Black Sesame Steamed Buns

These sweet sesame buns are a nostalgic delight that appears in bakeries, dim sum restaurants, and street food vendors. There is something hearty and fulfilling about molten sesame paste, oozing out of a fresh-steamed bun. These make great breakfasts, a sweet to wrap up a meal, or a snack on the go. I make these by the batch and stock them in the freezer for cravings such as the above.

Black Sesame Steamed Buns

Makes 12  buns

INGREDIENTS

Black sesame filling

• 110 grams of cane sugar 

• 180 grams, black sesame seeds, toasted

• 100 grams of butter, warmed and melted in the microwave

• A pinch of salt

1 Portion of Steamed Bun Dough

INSTRUCTIONS

1. Make your dough: Refer to this steamed bun dough recipe. I like to make the filling while I wait for the dough to rise. Alternatively, you can prep the filling ahead to save time. 

2. Make the sesame filling: Add the sugar to a powerful blender or food processor. Blitz until the sugar turns to powder. Add the sesame seeds and blitz again until finely processed. Add the melted butter, salt and blend again until evenly combined. The paste should be thick and molten. Cool the filling until it’s firm enough to handle, then scoop it directly onto a steamed bun wrapper. If your paste is too firm, warm it for a few seconds in the microwave.

3. Pleating the Bun: Line your steamers with steamer paper.* Place the wrapper in one hand and scoop a heading tablespoon of filling into the center.  The filling should weigh around 30-40 grams. For beginners, start with a minimal amount of filling to help the pleating process. Flatten the filling with a spoon and follow the steps below. Swap hands if you are left-handed.
   - With your right forefinger and thumb, firmly pinch an edge of the wrapper to make the first fold. 
   - Continue pinching folds with your right index finger and thumb. Rotate the wrapper with your left hand as you go, pinching until the whole bun is pleated. While pleating, use your left thumb to press down the filling so the dough comes over the filling. Your right thumb should never leave the bun.
   - Seal the bun with a series of pinches to form the pointy top of the bun. Repeat with the remaining dough and filling. Place all pleated buns in the steamer.

4. Second Rising*: Transfer your buns to the steamer, leaving 1-2 inches of space between the buns. Cover, and let them sit for 15-20 minutes. The 2nd rising will allow the buns to be pillowy and soft. You’ll know the buns are ready when they have expanded in size and are fluffy and light to the touch. 

5. Steaming the bun: Over high heat, bring a pot of water to boil. Place the steamer on top and immediately turn the heat to medium. Steam for 12 minutes and let sit for 5 minutes before taking the lid off. This will ensure your buns do not deflate with the quick temperature change. Serve immediately, or let cool and refrigerate.

Cooking tips:

1. I like to place pleated buns directly into the steamer. That way, you won’t have to move them after the second rising.

2. You can find steamer liners at Asian shops. To make your own steamer liner — measure and cut a round parchment paper to fit inside your steamer. Cut holes in the parchment paper that are 1½ inches apart to allow steam to rise through.

3. Place the buns over a warm pot of water to speed up the second rising. 10-15 minutes.

Pork and Tomato Steamed Buns

This is a favourite pork bun recipe inspired by my summer trip to Italy. The savoury sweetness of tomato brings a great depth to the flavour. If tomatoes are not in season — substitute with peeled canned tomatoes. I like this recipe with ground beef as well.

The pleating process.

Pleated buns, ready for a second rising.

Pork and Tomato Steamed Buns

Makes 16  buns, serves 4 people

INGREDIENTS

Meat Filling*

• 1 lb (453 g)  lean ground pork

• 2 medium (200 grams) tomatoes*

• 1 tbsp soy sauce

• 1 tbsp (10 g) ginger, peeled and finely minced

• 1 tsp Sichuan peppercorn powder*

• 1/2 tbsp salt

• 3 spring onions, chopped

• 2 tbsp sesame oil

1 Portion of Steamed Bun Dough

INSTRUCTIONS

1. Make your dough: I like to make the filling while I wait for the dough to rise. You can prep the filling ahead to save time. 

