Best Homemade Dou Sha Bao (Red Bean Paste Steamed Buns)

Best Homemade Dou Sha Bao (Red Bean Steamed Buns)

Course: Dim Sum, Snack
Cuisine: Chinese
Prep Time: 30 minutes
Cook Time: 20 minutes
Proof the dough: 20 minutes
Total Time: 1 hour 10 minutes
Servings: 12 steamed buns
Author: Marvellina
Soft and fluffy steamed buns stuffed with sweet red bean paste filling.
Print Recipe

Ingredients

Instructions

  • Divide the red bean paste into 12 equal portions. Roughly shape them into ball as that makes it easier to wrap later

SHAPING AND FILLING:

  • Once you have the basic dough recipe , flatten the dough with your palm and then use a rolling pin to roll the sides thinner to form a circle with a thicker middle part. This is to support the weight of the filling
  • FOR ROUND SHAPE: Place the dou sha filling ball in the middle and gather the edge to enclose into a round ball and place the seam side down. Cup the dough with both palms and move the dough in a circular motion to shape it taller. This part is important so your steamed buns come out tall instead of spreading to the side after steaming
  • Place on a piece of parchment paper. Lightly dab the surface of the bun with some milk using your finger to smooth the surface. Loosely cover with a saran wrapper to prevent drying. Work with another dough and do the same
  • IF YOU WANT TO PLEAT SOME PATTERNS: Place the dou sha filling ball in the middle.  Create a fold around the edge and then pinch to seal. Cup the dough with both palms and move the dough in a circular motion to shape it taller. This part is important so your steamed buns come out tall instead of spreading to the side after steaming
  • Place on a piece of parchment paper. You don't need to dab the surface with milk if you have patterns. Loosely cover with a saran wrapper to prevent drying. Work with another dough and do the same

STEAMING:

  • 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
  • Prepare your steamer. Wrap the lid of your steamer (like wrapping a gift basically) with a clean kitchen towel and secure with rubber band/ string or whatever you have on the top. This is to prevent the condensation from the steam drops back to your bao and this will create "burn spots" later. When I steam with a bamboo basket, the condensation is not a problem
  • Bring the water in the steamer to a boil and then lower the heat to medium to low (mine is more at the low side). Place the steamed buns in there and steam on medium heat (never on high heat) for 5 minutes or 8 minutes if the buns are larger
  • 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

STORING:

  • 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

REHEATING:

  • They can go straight from freezer to steamer when you ready to eat them. Steam on high heat for 5 minutes and they are as good as new

Notes

If you decide to use ready-made red bean paste, this is a good one to get!