Usually baked buns in the oven, but to steamed – this is something new! However, it is not new at all, since the recipe has been used for centuries in Germany, in China, and in other countries. Interestingly, the oven is not needed at all, but these products are obtained for a couple of tender, chubby. And, importantly, diet. Calorie products low. Unless, of course, do not use them with fillings. And they are served with them.

German recipe
Popular рецепты приготовления булочек на пару
Ingredients amount
flour 300 g
granulated sugar 3 tbsp. l.
eggs 1 PC.
dry yeast 1 pack
of milk 350 ml
butter 1 tsp.
Time for preparing: 180 minutes Calories per 100 grams: 317 Kcal

The Germans have been baking steamed buns since 1811, maybe even earlier. In Bavaria, for example, they make these snacks with the addition of milk and sugar. The result is a product with a fragrant caramel crust. However, everything is in order.

First, put the yeast in milk 75 gr. and send a spoonful of flour and sugar there. Let stand in the heat for about 15 minutes. Then mix this mash with milk, flour, sugar, butter and egg, turning it into dough. And let it stand a couple of hours under the cling film, so as not to wither. A good batch will grow twice. Sculpt 8-10 buns and leave them for 10-15 minutes under the film.

In the meantime, prepare a sweet “surprise”: mix the milk with sugar and pour it into the pan, greased with butter. That’s where we put our buns, but not tightly to each other, they will grow. And on the smallest fire we bake buns under the lid for half an hour.

Do not open the lid, even when time is up. Otherwise, the products will settle. Let another five minutes stand under the lid. And here they are ready. It may seem damp in appearance, but if they dry out a little, then a crust will appear. These snacks are eaten with jam, chocolate or nut paste. Yes, and with condensed milk, they are great.

Steamed chinese buns

Lovely products with a delicate texture are well suited to both meat dishes and jam in the form of dessert. In China, they are called Mantou. Making buns is surprisingly easy. But you need to take into account one little secret – in the test should be as little as possible air bubbles. Ingredients:

  • 0.5 kg. flour;
  • 220 gr. water;
  • 6 gr. dry yeast.

Cooking time: 3 hours.

Caloric content: about 434 Kcal / 100 gr.

You can also add a pinch of salt, but the classic recipe does not contain this ingredient. Sifted flour and dissolved yeast in one hundred grams of water. And then we connect all this, gradually adding water. The dough will turn out rough, but it should be.


It is necessary to knead until complete mixing, and then let the dough rest for 15 minutes. Knead again, then set to rise for 2 hours. During this time, the mass will essentially double. And then we do the most important thing – we keep a small but important secret..

It consists in “expelling” all air bubbles from the dough. If there is a press for making noodles, then everything is easier. It is necessary to drive the dough through this press, that’s all. And if there is no this device, the rolling pin and hands are used..


It is necessary to thin the dough several times. Fold it and roll it out again. In the end, it turns out to expel most of the bubbles. Next, make 8-10 buns and put in a double boiler on oiled parchment paper..


Let stand 15 minutes and – for steam. Under the hood, of course. We wait for 15-20 minutes. Buns are ready! But do not rush to open the lid. Wait five minutes so that the products do not settle.


Chinese rice burgers

In fact, rice buns can be made from ordinary wheat flour. But we will give the recipe from rice flour. The difference is small, except that the rice product will be more white and tender. Be sure to prepare the oiled baking paper. Ingredients:

  • 1.5 Art. wheat flour or rice flour;
  • 1 tsp dry yeast;
  • pinch of baking powder;
  • 2 tsp. Sahara;
  • salt – pinch;
  • 1 tbsp. l starch;
  • 1 tbsp. l refined oil;
  • 250 gr. beef;
  • 1 onion and a pair of garlic cloves;
  • 1 root ginger;
  • 1 tbsp. l soy sauce.

Cooking time: 3 hours.

Caloric content: about 545 Kcal / 100 gr.

We put the yeast in warm water and wait 15 minutes. Mix flour, baking powder and half of sugar, add yeast there. Get a cool dough. Beef, ginger, onion finely crumbled and fry for a couple of minutes on high heat, seasoning everything with soy sauce.

At the end, the starch dissolved in a pair of tablespoons of some water is poured into a vogue, where the filling is fried so that the mass is obtained in a thick sauce. Roll out the dough into circles in any way you like. And sculpt those “pies”, which are pinch on top.

And now we need to place our products at some distance from each other, because they will increase. Close the lid and steam for 15 minutes in a double boiler or on ordinary coasters mounted on a saucepan. Then we turn off the fire, but we do not lift the lid for another five minutes. Finish, you can try a delicacy.

It is worth adding that the Chinese do not always put only meat in buns. This may be a soy porridge, or even a sweet meat filling. So, you can dream and experiment with different ingredients..

