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    Beijing-Style Steamed Buns

    clock-icon55 minutes
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    Pixicook editorial team

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

    Ingredients for Beijing-Style Steamed Buns

    units in
    USchevron
    units in
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    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Pillsbury Best Bread Flour

    cups

    Substitute chevron-down

    Pillsbury Best All-Purpose Flour

    cups

    Substitute chevron-down

    Sugar

    cups

    Substitute chevron-down

    Baking Powder

    teaspoons

    Substitute chevron-down

    Lukewarm Milk, lukewarm

    cups

    Substitute chevron-down

    Lukewarm Water, lukewarm

    cups

    Substitute chevron-down

    Lard, room temperature

    tablespoons

    Substitute chevron-down

    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.


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