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Simple and Tasty Chinese Steamed Buns

Simple and Tasty Chinese Steamed Buns

  • Prep

    35 m
  • Cook

    20 m
  • Ready In

    1 h 55 m
Jean Miller

Jean Miller

These are the real Chinese steamed buns! They are so chewy, tasty and easy to make. They are light for you. Your family would be impressed! My fiance and I would make them for breakfast or snack. I am sure you will enjoy it.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 166 kcal
  • 8%
  • Fat:
  • 0.5 g
  • < 1%
  • Carbs:
  • 34.6g
  • 11%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 107 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Sprinkle the yeast over 1 cup of warm water in a large bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Combine the flour, sugar, and baking soda in a small bowl. Stir half of the flour mixture into the yeast mixture until no dry spots remain. Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 15 minutes.
  2. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour. Divide the dough into 6 equal pieces and form into rounds.
  3. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the buns, recover, and steam for 20 minutes. Serve hot.
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Reviews

FrostyTheFrench
13

FrostyTheFrench

2/22/2011

It was good! I slightly modified the recipe based on the other review though. I used 2.5 cups of all purpose flour instead of just 2 (the dough seemed really wet and sticky to work with only putting in 2 cups). and instead of 3tsp of white sugar, I changed that to 3 tbsp. I also had to knead for more than 15 minutes... but that was probably because I am terrible at kneading. I kneaded for about half an hour until I got that really smooth and light dough. I filled my buns with some finely chopped steak, flavored with thick teriyaki sauce, soy sauce, salt and pepper, and some sweet chilli sauce. It was a HUGE hit for supper last night.

FinnGirl
5

FinnGirl

11/10/2009

We were not a fan of these, they had no flavour besides the overwhelming taste of yeast.

clairemack223
4

clairemack223

4/2/2012

I was looking for a recipe I could use to imitate the steamed buns you find in the freezer aisle of Asian grocery stores, and these far surpassed my expectations! I filled them with homemade red bean paste by rolling out a 2-inch square of the dough, putting 2-3 teaspoons of filling in the center, and twisting the top to close. It made the best red bean buns I have ever tasted. The dough was a bit sticky at first, so I had to use a lot of flour to knead it, but it was still less trouble than the average loaf of bread. Make sure you place a square of parchment paper under each bun before placing it in the steamer, and serve with the parchment so you can hold the buns without your hands getting sticky. They still taste good if reheated in the microwave, but eat immediately for the best taste. I can't wait to try these with a beef filling!

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