Steamed Bun Dough Recipe

By
Rhonda Parkinson
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking.
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Updated on 02/10/23
Chinese Steamed buns
MelindaChan/Moment/Getty Images
Prep: 2 hrs 10 mins
Cook: 10 mins
Total: 2 hrs 20 mins
Servings: 8 servings
Nutrition Facts (per serving)
137 Calories
9g Fat
14g Carbs
1g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 137
% Daily Value*
Total Fat 9g 11%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 178mg 8%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 4%
Protein 1g
Calcium 28mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a basic recipe for making the steamed bun dough used in Char Siu Bao. If you're craving dim sum buns, no need to go to the store, make them at home with this easy recipe! 

Ingredients

  • 1 package dried yeast or 1 cake fresh yeast
  • 1 cup lukewarm water
  • 4 1/2 cups flour
  • 1/4 cup sugar
  • 2 tablespoons Crisco or vegetable oil
  • 1/2 cup boiling water
  • 2 tablespoons sesame seed oil

Steps to Make It

  1. Dissolve yeast in lukewarm water. Add 1 cup of flour. Mix thoroughly. Cover with cloth. Let rise 1 hour, until bubbles appear.

  2. Dissolve sugar and vegetable oil in 1/2 cup boiling water. Stir well. Cool until lukewarm. Pour into yeast mixture. Add 3 1/2 cups flour.

  3. Knead dough on lightly floured board until smooth. Put into extra large, greased bowl in a warm place. Cover with damp cloth. Let rise until double in bulk, about 2 hours.

  4. Divide into 2 portions. Remove first portion and knead 2 minutes. Repeat with second. Roll each into roll 12 inches long and 2 inches wide. Cut into 12 pieces (24 total).

  5. Flatten each piece with palm of hand. Roll with rolling pin into 3-inch circles.

  6. Brush with sesame seed oil. Indent middle of circle with chopstick. Fold circle in half so that it becomes a half moon. Crimp edges tightly with fork.

  7. Place each roll on separate square piece of foil on steamer tray. Cover tray with towel. Let buns rise to double in bulk, about 30 minutes. Remove towel.

  8. Steam, tightly covered, over briskly boiling water for 10 minutes. Serve with Peking Duck, Crispy Duck, or with any filling you desire. May be prepared in advance. May be frozen. Thaw out in plastic bag and re-steam 10 minutes.

This recipe is reprinted from "Madame Wong's Long-Life Chinese Cookbook", courtesy of Sylvia Schulman.