Steam Buns in Wok





30 min


4 hr



  • ½ teaspoon ‏Baking powder
  • ¼ cup ‏Vegetable oil
  • ½ oz ‏White sugar
  • A Pinch ‏Salt
  • ¾ cup ‏Flour
  • ¼ cup ‏Warm water
  • 1/8 cup ‏Water
  • ½ teaspoon ‏White sugar
  • ¼ oz ‏Dry yeast

Hankering for Chinese? Here is one authentic Chinese recipe that you can make yourself. The best part about steam buns is that they leave room for a lot of variation. You can always add vegetable fillings, or experiment with plenty of different ones.

You are going to need a wok with a proper steam plate for this recipe. You can double the quantity of this recipe if you plan on hosting more people to show off your culinary skills. The dough that you can’t fit in the steam plate should be kept aside, covered in wax paper.


  1. 1. Start by mixing warm water, flour, sugar, and yeast for half an hour.

    2. Add vegetable into the mix. You need to knead this until the dough feels smooth and is elastic when you pull it.

    3. Take a greased bowl and roll over the flour in this. Leave the dough be until it triples in size. This will take about 2 hours and 30 minutes.

    4. You need to punch down the dough and spread it out on a floured board. Next, you need to sprinkle baking powder evenly on its surface and knead everything for around 5 minutes.

    5. Divide the dough into 12 equally sized portions. Make sure that you shape the buns in a way that the smooth side is facing up.

    6. Use wax paper squares and place every bun on one. Let these stand for around half an hour.

    7. Prepare the wok by boiling water on medium heat. Place a steam plate on a wire rack right in the middle of the wok. Fit as many buns as you can on the steam plate. Remember, you need to maintain a space of at least 1 inch between every bun. Put the lid on the wok before you let the buns steam. Let them steam for 15 minutes.

    8. Remove the lid and then turn off the heat. This is an important; if you cut off the heat and then remove the lid, the water condenses and drips over the buns, leading to yellow colored stains appearing on its surface. You need to continue steaming the batches of these buns until they are entirely cooked.

    This is the authentic recipe and the results are exactly like the kind you may see served at a reputable Chinese establishment. The reason that these are steam cooked in a wok instead of baked is so that they can have that light and airy texture when you munch on them. These are slightly chewy and extremely light.

Share & Print

100 0 100 1

No Comments

Leave a Reply