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My review
Chinese Steamed Buns
Carol chi-wa Chung
"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."
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Ingredients
4 h servings 44 calsOriginal recipe yields 24 servings (24 steamed buns)
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Directions
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Prep
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Cook
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Ready In
- Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 30 minutes.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
Per Serving: 44 calories; 0.7 g fat; 8.4 g carbohydrates; 1.1 g protein; 0 mg cholesterol; 35 mg sodium. Full nutrition
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Reviews
Read all reviews 140170 Ratings
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Most helpful positive review
3/8/2007
This recipe gave me the soft, fluffy texture I was looking for. Instead of 1/2 c. of warm water, I substituted 1/2 c. of warm milk which I think helped make the dough even more light and fluffy....
Most helpful critical review
6/3/2002
I scaled this to make 6 rolls (not 24) since I was trying this recipe for the first time and didn't want to end up with too many rolls if I didn't like them. Not sure if this is allrecipe.com's ...
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3/8/2007
This recipe gave me the soft, fluffy texture I was looking for. Instead of 1/2 c. of warm water, I substituted 1/2 c. of warm milk which I think helped make the dough even more light and fluffy....
4/30/2005
I haven't made these yet, but I just wanted to point out that you can throw leftovers in the freezer and freeze them for long periods of time. When you're ready to eat them, just put them in the...
12/18/2006
This is the best steamed bun recipe I've ever tried. I stuffed it with red bean paste like what I used to eat at home in Singapore and it tastes way better than that. My picky-eater kids and h...
3/27/2011
I've tried many dough recipes for steamed buns, and I swear by this recipe!!! All the others I have tried do no produce the same goodness and airy texture as this one. The dough is very sticky a...
5/19/2004
My friend's father used to make this and was not able to get the recipe. Turned out very well and everyone enjoyed this. Remember if you are making the buns with filling, keep the centre thick a...
6/12/2011
AWESOME RECIPE. The tips left by user Mukinsvivi ROCK & helped me ensure my steamed buns came out ultra tasty. NOTE: the dough does look very odd after first rise & it has a very sticky texture....
3/26/2005
These steamed buns are exactly like the ones I can buy at the chinese supermarket bakeries (T&T). They are slightly chewy and VERY light, almost "airy". I used half the dough for 12 buns (as per...
6/3/2002
I scaled this to make 6 rolls (not 24) since I was trying this recipe for the first time and didn't want to end up with too many rolls if I didn't like them. Not sure if this is allrecipe.com's ...