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An overhead shot of a bamboo basket lined with parchment paper and arranged with five unsteamed scallion buns. Each bun reveals its intricate layers and patterns, resembling the delicate petals of a flower. The off-white dough is dotted with scattered pieces of scallions.

Scallion Buns

Soft, pillowy steamed buns, stuffed with a savory and aromatic scallion filling.
5 from 2 votes
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Prep Time 30 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 40 minutes
Course Breakfast, Side Dish
Cuisine Asian, Chinese
Servings 5 Buns

Equipment

  • 1 Knife
  • 1 Sheet of Paper Towel
  • 1 Mixing Bowl
  • 1 Spatula
  • 1 Stand Mixer with Dough Hook
  • 1 Lint-Free Towel
  • 1 Rolling Pin
  • 1 Skewer
  • 1 Pot with Lid
  • 1 Steamer Insert
  • 1 Parchment Paper
  • 1 Bench Scraper or Knife

Ingredients
 

  • 1/2 cup (25 g) scallions julienned
  • 1 tsp (5 g) neutral oil
  • 1/2 tsp fine sea salt
  • 1/2 tsp white pepper powder
  • 3/4 cup (175 ml) whole milk chilled
  • 1/4 cup (50 g) sugar
  • 1 tsp (4 g) active dry yeast
  • 2 cups (280 g) all purpose flour

Instructions
 

Filling

  • Begin by trimming the root ends of the scallions. Discard any damaged, wilted, or discolored sections. Position the green part of the scallions facing your knife and slice to form an even stack. Proceed to julienne them into thin rings until you have 1/2 cup worth.
  • Set on a paper towel to drain and set aside.

Dough

  • In a mixing bowl, combine chilled milk, yeast, and flour. Stir with a spatula until the mixture turns clumpy.
  • If using a stand mixer with a dough hook, knead on medium speed for 10 mins. Alternatively, knead the dough by hand for 15 mins. Initially, the dough may feel sticky, but with kneading, it will become smooth.
  • Cover the dough ball loosely with a lint-free towel and allow it to rest for 5 mins.

Shape

  • In a small bowl, combine the julienned scallions, oil, salt, and white pepper powder. Mix well.
  • Roll out the dough into a 1/4-inch thick square.
  • Spread the scallion mixture evenly over the dough. Fold the square into a rectangle.
  • Horizontally cut the rectangle into 12 pieces, alternating between wider and slightly thinner pieces.
  • Take a thinner piece, lay it on top of a wider one.
  • Place a skewer or chopstick lengthwise across the center and gently press until the edges lift up.
  • Remove the skewer and carefully slide it underneath.
  • Pick the dough up and hold the ends down with one hand while holding the end of the skewer with the other. Twist clockwise 3 times.
  • Firmly push the skewer down to seal the dough ball. Gently remove the skewer and repeat.

Prep

  • 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!
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