Name: No Knead Steamed Buns Recipe
Prep time: 15 min
Cook time: 13 min
Total time: 1 h 28 min
Cuisine: Chinese
Ingredients: 2 cups (250 g) cake or all purpose flour; 1 teaspoon (3 g) instant dry yeast; 1 teaspoon (4 g) white granulated sugar; ¼ teaspoon salt; ¾ cup (177 ml) lukewarm water

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Introduction

No Knead Steamed Buns are soft, fluffy, and surprisingly easy to make at home without any fuss. This simple recipe yields light and airy buns perfect for enjoying plain or filled with your favorite ingredients.

Several soft, pale beige steamed buns are arranged on a black slate board sitting on a white marbled surface. One bun is cut open in the front, showing a fluffy, airy, and spongy inside texture. Behind the buns, one is split open and filled with thin cucumber slices in light green, dark purple leafy vegetables, and thin red pepper strips, with small green herb sprigs placed around the buns. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (250 g) cake or all purpose flour
1 teaspoon (3 g) instant dry yeast
1 teaspoon (4 g) white granulated sugar
¼ teaspoon salt
¾ cup (177 ml) lukewarm water

Instructions

Step 1: In a medium bowl, whisk together the flour, yeast, sugar, and salt until evenly combined.
Step 2: Stir in the lukewarm water using a rubber spatula until a soft, slightly sticky dough forms.
Step 3: Lightly oil another bowl and transfer the dough into it. Cover the bowl and let the dough rise for 1 hour or until it doubles in size.
Step 4: Once risen, turn the dough out onto a lightly floured board and knead gently for about a minute to release any air bubbles.
Step 5: Divide the dough into 8 to 10 equal pieces and roll each piece into a smooth ball.
Step 6: Roll each ball into an oval about 4 inches (10 cm) wide and 5 inches (11 cm) long.
Step 7: Lightly brush the surface of each oval with oil to prevent sticking.
Step 8: Fold each oval in half with the oiled side on the inside.
Step 9: Place each shaped bun on a piece of parchment paper and let them rise again for 20 minutes to ensure softness.
Step 10: Prepare your steamer. Place the buns on the steamer rack with at least 1 inch (2 cm) space between them to allow for expansion.
Step 11: Cover the steamer with a towel-wrapped lid to prevent water dripping onto the buns. Place the steamer over medium heat.
Step 12: Turn on the heat once the steamer is on the stove to allow the temperature to rise gradually.
Step 13: When steam begins to appear, reduce the heat to medium-low and steam the buns for 8 minutes.
Step 14: After steaming, turn off the heat but keep the lid on for an additional 5 minutes to avoid sudden temperature changes that can cause the buns to deflate.
Step 15: Remove the buns from the steamer and serve immediately or store for later.

Tips & Variations

Use cake flour for extra soft buns, or all-purpose flour for a slightly denser texture.
Lightly oiling the dough before folding keeps the buns from sticking and makes them easier to open once steamed.
Add fillings like sweet red bean paste or savory pork before the second rise for delicious stuffed buns.
If you don’t have a steamer, you can improvise with a heatproof plate on a rack inside a large pot with a lid.

Storage

Store steamed buns in an airtight container or zip-lock bag in the refrigerator for up to 3 days. To reheat, steam them for 5 minutes or microwave covered with a damp paper towel until warm. They can also be frozen for up to 1 month; thaw before reheating.

How to Serve

The image shows five soft, pale beige bao buns with a smooth, slightly puffed texture, arranged on a black slate serving board over a white marbled surface. Four buns are closed, displaying a round, fluffy shape with a few scattered white sesame seeds, while one bun is open, revealing several layers inside: thin dark brown grilled meat, bright green cucumber slices, thin red chili strips, and small yellow corn pieces, all topped with white sesame seeds. To the side of the buns is a small round container filled with dark glossy sauce, with some sauce spilled on the board and sprinkled sesame seeds nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant dry yeast?

Yes, but you will need to activate active dry yeast in warm water with a pinch of sugar before mixing it into the flour.

Why do my steamed buns sometimes deflate after cooking?

This usually happens due to sudden changes in temperature. Leaving the lid on the steamer for a few minutes after turning off the heat helps the buns retain their shape and fluffiness.