Name: Soft Fluffy Chinese Steamed Buns Recipe
Prep time: 35 min
Cook time: 10 min
Total time: 1 h 45 min
Cuisine: Chinese
Ingredients: 300 g All-purpose flour; 60 g Potato starch; 4 g (about 1 ¼ tsp) Instant yeast; 60 g Sugar; ½ tsp Salt; 1 tbsp Cooking oil; 150-200 ml Milk

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Introduction

These soft, fluffy Chinese steamed buns are a perfect treat for any time of day. Light and pillowy, they pair wonderfully with sweet or savory fillings or can be enjoyed on their own. This recipe guides you step-by-step to achieve that signature delicate texture.

The image shows a stack of three soft, white steamed buns, each separated by a square of white paper, placed on a round black stand with a wide flat top and a round base. In front of the stand, there is one more steamed bun on a small square piece of white paper, resting directly on the white marbled surface. The buns are smooth and round with a slightly shiny texture. In the background, to the right, there is a brown teapot and a pair of red and brown chopsticks laid on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

300 g All-purpose flour
60 g Potato starch
4 g (about 1 ¼ tsp) Instant yeast
60 g Sugar
½ tsp Salt
1 tbsp Cooking oil
150 ml Milk (up to 200 ml as needed)

Instructions

Step 1: In a mixing bowl, combine the flour, potato starch, instant yeast, sugar, salt, and cooking oil. Gradually add 150 ml of milk, mixing until the dough comes together with no dry spots. Add up to 200 ml milk if needed to form a cohesive dough. Cover and let rest for 15 minutes.
Step 2: Knead the dough on a lightly floured surface until it is smooth, silky, and elastic. If the dough feels too firm, pause to rest it for a few minutes to relax the gluten, then continue kneading.
Step 3: Cover the dough and let it rest for another 15 minutes to continue gluten relaxation.
Step 4: Lightly dust the work surface with flour. Knead the dough a few more times and divide it into 12 equal pieces.
Step 5: Shape each piece into a smooth ball by folding the seams under and using your palms to rotate the dough, making it taller and smooth on top.
Step 6: Place each dough ball on a small piece of parchment paper. Lightly dab the surface with milk and smooth it with your finger. Cover loosely with a clean kitchen towel.
Step 7: Let the dough balls proof at room temperature or in a warm spot until they puff up about 50% in size, about 1 hour. Avoid overproofing.
Step 8: Perform the finger test: gently press a dough ball—if the indentation springs back slowly, it’s ready; if it springs back immediately, let it proof longer; if it doesn’t spring back, the dough is overproofed. Overproofed dough can be refrigerated to slow fermentation before steaming.
Step 9: Prepare a steamer by filling a pot with 2 cups cold water and placing a steamer basket inside. Wrap the lid with a kitchen towel to prevent condensation from dripping onto the buns.
Step 10: Arrange the buns in the steamer basket with about 1 inch between them. Cover loosely to leave a ¼-inch gap for steam to escape. Steam over medium heat for 8–10 minutes.
Step 11: Turn off the heat and let the buns sit covered for 1 minute without opening the lid.
Step 12: Remove buns from the steamer and transfer them to a wire rack to cool slightly.
Step 13: Serve the buns warm and enjoy their light, fluffy texture!

Tips & Variations

Use potato starch instead of wheat starch if unavailable for a slightly different texture.
Adding a few drops of vanilla extract can create a subtly sweet aroma.
For savory buns, reduce sugar slightly and fill with your favorite meats or vegetables before steaming.
If you don’t have a steamer, use a heatproof plate placed on a rack inside a large pot and cover with a lid carefully.

Storage

Store leftover buns in an airtight container at room temperature for up to 1 day, or refrigerate for up to 2 days. Reheat by steaming for a few minutes to restore their fluffy texture or microwave wrapped in a damp paper towel for 20–30 seconds.

How to Serve

A stack of three soft, white steamed buns is placed on a white plate with three layers of thin white paper between each bun, creating a neat, tall pile in the center of the image. Another single steamed bun rests in front on a small square piece of white paper, showcasing its smooth, round shape and pale, slightly shiny surface. The scene includes a brown teapot and a pair of wooden chopsticks with red tips beside the buns, all set on a white marbled textured background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all wheat flour instead of potato starch?

Potato starch helps create a fluffier, softer texture. Using all-purpose flour alone will produce chewier buns but they will still be tasty.

How do I know if the buns are fully cooked?

The buns should be soft and springy to the touch. Steaming for 8–10 minutes typically ensures they are fully cooked. Avoid opening the lid too early to prevent collapsing.