Whole Wheat Sesame Steamed Buns

Ingredients

• 50 gblack sesame seeds
• 250 gsprouted whole wheat flour
• 250 gorganic plain flour
• 2 tspactive dried yeast
• 2 tspbaking powder
• 266 ml (1¼ cups minus 2 tbsp)lukewarm water

Instructions

1. 1

   Toast the sesame

   Toast the sesame seeds in a pan for about 5 minutes, until fragrant. Take them off the heat and grind them to a powder.

2. 2

   Mix the dough

   Add all the ingredients, including the sesame powder, to a stand mixer. Fit the dough hook and mix on low for about 10 minutes, until the dough is smooth.

3. 3

   Proof the dough

   Put the dough in a greased bowl and cover with plastic wrap. Leave it to rise until doubled in size, about 60–90 minutes.

4. 4

   Divide the dough

   Press the air out of the risen dough and divide it evenly into 12 pieces.

5. 5

   Shape the buns

   Knead and fold each piece into a round, smoothing the outside.

6. 6

   Rest the buns

   Arrange the buns in a lined steamer, using perforated parchment or a non-stick silicone liner. Rest them in the oven with the light on and a cup of hot water for about 20 minutes.

7. 7

   Steam the buns

   Set the steamer over a wok containing cold water and turn up the heat. Once the water boils, reduce the heat to medium and steam for 12 minutes.

8. 8

   Wait before opening

   Turn off the heat and leave the buns in the steamer for another 5 minutes before opening it.

What are steamed buns?

Steamed buns are a leavened dough cooked over water rather than baked in an oven. They are associated with Chinese cooking, though this recipe’s particular whole wheat and sesame combination is a home-style variation.

Here, a blend of sprouted whole wheat and plain flour gives the dough more character while helping it form soft, rounded buns. Toasted black sesame adds a fragrant, savoury note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 497 calories, 17g protein, 90g carbs, 9g fat.

The flours provide most of the carbohydrates, while the sesame seeds contribute much of the fat and some protein; the flours also supply protein. Pair a serving of three buns with vegetables and a protein-rich accompaniment for a more varied plate.

Why toast the sesame?

Toasting: Keep the seeds moving in the pan and take them off the heat once they smell fragrant, around 5 minutes. Grinding them after toasting distributes their flavour through the dough.

Mixing and proofing

Kneading: The dough hook works the flours, water and leavening into a smooth dough over about 10 minutes on low speed.

First rise: Let the dough double in a covered, greased bowl; the recipe estimates 60–90 minutes. The time can vary, so use the change in size as the main cue.

Shaping an even batch

Dividing: Split the dough into 12 pieces as evenly as you can so the buns cook at a similar rate.

Smoothing: Fold and knead each piece into a round, drawing the outside into a smooth surface. This gives the buns a neat shape in the steamer.

The short second rest

Lining: Use parchment with holes or a non-stick silicone steamer liner to keep the dough from sticking while allowing steam to circulate.

Resting: The shaped buns sit for about 20 minutes in an unheated oven with its light on and a cup of hot water. This is the recipe’s second rest before steaming.

Steaming and doneness

Starting cold: Place the steamer over cold water in the wok, then bring the water to a boil. Once it boils, lower the heat to medium and steam for 12 minutes.

Finishing: Leave the heat off and keep the lid closed for 5 minutes before opening. This follows the recipe’s gradual finish and avoids exposing the buns immediately after cooking.

How to serve them

Serve the buns warm with a savoury filling or as a side to soup, vegetables or a saucy dish. Their toasted sesame flavour also works with a simple spread for a snack.

Recipe notes & tips

• Toast the sesame over moderate heat, stirring so the seeds do not scorch.
• Grind the toasted seeds before adding them to the mixer.
• Use the dough’s doubled size, rather than the clock alone, to judge the first proof.
• Divide the dough into 12 similar-sized pieces for more even steaming.
• Make sure the steamer liner has holes so steam can circulate around the buns.
• Keep the steamer covered during the 12-minute cooking time.

Variations

• More sesame: Reserve a little toasted sesame powder to dust over the buns before steaming.
• Seeded topping: Press a few extra sesame seeds onto each shaped bun.
• Plain flour blend: Use plain flour in place of the sprouted whole wheat flour for a less wholegrain dough.
• Filled buns: Add a prepared savoury filling during shaping, sealing the dough around it.
• Smaller buns: Divide the dough into more pieces, allowing for a shorter steaming time and checking them for doneness.

Common mistakes to avoid

• Scorched sesame: Keep the seeds moving and remove them as soon as they smell toasted.
• Uneven portions: Divide the dough carefully into 12 similar pieces so they steam consistently.
• Sticky dough: Grease the bowl before proofing and use the specified liner in the steamer.
• Crowded steamer: Leave room around the buns for steam to move; steam in batches if needed.
• Opening too soon: Keep the lid on for the full 5-minute rest after turning off the heat.

How to store

Cool the buns, then store them in an airtight container in the fridge for up to 3 days. Reheat them in a steamer until warmed through; they can also be frozen in a sealed container and reheated from thawed.

Frequently asked questions