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

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.
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.
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.
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.
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.
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:

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