written 4/19/2025, updated 4/29/2025
Ingredients
3 ½ Cups + ½ Cup All-Purpose Flour (White Lily or Martha White, if possible)*
2 ¼ tsp or 1 pkt Active Dry Yeast
⅔ – 1 Cups Sugar
1 ½ Cup Water or Milk
½ tsp Baking Powder (optional)
Supplies
Large Mixing Bowl
Wooden Spoon
Measuring Implements
Plastic Wrap and/or Clean Dish Towel
Workspace
Paper (for bun bottom)
Steamer
Time and Servings
Time: 5 minute Yeast + 15 minute Prep + 5 hour Rise + 30 minute Shape + 20 minute Steam = ~6 hours TOTAL
Servings: 14 buns (2in)
Directions
Yeast
- Heat Water or Milk (1 ½ Cups) to 100-110F
- Dissolve Sugar (½ tsp)
- Add Yeast (2 ¼ tsp or 1 packet)
- Cover and let sit 5-10 minutes until foamy
Dough
- Combine Yeast Mixture with Flour (3 ½ Cup)
- Mix using a wooden spoon (because it will be sticky) until combined
- Add remaining Flour (½ Cup) and gently mix in
*NOTE: Make sure to read the packages on the flour you’re using. The softer flours, like White Lily, call for an additional amount of flour per cup to equate that of normal all-purpose flour*
- Cover with plastic wrap and a clean dishcloth
- Let rise for 4-5 hours
- While waiting, prepare any fillings, and allow to cool
Cook
- Punch down and knead (don’t overdo it)
- Let sit for 5 minutes
- In the meantime, prepare the workspace with some extra flour
- Add water to the steamer and turn it on
- Cut paper into 2in squares if not done already
- In small batches, shape the dough into 2in balls, being careful not to overwork the dough
- If adding filling, flatten and fill, pinching the tops together
- When desired shape and filling are achieved, then put each ball on 1 square of paper (will prevent them from sticking to the bottom of the steamer)
- Place them into the steamer basket, apart from each other (they will double in size)
- When steamer is boiling, put them in and close the lid
- Steam for 5-10 minutes
- Remove and let cool a bit
ENJOY!
Notes
Attempt 1, April 2025: Baking Powder gave it a bit of a bitter taste. Not sure I’d recommend using that. Original call for ½ + 1 Tbsp of Sugar was not enough, especially for the plain ones. Rec probably 1 Cup for plain. Buns came out overworked and hard. Wasn’t sure how much to work the dough, but it seems that the least working, the better, to keep things light and airy. If working too much, then let rest in between. Didn’t realize that White Lily flour required and extra amount to equal that of normal AP flour, so flour ratio was off. Used Oat Milk. Testers wanted more sweet for the filling. Used Lee Kum Kee Char Siu sauce on top of homemade char siu for that plus onions on the stove. Would recommend homemade version instead of the jar for the sauce next time. That way there’s more control over taste.