2. Prep the tomatoes: Over high heat, bring a small pot of water to boil. Drop in the tomatoes and stir gently. Cook for 2 minutes, drain, and let cool. Peel the skins off the tomato, squeezing as much tomato juice as you can into a separate bowl while reserving the pulp. Finely chop the tomato pulp. Set the juice and pulp aside. 

3. Mixing the mince: Add the meat to a large mixing bowl. Gradually add in the tomato juice, stirring with chopsticks until well incorporated. The meat should start to look like a juicy paste. Add in the soy sauce, pepper powder, ginger, green onion, salt, and tomato pulp, stirring continuously. Lastly, add in the sesame oil and mix. The oil will prevent the mixture from becoming too watery. Set the filling aside until ready to use. 

4. Rolling the wrapper: Refer to this steamed bun dough recipe. Flour your surface and flatten a morsel of dough with your palm. Using a rolling pin, roll the dough from the edge towards the center, without actually rolling the center of the dough. You want a thick center and thin edges on your wrapper. The wrapper should be 4-5 inches in diameter. Cover the wrappers while you work. 

5. Pleating the Bun: Place the wrapper in one hand and scoop a heaping tablespoon of filling into the center.  The filling should weigh around 30-40 grams. For beginners, start with a minimal amount of filling to help the pleating process. Flatten the filling with a spoon and follow the steps below. Swap hands if you are left-handed and refer to the moving image above:
   
   - With your right forefinger and thumb, firmly pinch an edge of the wrapper to make the first fold. 
   - Continue pinching folds with your right index finger and thumb. Rotate the wrapper with your left hand as you go, pinching until the whole bun is pleated. While pleating, use your left thumb to press down the filling so the dough comes over the filling. Your right thumb should never leave the bun.
   - Seal the bun with a series of pinches to form the pointy top of the bun. Repeat with the remaining dough and filling.
   

6. Second Rising: Line your steamer with steamer paper*. Transfer your buns to the steamer, leaving 1-2 inches of space between the buns. Cover, and let them sit for 15-20 minutes. The 2nd rising will allow the buns to be pillowy and soft. You’ll know the buns are ready when they have expanded in size and are fluffy and light to the touch. 

7. Steaming the buns: Over high heat, bring a pot of water to boil. Place the steamer on top and immediately turn the heat to medium. Steam for 15 minutes and let sit for 5 minutes before taking the lid off. This will ensure your buns do not deflate with the quick temperature change. 

8. Serve immediately, or let cool and refrigerate. To reheat, steam for 2-3 minutes in a steam or microwave with a wet paper towel covered on top. These buns will keep in the freezer for 2 months.

Cooking Tips:

1. If you are making the filling ahead, reserve the spring onion and sesame oil until you are ready to pleat the buns. The raw filling will keep in the fridge for 2-3 days. 

2. Alternatively, use canned peeled tomatoes.

3. I buy whole Sichuan peppercorns and grind them in the spice grinder for freshness.

4. To speed up the rising process. Place your dough or wrapped buns in the oven with a plate of boiling water underneath. The temperature should be around 38 C/100 F. Check the dough around the 25-30 minute mark. 

5. For beginners, start with a minimal amount of filling to help the pleating process. No one starts out with good-looking buns so practice makes perfect.

6. You can find steamer liners at Asian shops. To make your own steamer liner — measure and cut a round parchment paper to fit inside your steamer. Cut holes in the parchment paper that are 1½ inches apart to allow steam to rise through.

7. Use any leftover meat filling for dumplings or meatballs

Steamed Bun Dough

Proofed dough with honeycomb textures

This steamed bun dough recipe makes 16 buns. You can halve or double the recipe, just keep an eye on the texture. The dough should feel soft and malleable, add more water if it’s too tough or flour if it’s too sticky. Add vegetable oil to your hands while working with the dough. It’ll ensure smooth and shiny buns.

I highly recommend using a scale for this recipe. Keep in mind that various flours will absorb water differently. Making good steamed buns come with time and experience. You’ll know how to “read” and work with the dough in time.

