Bergy Dim Sum #6 Steamed sweet Bean Buns

From: Chef Jean

On Sep 25, 2008

This dough worked out great, but according to my Taiwanese MIL this type of dough should be filled with meat. I agree with her as I've had these buns with meat filling and had bean paste in a much lighter and fluffyer bun. All in all though, these worked out exactly as they should have and I will use the recipe a lot since said MIL has a hard time teaching me to cook Taiwanese food Thanks for posting!

From: Kitsune

On Jan 28, 2008

This was great! Sweet bean is one of my favorite flavors. I actually made these with a meat filling for dinner. I had tried another steamed bun recipe and the dough was so tough! This dough was a joy to work with. Thanks for sharing it!

From: Miss Erin

On Nov 26, 2001

My friend and I always go to Chinese bakeries when we travel and we always get "Bean Muffins" it was in honor of this that I attempted this recipe. They didn't turn out quite right, which I will not blame on the recipe, but on the Sweet Bean Paste. The dough is terrific.

From: Lem

On Feb 1, 2008

Tried your bun recipe today and was pleasantly suprised! I attempted steamed buns yesterday with a yeast dough filled with chicken & chinese mushroom and the bun came out tough, chewy and not well risen. The left-over filling I tried with your recipe for buns and it was good! Not as white & fluffy as the commercially made buns but still good for a home-made bun! I love the fact that your recipe is so quick and easy with pleasing results! I will be making more! Only thing I must remember is to have a thicker dough skin when making buns as I roll them too thin as if making steamed dumplings.