The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Steam Bun using a sourdough starter

Butler's picture

Steam Bun using a sourdough starter

Steam Meat Bun
Steam Meat Bun (Rou Bao)
Over the weekend, I decided to experiment with my sourdough for a steam bun recipe. Having done a little research on "steam bun", there were recipes which use "old dough". So I decide to twist the recipe by incorporating firm sourdough starter. The result was really good. Just remember to use cake flour in the making of the firm sourdough starter and the final dough. And you will obtain the soft texture like those in the Dim Sum restaurant.


tigressbakes's picture

Hey Butler,

 I can't believe you just posted this because I was just thinking yesterday that I wish I could make steam buns!  I love them from my local veggie chinese restaurant. 


Would you mind sharing your dough recipe? 

Butler's picture

Hi Tigressbakes,

Here goes the recipe:

200g of firm sourdough starter ( remember to use cake flour for the feeding!)

300g Cake flour

2 tsp baking powder

50g castor sugar

110g of warm water (adjust if needed)

20g shortening

  1. Sift the flour and baking powder together.Add the sugar to the flour mixture.
  2. Add the water to the above mixture to form a smooth dough.
  3. Knead in the shortenings and sourdough starter. Don't overwork the dough.
  4. Allow the dough to rest for 15-20mins. Divide into 45g portions.(or whatever quantity you want). Roughly roll into small boules. Allow to rest for 15 mins.
  5. Wrap the fillings(35g portion) into the each dough. After shaping allow it to prove for 30 mins.
  6. The water in the steamer has to be  in a rapid boiling. Place the bun in the steamer and reduce the fire to a medium heat. Steam for  15 mins (or longer if you are making a bigger  size bun). To prevent the water droplets condensing on the cover falling onto the buns, you can wrap a towel under it before placing your bun into the steamer.

Meat Fillings

300g minced meat

200g cabbage, finely chopped

20g finely chopped ginger

1/2 cup scallion, finely chopped


1 tbsp dark soya sauce

1 tbsp light soya sauce

1/2 tbsp oyster sauce

1/2 tbsp sugar

1 tbsp corn starch 

1 tbsp sesame oil

1 tsp of chinese cooking wine

  1.  To the chopped cabbage, add 1 tsp of salt and mix gently. Set aside for 15 mins.Rub gently and then pinch dry.
  2. Add the seasoning to the minced meat.Mix till it form a sticky mixture. Add  the remaining ingredients, mix well and set aside aside.

You can replace whatever you like for the fillings; savory or sweet.  Have fun with the recipe.

tigressbakes's picture

I will try them for sure - I'll replace the meat with mushrooms 'cause I'm vegetarian. But I am really excited to try it because I love steam buns!