Chinese Steamed Buns

Recipe View Gather all ingredients.

Recipe View In a large bowl, combine 1/4 cup flour, 1/4 cup warm water, yeast, and 1 teaspoon sugar. Let this mixture rest and activate for 30 minutes.

Recipe View Incorporate the remaining 1 ½ cups flour, remaining 1/2 cup warm water, 2 tablespoons sugar, vegetable oil, and salt into the yeast mixture. Knead the dough until it becomes smooth and elastic.

Recipe View Transfer the dough to a greased bowl, turning to coat with oil. Allow the dough to rise in a warm place until it has tripled in size, approximately 2 1/2 to 3 hours.

Recipe View Punch down the risen dough and spread it out on a lightly floured surface. Evenly sprinkle the baking powder over the dough's surface, then knead for 5 minutes to distribute it thoroughly.

Recipe View Divide the dough in half, setting aside one half in a covered bowl to prevent drying. Divide the remaining half into 12 equal pieces.

Recipe View Shape each piece into a smooth ball. Place each ball on a small square of waxed paper, ensuring the smooth surface faces up. Repeat the portioning and shaping process with the remaining dough half. Cover all 24 dough balls and allow them to rest until they have doubled in size, about 30 minutes.

Recipe View Bring water to a boil in a wok, then reduce the heat to medium, maintaining a low boil. Position a steam plate on a small wire rack in the center of the wok, ensuring there is at least 2 inches of space between the plate and the wok. Working in batches, carefully place the buns on their waxed paper squares onto the steam plate, leaving 1 to 2 inches of space between each bun.

Recipe View Cover the wok and steam the buns for 15 minutes. Exercise caution when removing the lid to prevent condensation from dripping onto the buns, which can affect their appearance. Continue steaming the remaining buns until all are cooked.