Steamed Scallion Buns (Hua Juan)
Soft, fluffy, and slightly savory Chinese steamed buns, beautifully twisted and layered with fresh green onions and a hint of oil. Perfect as a side dish or snack for two.
Make the dough
In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon active dry yeast, 1 tablespoon granulated sugar, and 1/2 teaspoon salt. Pour 3/4 cup warm water into the dry ingredients. Mix with a spoon or your hands until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it is smooth, soft, and elastic (stretchy). The dough should bounce back when poked. Lightly grease a clean bowl with a little vegetable oil. Place the dough in the bowl and turn it once to coat. Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm place for 1 hour, or until it has doubled in size. Resting allows the dough to relax and rise.
💡 Pro Tips:
- •Elastic means it is stretchy and returns to its shape.
- •Doubled in size means it looks about twice as big.
Prepare scallion filling and shape buns
While the dough rises, finely chop 1/4 cup green onions. In a small bowl, combine 2 tablespoons vegetable oil, 1/4 teaspoon salt, 1/8 teaspoon white pepper, and 1/2 teaspoon sesame oil. Mix well. Once the dough has risen, gently punch it down to release the air. Transfer it to a lightly floured surface. Roll the dough into a large rectangle, about 10x12 inches (25x30 cm). Spread the prepared oil and scallion mixture evenly over the entire surface of the dough. From the longer side, tightly roll the dough into a log. Cut the log into 4-6 equal pieces. Take each piece, place it cut-side up, and press down gently with your hand to flatten it slightly. Use a chopstick or knife to press a deep indentation down the center of each piece, almost cutting through. Gently twist the two halves of each piece and coil them into a flower shape (Hua Juan means 'flower roll').
💡 Pro Tips:
- •Rolling the dough thin ensures many layers in the bun.
- •Twisting and coiling creates the classic 'flower' shape.
Second rise and steam
Line a bamboo steamer basket or a regular steamer basket with parchment paper or non-stick baking liners. Arrange the shaped scallion buns in the steamer basket, leaving space between them. Cover the steamer and let the buns rise again in a warm place for 15-20 minutes, or until they look puffy. This is the second rise. Fill a pot with about 1-2 inches of water and bring it to a rolling boil. Place the steamer basket over the boiling water. Cover and steam the buns for 10-15 minutes. The buns are cooked when they are puffy, soft, and spring back when lightly pressed.
💡 Pro Tips:
- •The second rise makes the buns extra fluffy.
- •Ensuring water does not touch the buns is important for proper steaming.
Serve
Carefully remove the steamed scallion buns from the steamer. Serve immediately while warm. They are delicious on their own or as an accompaniment to stir-fries or soups.
💡 Pro Tips:
- •Steamed buns are best enjoyed hot and fresh.
- •You can brush lightly with sesame oil after steaming for extra shine.
- Large mixing bowl
- Small bowl (for yeast)
- Rolling pin
- Steamer basket
- Pot (for steaming water)
- Whisk
- Measuring cups
- Measuring spoons
- Knife and cutting board
- 💡Ensure your warm water is the correct temperature for yeast activation; too hot will kill it, too cold will not activate it.
- 💡For extra flavor, you can add a pinch of five-spice powder to the dough mixture.
- 💡Leftover steamed buns can be stored in an airtight container and reheated by steaming for a few minutes until soft again.
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