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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Recipe Summary

prep:
35 mins
cook:
20 mins
additional:
1 hr
total:
1 hr 55 mins
Servings:
6
Yield:
6 buns
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

166 calories; protein 5.1g; carbohydrates 34.6g; fat 0.5g; sodium 106.7mg. Full Nutrition
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Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/22/2011
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. Read More
(16)

Most helpful critical review

Rating: 1 stars
11/10/2009
We were not a fan of these they had no flavour besides the overwhelming taste of yeast. Read More
(8)
13 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
02/22/2011
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. Read More
(16)
Rating: 1 stars
11/10/2009
We were not a fan of these they had no flavour besides the overwhelming taste of yeast. Read More
(8)
Rating: 5 stars
04/02/2012
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! Read More
(5)
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Rating: 4 stars
02/13/2012
Nice and simple thanks! Read More
(2)
Rating: 4 stars
02/02/2013
The buns came out nicely although they tasted a little yeasty. The dough was so sticky I ended up adding probably another cup of flour just trying to knead it. Read More
(1)
Rating: 5 stars
03/31/2020
This was delicious!! We made it three times in one night! I did see 2.5 cups of flour as one other comment did because of the batter. I also used Bob's Red Mill Gluten Free all purpose flour and it turned out great! This is the best recipe I've come across for steamed buns. Read More
(1)
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Rating: 5 stars
01/13/2019
i put a filling inside and i will most definitely make it again Read More
Rating: 4 stars
05/14/2020
The dough was insanely sticky so I had to add more flour but they turned out great! Will make again! Read More
Rating: 3 stars
08/16/2017
Tried but the buns' surface kinda wrinkly probably steamed too long. 15 mins of steaming should be good (my fillings are cooked). Use another quarter to half cup of flour for kneading as the original dough was a bit sticky. By the way I think it should be baking powder NOT baking soda! I used baking powder. Overall buns ok but not as soft and fluffy:) Read More
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