Chinese Steamed Scallion Buns

This fluffy Chinese steamed bun recipe creates beautifully twisted knots infused with fragrant scallions. The hua juan (flower rolls) offer a perfect balance of soft, pillowy texture with savory green onion flavor in every bite.

I first learned to make these scallion knots during a cooking class in Chinatown and was amazed at how the simple twisting technique creates such beautiful, spiraled buns. Now they're my go to whenever I host Asian inspired dinner parties.

Ingredients

• All purpose flour: Provides the perfect structure for these pillowy buns while remaining tender
• Instant yeast: Ensures reliable rising without the need for proofing first
• Milk: Creates a softer texture than water based doughs typically used for mantou
• Nonfat dry milk powder: Optional but adds subtle richness and helps with browning
• Scallions: Provide the signature flavor these buns are known for; use both white and green parts
• Oil: Mixed with scallions helps distribute the flavor throughout the twisted layers

Step-by-Step Instructions

Prepare the milk mixture:

Heat milk to a gentle boil then cool to 100110°F before stirring in oil. This warming step develops a richer flavor in the final buns while the proper temperature ensures the yeast activates properly.

Mix the dough:

Whisk together flour, yeast, sugar, salt and milk powder in a large bowl. Pour in the cooled milk mixture and stir until a cohesive dough forms. The dough should feel slightly tacky but not sticky.

Knead to develop gluten:

Turn dough onto a lightly floured surface and knead for 6 to 8 minutes until smooth and elastic. Properly kneaded dough will bounce back slightly when pressed with a finger and feel like a soft earlobe when ready.

First rise:

Place dough in a clean bowl and let rise in a warm spot for at least 2 hours until doubled in size. For deeper flavor, refrigerate for up to 24 hours which allows for slower fermentation and more complex taste development.

Prepare scallion filling:

Mix finely sliced scallions with oil and salt in a small bowl. This mixture will be brushed between the dough layers creating pockets of savory flavor throughout each bun.

Shape the buns:

Divide dough into 12 equal pieces and roll each into a 4×6inch oval. Cut lengthwise ribbons leaving the top intact then spread scallion mixture across the surface. Gently pull the ends outward before twisting into a coil and then into a knot shape.

Second rise:

Place each shaped knot on a parchment square and let rest for 3040 minutes. This final rise creates lighter, fluffier buns after steaming and allows the gluten to relax.

Steam to perfection:

Place buns in a steamer basket over simmering water making sure water doesn’t touch the bottom of the basket. Steam covered for 15 minutes until puffed and fully cooked through. The buns should feel springy when gently pressed.

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The first time I served these to my family, my daughter exclaimed they looked like little flowers blooming on her plate. The scallions are truly the star ingredient here their mild onion flavor permeates the dough without overwhelming it.

Make Ahead Options

These steamed buns work beautifully as a make ahead dish. You can prepare the dough and refrigerate it for up to 24 hours before shaping, which actually improves the flavor through slow fermentation. Alternatively, shape the buns completely, then refrigerate covered for up to 8 hours before steaming. Just let them come to room temperature for about 20 minutes before cooking.

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Storage And Reheating

Freshly steamed buns remain soft and tender for several hours at room temperature. For longer storage, cool the buns completely then place in an airtight container in the refrigerator for up to 3 days. To freeze, wrap individual buns tightly in plastic wrap and store in a freezer bag for up to 2 months. When ready to enjoy, reheat frozen buns by steaming for 5 minutes or microwaving wrapped in a damp paper towel for about 15 seconds.

Regional Variations

While this recipe features the classic scallion filling, hua juan can be adapted with numerous regional variations. Northern Chinese versions sometimes include ground Sichuan peppercorns for numbing heat. In Taiwan, you might find versions with chopped cilantro mixed with the scallions. Some families add a touch of five spice powder to the oil mixture, which provides subtle warmth and complexity to the filling.

Serving Suggestions

Serve these fragrant buns alongside a bowl of hot and sour soup for a satisfying meal. They also pair wonderfully with Chinese congee (rice porridge) for breakfast or brunch. For a more substantial dinner, offer them with stir fried vegetables and your favorite protein. While delicious on their own, a simple dipping sauce made from soy sauce, rice vinegar, and a touch of chili oil takes these buns to another level.

Frequently Asked Questions

→ Can I prepare these Chinese steamed buns in advance?

Yes! The dough can be prepared up to 24 hours in advance and refrigerated. You can also freeze the fully cooked buns and reheat them later in a steamer or microwave for about 15 seconds when ready to serve.

→ Is the milk powder necessary for the dough?

No, the milk powder is optional. It adds a subtle richness and tenderness to the dough, but the buns will still turn out delicious without it.

→ What can I use if I don't have a steamer basket?

You can create a makeshift steamer by placing a heat-proof plate on top of small ramekins or aluminum foil balls in a large pot with water. Cover the pot with a tight-fitting lid and steam as directed. Just ensure the water doesn't touch the plate.

→ Can I use other fillings instead of scallions?

Absolutely! While scallions are traditional, you can experiment with other herbs like cilantro, chives, or even add minced garlic, ginger, or sesame seeds to the oil mixture for different flavor profiles.

→ Why do my buns need to rest after shaping?

The 30-40 minute rest after shaping allows the dough to relax and slightly rise again, resulting in lighter, fluffier buns after steaming. Don't skip this step for the best texture.

→ What's the best way to serve Hua Juan?

These scallion buns are traditionally served as a breakfast item or side dish. They pair wonderfully with congee, soups, or simply enjoyed on their own with a light soy dipping sauce.