Chinese Steam Green Onion Buns Recipe

My Christmas present is finally back to my home. This little machine is so good, I used it everyday since I got it until I found out the clock kept resetting itself and went with a beep sound when it happened. As much as I love it, I had to return it and get a new one. My Cuisinart CSO-300 combo steam and convection oven came home yesterday, I has been cooking like a storm and put it to good use. My husband could tell how happy I was to have it back, teasing me about how this machine is not going anywhere and I could not live without it. So true, he really knows me.

First day home, I have to make sure the main function I use and care most is in working condition – the steam function. Started with proofing pizza crust, then I tried to make Chinese Buns for the first time. It was so good and soft, taste really good, only downfall is the color weren’t white because I used unbleached flour, so it came out in a tinted yellow color.


Chinese Steam Green Onion Buns Recipe


1 teaspoon                              Active Dry Yeast
1/3 cup + 1/2cup                   Warm Water (about 100F)
1/2 cup                                    2% Milk
1/4 cup                                    Sugar
3 cups + 3 tablespoons        All Purpose Flour (extra for dusting)
1/4 teaspoon                          Baking Soda
1 tablespoon                           Vegetable Oil
1 cup                                        Green Onion (finely sliced)
to taste                                    Salt

Cuisinart CSO – 300 Combo Steam and Convection Oven
Parchment Paper
Bamboo Steamer (optional)


1. Mix 1/3 cups of water, a pinch of sugar and yeast together in a bowl, stir well and set aside for 5 minutes. (Pic 1)

2. In a big bowl, mix flour, sugar and baking soda. Then, make a small well in the middle of the flour mix,  add yeast water slowly while stirring to combine. Continue to add water, milk and oil (in that order) slowly and mix well to form a tacky but not sticky dough. (Pic 2)

3.  Dust flour on countertop heavily, knead the dough on the surface until smooth and elastic (if too wet, add 1 tablespoon of flour at a time), form it into a ball and cover with damp towel in room temperature for 1 hour. (Pic 3)

4. Line parchment paper on steamer or baking sheet. Cut another big parchment paper and set aside. (Pic 4)

5. Dust the countertop with flour, pull and roll the dough into a long log, evenly cut into 16 pieces. (Pic 5)

6. Place one piece of dough on lightly floured surface, pull and roll into long log and press down until lightly flatten. Place the rest 15 pieces on big parchment paper and cover with damp towel.

7. Sprinkle green onion and salt evenly on the dough and press down gently, twist the log and form a round disc, tug in the end at the bottom, place on lined steamer. Repeat for the remaining pieces. (Pic 6 – 10)

8. Cover the steamer and place inside steam oven, choose “Steam” function, set temperature to 210F and cook for 20 minutes, let it sit for 3 minutes before removing from oven. Repeat until all the buns are steamed. (Pic 11 -12)


Stove Top Steaming Method:
Bring 1 inch of water to a boil, add a metal rack for the baking sheet to sit on, steam for 20 minutes and stay covered for 3 minutes. Repeat for the rest of the buns.)

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