Korean Steamed Buns

korean булочки

Call these buns in Korea Pyan-se. Classic is when pork with cabbage is inside. But there are also with mushrooms, and with fish, and completely vegetarian with vegetables. In fact, this is the “pies”, only very tender, not fried, not aggressive for the stomachs. For anyone who is on a diet or saves the stomach, we recommend cooking this Korean dish. Ingredients:

  • 3 tbsp. flour;
  • 0.5 tsp. salts;
  • 2 tbsp. l refined oil;
  • 1 tbsp. warm water;
  • 400 gr. minced pork;
  • 1 tsp sesame oil;
  • 2 garlic cloves and a pinch of pepper;
  • 0.5 carrot;
  • 0.5 zucchini;
  • 1 onion;
  • 4-5 pieces champignons;
  • 2 tbsp. l soy sauce;
  • bunch of string onions.

Cooking time: 3 hours.

Caloric content: about 530 Kcal / 100 gr.

Salt dissolved in oil, yeast in water. And then mix everything with flour and knead the dough. Let it rise for about 15 minutes, knead again and leave for an hour or two. For now we will be engaged in a stuffing. Mince with soy sauce fry in butter. Vegetables and mushrooms separately – shred and fry. Then we connect with meat.

Roll out the adze and put the filling, not sparing. Pinch is better as khinkali from above. It does not matter what size the products will turn out, as long as they are well placed in the double boiler. They are cooked in 15 minutes and eaten even faster..

cherry пирогTry to make an incredibly delicious cherry pie – we offer you a few recipes..

Read how to make a delicate honey cake in a frying pan – a very tasty dessert that is quite simple to prepare..

Read our article on the benefits and dangers of green tea with honey..

Vietnamese Ban Bao buns

Ban Bao buns are Vietnamese fast food that is sold at every corner in this country. Cooking is simple. Ingredients:

  • 0.5 kg. flour;
  • 250 ml. milk;
  • 100 gr. Sahara;
  • 2 tsp. baking powder and dry yeast;
  • 2 tbsp. l refined oil;
  • 0.5 tsp. salts;
  • 400 gr. minced pork;
  • 30 gr. dry mushrooms;
  • 1 onion and 2 shallots;
  • 3 cloves of garlic;
  • 1 tbsp. l starch;
  • 1 tbsp. l oyster sauce;
  • 3 boiled chicken eggs and 7 boiled quail eggs.

Cooking time: 3 hours.

Caloric content: about 288 Kcal / 100 gr.

Knead the dough in the usual way, starting with the dough. That is, we put yeast, some flour and sugar in the milk – and for 15 minutes we remove it in a warm place. And then mix the dough with flour, remaining sugar and baking powder. In two hours the dough usually doubles. And it can again be kneaded in the interval between the first and second hours. And while the dough is growing, we make the filling..

Fry minced meat with oyster sauce (can be replaced with soy), finely chopped onions, garlic. Starch is diluted in water and added to the ready stuffing. Mash mushrooms and fry separately, and then combine with minced meat. Boiled eggs cut into slices. Now form the patties.

Put the mince on thinly rolled flatbreads, on top of a slice of boiled eggs – chicken and quail. We pinch and place the pies in a double boiler. Steam on low heat for 15 minutes. And after another five minutes, open the lid and serve..

Coconut Buns Prescription by Jamie Oliver

There is nothing easier than to cook these delicate and fragrant buns in a double boiler. Much for this is not required. Ingredients:

  • 400 gr. coconut milk;
  • 700 gr. flour;
  • 1 pack of baking powder.

Cooking time: 30 minutes

Caloric content: about 250 Kcal / 100 gr.

Pour the milk into a bowl, pour the sifted flour and baking powder into it. Knead dough. Put it in parchment paper cake pans. But we will put not in the oven, but in the double boiler. Usually it turns out 8 buns. Soar for 15 minutes. And everything is ready! Serve such products with jams, condensed milk or special sauces, or Japanese, Chinese dishes.

Useful tips

The recipes for steamed buns are the same, but they all come out differently. Why it happens? And all because there are some secrets that you need to know. Here they are:

  1. Flour must always be sifted. Then the dough will be fluffy and tender. Because in the process of sifting the flour is saturated with air;
  2. Kneading yeast dough is always more convenient if you lubricate your hands with vegetable oil;
  3. The dough should be kneaded in clean dishes, because it absorbs extraneous smells and tastes very well, and we do not need this;
  4. Before filling the patties on the edge of the dough, it is better to sprinkle with water a little;
  5. Never add salt to the dough. It should be added to the flour, and it is better to mix it with vegetable oil before sending it to the flour. The fact is that yeasts do not like salt, and close contact should be excluded..

And one more tip, how to clean everything up after preparation. For example, the dishes after the test, first washed with cold water and only then warm or hot.