There's something comforting about biting into a warm, fluffy steamed bun with a sweet red bean filling nestled inside. These soft, slightly chewy pillows of joy are a staple in Chinese bakeries and dim sum restaurants, and once you master this sweet Chinese steamed bun dough, you'll unlock the foundation for countless delicious creations. Whether you're craving a sweet treat or planning a savory stuffed bao bun, this dough is your gateway to both traditional and creative variations.

What makes this version special is its balanced sweetness and tender texture, making it perfect for delicate fillings like red bean paste or more indulgent ones like Chinese BBQ pork. If you've ever tried a steamed dumplings recipe or experimented with an easy bao buns recipe, you'll appreciate the flexibility of this dough. It’s versatile enough to support everything from steamed pork buns to dessert-style Chinese pastries.

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Fluffy Sweet Chinese Steamed Bun Dough for Red Bean Filling

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Prep Time 25

Cook Time 15

Proofing 1

Total Time 1 40

Course Dessert, Snack

Cuisine Chinese

Servings 10 medium-sized buns

Equipment

Mixing bowl For combining your ingredients
Measuring cups and spoons Precision is key in dough making
Whisk or Fork To blend dry ingredients
Dough scraper or spatula Helps with kneading and cleaning up
Stand mixer with dough hook (optional) For easier kneading
Damp towel or plastic wrap To cover the dough while proofing
Rolling Pin Helps flatten the dough rounds evenly
Steamer Basket or Bamboo Steamer Essential for that signature fluffy texture
Parchment Paper or Napa Cabbage Leaves Prevents buns from sticking in the steamer

Ingredients

For the Dough

2½ cups 300g all-purpose flour (or bao flour if available)
2 tablespoons sugar
1 teaspoon instant yeast
½ teaspoon baking powder
¾ cup 180ml warm milk (110°F or 43°C)
2 tablespoons vegetable oil
¼ teaspoon salt

For the Red Bean Filling (Optional)

1½ cups sweet red bean paste homemade or store-bought

Instructions

Step 1: Activate the Yeast

In a bowl, combine warm milk and sugar. Sprinkle the yeast over the top, stir gently, and let sit for 5-10 minutes until frothy. This ensures your yeast is alive and ready to give your dough that signature steam bun rise.

Step 2: Make the Dough

In a large bowl (or stand mixer bowl), mix the flour, baking powder, and salt. Pour in the activated yeast mixture and vegetable oil. Mix until a shaggy dough forms. Knead by hand for 10-12 minutes or with a mixer on medium speed for 6-8 minutes. The dough should be smooth, soft, and just slightly tacky.

Step 3: First Proof

Form the dough into a ball and place it in a lightly greased bowl. Cover with a damp towel or plastic wrap and let it rise in a warm spot for about 1 hour, or until doubled in size.

Step 4: Divide and Shape

Punch down the dough and transfer it to a clean surface. Divide into 10 equal portions. Roll each piece into a ball, cover, and let rest for 5 minutes (this helps the dough relax for easier shaping).

Step 5: Add the Red Bean Filling

Flatten each dough ball into a circle about 4 inches in diameter. Place 1-2 tablespoons of red bean paste in the center. Carefully gather the edges and pinch the top to seal. Flip the bun seam-side down and shape gently into a round bun.
For a more advanced twist, you can pleat the dough edges like a steamed pork buns style, giving a beautiful finish similar to traditional chinese bread.

Step 6: Second Proof

Place the buns on parchment squares inside your steamer basket. Leave space between each bun. Cover and let proof for 30 minutes.

Step 7: Steam the Buns

Fill your steamer base with water and bring it to a boil. Once boiling, place the steamer basket over the water and steam the buns on medium-high heat for 12-15 minutes. Turn off the heat and let the buns rest, covered, for 5 minutes before opening the lid to avoid shrinkage.

Step 8: Serve Warm

These buns are best served warm. The dough is lightly sweet, the red bean filling is smooth and nutty, and the texture is dreamy.

Pairings

Sweet red bean steamed buns are delicious on their own, but they pair wonderfully with:

Hot Jasmine Tea: The subtle floral notes balance the sweetness of the buns.
Fresh Fruit: Sliced mango or strawberries add a refreshing contrast.
Savory Buns: Serve alongside chicken bao buns recipe or steamed pork buns for a sweet-savory dim sum experience.
Soy Milk or Matcha Latte: For a filling breakfast or afternoon snack.

You can even make a dim sum-style spread including other steam buns recipe favorites, like pork buns steamed or steamed dumplings recipe.

FAQs

1. Can I use this dough for savory buns too?

Absolutely! While this version is slightly sweet, it's versatile enough for savory fillings like chinese bbq pork, sautéed mushrooms, or spiced minced chicken. You can reduce the sugar slightly if you prefer.

2. What's the best flour for steamed buns?

All-purpose flour works well, but low-protein flour like bao flour or cake flour can give a softer, whiter texture—closer to what you find in bakery-style steamed bao buns.

3. Can I make the dough ahead of time?

Yes. After the first proof, you can refrigerate the dough overnight. Let it come to room temperature before shaping and steaming.

4. How do I store leftover buns?

Let them cool completely, then store in an airtight container in the fridge for up to 3 days or freeze for longer storage. Reheat by steaming for 5-7 minutes until hot and soft again.

5. Can I use this dough for other Chinese pastries?

Definitely. This dough is an excellent base for stuffed or rolled chinese pastries, steam bun filling recipe variations, or even baked buns if you're experimenting beyond steaming.