Sweet Red Bean Steamed Buns | Vegan Recipe

Steamed red bean buns are a common menu item at Chinese dim sum restaurants and one of my favourites. They’re easy to make too!
**NOTE: I forgot to list the yeast in the video; you will need 2 teaspoons.**

Links mentioned in this video:

Vegan Condensed Milk: http://youtu.be/9qGkn1Hkwn4
Red Bean Paste: http://youtu.be/wY7OiiylaDQ
Mantou (plain steamed buns): http://youtu.be/T9IMVM6RJC4


Makes 10 large buns or 20 small buns
Printable recipe: http://www.marystestkitchen.com/chinese-steamed-sweet-red-bean-buns-dou-sha-bao-vegan-recipe/

Ingredients (US)
1 cup warm water, about 105-110F
1/4 cup sweetened condensed soy milk, or your choice of liquid sweetener
about 3 cups all-purpose flour
2 teaspoons of traditional or instant yeast

Ingredients (Metric)
237ml warm water, about 40.5-43C
60ml sweetened condensed soy milk, or your choice of liquid sweetener
about 360g all-purpose flour
10cc traditional or instant yeast


Combine the water, condense soy milk (or your choice of liquid sweetener) and yeast. Let it sit so that the yeast blooms; about 5 minutes.

In a large mixing bowl, combine the yeast solution with a half cup of flour. Whisk the flour in completely. Add a second half cup of flour and whisk that in as well. This method of adding in flour slowly helps achieve a smoother dough.

At this point, you’ll add one and a half more cups of flour using the same method of adding just a half cup at a time. But by now, the whisk won’t work well; use a wooden spoon or chopsticks instead.

Now you will have added a total of two and a half cups of flour and you should have a sticky dough. Use clean hands to turn it onto a flour surface and knead for 5 minutes. Sprinkle flour on top as necessary but try not to add too much flour. I added about a half cup, bringing the total amount of flour used to three cups. The dough should be fairly soft, smooth and elastic.

Place the dough back into the mixing bowl and cover. Let it rise in a warm, draft-free location for about an hour or until the dough has double in size.

Remove the dough from the bowl and shape it into a log shape. Divide it into even pieces. I made 20 dough balls to make small buns but you can choose to make fewer dough balls to create larger buns.

Knead each piece lightly and shape it into a ball. Flatten the ball into a circle with your hands or rolling pin. Make the edges a bit thinner than the center.

Take a heaping tablespoon of red bean paste and squeeze it into a ball shape. Place it on the center of the dough.

View the video tutorial to see how I made the pleated buns. To make the smooth top buns, gather the sides of the dough, over the filling and pinch at the top to seal. Then place the bun with the pinched side down so that the smooth side is up.

Prepare your steaming apparatus. Fill the base with boiling water and turn the heat to high. You may line your steaming layers with parchment paper to prevent the buns from sticking. Just be sure to add some vents to allow the steam to circulate.

Place the buns on your steamer, keeping them apart from each other. The buns will puff up during steaming.

Steam on high heat for 10 to 15 minutes. Use more time if you created larger buns, less time if you made smaller buns.

After steaming, remove from heat but keep the lid on for another 5 minutes. This helps prevent the tops of the buns from wrinkling up.
These buns are best served straight out of the steamer. Once cooled, you can freeze them for future snacks.

To reheat from frozen, just steam them for 10 minutes or until the inside is hot.


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