If you live in a colder climate like Canada — I like to rise the dough with a plate of hot water in the oven. It speeds up the process from 2 hours to 25 minutes. You’ll know the dough is ready when it expands 1-2 times in size. Honeycomb textures will appear when you pull the dough apart (see photo above).

Steamed Bun Dough

Makes 16 buns

INGREDIENTS

• 1 cup (236 g) of lukewarm water

• 1 tbsp (12 g) cane sugar

• 2 tsp (5 g) active dry yeast*

• 3 cups (420 g) all-purpose flour, plus extra for kneading and rolling*

• 1/2 tsp (3 g) salt

• 1 tsp (4 g) baking powder

• 1 tsp (5 g) vegetable oil, plus extra for coating the bowl

INSTRUCTIONS

1. Making the dough: In a small bowl, add the yeast, warm water, and sugar and stir to dissolve. Let sit for a few minutes to activate the yeast. The liquid should foam and look creamy. If not, your yeast is dead and you’ll have to try again.

2. First Kneading: In a large mixing bowl, add the flour and make a well in the center. Sprinkle the baking powder around the outer ridges of the bowl so it will incorporate later. Gradually stream in the yeast mixture to the flour, mixing with a pair of chopsticks as you go. The dough should come together into a loose mound. When there are no dry patches left, add the vegetable oil and knead for 10 minutes. You’ll know that the dough is ready when it has “Three Shines or 三光” — Shiny hands, bowl, and dough. The dough should be smooth and soft like a baby's bottom.  If the dough is too sticky, add flour or vegetable oil. If the dough is too tough, add water to your hands and continue kneading. 

3. First rising*: Place the kneaded dough in a well-oiled bowl. Cover and let sit in a warm spot for 1-2 hours until it has doubled in size. The time will depend on the temperature in your home so keep an eye on it. To check if the dough is ready — pull the dough away from the edge of the bowl. There should be strands of airy, honeycomb-like textures. 

4. Second Kneading: Using well-oiled hands, transfer the risen dough onto a pastry board. Knead vigorously for 8-10 minutes, popping as many air bubbles as you can. This will ensure smooth and shiny buns.

5. Prepping the dough: Halve, and divide the dough into 16 morsels. I use a scale to ensure even portions. Knead each morsel into a sphere and flour generously to prevent sticking. Cover the dough morsels while you work so they don’t dry out. 

6. Rolling the wrapper: Flour your surface and flatten a morsel of dough with your palm. Using a rolling pin, roll the dough from the edge towards the center, without actually rolling the center of the dough. You want a thick center and thin edges on your wrapper. The wrapper should be 4-5 inches in diameter. Cover the wrappers while you work.

Cooking Tips:

1. If you are using instant yeast, substitute the same amount, skip the proofing step, and add the yeast directly to the dry ingredients. 

2. For tender, softer buns — use 280 grams of all-purpose flour and 140 grams of cake flour. The dough will be less chewy and softer to work with.

3. To speed up the rising process. Cover your dough and place it in the oven with a plate of boiling water underneath. The temperature should be around 38 C/100 F. The dough should be ready in around 25-30 minutes. 

Kabocha Steamed Buns

When I think about steamed buns — I think about lining up for these, piping at hot breakfast shops 早餐店. Enjoyed with a cup of fresh soy milk. In Taipei, steamed bun shops line every alleyway, serving every kind of savoury and sweet filling you can think of. There is nothing like trying these buns handmade, straight from a steamer to your plate. 

We never had to learn how to make these back home as they are sold everywhere — made by people that have been cooking them for generations.  I love how working on these recipes made me think of home. Many have asked how I ended up working in food photography and here it is — food is truly a bridge between worlds and a love language for all cultures. My peaceful and delicious protest against long dreary winters in Canada.  

Here is my take on sweet buns, bao or baozi as you call it. Featuring my favourite kabocha squash and a dough dyed with carrot juice. For beginners, steamed buns are just as intimating to make as sourdough. But once you get into the process, it’s super rewarding. I hope you all have a chance to try a handmade bun, there is nothing quite like it!

