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Simple and Tasty Chinese Steamed Buns

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

1 h 55 m servings 166 cals
Original recipe yields 6 servings (6 buns)

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Directions

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  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.

Nutrition Facts


Per Serving: 166 calories; 0.5 g fat; 34.6 g carbohydrates; 5.1 g protein; 0 mg cholesterol; 107 mg sodium. Full nutrition

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Reviews

Read all reviews 6
  1. 9 Ratings

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Most helpful positive review

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 p...

Most helpful critical review

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

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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 p...

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

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...

Nice and simple, thanks!

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.

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...