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25th March 2022

No knead steamed buns (without a steamer)

These No knead steamed buns (also known as Bao buns) are light, fluffy breads filled with your favorite meat, chicken or veggies.

They are cooked without a traditional steamer, and super easy to make. Using 5 basic ingredients, these tender buns make the perfect alternative to sandwich bread.

This recipe has 2 great advantages. First its a no knead. Perfect if you not in the mood of hauling out your mixer or kneading by hand.

And second, it is not cooked in a traditional bamboo or metal steamer. Just grab a large wide skillet or pot, a plate and a shallow bowl. And you've got yourself a homemade steamer 🙂

No knead steamed buns cut to show texture

I've included step by step pictures to help you through the process of the recipe as well as how to make a homemade steamer setup.

So what exactly are Steamed buns

Steamed buns are clam shaped little breads perfectly versatile for any type of filling.

Fill with a crispy salad, fried mushroom or shredded meat of your choice. They make an amazing light snack or delicious lunch treat.

No knead steamed buns filled and displayed

What you need

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!

  • All purpose or cake flour: You can use all purpose or cake flour. I prefer and use cake flour as it produces softer results.
  • Instant dry yeast: This type of yeast does not need to be dissolved in water. It is added directly to the flour. 

If you are using active dry yeast then be sure to mix it in a little of the warm water first  before combining into your dry ingredients.

  • Sugar: White granulated sugar works perfectly fine in this recipe.
  • Salt
  • Warm water: The water needs to be warm to activate the yeast. Not too hot, boiling, or too cold. If you have a thermometer, it should read 100° and 115°F (37-46°C)

Step by step instructions

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!

Make the dough

Step 1:Whisk together 2 cups of flour, 1 teaspoon of instant dry yeast, and a ¼ teaspoon of salt in a medium bowl.

Whisking the dry ingredients

Step 2: Stir in ¾ cup of warm water. Mix with a rubber spatula, to form a soft dough. The dough will be slightly sticky and that is okay.

Adding water to dry ingredients

Step 3: Place the dough in another medium sized bowl which has been lightly brushed with oil.

Allow dough to rise (1 hour)

leaving dough to rise in oiled bowl

Step 4: Cover the bowl with a cloth or plastic wrap. Leave to rise at room temperature for 1 hour until it has doubled in size.

Cover dough to rise for 1 hour

Step 5: After the dough has risen, turn it out onto a lightly floured board. Knead the dough for about a minute, to get rid of any air bubbles.

Turn onto a floured surface and knead for 2 minutes

Roll and shape the dough

Step 6: Portion the dough out into 8 to 10 pieces and roll each portion into a ball.

Portion out dough into 8 or 10 pices and roll into balls

Step 7: Roll out each ball into a 4 inch (10cm) wide and 5 inch(11cm) long oval shape.

Lightly brush the top of the rolled out dough. This will prevent sticking, making the bun easier to open up once steamed.

Roll out dough into 4 by 5 inch oval, brush top with oil

Step 8: Fold the dough in half, with the oiled part on the inside.

Fold the dough in half, with the oiled part on the inside.

Allow shaped dough to rise (20 minutes)

Step 9: Place the shaped buns on cut out pieces of parchment paper and allow to rise again for 20 minutes. This rise will ensure the buns have a soft texture once steamed.

Place the shaped buns on cut out pieces of parchment paper and allow to rise again for 20 minutes. This rise will ensure the buns have a soft texture once steam

Prepare your steamer

Prepare your steamer while the buns are rising.

You can use your metal or traditional steamer for these buns. If you do not have a steamer, here are instructions to assemble a homemade steamer

Step 10: Add water to a deep pot or wide skillet.

Place a small bowl into the pot. The bowl should not be covered by the water.

Prepare your steamer.Add water to a deep pot or wide skillet.Place a small bowl into the pot. The bowl should not be covered by the water.

Step 11: Next place a plate over the bowl (I used the removable base of a cake pan)

The water in pot must not touch the bottom of the plate.

Next place a plate over the bowl (I used. The water in pot must not touch the bottom of the plate.

Tie the lid of the pot with a kitchen towel to cover the steamer. The kitchen towel will absorb the water from the steam and prevent it from dripping on to the buns.

Tie the lid of the pot with a kitchen towel to cover the steamer. The kitchen towel will absorb the water from the steam and prevent it from dripping on to the buns.

