Ginger Scallion Lobster Baos
Ginger Scallion Lobster Bao

Ginger Scallion Lobster Bao

Recipe by Joy Huang

The classic New England lobster roll gets a striking new vibe with this Asian-inspired version: a soft, scallion-topped steamed bao (hua juan) filled with ginger, garlic, and sesame-scented lobster meat. Bursting with both flavor and color, these slider-sized sandwiches are sure to please any crowd. Blogger Joy Huang, who shares this recipe with us, says, “You can make and eat hua juan year-round, but as a New Englander, I can only recommend that lobster be eaten in the summer months when you can drive to a lobster pound and buy lobsters straight from the fishermen.” 

1 hr
13 mins
4 hrs
12 sandwiches
Ginger Scallion Lobster Baos - select to zoom
Ginger Scallion Lobster Baos - select to zoom
Ginger Scallion Lobster Baos - select to zoom
Ginger Scallion Lobster Baos - select to zoom
Ginger Scallion Lobster Baos - select to zoom
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  1. To make the dough: In a medium bowl, combine all the dough ingredients and knead — by hand or with a mixer — to make a soft, elastic dough, about 8 to 10 minutes.

  2. Place the dough in a lightly greased bowl, cover, and let it rise for 60 to 90 minutes, until it's nearly doubled in bulk.  

  3. To make the glaze: While the dough is rising, stir together the glaze ingredients. Set aside.  

  4. To shape the buns: On a lightly floured work surface, gently deflate the dough and divide it into 12 pieces (about 58g each). Cut out twelve 4” squares of parchment and set aside. 

  5. Roll each piece of dough into a long oval (about 8” long x 3” wide). 

  6. Working with one piece of dough at a time, lightly spoon the glaze over the oval. Use the back of a spoon to evenly spread the thick glaze over the dough. Use a bench knife or pizza cutter to cut four or five strips the length of the oval, keeping one end intact to make shaping easier.

  7. Pick up the oval that’s been cut into strips and start twisting each end in opposite directions, like you were wringing a towel. 

  8. Continue to gently twist the dough so it forms a rope and then starts to twist in upon itself. Tuck the ends of the rope underneath and place the shaped bun on a parchment square. The ends don’t always want to stay tucked under, so it will take some practice to get uniformly round buns.  

    Ginger Scallion Lobster Baos – Step 8
  9. Repeat with the remaining pieces of dough. Once all 12 buns have been shaped, cover and let them rise in a warm spot until puffy, about 40 to 60 minutes.  

  10. While the buns are rising, set up your steamer. You can use multiple bamboo steaming trays, or a stock pot with pasta and steaming inserts. (Heads up: At King Arthur, we only recommend the products that we, as bakers, truly love. When you buy through external links on our site, we may earn an affiliate commission.)  

  11. Bring your pot of water to a boil with the steamers or inserts in place. 

  12. Place the buns, on their parchment, in a single layer in the steamers. 

  13. Steam the buns for 13 minutes, then remove from the heat. Leave the lid on for another 5 minutes before removing (this will help prevent the buns from collapsing). 

  14. If not using immediately, cool the buns, transfer to a freezer bag, and freeze.  (See "Storage information" in step 10 for reheating instructions.)

  15. To make the lobster filling: Remove the meat from the claws, knuckles, and tail of the lobsters. 

  16. Chop or tear the meat into small pieces and mix with the remaining filling ingredients. 

  17. To assemble: Slice the steamed buns in half, leaving one side attached. Fill the buns with the lobster salad and serve immediately. 

  18. Storage information: Any leftover baos should be cooled completely and then stored, well wrapped, before being frozen. To reheat, wrap with microwave-safe plastic or a wet paper towel and heat in the microwave for about 45 seconds.  

Tips from our Bakers

  • While not strictly traditional, baking powder makes these buns nicely light and fluffy.