These delicious fluffy steamed Scallion Buns (Huā juǎn) are made of layers of yeast dough oozing with a rich and fragrant scallion filling, twisted into delightful flower rolls. These super soft blossom buns are divinely delicious, completely egg-free, dairy-free and can be made gluten-free too.
Whisk together the flour, yeast and salt in a large bowl. Add the warm soy milk and agave syrup and mix with a chopstick (or wooden spoon) until it clumps together. Then transfer to a work surface and continue kneading with your hands (or use a mixer with dough hooks attached) until a smooth and soft dough forms, about 5-8 minutes.
Put the dough in an oiled bowl, brush with a little oil, cover and allow to rise for about 45 minutes, or until the dough has doubled in size.
Toast the sesame seeds in a pan without oil for 2-3 minutes, stirring often.
Thinly slice the scallion, then transfer to a bowl. Sprinkle with salt, add the oils, and toasted sesame seeds and mix to combine. Cover and refrigerate until ready to use.
Folding the buns
Once the dough has doubled in size, knead it briefly to remove any air bubbles.
Then roll it into a log and cut into 10 pieces. Work with one piece at a time and cover the rest to prevent them from drying out.
Form one piece into a ball and roll it into an oval-shaped wrapper.
Spread 1-2 tbsp of the scallion filling on top and slice vertically strips on it. Fold the long edges towards the center, then grab both ends and twist. Shape into a bun as shown in the recipe video or step-by-step photos above. Repeat until all the buns are assembled.
Cooking the buns
Heat a little oil in a non-stick pan over medium heat. Dip the bottom of each bun in sesame seeds (optional), then place in the hot pan, making sure to leave enough space between each bun as they will rise during steaming and cook for about 3-4 minutes, or until the bottoms are golden-brown and crispy. Then carefully pour in ⅓ cup of water to create steam. Immediately cover the pan, reduce the heat to low and allow the buns to steam for about 10 minutes, or until the water has evaporated. (I recommend cooking 5 buns at a time using a large pan).
Remove from pan, garnish with sesame seeds and leftover scallion filling, and serve with dipping sauceas desired. Enjoy!
Dough: You can also try a gluten-free flour blend 1:1.
Storing: Store leftover cooked buns in an air-tight container in the refrigerator for up to 5 days. To reheat, add a bit of water in a pan or microwave-safe dish. Then add buns, cover and cook until warm.
To freeze the uncooked buns, place them in a single layer on a baking tray or wooden board, leaving some space between each to prevent them from sticking. Freeze for 1-2 hours, then transfer to a freezer bag. Cook straight from the freezer (no need to thaw) in the same way as instructed. They may take a little longer.
Please read my blog post for further information about this recipe.
Nutrition is calculated automatically and should be used as estimate.