Scallion Buns (Hua Juan)

Soft, fluffy, pillowy, with a savory scallion filling. In America, dinner rolls are a big part of American cuisine. Growing up in an immigrant family, dinner rolls were never a part of our meals. Instead, we had steamed buns. Sometimes, my grandma would serve these steamed buns instead of rice which gave me the opportunity to break them in half and construct a bao bun using the dishes in front of me. While store-bought buns are convenient, homemade ones are cleaner without all the highly processed ingredients. Scallions are a humble and budget-friendly ingredient. With just one bunch of scallions, you can whip up two rounds of these yummy scallion buns.

What are steamed buns?

Originating in ancient China, steamed buns, known as mantou, milk buns, baozi, or bao, have a history spanning thousands of years. Today, they appear far beyond Asia, in places across the globe, from Germany and Poland to America and Africa. What truly sets steamed buns apart is their versatility. They can be enjoyed as is or filled with sweet pastes or savory fillings, like vegetables or meat. Whether you enjoy them as a meal, a side dish, or a quick snack, steamed buns cater to a wide range of preferences. They can also range in size from mini to extra-large. Unlike American dinner rolls which contain butter and eggs, my steamed buns are composed of only flour, yeast, and milk. Most importantly, they are traditionally steamed in a bamboo steamer rather than being baked in an oven, which is the secret behind their exceptionally soft and fluffy texture.

What are scallion buns?

Scallion buns (cong bao, chung bao, hua juan, flower buns) are a variety of buns made from a blend of julienned scallions, white pepper or Sichuan pepper powder, and oil. These buns offer a balance of sweet and savory flavors, which my palate particularly loves. Scallion buns can be prepared in two distinctive shapes: simple rolls or twisted into spirals.

Why This Works

Scallions are a humble and budget-friendly ingredient. With just one bunch of scallions, you can whip up two rounds of scallion buns, and with this recipe, you can elevate them into elegant rolls. The heat in the cooking process gently mellows the scallions, resulting in a less intense onion flavor.

Steamed buns might seem challenging to make because we typically associate bread with baking, but they involve straightforward techniques like kneading and steaming. In my steamed buns recipe, I use chilled milk combined with yeast and all-purpose flour. This technique results in softer and slightly sweeter steamed buns. The chilled milk contributes to a tender texture, while the addition of yeast enables the dough to rise and become fluffy. The sweetness of milk is determined by its lactose content.

This recipe is versatile and accommodates different approaches to kneading the dough. You can opt to knead the dough by hand for 15 minutes, or alternatively, use a stand mixer with a dough hook for just 10 minutes. Both methods yield excellent results, making it easy for you to choose the option that best suits your preferences and available equipment. If this recipe interests you, you may also like: Pork Buns (Cha Siu Bao), Red Bean Buns, Custard Bun, Sesame Balls, Shumai (Shaomai, Siumai), and Chicken Dumplings.

Can I store steamed buns for later?

If you happen to have leftover buns or wish to prepare them in advance, freezing is a great option. After allowing the buns to cool to room temperature, making sure to separate them to prevent them from freezing together. Then store them in an airtight container or use a freezer-safe ziplock bag. This ensures they maintain their freshness and prevents freezer burn, preserving their taste when you’re ready to enjoy them later.

How do I reheat steamed buns?

Reheating frozen steamed buns is a breeze, and you have two options, with or without a steamer. With a steamer is the best option because it creates buns that can sit out longer because the steam adds back moisture and fluffiness. The microwave method dries out the steamed buns a little more.

Both methods do not require the buns to be thawed first. For the microwave method, simply wrap each frozen bun individually in a water-soaked paper towel and microwave them for 30 seconds at a time. My microwave usually take 45 seconds. This quick and easy method works perfectly for both filled and unfilled buns, ensuring they become warm, soft, and ready to enjoy in no time!

Ingredients

What are scallions?

Scallions, also known as green onions, are a versatile ingredient in cooking. In the kitchen, scallions are like flavor boosters. They consist of two parts: the green tops and the white bulbs. The green part has a milder onion flavor compared to regular onions, making it great for adding a subtle onion taste to dishes. The white part is even milder and slightly sweet.

