Ingredients Jump to Instructions ↓

  1. Sweet Bun Dough or Mandarin Bun Dough

  2. 1 cup vegetable oil

  3. 1/4 cup chopped unpeeled shallots or green onions

  4. 3 tablespoons shortening or lard

  5. 1-1/2 teaspoons salt

  6. About 6 cups boiling water

Instructions Jump to Ingredients ↑

  1. Prepare dough.

  2. Roll out to a thin 24" x 12" rectangle.

  3. Heat 1 cup oil in a wok over high heat 1 minute.

  4. Deep-fry shallots or green onions about 2 minutes until golden brown.

  5. Remove wok from heat then remove shallots or green onions from oil with a slotted spoon, draining well over wok; set aside.

  6. Spread shortening or lard evenly over dough to cover rectangle completely.

  7. Sprinkle with salt and browned shallots or green onions.

  8. Starting at a long side, roll up into a long roll.

  9. Place the point of a sharp cleaver on cutting surface with roll under cutting edge.

  10. Chop with a quick downward motion, making twelve 2-inch pieces.

  11. Press the middle of each piece with a chopstick so the ends curl up and each piece resembles a flower.

  12. Cover with a cloth and let rise 30 minutes in a warm place.

  13. Pour 4 cups boiling water into a wok or large pot.

  14. Arrange as many buns on a damp cloth in a steamer as will fit, leaving 1 inch between buns.

  15. Cover and place over boiling water.

  16. Steam over high heat 15 minutes, adding more boiling water as needed.

  17. Remove wok from heat.

  18. Let stand 5 minutes.

  19. Remove cover slowly as a quick cold draft may cause buns to collapse.

  20. Repeat with remaining buns.


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