Chinese Steamed Buns

Chinese Steamed Buns
  • PREP TIME
    30 mins
  • COOK TIME
    45 mins
  • TOTAL TIME
    4 hrs 45 mins
  • SERVING
    24 People
  • VIEWS
    541

Delight in these fluffy, cloud-like Chinese steamed buns, a dim sum favorite perfect for enjoying on their own or filled with savory or sweet delights. Mastering these soft, pillowy buns is a rewarding culinary adventure!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    8 g
  • Fiber
    0 g
  • Protein
    1 g
  • Saturated Fat
    0 g
  • Sodium
    35 mg
  • Sugar
    1 g
  • Fat
    1 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Gather all ingredients.

Image Step 02
02 Step

Recipe View In a large bowl, combine 1/4 cup flour, 1/4 cup warm water, yeast, and 1 teaspoon sugar. Let this mixture rest and activate for 30 minutes.

Image Step 03
03 Step

Recipe View Incorporate the remaining 1 ½ cups flour, remaining 1/2 cup warm water, 2 tablespoons sugar, vegetable oil, and salt into the yeast mixture. Knead the dough until it becomes smooth and elastic.

Image Step 04
04 Step

Recipe View Transfer the dough to a greased bowl, turning to coat with oil. Allow the dough to rise in a warm place until it has tripled in size, approximately 2 1/2 to 3 hours.

Image Step 05
05 Step

Recipe View Punch down the risen dough and spread it out on a lightly floured surface. Evenly sprinkle the baking powder over the dough's surface, then knead for 5 minutes to distribute it thoroughly.

Image Step 06
06 Step

Recipe View Divide the dough in half, setting aside one half in a covered bowl to prevent drying. Divide the remaining half into 12 equal pieces.

Image Step 07
07 Step

Recipe View Shape each piece into a smooth ball. Place each ball on a small square of waxed paper, ensuring the smooth surface faces up. Repeat the portioning and shaping process with the remaining dough half. Cover all 24 dough balls and allow them to rest until they have doubled in size, about 30 minutes.

Image Step 08
08 Step

Recipe View Bring water to a boil in a wok, then reduce the heat to medium, maintaining a low boil. Position a steam plate on a small wire rack in the center of the wok, ensuring there is at least 2 inches of space between the plate and the wok. Working in batches, carefully place the buns on their waxed paper squares onto the steam plate, leaving 1 to 2 inches of space between each bun.

Image Step 09
09 Step

Recipe View Cover the wok and steam the buns for 15 minutes. Exercise caution when removing the lid to prevent condensation from dripping onto the buns, which can affect their appearance. Continue steaming the remaining buns until all are cooked.

For an extra soft texture, consider using cake flour in place of all-purpose flour.
Ensure your yeast is fresh for optimal rising. If it doesn't bubble when mixed with warm water and sugar, it may be expired.
The key to avoiding condensation drips is to quickly lift the lid slightly to allow the steam to escape before fully removing it.
Experiment with different fillings! Pork, chicken, or even sweet bean paste are delicious options.

Carmelo Becker

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 180 Ratings)
Total Reviews: (10)
  • Ima Hyatt

    I had some trouble with the dough rising. Any tips?

  • Creola Dare

    The dough was a bit sticky, but the end result was worth it. So fluffy!

  • Damon Boehm

    Next time, I'm going to try filling them with custard. Thanks for the recipe!

  • Garfield Dickinson

    I added a little bit of sesame oil to the dough for extra flavor. Great recipe!

  • Tyshawn Haagmueller

    I will use this recipe again!

  • Earlene Block

    These are just like the ones I get at my favorite dim sum restaurant!

  • Philip Mckenzie

    These buns were surprisingly easy to make! My family loved them.

  • Damien Fadel

    Steaming them was a bit tricky at first, but once I got the hang of it, it was smooth sailing.

  • Lavada Gutmann

    Amazing recipe, thank you so much for sharing.

  • Shea Schaefer

    I love it!

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