, and then take it out.

Method 3: The main ingredients are 250 grams of fermented dough, meat filling, crab roe, and chicken jelly.

Ingredients: onions, ginger, garlic, soy sauce, salt, monosodium glutamate, cooking wine, sesame oil, and vinegar.

Method 1. Knead the flour and roll out 10 dough balls into skin.

2. Add crab roe, chicken jelly, green onions, ginger and condiments to the meat filling to adjust the taste.

3. Wrap the stuffing in the dough. Pay attention to the thin skin and large filling, and the pleats of the bun should be thin, even and beautiful.

4. Steam the wrapped buns in a small steamer and serve with vinegar and garlic.