Steam Bun Cooking: A Step-By-Step Guide

Steamed buns are a delicious Chinese dish that can be enjoyed as a savoury or sweet treat. They are soft, fluffy, and slightly chewy, with a delicate texture and taste. While the traditional method of making the dough for steamed buns involves using a sourdough starter, this recipe will use commercial dry yeast for convenience. The dough is made with a combination of all-purpose flour, cornstarch, sugar, salt, milk, oil, and yeast, and the filling can be either savoury or sweet, depending on your preference. The process of making steamed buns may seem daunting at first, but with practice, you can master the art of creating these delicious treats.

Choosing your ingredients

The ingredients you will need to make Chinese steamed buns will vary depending on the recipe you follow and whether you want to include a filling. Here is a list of ingredients you may need:

For the dough:

• All-purpose flour
• Wheat starch
• Cake flour
• Cornstarch
• Sugar (white or caster)
• Salt
• Active dry yeast, instant yeast or fresh yeast
• Milk (cold, room temperature or warm)
• Water (warm or room temperature)
• Oil (vegetable, canola or cooking)
• Baking powder
• Rice vinegar

For the filling:

• Chinese barbecue pork (Char Siu)
• Pickled carrot and mooli (matchsticks)
• Cabbage (shredded)
• Scallions (thinly sliced)
• Hoisin sauce
• Onion (finely chopped)
• Soy sauce
• Oyster sauce
• Sesame oil
• Cornflour

For the steamer:

• Bamboo or stainless steel steamer
• Parchment paper
• Chopsticks

Optional ingredients:

• Potato starch
• Cornstarch
• Ground/minced meat
• Chinese BBQ duck, chicken or pork meat
• Leftover steak
• Sauteed mushrooms or vegetables
• Red bean paste
• Miso
• Tofu
• Fish cakes
• Gochugaru
• Cayenne
• Sesame seeds

Making the dough

Ingredients:

First, gather your ingredients. The exact measurements may vary slightly depending on the recipe, but the basic ingredients for the dough are:

• All-purpose flour
• Water (warm or cold, depending on the recipe)
• Sugar
• Yeast (active dry yeast or instant yeast)
• Oil (vegetable, canola, or cooking oil)
• Baking powder
• Salt

Mixing the Dough:

In a large mixing bowl, combine the flour, sugar, and salt. You can also add the baking powder at this stage, or you can add it later after kneading the dough.

Dissolve the yeast in a small amount of warm water with a pinch of sugar. This will activate the yeast and cause it to become foamy.

Add the yeast mixture, oil, and remaining water to the dry ingredients. You can mix the dough by hand or using a stand mixer with a dough hook attachment. Mix until a shaggy mass or rough dough forms. If the dough seems too dry, you can add a little extra water.

Kneading the Dough:

Turn the dough out onto a lightly floured surface and begin kneading. Knead the dough for about 10 to 15 minutes, or until it becomes smooth, soft, and elastic. This process helps develop the gluten in the dough, giving it a nice chewy texture.

If you are kneading by hand, you can cover the dough and let it rest for about 15 minutes before continuing to knead. This will make it easier to work with.

First Rise:

Once the dough is kneaded, place it in a lightly oiled bowl and turn it over to coat it with oil. Cover the bowl with plastic wrap or a damp cloth and let the dough rise undisturbed for about 40 minutes to 1 hour, or until it has doubled in size.

Shaping the Dough:

After the first rise, remove the dough from the bowl and shape it into a long rope. Cut the rope into equal portions, depending on how many buns you want to make. Each portion will be used to form an individual bun.

Using a rolling pin, flatten each piece of dough into a circle, keeping the center slightly thicker than the edges. This thicker center will support the weight of the filling.

Second Rise:

Arrange the shaped buns on a parchment-lined baking tray or in a bamboo steamer lined with parchment paper. Cover them with a clean kitchen towel and let them rise for about 10 minutes to 1 hour, depending on the recipe. During this time, the buns will increase in size and become puffy.

Tips for Making the Dough:

• You can adjust the amount of liquid or flour slightly as needed to get the right dough consistency.
• If using a stand mixer, use a low speed to prevent the flour from flying everywhere.
• For a basic steamed bun recipe, you only need to proof the dough once. This saves time compared to recipes that require multiple proofing steps.
• If you want to add a filling to your buns, prepare it while the dough is rising to save time.
• To make the dough ahead of time, you can freeze it after shaping it into balls. When you're ready to use it, let it thaw and come to room temperature before proceeding with the next steps.