Kabocha Steamed Buns

Serves 10

INGREDIENTS

Kabocha Filling*

• 350 g kabocha, around ½ a medium-sized kabocha

• ¼ cup (60g) sugar, or to taste

• ¼ cup (50 g) butter

• 1 tsp (4 g) vanilla extract 

Dough* (for carrot dough, see notes)

• 1/2 cup (150 g) of lukewarm water 

• 1½ tbsp (20 g) sugar

• 2 tsp (5 g) active yeast

• 2 cups (250 g) all-purpose flour

• 1 tsp (3 g) baking powder

• 1 tsp (5 g) vegetable oil

INSTRUCTIONS

For the Filling

1. Halve the kabocha and scoop out the seeds with a spoon. Peel and chop the kabocha into 2-inch pieces. Transfer the kabocha to a steamer and steam for 10-15 minutes. The kabocha is done when it is soft and easily pierced with a chopstick. 

2. Transfer the kabocha to a pot and add the sugar and butter. Heat over low heat, stir and mash the mixture with a spatula until everything comes together into a paste. Set aside and let cool. This filling should keep for 2-3 days in the fridge if made ahead.

For the Dough

1. Make the dough: In a small bowl, add the yeast, warm water, and sugar and stir to dissolve. Let sit for a few minutes to activate the yeast. The liquid should foam and look creamy. If not, your yeast is dead and you’ll have to try again.

2. First Kneading: In a large mixing bowl, add the flour and make a well in the center. Sprinkle the baking powder around the outer ridges of the bowl so it will incorporate later. Gradually stream in the yeast mixture to the flour, mixing with a pair of chopsticks as you go. The dough should come together into a loose mound. When there are no dry patches left, add the vegetable oil and knead for 10 minutes. You’ll know that the dough is ready when it has “Three Shines or San Guang 三光” — Shiny hands, clean bowl, shiny dough. The dough should be smooth and soft like a baby's bottom.  If the dough is too sticky, add flour or vegetable oil. If the dough is too tough, add water to your hands and continue kneading. 

3. First rising*: Place the kneaded dough in a well-oiled bowl. Cover and let sit in a warm spot for 1-2 hours until it has doubled in size. The time will depend on the temperature in your home so keep an eye on it. To check if the dough is ready — pull the dough away from the edge of the bowl. There should be strands of airy, honeycomb-like textures. 

4. Second Kneading: Using well-oiled hands, transfer the risen dough onto a pastry board. Knead vigorously for 8 minutes, popping as many air bubbles as you can.

5. Prepping the dough: Halve, and divide the dough into 10 morsels. I use a scale to ensure even portions. Knead each morsel into a sphere and flour generously to prevent sticking. Cover the dough morsels while you work so they don’t dry out.

6. Rolling the wrapper: Flatten a morsel of dough with your palm. Hold the edges of the dough in one hand and roll the edges from the outside in with a rolling pin, rotating as you go. You want thin edges and thick centers on your wrapper. The wrapper should be 4-5 inches in diameter. 

7. Pleating the Bun*: Place the wrapper in one hand and scoop a heading tablespoon of filling into the center. The filling should weigh around 30-40 grams. For beginners, start with a minimal amount of filling to help the pleating process. Flatten the filling with a spoon and follow the steps below. Reserve hands if you are left-handed. Refer to the moving image above.

   • With your right forefinger and thumb, firmly pinch an edge of the wrapper to make the first fold. 

   • Continue pinching folds with your right index finger and thumb. Rotate the wrapper with your left hand as you go, pinching until the whole bun is pleated. While pleating, use your left thumb to press down the filling so the dough comes over the filling. Your right thumb should never leave the bun.

   • Seal the bun with a series of pinches to form the pointy top of the bun. Repeat with the remaining dough and filling.

8. Second Rising:  Line your steamer with parchment paper*. Transfer your buns to the steamer, cover them, and let them sit for 15-20 minutes. The 2nd rising will allow the buns to be pillowy and soft. You’ll know the buns are ready when they have expanded in size and are fluffy and light to the touch. 