Steam the shaped buns

Step 12: Pick up the buns with the parchment paper still under it and place into the steamer.

Do not overcrowd the steamer. The buns expand while steaming. Allow room of at least 2 cm between each bun in the steamer.

Pick up the buns with the parchment paper still under it and place into the steamer.

Cover the steamer with the towel wrapped lid.Place the steamer on the stove over medium heat.

Turn on the heat only once you place the steamer on the stove. This will ensure that the temperature in steamer rises gradually.

Cook the buns covered over medium heat. As soon as you see the steam coming out of the pot, turn the stove down to medium low heat. 

Set the timer now for 8 minutes: Start timing the cooking now and steam the buns for 8 minutes. 

Turn off the stove: After 8 minutes, turn off the stove BUT LEAVE THE LID ON THE POT FOR A FURTHER 5 MINUTES.

Buns deflate when exposed to sudden temperature change: If you remove the lid immediately after cooking, you risk the buns deflating due to the sudden change in temperature. 

Step 13: After 5 minutes, the buns are ready to be removed from the steamer. 

You can fill and eat them immediately or refrigerate or freeze for later.

Steam for 8 minutes on low medium heat

Serving Suggestions

These amazing little breads are a blank canvas for any filling you love.

Delicious combinations:

  • Crispy iceberg lettuce, cucumber slices, feta, hummus, mushroom lightly cooked in garlic butter
  • Fill with bacon and egg for a yum breakfast treat
  • Fried chicken or pulled pork

Storing

In the fridge: Store for up to 4 days in an airtight container.

Reheat in the microwave for a few seconds. Alternately reheat in the steamer for about 2 minutes for a softer result.

In the freezer: Allow the cooked buns to cool completely before placing in a freezer safe bag or container. Freeze for up to 3 months.

Reheat frozen steamed buns:

In the microwave: Allow to defrost before warming in the microwave for about 1 to 2 minutes.

In the steamer: Place steamed buns directly from frozen into the steamer. Steam for about 2 to 3 minutes until fully warmed through.

Displaying serving suggestion steamed buns

Tips and frequently asked questions

Do not overcrowd the steamer. The number of buns placed in the steamer will depend  on the size and capacity of your steamer.

The buns expand while steaming. Whatever the size or capacity of the steamer, remember to allow room of at least 1 inch (2 cm) between each bun.

Refrigerate shaped dough: While one batch steams, refrigerate the remaining shaped dough until ready to steam. Refrigerating slows down the rising process preventing an overly yeasty taste.

Avoid the buns from deflating after steaming: the buns need time to rest after steaming. If you remove the lid immediately after cooking, you risk the buns deflating due to the  sudden change in temperature. 

Enjoy ♥

Want even more delicious recipes? Subscribe free to receive new post notifications emailed to you. Or follow along on Facebook, Pinterest, and Instagram. If you love sharing recipes please come and join my All about cooking and baking Facebook group or Subscribe to my YouTube channel

steamed-buns-

No Knead Steamed Buns

These No knead steamed buns (also known as Bao buns) are light, fluffy breads filled with your favorite meat, chicken or veggies.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 10 mins
Servings 8 steamed buns

Ingredients
 
 

  • 2 cups (250 g) cake or all purpose flour
  • 1 teaspoon (3 g) instant dry yeast
  • 1 teaspoon (4 g) white granulated sugar
  • ¼ teaspoon salt
  • ¾ cup (177 ml) lukewarm water

Instructions
 

  • Whisk together flour, yeast,salt and sugar in a medium bowl
  • Stir in the warm water and mix with a rubber spatula to form a soft dough. The dough will be slightly sticky and that is okay.
  • Place the dough in another bowl which has been lightly brushed with oil. Cover the bowl and leave the dough to rise for 1 hour or until double in size.
  • After the dough has risen, turn it out onto a lightly floured board. Knead the dough for about a minute, to get rid of any air bubbles.

Roll and shape the dough

  • Portion the dough out into 8 to 10 pieces and roll each portion into a ball.
  • Roll out each ball into a 4 inch (10cm) wide and 5 inch(11cm) long oval shape.
  • Lightly brush the top of the rolled out dough. This will prevent sticking, making the bun easier to open up once steamed.
  • Fold the dough in half, with the oiled part on the inside.

