Steamed Scallion Buns Recipe- A Classic Chinese Delicacy
If you love soft, fluffy bread with a punch of savory flavor, this Scallion Buns recipe is for you. These Chinese scallion buns are light, airy, and packed with the fresh, mildly sweet taste of scallions. They’re a popular choice in Chinese bakeries and dim sum restaurants, but the best part? You can easily make them at home.
These steamed buns are perfect as a breakfast, snack, or side dish, and they pair wonderfully with soy sauce or chili oil for dipping. Learning how to make scallion buns from scratch might sound intimidating, but with a simple dough and a quick scallion filling, this recipe is beginner-friendly and rewarding.
What Are Scallion Buns?
Scallion buns are soft, steamed bread rolls filled with finely chopped scallions (green onions) and a touch of seasoning. Unlike fried or baked bread, these buns are steamed, making them light and fluffy. The technique of folding and shaping the dough creates delicate layers that separate beautifully when pulled apart.
Scallion buns are a variation of mantou (Chinese steamed buns) but with a flavorful twist. The scallions add a mild, oniony kick that balances the soft, slightly sweet dough. The result? A bun that’s both comforting and packed with umami flavor.
Why You’ll Love This Scallion Buns Recipe
✔ Soft and fluffy – The texture is incredibly light and airy.
✔ Simple ingredients – You only need a few pantry staples.
✔ No oven required – Just steam them to perfection.
✔ Customizable – Add extra seasoning or garlic for more depth.
✔ Perfect for meal prep – They store and reheat beautifully.
How to Make Scallion Buns
Ingredients for Scallion Buns
This Scallion Buns recipe uses simple pantry staples to create soft, fluffy buns with a savory scallion filling. Here’s what you’ll need:
For the Dough:
- 1 cup milk – Use warm milk to activate the yeast properly, ensuring a soft texture.
- 1 teaspoon active dry yeast – Helps the dough rise and become airy.
- 2¾ cups all-purpose flour – The base of the dough, providing structure.
- 1 teaspoon sugar – A small amount to feed the yeast and enhance the flavor.
- ½ teaspoon baking powder – Adds lightness and helps with the rise.
- 1 tablespoon corn oil – Adds moisture and keeps the dough soft.
For the Scallion Filling:
- 3 stalks scallion (finely chopped) – The star ingredient, giving the buns their signature savory taste.
- ⅓ teaspoon salt – Enhances the scallions’ natural flavor.
- 1 pinch baking soda – Helps retain the scallions’ vibrant green color.
- 1 tablespoon corn oil – Helps distribute the seasoning evenly and enhances the aroma.
These ingredients come together to create Chinese scallion buns that are light, fluffy, and packed with umami-rich scallion flavor. Whether you’re a beginner or an experienced cook, this simple ingredient list makes it easy to achieve bakery-quality results at home.
Making Chinese scallion buns at home is easier than you might think. You’ll need to prepare a simple yeast dough, mix the scallion filling, roll and fold the dough, then steam the buns until fluffy. Here’s a breakdown of the process.
Step 1: Prepare the Dough
Start by mixing warm milk with active dry yeast to help the dough rise properly. In a separate bowl, combine flour, sugar, and baking powder, then slowly mix in the yeast mixture and a little oil. Knead the dough until it becomes smooth, then let it rest for five minutes.
Step 2: Make the Scallion Filling
Chop fresh scallions finely and mix them with salt and a pinch of baking soda. The salt enhances the flavor, while the baking soda helps retain the scallions’ vibrant green color. A little oil is added to bring out the aroma and ensure the filling spreads evenly.
Step 3: Roll and Shape the Buns
Once the dough has rested, roll it into a large rectangle. Spread the scallion mixture evenly over the dough, then fold or roll it into layers. Cut it into portions and use chopsticks to press a groove into each bun before pinching the edges together.
Step 4: Let the Buns Rise
Place each bun on a small piece of parchment paper in a steamer, making sure they have space to expand. Cover them and let them rise for 50 to 60 minutes until they puff up.
Step 5: Steam the Buns
Fill the bottom of a steamer with hot water and steam the buns for 10 minutes. Once done, turn off the heat but keep the buns inside for an extra 3 minutes before removing the lid. This prevents them from deflating.
For detailed and precise step-by-step instructions, see the recipe card below.
Jump to RecipeTips for the Best Scallion Buns
- Use warm milk – It helps activate the yeast properly, ensuring soft, fluffy buns.
- Don’t over-knead the dough – Overworking it can make the buns dense rather than airy.
- Let the dough rest – This helps the gluten relax, making it easier to roll out.
- Give the buns enough space in the steamer – They will expand as they cook.
- Avoid lifting the steamer lid too soon – This can cause the buns to collapse.