Overall, you can chop the green part of the scallion to garnish your food, adding both taste and a pop of color. The white part is often used in recipes to provide a mellow onion essence without the strong intensity of standard onions. I like to utilize the green part of scallions to enhance the flavor of my dishes, while I reserve the white part for freezing and later use in soups.

Hua juan typically get their flavor, appearance, and aroma from the green section of the scallion. When making scallion buns, remember to ensure that the scallions are not excessively watery, as their water content can complicate the shaping process by offsetting the stickiness of the dough, which is crucial for effective sealing. I prefer to let my sliced scallions rest on a paper towel for several minutes before incorporating them.

For more ideas on how to use up your scallions, you can check out my other recipes: Tteokbokki, Crispy Rice Avocado Toast with Spicy Tuna, and Wonton Soup with Pork and Shrimp.

Can I substitute out the scallions with other ingredients?

Once you’ve learned how to make scallion buns, you can explore by substituting scallions with a variety of other ingredients, such as chives, cilantro, or garlic. You may even use red bean paste or even a sweet black sesame paste for a sweet spin.

Which type of flour is required to make steamed buns?

Before making this recipe, you need to be aware of the type of flour required. Flour plays a crucial role in creating the structure and texture of your buns. Using flour with insufficient gluten can lead to shrinking or collapsing buns. To avoid dough shrinking, opt for bleached all-purpose flour. I am using Gold Medal Bleached All Purpose Flour. It’s important to note that even though it is labeled as “bleached,” your buns will still have a slightly off-white yellow color.

In Chinese/Vietnamese stores, you may come across special “bot bao flours” specifically designed for homemade steamed buns. These flours differ from regular all-purpose flour as they undergo extensive bleaching, resulting in a whiter appearance. While they may appear more visually appealing, they often lack flavor and sufficient gluten content to provide the necessary structure for well-formed steamed buns. It’s also worth noting that these specialized flours can be more expensive than all-purpose flour.

Can I use a gluten free flour?

If you have gluten intolerance, gluten-free flours will not be suitable for this recipe. ): However, you might be interested in my Sesame Balls recipe which uses glutinous rice (sticky rice) flour which aligns with your dietary requirements.

Can I substitute out the whole milk?

For the best results in my steamed bun recipe, I highly recommend using whole milk. It plays a significant role in the recipe, providing a natural sweetness without the need for additional sugar or milk. It also helps to create a light, airy, and fluffy texture. Substituting with other types of milk, especially plant-based ones, may alter the flavor and texture of the buns, so I advise against making any substitutions in this particular case. For those concerned about whole milk’s fat content, it’s essential to note that whole milk actually contains only 3.25% milk fat.

What if I am lactose intolerant?

However, if you’re lactose intolerant, feel free to use chilled water instead of plant milks. Plant milks often have added sugar and flavorings, among other things, which could affect the outcome of the buns. Water will yield the most consistent results in this situation. Just be aware that doughs made with water may taste somewhat blander due to the absence of lactose, which is a natural sugar present in cow’s milk, so you can add up to 1/4 cup or 50 grams of white sugar.

What is yeast?

Yeast is a type of fungus that is commonly used in baking. It consumes the sugars in the milk and flour and then releases carbon dioxide gas, which causes the dough to rise. Yeast can be found in two forms, fresh or dry. When used in baking, yeast helps to create a light and airy texture in breads and other baked goods. Here are the different types of yeast available:

• Dry – This type of yeast is more commonly found sold in a small envelope at grocery stores, supermarkets, and online retailers. It can be stored in the pantry for several years, but it’s best to use it within 3 months of purchase.
  • Active Dry – Needs to be dissolved in liquid (slightly warm water or milk) before using
  • Instant (rapid-rise yeast, bread machine yeast) – Can be added directly to dry ingredients without proofing. It is finer and more active than active dry yeast.
• Fresh (compressed yeast) – This type is perishable and must be stored in the refrigerator. It can be found at some specialty food stores, but its availability may vary. It is typically sold in large blocks, which may be more than is needed for everyday home baking. This type of yeast is typically used by professional bakers, it has a shorter shelf life than dry yeast and should be used quickly after purchase. It also can be found in smaller portions, but it’s best to check the availability at local specialty food stores or bakeries.

For steamed buns, my preferred choice is active dry yeast. I recommend purchasing it in dark jars from the refrigerated section.

