Scallion Buns
This is the best way to use up that leftover half-bunch of scallions that will go wilted otherwise! I typically double or quadruple this recipe, though a 4x will run the risk of burning out your motor, and I also use more scallions than the original recipe calls for.
6 buns - 1.5 hours (including 40 minutes of rest)
Ingredients
For the dough
- 250g all-purpose flour, plus extra for dusting
- 1 tsp active dry yeast
- 3/4 tsp baking powder
- 1 tsp sugar
- 130ml lukewarm water
For the filling
- 1/4 cup scallions, finely chopped
- 1/4 tsp Chinese five-spice powder or ground Sichuan powder
- 1/4 tsp salt
- 2 tbsp cooking oil
Recipe
- If kneading with a stand mixer: Mix flour, yeast, baking powder, sugar and water in the bowl. Knead on low speed until a very smooth dough forms (about 8 minutes). Alternatively, you can combine all the ingredients except the water in a bowl, then gradually add the water and mix with a spatula or chopsticks until a shaggy dough forms and there are no more dry pockets of flour. Then you can turn it out on a surface and knead by hand for 10 minutes.
- Cover and rest the dough for 10 minutes.
- While the dough rests, make the filling. Combine the scallions, five-spice/sichuan powder, and salt in a bowl.
- Heat up the oil until it is hot. No need to be precise here; this should happen pretty quickly.
- Pour the hot oil over the scallion mixture and mix well to combine.
- Once the dough has rested, dust some flour on the worktop. Roll the dough into a thin, rectangle shape (around 20cmx30cm).
- Spread all of the scallion filling over the dough.
- From the long side of the rectangle, fold the dough twice making it a three-layer strip. Then cut it into 12 pieces.
- Stack up two pieces. Use a chopstick to press the middle line lengthways. Hold both ends and stretch.
- Hang it on the chopstick. With one hand pinch and hold two ends. With the other hand twist the chopstick.
- Put the roll on the worktop, press the chopstick then slice it out of the roll.
- Leave the rolls to rest for around 30 minutes. Well-rested buns should be slightly bigger, but not double the size. In the meantime, cut squares of parchment paper big enough for the rolls to sit on with about 1cm of space around the edge.
- Place the rolls on the parchment pieces and arrange them in a steamer basket, making sure that they have enough space to expand.
- Steam the buns for 10-12 minutes over boiling water (I usually wait until the pot comes to a full boil and then turn the heat down to medium low and start my timer from there.)
Notes
- The technique for rolling the buns is quite novel. Feel free to check the original recipe for the technique (linked in the sources section).
- These buns can be pan-fried if you have a non-stick skillet or are able to preheat your carbon steel / stainless skillet properly. Over high heat, add a couple tablespoons of oil to the pot and lay in the buns. Onces the buns are browned on the bottom, add 3/4 cup of water (about 200 ml) to the pan and cover to steam. Once the water has fully evaporated, remove the lid and give the buns a minute longer to cook and then remove from the heat.
- These buns can be kept in the fridge in an airtight container for 4 days or in the freezer for up to 2 months. You can steam or microwave them to reheat them.