Reviewed: Oct. 31, 2009

easy to make and extremely delicious! used milk instead of water and added an extra teaspoon of sugar.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

tiffany

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 20, 2009

This is the good stuff! Just like you get at the teacake places.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BDOLIM

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 14, 2009

This recipe was exactly what I was looking for. It came out texturally perfect, and delicious. I did have to incorporate a bit more flour, as the dough tended to be somewhat sticky. It had no discernible effect on the product. The buns were a hit, and next time I do intend to double the recipe, as they disappeared, literally, in moments.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Bea

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 5, 2009

Wow, this is incredibly authentic, and one of the easiest bun recipes I have ever prepared. I added a little more flour (1/4 cup), enough so that the dough was not so sticky. For those who complain the dough is too wet - just use common sense and add a bit more flour until the dough is not sticking to the sides of the bowl - the final steamed bun will not taste any drier/denser because of the added flour. I made 24 filled buns (in accordance with the recipe), and they turned out the size of a slightly flattened tennis ball (there was about a tablespoon of filling in each). Anyone can make this - I rarely work with yeast and so was a bit nervous, but the instructions are very clear and the product was delicious!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jane

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 2, 2009

PLEASE, PLEASE, PLEASE do not use this recipe. I made this thinking it was the correct dough. There seems to be not enough flour in it and makes an awful dough. Too sticky and not worth the time. I am a professional chef and was not pleased with the product.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Wanda

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 12, 2009

I wish the bun is a little bit sweeter. But despite my own doubts looking at it, the taste after the steaming is done is PRETTY GOOD!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Tami

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 9, 2009

This was enough to satisfy my craving, but keep in mind it's not exactly dim sum quality. The dough is very sticky, and I had to almost double the flour. Personally, I don't mind if it's not super white because it really comes down to the flavor. I might try this again if another craving hits.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Betty Crocker

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 11, 2009

THANK YOU SOOOO MUCH!!!!!!! I live on Oahu and was at Shirokiya's where they had dim sum demonstrators from Japan, I had a BAO that was yummy so I wanted to get the recipe because the taste/texture of this is so traditional but unfortunately, none of the restaurants here cook like this, I came upon your recipe, tried it, and it is just delicious!!!!!!!!!!!! i just have a question, if i was to put a filling in it, would it still rise? thank you for the recipe...i love it, i'm going to try it with whole wheat flour today...i am so grateful, i'm not the best cook in the world and if a recipe doesn't come out, i give up and don't cook for a long time, i'm so happy with this recipe that i am making it again today!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

myning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 26, 2009

This is the very first recipe I've made using the nifty little bamboo steamer that I picked up at ross for $7 bucks - yeah! I made a bbq chicken filling, and let me just tell you that the bun was super soft and scrumptious. I'm going to try red bean buns next time. I was a little worried when kneading the dough because I ended up with a sticky mess... eventually I added about 2/3 cup more flour and that made for an easy to use, "doughy" consistency.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

saralovesfood

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 20, 2009

Everyone lOVed it! I used warm milk instead of water,added a little more flour (didn't measure but just enough for it to be easier to work with), and added about a teaspoon of sugar. Made my own chicken curry filling with chicken, carrots, onion, and potato all chopped very small. it was aWesOme! Such a great recipe.. You can play with the fillings and make it your own!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

aegibear

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 10, 2009

My Chinese Steam buns turns out GREAT! but here is a little Tip may help if your buns turn out little yellow color, you can add a tespoon or two of vinegar into the water, before you place any buns into the steam pot, and yes dont let any water drip onto your chinese buns. Good Luck Steaming...

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Rachel3644

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 20, 2009

These had a wonderful texture even my mother agreed! It's just that you have to take quite a long time with these though.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

thecookiemonster

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 16, 2009

I bought a bamboo steamer just so I could make these the other day!! I had a few issues regarding the texture of the dough, it came out extremely sticky and almost impossible to handle, I thought maybe once they were steamed they would be a little less sticky... Next time I will certainly add an extra few tablespoons of flour. I filled them with a couple different things. Some got bbq pork (I made bbq sauce myself for the first time ever- was not a success, lol) and others got a delicious array of steamed veggies and spices. If you're going to fill them, be careful that you have enough bun compared to your filling or it can be very tricky to get closed!! Overall, I will likely use this recipe again, with my own alterations, of course :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sarasaur

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 9, 2009

They turned out execellent, will definitely make these again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JenP

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 8, 2009

The buns turned out really well in this recipe! They're extremely fluffy and soft - exactly how they should turn out! The only thing I would change next time is to put a little more "flavour" into the dough to either make it a sweet bun or a salty bun because it a little on the bland side. Although, I did put lotus paste in some and they were great. And I only ended up making 12 buns using the recipe and they were a good size.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

fran

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 3, 2009

I loved this recipe. I did change the baking powder to baking soda. These buns are delicious. Although I don't know how leftovers fare, becuase there weren't any. :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sunny

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 20, 2009

yummy! I am not used to chinese cooking other than what comes out of the general to go box, but I am trying to cook more stir fry for my family. This was a big hit! It made generally 24 (I froze 12). It was light and tasted great with a little honey brushed on after I took it out of the steamer. I used a filling I made of 6 mushrooms, 2 carrots, a little ginger, onion powder, honey, soy sauce and a spoonful of sour cream pulsed and then heated for 40 seconds in the microwave. I'll try a 2nd filling of carrot-apple-ginger next time. Thanks for the recipe!!!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Rachelle

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 5, 2009

This is time-intensive, but its worth it. We tried it with various fillings, but it just didn't go well. I like the plain buns best-without filling. They're moist and sweet. Just be sure to use the wax paper-otherwise they stick to the steamer.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Amy

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Dekalb, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 7, 2008

I made this recipe exactly as indicated but halved it. It turned out wonderful. The key is to let it rise, let it rise, let it rise.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ashathechef

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 22, 2008

This was my first time making steamed buns. Overall- very satisfactory & good results but PATIENCE is key! I followed the recipe to the T but made half of the buns with peppers & hot sauce stuffed inside. I made "lop cheung bao" with the other half of the dough (for the kids). I rolled out the dough into long sqiggly strips and then wrapped it around chinese sausages. My mother in law says she uses a similar recipe but replaces some of the warm water for warm milk instead. She says this gives it more flavor and an even smoother texture. I will try this next time.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Judy K

Cooking Level: Intermediate

Living In: San Francisco, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Chinese Steamed Buns

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!