9. Steaming the buns: Over high heat, bring a pot of water to boil. Place the steamer on top and immediately turn the heat to medium. Steam for 12 minutes and let sit for 5 minutes before taking the lid off. This will ensure your buns do not deflate with the quick temperature change. 

10. Serve immediately, or let cool and refrigerate or freeze. To reheat, steam for 2-3 minutes in a steam or microwave with a wet paper towel covered on top. 

Cooking Tips:

• Carrot Dough: Blend ½ of a medium carrot with one cup of water in a powerful blender. Strain the pulp and use the liquid in place of the lukewarm water in the dough recipe. Omit the sugar in the dough recipe since carrots are naturally sweet.

• To speed up the rising process. Place your dough or wrapped buns in the oven with a plate of boiling water underneath. The temperature should be around 38 C/100 F. Check the dough around the 25-30 minute mark. 

• For beginners, start with a minimal amount of filling to help the pleating process. No one starts out with good-looking buns so practice makes perfect. 

• You can find steamer liners at Asian shops. To make your own steamer liner — measure and cut a round parchment paper to fit inside your steamer. Cut holes in the parchment paper that are 1½ inches apart to allow steam to rise through.

• Alternatively, you can use pumpkin instead of kabocha. If using canned pumpkin, you’ll have to boil down the puree until no liquids remain. The filling should be a paste, not a sauce.

Chickpea Sesame Cookies

Also known as Chickpea Magic Cookies —these are full of protein, refined sugar-free, and great for breakfast or a snack on the go.

The miso isn’t super noticeable here and acts as a good savory touch to balance the sweet. Replace with a pinch of salt or up the amount for more umami. This tastes like a classic peanut butter cookie with healthy substitutes.

Chickpea Sesame Cookies

Yields around 14 cookies

Ingredients

• One 15 oz can of chickpeas, rinsed and drained

• 6 pitted dates

• 1/2 cup creamy peanut butter

• 1/4 cup rolled oats

• 1/4 cup maple syrup

• 1 tsp vanilla

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 2-3 tbsp miso paste (sub with a pinch of salt)

• 1/2 cup raw sesame seeds (optional)

• Rose petals, for garnish (optional)

instructions

1. Preheat the oven to 350 degrees F. Prep a baking sheet with parchment paper.

2. Blend all ingredients in a food processor except sesame seeds, and rose petals (if using)

3. Blend until smooth scraping down the sides as necessary.

4.  Fill a pasta bowl with sesame seeds. Using a spoon — scoop around 2 tbsp of cookie dough and dip the dough side into the sesame seeds. Push cookie dough onto the baking sheet, flatten and garnish with rose petals.

5. Bake for 13-15minutes. These are soft out of the oven but will firm up as they cool. Enjoy!

*Replace the sesame seeds and rose petals with 1/2 cup of chocolate chips for Chickpea chocolate cookies 🍪.

Kimchi Almonds

I started making my own kimchi this year and it’s an absolutely laborious + satisfying process. Here’s an excellent way to use up all the kimchi brine.

These kimchi almonds are salty, umami, and full of flavor. Perfect as snacks on the go or add as a decent salad topping. I multiply this recipe and make them in batches for holiday gifts.

Kimchi Brine Almonds

Ingredients 

2 cups (300g) raw almonds or nut of choice 

6 tbsp kimchi brine

Instructions

1. Preheat the oven to 325 F. In a mixing bowl, measure out the almonds and add the kimchi brine. Stir to combine.

2. Line a large baking pan with parchment and bake the almonds in a single layer (don’t overcrowd the pan) for 15-20 mins.* Stirring halfway to ensure even baking. Roast until golden and crispy around the edges.

3. I like to leave the almonds to cool in the oven to dry them out further. Store in an airtight container.

Cooking notes:

Baking time really depends on the strength of your oven. Check often so you don’t end up with a tray of burnt almonds.

For additional spiciness— sprinkle the almonds lightly with cayenne pepper while they are still warm.

