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.
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.
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
Can I freeze Scallion Buns?
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.
How to steam buns?
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.
How Many Calories per Serving?
This recipe only has 166 calories per bun.
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- 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
- 3 stalks scallion (finely chopped)
- 1/3 teaspoon salt
- 1 pinch baking soda
- 1 tablespoon corn oil
- Add milk and yeast to a cup and stir well with a fork.
- In a large mixing bowl, add flour, sugar, and baking powder. Add milk mixture and stir to combine well with a spatula before adding corn oil. Knead the dough by hand or in a stand mixer with a dough hook attachment.
- Knead the dough on 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. Combine chopped scallion, salt, and baking soda in a bowl and stir well. Set aside.
- Transfer the dough to a floured surface, then flatten and shape the dough into an 8 x 16-inch rectangle with a rolling pin. Brush oil and evenly distribute the seasoned scallion on top with a spoon. Fold the dough from left to right in three segments (or roll it up tightly), then divide it into 10 equal pieces.
- Take one piece, use a chopstick, and press down in the middle. Remove the chopstick. Gather two ends together and press down with your thumb and index fingers. Repeat the same to shape the remaining buns.
- Place each bun on a small piece of parchment paper and transfer them to a steamer. Make sure to leave enough space between each bun, so they don't stick together. Cover the lid of the steamer and let rise for 50 to 60 minutes, or until the buns expand in size.
- Fill the steamer with hot water on the bottom layer. Turn on high heat and steam for 10 minutes. Turn off the heat, keeping the buns inside the steamer for 3 minutes before removing the lid.
- Serve immediately.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Can I use coconut oil instead?
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!
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.