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Chinese Steamed Buns

SUBMITTED BY: Carol chi-wa Chung  PHOTO BY: Amber Dawn 

"Here's some yummy, Chinese dim sum you can make, either plain without meat fillings, or with meat fillings. A wok equipped with a stainless steel steam plate, a plate with holes to allow steam to pass, is required to make these tasty buns. You may use milk in place of the warm water if you wish."
Chinese Steamed Buns Recipe
RECIPE RATING:
This recipe has been rated 69 times with an average star rating of 4.3
Read Reviews (62)
PREP TIME  30 Min
COOK TIME  30 Min
READY IN  4 Hrs
Original recipe yield 24 steamed buns

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 tablespoon active dry yeast
  • 1 teaspoon white sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup water
  • 1/2 cup warm water
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2 tablespoons white sugar
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon baking powder

DIRECTIONS

  1. Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 30 minutes.
  2. Mix in 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 2 1/2 to 3 hours.
  3. Punch down dough, and spread out on a floured board. Sprinkle baking powder evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working with in a covered bowl. Divide each half into 12 parts. Shape each part into a ball with smooth surface up. Put each ball on a wax paper square. Let stand covered until double, about 30 minutes.
  4. Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes.
  5. REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed on oct. 27, 2007 by ivyguppy 
This recipe gave me the soft, fluffy texture I was looking for. Instead of 1/2 c. of warm... MORE
The reviewer gave this recipe 0 stars. This recipe averages a 4.32 star rating.
Reviewed on apr. 30, 2005 by H-L Cheung 
I haven't made these yet, but I just wanted to point out that you can throw leftovers in the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed on dec. 20, 2006 by julee 
This is the best steamed bun recipe I've ever tried. I stuffed it with red bean paste like... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed on jan. 25, 2004 by TAL_HEVER 
I liked it, it's very good with butter when it's warm. Don't be tempted to make more than you... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed on mar. 26, 2005 by TEALEAVES10 
These steamed buns are exactly like the ones I can buy at the chinese supermarket bakeries... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed on may 19, 2004 by BAKERMOM 
My friend's father used to make this and was not able to get the recipe. Turned out very well... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed on jan. 25, 2004 by JO_MCVEY 
This, like any bread type recipe takes some time to allow for rising etc. The actual hands on... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 4.32 star rating.
Reviewed on jan. 25, 2004 by JESS_VALENTINE 
I scaled this to make 6 rolls (not 24) since I was trying this recipe for the first time and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed on jan. 25, 2004 by BELLOFTHEMATRIX 
These were yummy. I use to eat them, when I was a kid. My friend's father use to make them... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed on jan. 25, 2004 by DCASE81 
Time consuming but worth it! MORE

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Nutritional Information
Chinese Steamed Buns

Servings Per Recipe: 24

Amount Per Serving

Calories: 44

  • Total Fat: 0.7g
  • Cholesterol: 0mg
  • Sodium: 35mg
  • Total Carbs: 8.4g
  •     Dietary Fiber: 0.4g
  • Protein: 1.1g

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