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Yutangza - Steamed Cilantro Buns

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“These Russian dinner buns go well with my Shurpa - an Eastern European Lamb Soup. NOTE: Russian flour is usually a blend of traditional white and wheat flours. You can use all white, but never all wheat.”
2hrs 40mins

Ingredients Nutrition


  1. In a large bowl, combine the yeast, sugar, and water and let proof.
  2. Stir in the milk, salt, and two tablespoons of the butter and mix well.
  3. Stir in three cups of the flour, one cup at a time, stirring well after each addition.
  4. Transfer the dough to a floured surface and knead until smooth and elastic adding enough of the remaining flour to prevent sticking.
  5. Shape the dough into a ball.
  6. Place in a buttered bowl and turn to coat.
  7. Cover with a towel and let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours.
  8. Punch the dough down and knead briefly.
  9. Divide into sixteen parts and shape each into a ball.
  10. On a floured surface roll out each ball to a round about 1/16 inch thick.
  11. Brush generously with melted butter and sprinkle with cilantro.
  12. Fold in the edges of the round so they meet in the center and roll into a smooth bun.
  13. Place the buns on a buttered baking sheet, brush lightly with melted butter, and let them rise, covered, for about 20 minutes.
  14. In steamer set over simmering water, steam as many buns as will fit without touching, partially covered, until cooked through, about 20 minutes.

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