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Savory steamed Scallion Buns are fluffy, puffy, and layered with seasoned scallions. This easy and quick Chinese steamed buns recipe will help you get a healthy breakfast on the table without any trouble. It is the perfect recipe for beginners.
Scallion Buns Recipe
Steamed scallion buns are also known as flower rolls or Hua Juan in Chinese. These savory steamed buns are pillowy-soft, fluffy, and infused with chopped scallions.
This quick and easy steamed bun recipe is perfect for making at home. Simply prepare the dough with only six ingredients and just one hour for proofing. Steam and serve them hot for a healthy breakfast that everyone loves.
Why This Recipe Works?
This recipe is quick, easy, and 100% fail-proof. If you intend to make steamed buns at home for the first time, this is a perfect one to try.
This recipe is also freezer-friendly. Store the leftover buns in an airtight plastic bag and keep them in the freezer for up to 2 months. To serve, steam the frozen buns for 8 minutes and enjoy them hot.
Scallion Buns Ingredients
The dough is made from six ingredients: milk, active dry yeast, all-purpose flour, sugar, baking powder, and corn oil. To make the scallion filling, season the finely chopped scallions with salt, baking soda, and corn oil.
See the recipe card for full information on ingredients.
How To Make Scallion Buns
Follow the simple steps to make the most authentic scallion buns.
First, combine ingredients to make the dough. Knead the dough either with your hands or a stand mixer with a dough hook. Once the dough becomes soft and smooth, transfer it to a floured surface and shape it into a rectangle.
Next, combine filling ingredients in a bowl and evenly spread over the dough.
Fold or roll up the dough to seal the filling inside and cut it into equal pieces.
Shape each dough into a flower and transfer them to the steamer.
Let them proof for 1 hour, or until puffy and near doubled in size.
Finally, steam the buns for 10 minutes and you will have pillow-soft fluffy and flavorful scallions buns ready to serve.
Cooking Tips
For the best result, please follow my tips:
- Adding baking powder to the dough will make the buns softer and fluffier once steamed. However, if you don’t like the taste of baking powder, you can also exclude it.
- Adding a pinch of baking soda to the chopped scallions will help them retain their bright green color after steaming.
- Season the chopped scallions with different spices to jazz up the flavor, such as ground white pepper or garlic salt.
Frequently Asked Questions
Yes, you sure can. After steaming, let the buns cool down completely, and store them in an airtight plastic bag. These frozen scallion buns will last for up to 2 months. To serve, steam the frozen buns in a steamer for 8 to 10 minutes and serve immediately.
Add cold water to the steamer basket and steam buns for 10 minutes over high heat. Then turn off the heat and leave the buns inside for 3 minutes more before removing the lid. The buns may shrink if you open the lid right after steaming due to the sudden drop in temperature.
This recipe only has 164 calories per bun.
What To Serve With Scallion Buns
Serve these scallion buns with braised pork belly (dong po rou) for a complete meal. For an easy and wholesome Chinese meal, I recommend the following recipes:
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Scallion Buns
Ingredients
- 1 cup milk
- 1 teaspoon active dry yeast
- 2 3/4 cups all-purpose flour
- 1 teaspoon sugar
- 1/2 teaspoon baking powder
- 1 tablespoon corn oil
Filling
- 3 stalks scallion, finely chopped
- 1/3 teaspoon salt
- 1 pinch baking soda
- 1 tablespoon corn oil
Instructions
- Add milk and yeast to a cup and stir well with a fork. In a large mixing bowl, combine flour, sugar, and baking powder. Add the milk mixture and stir with a spatula until well combined, then add the corn oil. Knead the dough by hand or in a stand mixer with a dough hook attachment.
- Knead the dough at a slow speed for 8 to 10 minutes until smooth. Then, cover the dough with plastic wrap and let it rest for 5 minutes. Meanwhile, prepare the scallion filling by combining chopped scallions, salt, and baking soda in a bowl. Stir well and set aside.
- Transfer the dough to a floured surface and flatten it into an 8 x 16-inch (20 x 40 cm) rectangle using a rolling pin. Brush oil over the surface and evenly distribute the seasoned scallions on top with a spoon. Fold the dough from left to right into three segments (or roll it up tightly), then divide it into 10 equal pieces.
- Take one piece of dough and use a chopstick to press down in the middle. Remove the chopstick, then gather the two ends together and press down with your thumb and index fingers. Repeat this process to shape the remaining buns.
- Place each bun on a small piece of parchment paper and transfer them to a steamer, ensuring there’s enough space between each bun so they don’t stick together. Cover the steamer lid and let the buns rise for 50 to 60 minutes, or until they have expanded in size.
- Fill the steamer's bottom layer with hot water. Turn on high heat and steam the buns for 10 minutes. Afterward, turn off the heat and let the buns sit inside the steamer for 3 minutes before removing the lid. Serve immediately.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use coconut oil instead?
Yes.
I LOVE THEM, I LOVE THEM AND I QUADRUPLE LOVE THEM. Beauty Bee. Now this is a bun I can eat forever. Can I adapt this recipe for including other fillings such as chicken or diced pork et al? Many thanks.
Yes you can! :)
EXCELLENT! I am going to rename these buns……FLUFFIES AL LA BEE.
Lol, you are so funny!
Yum
Excellent recipe! Can you tell me the purpose of adding baking soda to the scallions?
Hi Jeff, adding a pinch of baking soda to the scallions will help them retain their bright green color after steaming. If you don’t like the taste of baking soda, you can skip it. It won’t change the taste of the buns.