Chinese Steamed Flower Buns with Spring Onion ~Hua Juan Bao

Chinese steamed Flower buns are one of the traditional steam buns which I learnt from my Granny’s cookbook. These buns do not  have any filling and can be served with any veg or meat gravy. These steamed buns take some time to make as the dough has to be prepared and kept for some time, but the end results are worth it. Actually it was fun making them, reminded me of times when me and my kids used play dough to make play food for their dolls tea party. Happy Cooking ! ~ Kamakshi

Prep Time : 2 hrs                                                                    Cook Time : 20 mins 
Yields : 17 rolls

INGREDIENTS

  • 500 gms All purpose Flour (Maida)
  • 2 tsp Active Dry Yeast
  • 2 tsp Sugar
  • 1 Spring Onion, finely chopped
  • 3 tbsp Vegetable Oil  OR 2 tbsp Vegetable Oil + 1 tbsp Sesame Oil
  • 1 tsp Salt

METHOD

  1. In a small bowl, mix the yeast and sugar with 3 tbsp of luke warm water and let it sit for about 10-15 mins.
  2. In a mixing bowl, add the flour and yeast mixture and add about 2 cups of water to make a stiff dough. Keep mixing until you have a dough that holds together and doesn’t stick to the sides of the bowl. Adjust the amount of water, adding more or less as is needed.Turn the dough out onto a lightly floured surface, and knead until it is smooth and elastic (about 10 minutes).
  3. Cover the dough and let it rest for about 2 hours. At the end of this time, the dough will have doubled.
  4. Punch the dough down to remove all the air and knead for 10-15 mins.
  5. Now comes the fun part. Making the flower rolls. There are many ways in which these flower rolls can be shaped. I choose the two easiest one which I could replicate at home.

STYLE 1 

Using half the dough, roll out into a big circle or preferable rectangular shape. Rub with oil and evenly sprinkle the chopped green onions.

Roll up the dough, as if  you would be rolling a sleeping bag :)

Cut the dough into 2 inch pieces

Take each piece and, with the cut sides facing outward, using a chopstick or something similar to press down lengthwise in the middle. Press down firmly enough so that the layers on each side spread outward, but not enough to cut right through the dough.

Your Flower shaped bun is now ready. Repeat the process till all the dough is used up.

STYLE 2

Make a 2″ dough ball and roll it out like in the shape of a medium size roti, about 6 inches wide. Rub with oil and sprinkle the chopped green onions. Cut into two equal parts.

Roll each  half of the dough into a cone shape.

Using a sharp knife, gently slice the clone leaving the ends intact.

Gently open up the layers of the dough to give it a nice shape.

After making each bun, place them on a greased steamer. Make sure you keep sufficient space between the bun as they expand when they are steamed.  Let the buns, sit for an additional 20 – 30  mins before you steam them. You can use this time to prepare  the meat or vegetable curry to eat with the buns :) :) . Try the Tofu & Minced Meat curry. 

Steam for 20 mins and serve hot with the curry of your choice.

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3 thoughts on “Chinese Steamed Flower Buns with Spring Onion ~Hua Juan Bao

    • Dear Tenzin,

      This recipe resembles the Tibetan Tingmo recipe. However, this is slightly different from Tingmo, because in Tingmo they do not use spring onions and in the layers, there is the yellow color of turmeric. Although the taste is very similar, this recipe is based on the Chinese Steam Flower Buns which are also called Hua Juan Bao. You can look it up in the net :) …. However, your comments are most welcome and Happy Cooking

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