Steamed Bun Dough

Preparation info

    • Difficulty


Appears in

The Dim Sum Book

The Dim Sum Book

By Eileen Yin-Fei Lo

Published 1982

  • About

This dough, with a bleached-flour base, is ideal for several steamed varieties of dim sum, particularly jing char siu bau, those roast-pork-filled buns that become flowerlike as they steam. Once this dough has cooked through, it becomes soft and spongelike and complements its various fillings such as roast pork, lotus seed paste, red bean paste, and lop cheung—cured Chinese sausage. It is also fine for a strudellike roll when it is filled with a glutinous rice mixture.