How do I buy dry yeast?

Active dry yeast is available at most grocery stores or can be easily ordered through grocery delivery apps, making it easily accessible. When choosing your yeast packaging, I recommend opting for jars instead of individual envelopes. Jars provide greater shelf stability and reliability for long-term storage.

To guarantee the best performance, pay close attention to the yeast’s expiration date, as its effectiveness diminishes over time. For optimal results, use the yeast within 3 months of purchase and dispose of any that has been sitting in the pantry for an unspecified duration.

Proper storage is key to preserving the yeast’s potency. Keep it in a cool, dry place, away from direct light and moisture, to maintain its activity and ensure your baked goods rise flawlessly. Following these guidelines will help you achieve fantastic results in your baking endeavors with active dry yeast.

How do I test if my yeast is still alive?

Yeast is a living organism so ensuring that it is active before using it in a recipe is essential. To do this, you can perform a simple test: Mix the yeast with a tablespoon of liquid, like milk or water, and wait for 5 minutes. If it becomes frothy and bubbly, the yeast is active and ready to use. However, if there is no change, it indicates the yeast is no longer alive and should be discarded.

When working with yeast, it’s crucial to use chilled or lukewarm liquid to prevent heat from exceeding 115°F / 65°C, which could kill the yeast. Though not always mentioned in recipe instructions, checking the yeast’s activity is a good practice to ensure successful bread-making.

Technique

What is the easiest way to shape scallion rolls?

You can also roll scallion roll dough into a log and cut it, which produces a spiral shape like that of cinnamon buns. This method is simpler and less intricate than shaping them into the flower pattern.

• Roll out the dough into a 1/4-inch thick square.
• Spread the scallion mixture evenly over the dough.
• Starting from the long-edge, start rolling the dough into a log. Be sure to keep the roll tight.
• Using a knife, slice the buns into 10 2-inch wide rolls.

• Set up a steamer lined with parchment paper over the stove.
• Arrange the buns in a steamer.
• Cover with its lid and let the buns rest for 1 hour, or until they have doubled in size.
• Once the buns have proofed, bring the water to a boil. Steam them for 10 mins. Serve hot!

Equipment

Do I need a skewer?

When making your scallion buns, you can use a wooden or metal skewer, and it can be either flat or round, as long as it is thin but sturdy enough not to break while shaping the buns. The dimensions of the tool should be 1/4 inch thick (no thicker than a popsicle stick) and around 6 to 8 inches in length. This size provides enough length to twist the dough and create the desired shape without being overly long and unwieldy. Other alternatives are:

• Chopsticks are also an option, as long as they are not too thick.
• Popsicle sticks work as well, however, it’s important to note that popsicle sticks are the least favorable choice because the paper can peel off, and the stick can easily warp with just a little pressure.
• Metal probe that is attached to your digital thermometer.

What is parchment paper and what can I substitute it with?

Parchment paper is primarily associated with baking, and it’s a common sight to see cookies arranged on a baking tray lined with it. Parchment paper’s non-stick characteristics make it an excellent choice for steaming buns as well. You can find parchment paper in various forms, and some may even come pre-cut for convenience. If you don’t have it on hand, don’t worry (let the buns do the sweating!). There are alternative options available. You can use cupcake liners, air fryer basket liners, or even Napa cabbage as substitutes.

Do I need a stand mixer?

Kneading the dough is an essential step in this recipe because it achieves smoother buns. The easiest and most time-effective method is by using a stand mixer with a dough hook. This beats the dough until it’s smooth and supple in only 10 minutes. If you prefer, you can knead the dough with your palms for 15 minutes, which doubles as a great workout!

What type of steamer is needed?

There are several types of steamers that can be used to cook steamed buns. Additionally, there are makeshift options that can be easily created at home when a dedicated steamer is not available. In my original steamed buns recipe video, I’m showcasing a versatile pan that does come with a convenient steamer basket. While it may seem like a great all-in-one solution, it’s important to consider some drawbacks when using this pan for steaming. One of the primary concerns is the difficulty in gauging water levels within the pan. This limitation poses a real risk of overheating, potentially resulting in burnt food and, ultimately, permanent staining of the pan.

