Breads · ALWAYS FREE
Scallion spiral steamed buns
Soft yeast-raised buns rolled with scallions and steamed in two batches for a tender spiral crumb.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Stir the yeast and sugar into the lukewarm water, about 100–110°F / 38–43°C, and stand for 5–10 minutes until foamy. Mix in the flour and salt, then knead for 8–10 minutes until smooth. Cover and rise for 60–90 minutes, until roughly doubled; allow longer in a cool room.
- Roll the dough on a silicone mat or between parchment sheets into a 12 × 16-inch / 30 × 40-cm rectangle, without extra flour. Spread with all 0.705 oz oil and scatter evenly with the scallions.
- Roll tightly from a 16-inch / 40-cm edge into a 16-inch / 40-cm log. Cut into 12 equal pieces. Stand each piece on a small parchment square, spiral side up, and cover loosely. Proof for 20–30 minutes until visibly puffy.
- Arrange six buns in a steamer with at least 1 inch / 2.5 cm between them. Hold the second six covered in the refrigerator while the first batch cooks. Bring water beneath the steamer to a steady simmer; the water must not touch the buns.
- Steam the first batch, covered, for 15 minutes. Turn off the heat, wait 5 minutes with the lid closed, then open away from your face. Refill the pan as necessary, restore the simmer and repeat with the second batch. Check a bun has no gummy raw dough at its center; steam longer if needed.
- Cool for 10 minutes before eating. Never taste raw dough. Refrigerate leftovers within 2 hours and use within 3–4 days; reheat to 165°F / 74°C throughout.
Estimated nutrition
Per serving · 1 of 12- Calories
- 144 kcal
- Protein
- 3.7 g
- Total carbohydrate
- 27.3 g
- Total fat
- 2 g
- Total sugars
- 1.5 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. One serving is one of twelve equal dough pieces with evenly distributed filling; proofing and steaming do not alter the per-serving ingredient calculation. Contains wheat. Vegan and dairy-free labels require suitable flour, yeast, sugar and oil; these classifications do not address cross-contact.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Scallion spiral steamed buns: all-purpose flour; lukewarm water; active dry yeast; granulated sugar suitable for vegans; fine salt; neutral oil; trimmed scallions. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Vegan: Complete ingredient review of Scallion spiral steamed buns: all-purpose flour; lukewarm water; active dry yeast; granulated sugar suitable for vegans; fine salt; neutral oil; trimmed scallions. No meat, fish, eggs, milk, honey, gelatin or other animal-derived ingredient is listed. Select vegan-labeled sugar or other processed ingredients when their processing source is uncertain.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check sugar, vinegar, olives, capers and packaged products for animal-derived processing aids or additions.
Supporting reference · Supporting reference - Dairy-Free: Complete ingredient review of Scallion spiral steamed buns: all-purpose flour; lukewarm water; active dry yeast; granulated sugar suitable for vegans; fine salt; neutral oil; trimmed scallions. No milk, butter, cream, cheese, yogurt, whey or casein is listed. Breadcrumbs, where used, must meet the explicit milk-free label condition.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check packaged products, especially breadcrumbs, for milk-derived additions and cross-contact.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