Cherry Tomato Focaccia

There is something about making your own bread that makes you feel inherently good about life. For me — it’s a process that drowns out the noise and creates a bubble of contentment around me. If you, like me, are yet to get into sourdough, here is an easier alternative to get those bread-baking endorphins flowing.

This is a recipe I’ve perfected over the last year. It’s a great way to give away warm bread, use herbs and veggies from my garden, and feel very accomplished throughout the process.

Notes for the Cherry Tomato Focaccia:

• For the round loaf — I split the dough in half and baked them using two 10-inch cast-iron pans. Alternatively, you can bake it in a 9x13 inch pan, or any other pan you have on hand. The smaller. the pan, the thicker the focaccia. The thicker the focaccia, the better for sandwiches.

• Toppings can be substituted with anything you fancy. Vegetables, chili flakes, Italian herbs, and edible flowers. I added herbs and garlic on the bottom for flavor without taking away from the topping.

• For mini basil leaves — I used this opportunity to get myself a leafy basil plant. Much easier than digging through basil packages at the market!

Cherry Tomato Focaccia

Ingredients

Focaccia

1 ¼-oz. envelope active dry yeast (about 2¼ tsp.)
2 tsp. honey
5 cups (625 g) all-purpose flour
5 tsp. Diamond Crystal or 1 Tbsp kosher salt
6 Tbsp. olive oil, divided, plus more for hands
4Tbsp unsalted butter, plus more for pan
Flaky sea salt, to taste
4 garlic cloves, minced

Cherry tomato Topping

Small tub of red cherry tomatoes, halved
14–20 leaves of basil
Zucchini, a thin peel from the top-down, sliced into batons

Instructions

1. In a medium-sized bowl, whisk one envelope of active dry yeast (2¼ tsp), 2 tsp honey, and 2½ cups lukewarm water. Let sit for 5 minutes. The mixture should foam or at least get creamy. If not, your yeast is probably dead and you’ll need to get a new pack and start over again.

2. In a large bowl that fits into your fridge, measure 5 cups (625 grams) of all-purpose flour, 5 tsp Diamond Crystal salt, or 1 Tbsp kosher salt. Mix with a rubber spatula, scraping the sides and bottoms constantly until the dough comes together and no dry areas remain.

3. Pour 4 tbsp olive oil over the dough. Using the spatula, lift the sides and coat the dough in oil. Cover with a silicone lid or plastic wrap and chill until dough is doubled in size (the dough should look bubbly and alive). Chill for at least 8-hours, overnight or up to a day. If you are short on time, let it rise in a warm spot until doubled in size, 3–4 hours.

4. Generously butter two 10 inch cast irons or a 13x9 inch pan. Alternatively, use a baking pan of your choice. The larger the pan, the thinner and crispier the focaccia. To the buttered pans, add the minced garlic and spread evenly on the bottom. Pour another tbsp of olive oil in the center of the pan.

Step 5 instructions

5. Holding the bowl of dough in one hand and a fork in the other. Gather up edges of dough farthest away from you, lift up and over into the center of the bowl. Turning the bowl as you go and repeat the process a couple of times. The goal is to deflate the dough and form it into a rough ball. Transfer the dough to the prepared pans. Pour any leftover oil in the bowl over the dough and turn it over to coat in coal. Let rise, uncovered, in a dry warm spot for at least 1 hour and up to 4 hours.

6. Preheat the oven to 450°. To see if the dough is ready, poke it and it should spring back slowly, leaving a small indent. If it springs back too quickly, the dough isn’t ready and needs to sit a bit longer. Lightly oil your hands and stretch out the dough to fill the pan(s). Dimple the focaccia dough all over with your fingers, like playing the piano, creating deep depressions in the dough. Drizzle with remaining 1 Tbsp. extra-virgin olive oil and sprinkle with flaky sea salt.

7. At this point, you can decorate the focaccia with whatever topping you are using. Place focaccia in the middle rack and bake until puffed and golden brown all over, 20–30 minutes. Let cool slightly, slice, and serve.

* Focaccia is best eaten fresh but keeps well in the freezer. Slice it into pieces, store it in a freezer-safe container, then reheat it on a baking sheet or in the toaster.