Basic Bun Dough

Preparation info

  • Makes


    Steamed or Baked Buns
    • Difficulty


Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

  • About

This is Amy’s master recipe for both our steamed and baked bun doughs. It is a bit sweet on its own but balances perfectly with the full character of our well-spiced bun fillings.

Amy uses a KitchenAid-type mixer fitted with a flat paddle for her dough work. If you do not have one, you can mix the dough in a food processor or by hand.

Great buns of any kind take time, as all of us gym-enthusiasts can attest! Count on at least 12 hours for the first rising of the dough, and