There is truly nothing quite as comforting and delightful as freshly steamed buns that melt in your mouth and carry with them a subtle sweetness balanced by a luscious, tender texture. This Asian Steamed Buns Recipe captures the essence of traditional flavors with surprisingly simple ingredients, and once you try your hand at making these fluffy little puffs at home, you’ll wonder why you never made them before. Whether you’re hosting a dinner or craving a snack, these buns offer a versatile canvas for endless fillings or just a warm, satisfying bite on their own.
Ingredients You’ll Need
Gathering the right ingredients is the first step to nailing this Asian Steamed Buns Recipe. Each ingredient plays an essential role—from the yeast that gives the buns their airy lift, to the cake flour that ensures a tender crumb, and even the nonfat dry milk which adds just the right hint of richness for that perfect dough glow.
- 1 cup warm water (105°-115°), divided: Essential for activating yeast and hydrating the dough without killing the yeast.
- 1 teaspoon active dry yeast: The magical ingredient that makes the buns rise into soft, pillowy perfection.
- 3 tablespoons + 1 pinch sugar, divided: Adds just enough sweetness to enhance flavor and feed the yeast for better rising.
- 2 tablespoons nonfat dry milk: Enhances dough tenderness and subtly enriches the flavor.
- 3½ cups cake flour: Provides a fine, soft texture that cake flour is known for, making the buns light and fluffy.
- 1½ teaspoons baking powder: Gives the buns an extra lift and keeps them wonderfully airy.
- Canola oil for brushing bowl: Prevents the dough from sticking during its first rise for easy handling.
How to Make Asian Steamed Buns Recipe
Step 1: Activate the Yeast
Start by stirring together ¼ cup of the warm water with yeast and a pinch of sugar, letting it rest for 5 to 10 minutes until it becomes foamy. This bubbling indicates your yeast is alive and ready to work its magic in your dough. If it doesn’t foam, don’t hesitate to begin again—fresh yeast means fluffy buns.
Step 2: Prepare the Dough
Whisk in the nonfat dry milk and the remaining ¾ cup of warm water into the yeast mixture. In a separate bowl, combine the cake flour and 3 tablespoons of sugar. Add the yeast mixture to the flour and stir with a fork until a dough begins to form. Then, knead by hand until all flour is incorporated and the dough becomes elastic and smooth but still soft to the touch—about 5 minutes on a floured surface.
Step 3: First Rise
Place your dough in a large bowl lightly brushed with canola oil so it won’t stick. Turn the dough to coat it in oil, cover with plastic wrap, and let it rise in a warm spot for about 2 hours until it doubles in size. This slow transformation is what gives the buns their lightness.
Step 4: Incorporate Baking Powder
Deflate your dough with a punch, then flatten it slightly and sprinkle the baking powder in the center. Pinch the edges together to seal the baking powder inside, and knead gently with flour to prevent sticking. After this, cover the dough again and let it rest for 30 minutes—this step ensures the buns will have that perfect fluffy texture.
Step 5: Prepare Buns for Shaping
Cut sixteen small pieces of parchment paper to line each bun during steaming. Divide the dough into two equal rounds, then cut each round into eight equal pieces and roll each into a ball. Lay them on a baking sheet, cover loosely, and give them another 30 minutes to rest and puff slightly. This rest period is crucial to achieving light buns with a soft bite.
Step 6: Shape the Buns
Roll one dough piece into a 6-by-3-inch oval, dusting minimally to avoid dryness. Remove excess flour by gently patting with your palms, then place a parchment piece over half of the oval and fold it over itself—this creates the signature steamed bun shape. Arrange each bun on parchment atop a baking sheet and cover loosely once again to let them rise for about 30 minutes before steaming.
Step 7: Steam Until Puffy and Soft
Line your steamer rack or bamboo steamer with parchment paper to avoid sticking. Bring water in your pot or wok just below the steamer rack to a boil, then reduce to a simmer. Place buns in the steamer without letting them touch, cover tightly, and steam for about 3 minutes. The buns will puff beautifully and become tender. Keep steamed buns warm by wrapping them loosely in kitchen towels while you steam the rest.
How to Serve Asian Steamed Buns Recipe
Garnishes
Fresh garnishes can elevate your Asian Steamed Buns Recipe to restaurant-quality brilliance. Sprinkle finely chopped scallions or cilantro for a bright, herbal lift. Pickled vegetables or a drizzle of hoisin sauce adds tang and depth that perfectly complement the soft, neutral bun.
Side Dishes
These steamed buns love company. Serve alongside classic Asian sides like spicy cucumber salad, crispy fried wontons, or a comforting bowl of hot miso soup. They also pair beautifully with stir-fried greens or tangy kimchi for an exciting flavor contrast.
Creative Ways to Present
Thinking beyond the basic? Try stacking filled buns into cute sliders with your favorite braised pork or tofu, adding crunchy slaw inside for texture. Or slice them open and transform these buns into handheld sandwiches perfect for casual get-togethers. The soft pillow-like texture is your canvas for culinary creativity.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extras (and you might), store cooled buns wrapped tightly in a double layer of plastic wrap in the refrigerator for up to one day. When airtight and chilled, they maintain their soft texture remarkably well.
Freezing
Asian Steamed Buns Recipe results can easily be frozen. After steaming and cooling your buns, wrap them individually or in batches tightly in plastic wrap and place in a freezer-safe bag. They keep for up to one week without losing that signature softness after reheating.
