How to Make Momofuku Steamed Buns

How to Make Momofuku Flat/Fold-over Steamed Buns

Course: Entree, Sandwich
Cuisine: Asian Fusion, Chinese
Prep Time: 50 minutes
Cook Time: 15 minutes
Proofing the dough: 20 minutes
Total Time: 1 hour 25 minutes
Servings: 12 medium buns
Author: Marvellina
Learn how to make soft and fluffy Momofuku steamed buns (fold over steamed buns) that you can later use to make pork steamed buns.
Print Recipe


Serve with:

  • Pressure cooker braised pork belly or Chinese char siu
  • Slices of fresh cucumber
  • Crush roasted peanuts
  • Kewpie mayo
  • Hoisin sauce



  • Place the flour, instant yeast, sugar in a mixing bowl.
  • Use a dough attachment hook to knead the dough on medium speed and add the liquid followed by cooking oil and knead until it is smooth and not sticky, about 5 minutes. If you are kneading by hands, you need to knead for around 10 minutes until the dough is really smooth and no longer sticky. Add the salt and knead again until the dough is smooth. The kneading part is very important in yielding that smooth steamed buns
  • Cover the dough and let it rest for 15 minutes


  • Divide the dough into 12 equal portions
  • Keep the dough balls covered to prevent drying out. Work with one dough at a time. Pull and tuck the dough from top to bottom so the seams are at the bottom and the surface is relatively smooth
  • Flatten the dough ball with your palm and use a small roller to roll it out into an oval shape and then fold the buns over to form a half circle. You can put a parchment paper in between before folding, but it's fine too if you don't


  • Let the dough rise at room temperature. If it's winter where you are, you can use your oven "bread proof" function to let them proof in there, or simply turn on your oven to lowest temperature and then turn off and after 15 minutes, place the shaped buns in there to let them proof. They won't necessarily double in size, but at least puff up to about 50% of original size. Do not overproof your dough


  • Most likely your steamer won't be able to accommodate steaming all buns at one go. You may need to steam in 2-3 batches, which means, the rest of the batches will sit longer and continue to proof while waiting for the steamer. Not good for the buns! Here's what you can do: Make sure the cover them with plastic wrap and then place them in the refrigerator to slow down the yeast activity or halt it all together until they are ready to be steamed
  • Bring the water in your steamer to a boil. Wrap the lid of your steamer with a kitchen towel to prevent moisture dripping back on the steamed buns as this will create "burn" spots 
  • LOWER THE HEAT TO LOW (Yes, I type this in caps so you don't miss it!). Place the buns in there, leaving about 1-inch space in between and steam over low heat for 5 minutes
  • After 5 minutes, turn off the heat. DO NOT OPEN THE LID of the steamer. Let the buns sit there for 1 minute like this. The buns will not sink or wrinkle due to the sudden change in temperature


  • If you make extra and plan to store them, place them on a baking sheet, not touching each other, and then put the entire tray inside the freezer for about 1 hour. They will harden, but not completely frozen yet. Transfer to a freezer bag and they will not stick to each other anymore. Try not to keep for more than 1 month

Serving suggestion:

  • Place 2 slices of cucumber on one side of the flat steamed buns. Place 1 slice of braised pork belly or Chinese bbq pork (char siu). My kids like a drizzle of hoisin sauce and kewpie mayo and then top with some crushed roasted peanuts. Garnish with small sprinkle of green onion slices



You can also replace all 300 gr of all-purpose flour with cake flour or premixed Hongkong/Vietnamese bao flour and omit the wheat starch/corn starch.