How to Serve Scallion Buns
Scallion buns are delicious on their own, but they can also be paired with various dips and dishes.
- Classic: Enjoy warm with soy sauce, chili oil, or hoisin sauce for dipping.
- With Soup: Serve alongside congee or hot soup for a complete meal.
- As a Side: Pair with stir-fried vegetables or roasted meats.
- Breakfast Idea: Slice and stuff them with eggs or tofu for a hearty morning meal.
FAQs About Scallion Buns
Q: Can I make scallion buns without yeast?
A: Traditional scallion buns use yeast for a soft, fluffy texture, but you can substitute baking powder for a quicker version. The texture will be denser, more like a biscuit.
Q: Can I bake scallion buns instead of steaming them?
A: Yes! To bake them, brush the tops with an egg wash and bake at 350°F for 15–18 minutes until golden brown. The texture will be firmer than steamed buns.
Q: Why are my scallion buns dense and not fluffy?
A: This can happen if the dough wasn’t kneaded enough, if the yeast was expired, or if the buns didn’t rise long enough. Make sure to proof the dough properly before steaming.
Q: Can I make the dough ahead of time?
A: Yes! You can prepare the dough and refrigerate it overnight. Let it come to room temperature before rolling and shaping the buns.
Scallion Buns
Equipment
- Mixing Bowl For preparing the dough.
- Rolling Pin To roll out the dough evenly.
- Steamer: To cook the buns to perfection.
- Parchment Paper: To prevent sticking during steaming.
- Chopsticks: Used to shape the buns.
Ingredients
- 1 cup milk
- 1 tsp active dry yeast
- 2¾ cups all-purpose flour
- 1 tsp sugar
- ½ tsp baking powder
- 1 tbsp corn oil
Filling:
- 3 stalks scallion finely chopped
- ⅓ tsp salt
- 1 pinch baking soda
- 1 tbsp corn oil
Instructions
- Add milk and yeast to a cup and stir well with a fork.
- In a large mixing bowl, add flour, sugar, and baking powder. Add milk mixture and stir to combine well with a spatula before adding corn oil. Knead the dough by hand or in a stand mixer with a dough hook attachment.
- Knead the dough on a slow speed for 8 to 10 minutes until smooth. Then, cover the dough with a plastic wrap and let it rest for 5 minutes.
- Meanwhile, prepare the scallion filling. Combine chopped scallion, salt, and baking soda in a bowl and stir well. Set aside.
- Transfer the dough to a floured surface, then flatten and shape the it into an 8 x 16-inch rectangle with a rolling pin. Brush with some oil and evenly distribute the seasoned scallion on top with a spoon. Fold the dough from left to right in three segments (or roll it up tightly), then divide it into 10 equal pieces.
- Take one piece, use a chopstick, and press down in the middle. Remove the chopstick. Gather two ends together and press down with your thumb and index fingers. Repeat the same to shape the remaining buns.
- Place each bun on a small piece of parchment paper and transfer them to a steamer. Make sure to leave enough space between each bun so they don’t stick together. Cover the lid of the steamer and let rise for 50 to 60 minutes, or until the buns expand in size.
- Fill the steamer with hot water on the bottom layer. Turn on high heat and steam for 10 minutes.
- Turn off the heat, keeping the buns inside the steamer for 3 minutes before removing the lid.
- Serve immediately.
Notes
Customizations:
- Extra Fluffy Buns: Let the dough proof slightly longer for even softer buns.
- Stronger Scallion Flavor: Use additional scallions or add a pinch of white pepper.
- Garlic Twist: Mix in a little minced garlic or garlic powder for an extra savory touch.
Serving Tips:
- Enjoy warm on its own or serve with soy sauce, chili oil, or hoisin sauce for dipping.
- Pair with congee or soup for a traditional Chinese breakfast.
Cooking Tips:
- Use warm milk (not hot) to activate the yeast properly.
- Do not over-knead; a smooth dough is key for soft, fluffy buns.
- Avoid opening the steamer immediately after cooking—this helps prevent deflation.
Nutrition
Chef B Final Thoughts
This Scallion Buns recipe is the perfect way to enjoy a classic Chinese dish at home. These soft, fluffy buns are simple to make and packed with savory scallion goodness. Whether you enjoy them on their own, with a dipping sauce, or as part of a larger meal, they’re a versatile and satisfying addition to your recipe collection.
Now that you know how to make scallion buns, why not give them a try? They’re a great beginner-friendly recipe that delivers authentic flavor without too much effort. Make a batch today and enjoy these delicious, homemade Chinese scallion buns fresh from the steamer!
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Hi, I’m Chef B! Passionate about all things culinary, I’ve spent years perfecting my recipes to bring bold flavors to your kitchen. Let’s cook up something delicious together!
