Bergy Dim Sum #6 Steamed sweet Bean Buns

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“This recipe is from the "Complete Asian Cookbook" I have not tried this recipe as stated but have posted it by request ( I am not even sure if I can buy sweetened canned bean paste here). However the dough is what I use for other steamed Buns and will refer back to this recipe when I post other fillings”
12 Steamed buns

Ingredients Nutrition

  • Bun Dough (DAI BAO)
  • 2 12 cups all-purpose flour
  • 3 12 teaspoons baking powder
  • 3 tablespoons caster sugar (Also known as berry sugar)
  • 2 tablespoons softened lard
  • 12 cup water (Apprx.)
  • 12 teaspoon white vinegar
  • 1 (9 ounce) can sweet bean paste (Dow saah)
  • 1 tablespoon sesame oil (for brushing)


  1. --------Instructionsfor dough----------.
  2. Sift flour and baking powder into a bowl add sugar and mix, rub in the lard with your fingertips until evenly distributed.
  3. Add water and vinegar together and knead until a fairly soft dough.
  4. Shape into a ball and let it rest, covered, for 30 minutes.
  5. ----------Tomake the buns-----------.
  6. Divide the dough into10 portions.
  7. Mould each into a smooth ball.
  8. Roll each out on a lightly floured surface to a circle about 4 inches across.
  9. Put a heaping teasp of filling in the centre and gather the edges inward, folding and pleating to make a neat join.
  10. Twist dough to seal.
  11. Put each bun, join downwards, on a piece of bakers paper, lightly greased with sesame seed oil,in a steamer.
  12. Cover and steam for 20 min utes.
  13. Serve warm.
  14. (The cooked buns can be refrigerated overnight and reheated by steaming 3 minutes before serving).
  15. -------------Filling------------:The filling for this recipe is simply a teaspoon full of the prepared sweet bean paste.
  16. There will be other fillings for this dough in further Dim Sum recipe suggestions.

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