Reheating
Reheat frozen or refrigerated buns wrapped in a damp kitchen towel, then covered with foil in a 350°F oven for about 15 minutes. This method gently warms the buns without drying them out, restoring their tender, fluffy character like they were freshly made.
FAQs
Can I substitute the cake flour with all-purpose flour?
While all-purpose flour can be used, cake flour is recommended for this Asian Steamed Buns Recipe because of its lower protein content, resulting in a softer, more tender bun. Using all-purpose may produce a denser texture.
Do I have to use nonfat dry milk in the dough?
Nonfat dry milk enriches the dough’s flavor and adds tenderness. However, if you don’t have it on hand, you can omit it, though the buns might be slightly less soft and rich tasting.
Can I steam the buns in a microwave steamer?
Yes, a microwave steamer can work in a pinch, but the texture may differ slightly because steaming time and heat distribution vary. Traditional steaming over simmering water is best for that authentic, soft result.
How do I avoid buns sticking to the steamer?
Line the steamer with parchment paper before placing buns in, and ensure buns don’t touch each other. This prevents sticking and helps maintain their shape while steaming.
What fillings pair best with this Asian Steamed Buns Recipe?
This dough’s neutral flavor makes it perfect for savory fillings like char siu pork, hoisin duck, or even vegetarian options like mushrooms and tofu. Sweet fillings like red bean paste are also popular for a delightful twist.
Final Thoughts
Making this Asian Steamed Buns Recipe at home is such a rewarding experience, not only because the results are unbelievably delicious but because of how accessible the process really is. With just a handful of simple ingredients and a little patience, you’ll create fluffy, tender buns that impress everyone at your table. So why not give it a try and elevate your home cooking with these irresistibly soft steamed buns?
Print
Asian Steamed Buns Recipe
- Total Time: 3 hours 15 minutes
- Yield: 16 buns
Description
Soft and fluffy Asian steamed buns made from a yeast-leavened dough, perfect for filling with savory or sweet ingredients. These buns are steamed to perfection, resulting in a light texture and slightly sweet flavor, ideal for a traditional dim sum treat or creative fillings.
Ingredients
Dough Ingredients
- 1 cup warm water (105°-115°), divided
- 1 teaspoon active dry yeast
- 3 tablespoons + 1 pinch sugar, divided
- 2 tablespoons nonfat dry milk
- 3½ cups cake flour
- 1½ teaspoons baking powder
Other
- Canola oil for brushing bowl
- 16 pieces of 3- by 2-inch parchment paper
Instructions
- Activate Yeast: Stir together ¼ cup warm water with yeast and a pinch of sugar. Let stand until foamy, about 5 to 10 minutes. If the mixture doesn’t foam, start over with new yeast. Then whisk in nonfat dry milk and the remaining ¾ cup warm water.
- Mix Dough: In a bowl, stir together flour and remaining 3 tablespoons sugar. Add the yeast mixture and mix with a fork until a dough forms, without adding baking powder yet. Knead the dough in the bowl by hand until all flour is incorporated. Transfer to a floured surface and knead until the dough is elastic, smooth, and soft, about 5 minutes. Form into a ball.
- First Rise: Place dough in a large bowl brushed with canola oil, turning to coat all sides. Cover with plastic wrap and let rise in a warm, draft-free place for about 2 hours or until doubled in size.
- Incorporate Baking Powder: Punch down the dough and transfer it onto a lightly floured surface. Flatten slightly into a disk. Sprinkle baking powder over the center. Gather the edges and pinch to seal in the baking powder. Knead with minimal flour until fully incorporated, about 5 minutes. Return dough to the bowl, cover, and let stand for 30 minutes.
- Prepare Dough Portions: Cut 16 pieces of parchment paper, each 3 by 2 inches. Form dough into two equal rounds. Cut each round into 8 equal pieces. Lightly dust pieces with flour and roll into balls. Place dough balls on a baking sheet, cover loosely, and let rest for 30 minutes.
- Shape Buns: Roll one dough ball into a 6- by 3-inch oval, dusting lightly as needed. Pat between your palms to remove excess flour. Place a piece of parchment paper over half the oval, then fold the other half over it. Place the bun with parchment onto a baking sheet lined with parchment paper and cover loosely. Repeat with remaining dough balls. Let buns rest, loosely covered, for about 30 minutes until slightly risen.
- Prepare Steamer: Line a steamer rack or bamboo steamer with parchment paper to prevent sticking. Fill a large pot or wok with water up to ½ inch below the rack and bring to a boil, then reduce heat to simmer.
- Steam Buns: Place buns in the steamer, ensuring they do not touch. Cover tightly and steam for about 3 minutes until buns are puffed and cooked through. Remove buns with tongs, discard parchment, and wrap buns loosely in kitchen towels to keep warm. Repeat steaming with remaining buns, adding boiling water as needed.
- Storage & Reheating: Buns can be steamed and cooled completely, then chilled tightly wrapped in plastic wrap up to 1 day, or frozen for up to 1 week. To reheat, wrap buns in a dampened kitchen towel and foil, then heat in a 350°F oven until soft and warmed through, about 15 minutes.
Notes
- Buns can be made ahead and stored chilled or frozen for convenience.
- Use parchment paper between buns to prevent sticking during steaming.
- Ensure water in the steamer does not touch the buns to maintain texture.
- Be gentle when folding dough to maintain airiness in the buns.
- Adjust resting and proofing times depending on room temperature for optimal rise.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Steaming
- Cuisine: Asian
