Steamed scallion buns to rival the best dim sum in town! Soft, fluffy and fragrant with spring onions!
I’ve been meaning to make these steamed scallion buns ever since I first spotted them on instagram. They look so soft and packed full of scallions (or spring onions where I’m from) and I could just tell how gorgeously fragrant they’d be! But here’s the deal: for the longest time I’ve been a total yeast-phobe!
By yeast-phobe I mean I was very intimidated by any recipe which was raised with yeast. It’s only recently (since starting SNV really..) that I’ve learned to feel comfortable baking with yeast!
I braved it, threw myself at this recipe – mind body and soul, and look how they turned out!
How did they turn out??
I wasn’t disappointed! They’re SUPER soft and such a dreamy slightly sticky texture. Dunk them in the deliciously spicy dipping sauce and you’ve got my dream snack! Don’t feel like making a sauce? Just dip them in hoisin sauce!
Traditionally these guys are called Hua Juan buns and hail from china. The dough is technically identical to bao dough, it’s just shaped differently, so feel free to re-imagine these in any shape you’d like.
In fact, the dough recipe is practically identical to my Char Siu Bao, so if you’ve made a batch of them, why not save half of the dough and make some Steamed Scallion Buns!
Tips for yeast-phobes!
So, if you’re anything like me, making these steamed scallion buns is intimidating because of the yeast factor! But please don’t fret! It’s actually SUPER easy! Here are some tips for dealing with this yeasted dough:
- Leaving dough to hydrate (i.e. letting the flour soak up the water) is a pretty big part of successful “bread” baking. Once you’ve mixed all your ingredients together, cover the bowl and leave to stand for 10 minutes. You’ll find the dough is much easier to work with once it’s fully hydrated!
- If in doubt, prove for TOO long! I’ll admit it – I’m impatient! But if you’re not sure whether your dough has proved or not, it’s best to leave it a little longer. In my opinion, overproved is always better than underproved! Once of the best ways to tell how much your dough has risen is to use a glass bowl and mark on the side with sticky tape where your dough started. When you come back in an hour you won’t be guessing how much bigger your dough has become!
- Let the gluten (and you) relax for a bit! When you knead dough for ages, the gluten becomes tense and the dough becomes hard to work with. You’ll find the dough wants to spring back to its original shape when the gluten is too tense. In this case, cover the dough for ten mins and come back to it when its had chance to relax. The gluten will have chilled out and the dough will be much more malleable!