Hua Yuan / Chinese Rolls with Young Onions

Hua Yuan / Chinese Rolls with Young Onions
Crunchy, fluffy Chinese steamed buns can be found in many forms and this is one variation of those dishes. I have worked this dish for my friends and believe me, they were an absolute hit, I give recommendation to try it!

Time of preparation: 2 hours, Easy

Ingredients for 4 people


17.6 oz (500 g) flour / smooth,
2 teaspoons instant yeast,
2 teaspoons baking powder,
9.9 oz (294 ml )  1 1/4 cup warm water


8 pc onion,
4.2 oz (120 g) bacon,
4 tablespoons oil,
1 tablespoon sesame


7.9 oz (235 ml) 1cup / water,
oil if necessary


Make the dough:

In a deep pot put all the dry ingredients together and stir. Pour warm water, knead the dough fine smoothly. Allow to rise in a warm place until become doubled. During this time, chop the onion finely. Chop the bacon. On a little heated oil fry bacon briefly to get brown, remove it and at the same fat fry briefly the sesame. Leave that all cool. Dough divide into two parts. Every part roll on the size approximately 15.7 oz (40 cm) x 11.8 oz (30 cm).

The dough sprinkle with half of the mixture of green onions, sesame seeds and bacon, lightly sprinkle with salt. Roll the dough tightly starting from a longer side.

The dough cut into approximately seven buns. Each bun chopsticks press the half like on the photo. Before baking, leave to stand another 15 minutes. For that time make the next round. Heat the pan or pot. Put little oil. Arrange the buns when strengthen, pour water / 1/2 cup 4.3 oz (130 ml), cover, when get boiled, reduce the heat to half or even little less, and leave covered and steam for 12 minutes. Look temporary if you boiled a lot of water and when cooking is by the end, feel free to add a little more water. After 12 minutes cover off, let the water evaporate, add a little more oil and let it bake until get a nice crispy crust only on the bottom, like on the photo. Buns must remain completely white.

Serving: Enjoy with tea and good company!

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