Now that you've mastered the art of making the dough, you're well on your way to creating delicious steamed buns!

Preparing the filling

Chinese Barbecue Pork (Char Siu) Filling:

This filling is perfect for those who enjoy a sweet and savoury combination. You can use store-bought or homemade Char Siu. If you opt for the latter, marinate the pork in a Char Siu sauce for 20 minutes, and then either pan-fry or bake it. Once cooked, chop the pork into small pieces and coat them in a simple sweet and savoury sauce. You can also add other ingredients like chopped onions, soy sauce, oyster sauce, and sesame oil to enhance the flavour.

Miso-Carrot Filling:

This filling is a great option for those who prefer a vegan or pescatarian option. To make this filling, you will need to shred some large carrots and finely dice some firm tofu or fish cakes. Grate some ginger and garlic, and thinly slice some green onions. Combine all these ingredients in a large bowl and add seasonings like black pepper, gochugaru or cayenne pepper, and toasted sesame seeds to taste.

Red Bean Paste Filling:

For a sweet dessert option, you can make a red bean paste filling. Soak some dried adzuki beans overnight, and then cook them in boiling water until they are tender. Drain the beans and return them to the pot with some sugar and enough cooking liquid to barely cover them. Simmer until the beans are creamy and most of the liquid has been absorbed. Mash the beans to your desired consistency, and allow the mixture to cool before using it as a filling.

Remember, these are just a few suggestions, and you can get creative with your fillings! Just make sure that your filling is not too wet or soupy, as this can cause leakage and make the dough gummy.

Shaping the buns

Firstly, roll the dough into a long log, and then cut it into equal portions. The number of portions will depend on how many buns you want to make. For example, if you cut the dough into 12 pieces, you will have enough for 12 buns. Take one piece of dough and keep the others covered so they don't dry out.

Now, it's time to roll the dough into a thin round shape. You want the edges to be thinner than the centre, as this will make it easier to pinch the dough together later. Place the dough in the palm of your hand and add your desired filling to the centre.

Next, you will create the pleats that give the buns their distinctive look. Using your fingers, pinch the dough around the edges and create 8 pleats. Then, gather the pleats together one by one and seal the bun at the top. Twist the top to ensure it is fully sealed.

Repeat this process with the remaining pieces of dough until you have shaped all your buns. Cover the buns with a clean kitchen towel and let them rest in a warm place for about 15 minutes. This will help the dough relax and make it easier to work with.

Now, it's time to prepare your steamer. Line a large bamboo steamer or any other type of steamer with parchment paper. If you're using a bamboo steamer, you can simply place the buns directly on the parchment paper. If you're using a metal steamer, it's best to cut out parchment paper squares and place the buns on top to ensure they don't stick. Place the buns inside the steamer, making sure to leave enough space between them as they will expand during cooking.

Finally, it's time to steam your buns! Fill your steamer with water and bring it to a boil. Depending on the size of your steamer, you may need to cook the buns in batches. Steam the buns for 10-15 minutes, then remove them from the heat and serve warm.

And that's it! You now have perfectly shaped and cooked steam buns that are ready to be enjoyed.

Cooking the buns

Now that your dough is ready, it's time to cook your buns!

First, cut the dough into 10-12 equal portions. If you're making filled buns, flatten each piece and use a rolling pin to roll it out into a circle, making the centre slightly thicker than the edges. Place your filling in the centre and pinch the dough around the edges to seal it. You can then shape the bun by cupping it with your palms and moving it in a circular motion to make it taller.

If you're making plain buns, roll the dough into smooth round balls and place them on a piece of parchment paper. Lightly dab the surface with milk or water to smooth it out.

Cover the buns with a clean kitchen towel and let them rest and rise in a warm place for about an hour. They should increase in size by about 50% and feel light and airy when you lift them.

Next, get your steamer ready. You can use a bamboo steamer, a metal steamer basket, or even a large wok or pot with a lid. Line the steamer with parchment paper and place the buns inside, leaving some space between them as they will expand. Cover the steamer with a lid, and if it's not bamboo, wrap the lid with a cloth to prevent condensation from dripping onto the buns.

Fill the steamer or wok with cold water, making sure the water level is at least 2 inches below the steamer basket. Turn the heat to medium and wait for the water to come to a simmer. Then, place the steamer in the wok, if using one, and steam the buns for 10-15 minutes. After turning off the heat, leave the lid on for a few minutes before removing it to prevent the buns from shrinking.

Your buns are now ready to be served warm, or you can let them cool down and store them in the freezer for later.

Frequently asked questions