Pixicook
HomeRecipesDumplingsBeijing-Style Steamed Buns
recipe image

Beijing-Style Steamed Buns

clock-icon55 minutes
author-image
Author
Pixicook editorial team

Soft and fluffy steamed buns made in the traditional Beijing style.

Ingredients for Beijing-Style Steamed Buns

units in
USchevron
serves
6 peoplechevron

Pillsbury Best Bread Flour

cups

Pillsbury Best All-Purpose Flour

cups

Sugar

cups

Baking Powder

teaspoons

Lukewarm Milk, lukewarm

cups

Lukewarm Water, lukewarm

cups

Lard, room temperature

tablespoons

How to Make Beijing-Style Steamed Buns

1. Mix Dry Ingredients

Start by mixing the dry ingredients—bread flour, all-purpose flour, sugar, and baking powder—in a large bowl.

2. Add Wet Ingredients

Make a well in the center and pour in the lukewarm milk and water.

3. Blend in Lard or Peanut Oil

Gradually blend in the lard or peanut oil until you form a sticky but cohesive dough.

4. Knead the Dough

Once your dough is mixed, knead it for 12 to 15 minutes. The dough should transform into a smooth and elastic ball. If it feels too dry or too wet, adjust with small amounts of water or flour as needed.

5. Shape the Loaves

Shape the dough into small loaves about 3.5 inches long. Prepare some parchment paper by cutting it into squares, and cover the shaped loaves with a damp cloth to let them rest.

6. Steam the Buns

Place the loaves in bamboo steamers lined with the parchment paper. Steam the buns for 20 to 25 minutes.

7. Serve or Store

Serve the buns warm or let them cool completely before storing. If you plan to freeze them, wrap them well and they will stay fresh for up to 2 months. When you're ready to enjoy them again, simply re-steam until heated through.

Pitfalls and tips

Dough Consistency

The dough should be soft but not sticky, kneaded to a smooth and elastic texture, which is tacky to the touch without sticking to your hands.

Yeast Activation

Use fresh, active yeast and proof it in warm water with a pinch of sugar until frothy to ensure proper rise.

Proper Steaming

Use parchment paper or cabbage leaves to prevent sticking, steam in batches to avoid overcrowding, and start with cold water for better rise.

Filling

Avoid overfilling and ensure the filling is flavorful and adequately seasoned, with finely chopped ingredients if raw, for proper cooking during steaming.

Rest and Rise

Allow the dough to rest after kneading to relax the gluten, and give shaped buns enough time to rise, almost doubling in size, for fluffy results.

Comments (0)

Add your comment...

Explore More Dumplings recipes

Explore More Collections

Chicken Katsu with Shredded Cabbage and Scallions

Chicken Fried

Oven-Baked Crispy Bacon & Sunny-Side Up Eggs

High Protein Breakfast

Cucumber Salad with Garlic ginger and soy

Easy Salad

Caramelized Skillet Shrimp with Optional Citrus or Chipotle Glaze

Quick Easy Shrimp Saute