Easiest Steamed Buns Recipe

Sugar Steamed Bun Recipe (糖包) is one of the easiest steam bun recipes but super delicious. Whenever my mom made this, my sisters and I just couldn’t wait. We wanted to eat them as soon as it came out of the steamer. But they were so hot that we had to juggle them in between our hands. LOL!

INGREDIENTS FOR THE FILLING
70 grams of roasted peanuts
4 tsp of all-purpose flour

INGREDIENTS FOR THE WRAPPER (makes 10 steamed buns)
350 grams of all-purpose flour
180 grams of water

INSTRUCTIONS
Dissolve 1 tbsp of sugar and 3/4 tsp of instant yeast into 180 grams of water.
Slowly pour the mixture into 350 grams of all-purpose flour and stir at the same time.
Use your hands to gather all the flour together until a rough dough forms. Add 2 tsp of vegetable oil and knead it into the dough until smooth. This is important, the oil prevents the starch from retrograde, so the steamed bun will be soft and fluffy even if you let it sit for a while until it gets cold.
Cover it and let it proof for 1.5 hours or until doubled in size. While waiting, we can make the filling.
Blend the roasted sesame seeds and the roasted peanuts coarsely then combine with 140 grams of white sugar and 4 tsp of all-purpose flour. The sugar will melt after steaming. The flour is going to prevent it from leaking out. Mix well and your filling is done.
Punch to deflate the dough. Then knead it for 6 minutes or until the dough is smooth again.
Divide the dough into 10 even pieces. Each one should be 50-55 grams. Cover with plastic wrap and let them rest for about 10 minutes. This relaxes the gluten and makes the dough easier to roll out later.
Take one ball and dust it with some flour to prevent stickiness. Use a rolling pin to roll it flat. Once you get it into 4 inches in diameter, lift the sheet and roll the edge to make it thinner. That way, you can have a wrapper with a thicker middle and a thinner edge. The size of the wrapper should be about 5 inches in diameter.
Curve the wrapper into a bowl on your hand. Put 2 tbsps. of the sugar nut filling. Fold pleats to close the bun. Repeat to finish all the buns.
Place the bun in the steamer with some space between each other. Use parchment paper to prevent stickiness. Cover the lid and let them proof for 30 minutes.
Fill the pot with some room-temperature water. Turn the heat to high and place the steamer on the top. When you see steam coming out. Switch the heat to medium-low and start counting the time. Let it steam for 10 more minutes.
Turn off the heat but do not open it immediately; let it sit there for at least 5 minutes, or else the skin will shrink when the cold air hits the hot buns and you will lose the fluffiness.

[andreleblanc]

You’re light years ahead of us, answering all questions we could have. I just found you and I’m on a rampage catching up. You’re delivery is so articulate and not a whiff of pandering with all that info. You’re recipes are outstanding and the Western-friendly delivery has sacrificed no authenticity. Thank you! You’re marvelous! 👏🏻👏🏻👏🏻

[chopsddy]

Oh that looks good.
I was speaking with a total stranger about steaming bread. I remarked that Asian people can do wonders with very simple ingredients and I mentioned scallion pancakes. He said he was familiar with them and he recommended that I watch “Souped Up Recipes” on Youtube. I said “That’s where I learned about them! “ He was delighted and I made a new friend. Thanks.

[LENNY]

I've made the savoury version of the steam bun, and I am amazed that a dough that is so firm to work with turns out so light and - well, fluffy when steamed. A remarkable transformation. And delicious.

[libbywish]

Thank you so much for all the wonderful things you share with the world. ❤💚♥️

[shadodragonette]

I always count it a GOOD day when you upload a new video! I don't have the space or tools you have (or the space to keep the tools you have), but I enjoy your videos anyway. I have purchased some spices you have recommended and tried them out on much simpler versions of your recipes, and loved the food! I have been experimenting with some of them on other kinds of food, and usually have great results. Some few aren't so great, but still good enough to enjoy eating. So, THANK YOU! You have really helped me be more adventurous in cooking, and I learn something new from you and/or your fans with every video I watch. I hope you have someone in your life that you look forward to seeing/hearing as much as I enjoy your videos!

[Danmeitopia]

On god ! This is one of the best Chinese cooking channel I've ever found in yt

[jillhumphrys]

Mindy you are so cute and enjoyable to watch! Thank you so much! A lot of people ramble and are not easy to watch but you get straight to the point and know exactly what youre going to say and its so good. Im going to make these today!

[yezuyi]

Hi Mandy, for always explaining why certain things must be done in certain way. It helps to understand the recipe much better! 🤗

[cherieb]

Thank you for explaining why you have to do a second rise or proof with dough. I have wondered that for 40 years! 😀

[imotvoksim]

I came back from my first ever visit to China where I loved these buns so I just gave it a shot at home - amazing! Simple recipe, just requires time and the result is so fluffy and delicious! I made mine with red bean paste, also made from scratch, can't wait to experiment with more filling. Thanks for the recipe and the clear instructions 😄

[dr.deborahminix-fuller]

Thank you so much for sharing your beautiful steam bun recipe. You were very articulate and straightforward without using useless verbiage. I appreciate you! 😇

[imbroke]

Sorry Mandy! It took me awhile to find some new content by you, I got concerned, most were a year old. Very glad I found this and in only 3 seconds liked it. You cook such great dishes I love.

[Bmokyu]

Thank you for sharing this recipe! I liked when you punched the dough! 😊😊😊

[eqhome]

"Life is so good!" Your clear explanation, great execution, and delicious outcomes are perfect to inspire me to try it. Hats off to you.

[leburtakanno]

What wonderful explanations all along the way!

[joefoley]

Very nice I love how u just made the steps a flow n doesn't bother me like them hype lady cooks do

[shannonrobinson]

I just mentioned to a friends yesterday that I felt I could now make dumplings, but hadn’t mastered buns. Very timely video. Thank you

[hughcandraw]

I tried this method of making steamed buns today and it worked. Mine are no longer brown. I was adding baking soda while mixing with yeast and flour and water. Now I stir the yeast like you and added it to the flour like you and then add the cooking (canola) oil like you to make it floffy. I was going crazy wondering why my steamed buns are coming out brown. Thank you.

[michaelmcgrath]

Wonderful, Mandy. Thanks so much. I love making steamed buns, usually with vegetables, but this recipe looks great. Well done.

[Dudz]

when she started eating it i started drooling