Allow shaped dough to rise (20 minutes)

  • Place the shaped buns on cut out pieces of parchment paper and allow to rise again for 20 minutes. This rise will ensure the buns have a soft texture once steamed.

Steam the buns

  • Pick up the buns with the parchment paper still under it and place into the steamer.
  • Do not overcrowd the steamer. The buns expand while steaming. Allow room of at least 1 inch (2 cm) between each bun in the steamer.
  • Cover the steamer with the towel wrapped lid. Place the steamer on the stove over medium heat.
  • Turn on the heat only once you place the steamer on the stove. This will ensure that the temperature in steamer rises gradually.
  • Cook the buns covered over medium heat. As soon as you see the steam coming out of the pot, turn the stove down to medium low heat. 
  • Set the timer now for 8 minutes: Start timing the cooking now and steam the buns for 8 minutes.
  • Turn off the stove: After 8 minutes, turn off the stove BUT LEAVE THE LID ON THE POT FOR A FURTHER 5 MINUTES.
  • Buns deflate when exposed to sudden temperature change: If you remove the lid immediately after cooking, you risk the buns deflating due to the sudden change in temperature. 
  • After 5 minutes, the buns are ready to be removed from the steamer. 
  • You can fill and eat them immediately or refrigerate or freeze for later.

Notes

What type of flour to use
  • You can use all purpose or cake flour. I prefer and use cake flour as it produces softer results.
 
Type of yeast:
  • Always read the label on the yeast package confirming whether it is active dry yeast or instant/fast acting yeast. Follow the instructions above according to the type of yeast you have. You just need to change the order of the steps. The bread comes out exactly the same!
  • Active dry yeast needs to be activated in the liquid before adding to the dry ingredients.
  • I always use fast-acting instant dry yeast in my bread recipes. This type of yeast is added directly to the flour and does not need to be dissolved in water first. It is really convenient and easy to work with.
 
Water temperature:
  • The water should be warm NOT hot. If you have a thermometer, it should read between 110°-120° F (43°-48°C).
 
You can use your metal or traditional steamer for these buns. If you do not have a steamer, here are instructions to assemble a homemade steamer
  • Add water to a deep pot or wide skillet.
  • Place a small bowl into the pot. The bowl should not be covered by the water.
  • Next place a plate over the bowl (I used the removable base of a cake pan)
  • The water in pot must not touch the bottom of the plate.
  • Tie the lid of the pot with a kitchen towel to cover the steamer. The kitchen towel will absorb the water from the steam and prevent it from dripping on to the buns.
 
Storing and reheating
  • In the fridge: Store for up to 4 days in an airtight container.
Reheat in the microwave for a few seconds. Alternately reheat in the steamer for about 2 minutes for a softer result.
  • In the freezer: Allow the cooked buns to cool completely before placing in a freezer safe bag or container. Freeze for up to 3 months.
Reheat in the microwave: Allow to defrost before warming in the microwave for about 1 to 2 minutes.
In the steamer: Place steamed buns directly from frozen into the steamer. Steam for about 2 to 3 minutes until fully warmed through.

Nutrition

Serving: 1 bunCalories: 121kcalCarbohydrates: 25gProtein: 4gFat: 1gSaturated Fat: 1gSodium: 74mgFiber: 1gSugar: 1gCalcium: 5mgIron: 1mg
*Nutrition Disclaimer
Tried this recipe? Let me know how it was in the comments below

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Reader Interactions

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    Recipe Rating




  1. Laurie says

    March 25, 2022 at 10:00 pm

    5 stars
    These came out so perfectly fluffy and soft, since I don't have a steamer, this was perfect for me!

    Reply
    • The Gardening Foodie says

      March 25, 2022 at 11:29 pm

      Hi Laurie, thank you, I am so happy to hear that you loved this recipe too 🙂

      Reply
  2. Alicia says

    March 28, 2022 at 2:03 pm

    5 stars
    This was SO incredibly easy and absolutely delicious. I filled it with leftover stir-fry and added some fresh sprouts. I also froze a few leftover buns and re-steamed from frozen for a few minutes a few days later - perfect!!! Thank you for a great recipe 🙂

    Reply

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Welcome to my blog on simple gardening ideas and easy-to-follow recipes. Great recipes made with everyday ingredients to create impressive treats. Let me show you just how easy it really is. Enjoy ♥
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