To ensure your cooking experience is hassle-free and your cookware remains pristine, I highly recommend exploring some alternative options:

• Steamer Inserts: These fit into most pots and pans, making them a versatile choice for steaming various dishes. They are easy to use and maintain.
  • Bamboo Steamer: If you have ever dined at a dim sum restaurant, you have most likely seen this before. It is an affordable choice in Chinese cuisine. It is made with bamboo trays with a lid on top that can be layered and stacked with more trays. The steam rises from the boiling water in the bottom pot and cooks the buns placed in the trays above.
  • Metal Steamer Insert: A metal steamer insert is a kitchen tool made of stainless steel, designed to fit inside a pot, pan, or rice cooker. It’s used for steaming food, like vegetables. The insert has small holes to allow steam through, can be used for various foods, and is easy to clean.

• Tiered Metal Steamer Pot: Similar to bamboo steamers, metal tiered steamers consist of stacked metal trays with a lid. They work in the same way as bamboo steamers but offer the advantage of being more durable and easier to clean.Tiered metal steamer pots, while not space-saving due to their bulkiness, are exceptionally durable and can last a lifetime.

• Improvised Steamer: If you don’t have a dedicated steamer, you can create an improvised steamer using a large pot with a tight-fitting lid and a heatproof wire rack or a few heatproof bowls. Place a small amount of water in the pot, set the heatproof rack or dishes above the water level, and cover the pot with the lid.
  • Cons
    • Limited space: The improvised steamer setup may have limited space, making it challenging to steam larger quantities of food at once.
    • Inconsistent results: Without precise control over the steaming process, you may experience inconsistency in the texture and doneness of your food.
    • Limited capacity: The size of the steamer insert may limit the quantity of food you can steam at once, especially for larger gatherings or meals.

How do I steam buns?

Set up a steamer over the stove and add water according to the type of pan you’re using. For metal steamers or steamer baskets, typically, 1 cup of water is sufficient. However, if you’re using a larger pan or a bamboo steamer, you may need to adjust and add more water. Ensure the water level is below the wire of the steamer basket, colander, or wire rack, so it doesn’t touch the buns during steaming, which could make them soggy.

Once the dough balls are shaped and transferred onto parchment paper, place them in the steamer basket, ensuring they are spaced approximately 1 inch apart from each other.

Cover the steamer with a lid and allow the buns to proof until they have doubled in size. In warmer climates, this may take about 1 hour, while in colder climates, it could take up to 2 hours. Once proofed, steam the buns, and they will double in size again during the steaming process.

Troubleshooting

Why isn’t my dough ball smooth?

To achieve the best texture, knead the dough by hand for 15 minutes, or for a minimum of 10 minutes with a stand mixer using a dough hook. Based on my experience, the stand mixer produces the best results.

To make sure that there is enough moisture for the dry ingredients, I recommend using a scale instead of using measuring cups. Cup measurements may vary if the ingredients are packed or sifted, leading to inconsistencies. When using measuring cups and spoons, ensure to level off the ingredients for closer accuracy. Cooking with a scale is simple, requiring only a bowl, a scale, and a tool to transfer the ingredients.

Why didn’t my dough rise after proofing for over an hour?

The problem may be with your yeast. Yeast is a living organism so ensuring that it is active before using it in a recipe is essential. Before every bake, you can perform a simple test: Mix the yeast with a tablespoon of liquid, like milk or water, and wait for 5 minutes. If it becomes frothy and bubbly, the yeast is active and ready to use. However, if there is no change, it indicates the yeast is no longer alive and should be discarded. By doing this test, you can save valuable time and avoid wasting ingredients. When working with yeast, it’s crucial to use chilled or lukewarm liquid to prevent heat from exceeding 115°F / 65°C, which could kill the yeast. Though not always mentioned in recipe instructions, checking the yeast’s activity is a good practice to ensure successful bread-making.

Additionally, during the proofing or resting stage, ensure that the buns are fully covered and shielded from any drafts or exposure to air. This precaution helps prevent them from drying out.

Why did my buns collapse?

Avoid opening the lid of the steamer or pan during the steaming process. Allow the buns steam undisturbed for the entire recommended time to maintain proper rising and structure. Before steaming, ensure you allow enough time for the buns to “proof,” allowing the dough to rise for about 1-1.5 hours. This step helps the dough rise and develop a protective outer layer.