Delicate, steamed lotus leaf buns with a pillowy texture—perfect for wrapping your favorite fillings or enjoying plain. Simple ingredients, stunning results! They’re easier than they look, and shaping them is actually really fun and satisfying!
Why Try This Lotus Leaf Buns Recipe?
I’ve shared many bun recipes before—like Mung Bean Buns with Red Dates, Whole Wheat Mantou, Steamed Bunny Buns, Golden Buns, and Walnut Buns—but what makes these Lotus Leaf Buns special is their beautiful, delicate shape, resembling real lotus leaves!
Unlike regular steamed buns, these are slightly folded, making them perfect for holding fillings—just like a Chinese-style “pocket bun.” You can stuff them with your favorite dishes, similar to Rou Jia Mo (Chinese Pork Burger), or enjoy them soft and plain. They’re versatile, visually stunning, and surprisingly easy to make!
What to Serve with Lotus Leaf Buns?
One of the things I love most about lotus leaf buns is how versatile they are. They pair beautifully with all kinds of savory fillings. Whether you’re in the mood for something rich and meaty or light and vegetarian, these buns are the perfect vehicle.
Here are some classic and creative ideas for what to serve with them:
- Braised Pork Belly – The classic filling!
- Stir-Fried Vegetables – Quick and healthy.
- Pulled Chicken or Tofu – Great for a lighter option.
- Spicy Mapo Tofu – Soaks up the sauce perfectly.
- Sweet Fillings – Try red bean paste or coconut jam for a dessert twist.
Simply slice them open and stuff them with whatever you love—just like a fluffy, edible pocket!
Why you‘ll love this recipe
- Soft, fluffy, and slightly chewy texture
- Fun and relaxing to shape and steam
- A beautiful and unique presentation
- Great with savory fillings like pork belly, tofu, or veggies
- No special tools or skills needed
Ingredients:
- 300g all-purpose flour
- 3g yeast
- 170g water
- 15g cooking oil (for brushing)
Instructions:
1. Make the dough and divide:
In a large mixing bowl, add 300g all-purpose flour and 3g yeast. Mix well. Slowly pour in 170g water while stirring with chopsticks until the flour forms shaggy flakes. Knead the dough by hand for about 5–8 minutes until smooth. Use moderate pressure to fold and press the dough repeatedly until it’s smooth and elastic.
Cut the dough into 6 equal pieces. Try to keep each piece close in weight for even cooking.
2. Shape the buns:
Take one portion and knead it on your work surface to tighten and smooth it out. Roll it into a ball, flatten it gently with your palm, then roll it into an oval (tongue shape) about 3–5mm thick. Brush a thin layer of cooking oil over the surface. Fold it in half from one end to make a half-moon shape. Use a scraper or knife to gently press lines onto the surface to mimic lotus leaf veins. Use a scraper to gently tuck in the edges of the dough, giving it a smoother, more natural rounded shape, then pinch one end to form a little “stem”—like a lotus leaf handle.
3. Proof the buns:
Place the shaped buns onto a steamer rack with space between each one. Cover with a lid and let them proof for 30–40 minutes, depending on room temperature. When they’re 5 to 2 times bigger and spring back slowly when pressed, they’re ready to steam.
4. Steam the buns:
Put the steamer rack in your steamer. Cover and bring the water to a boil over high heat. Once boiling, steam for 12 minutes. Keep the heat high for full steam power. After steaming, turn off the heat but do not open the lid. Let them sit and rest for 3 minutes to finish cooking and prevent shrinking.
5. Finish and serve:
Open the lid and carefully remove the buns—they’ll be hot! Let them cool slightly on a rack. Once they’re just warm, they’re ready to be filled and enjoyed.
Frequently Asked Questions
Can I freeze lotus leaf buns?
Yes! Steam them first, let them cool, then freeze. When ready to eat, re-steam for 5–8 minutes until soft and hot.
Do I have to add oil inside the bun?
Yes, brushing oil inside helps them separate easily after folding and adds moisture.
Can I make these without a steamer?
A steamer works best, but you can also use a steaming rack in a large pot with a lid.
How to Make Lotus Leaf Buns – No Special Tools Needed!
Ingredients
- 300 g all-purpose flour
- 3 g yeast
- 170 g water
- 15 g cooking oil for brushing
Instructions
Make the dough and divide:
- In a large mixing bowl, add 300g all-purpose flour and 3g yeast. Mix well. Slowly pour in 170g water while stirring with chopsticks until the flour forms shaggy flakes. Knead the dough by hand for about 5–8 minutes until smooth. Use moderate pressure to fold and press the dough repeatedly until it's smooth and elastic.
- Cut the dough into 6 equal pieces. Try to keep each piece close in weight for even cooking.
Shape the buns:
- Take one portion and knead it on your work surface to tighten and smooth it out. Roll it into a ball, flatten it gently with your palm, then roll it into an oval (tongue shape) about 3–5mm thick. Brush a thin layer of cooking oilover the surface. Fold it in half from one end to make a half-moon shape. Use a scraper or knife to gently press lines onto the surface to mimic lotus leaf veins. Use a scraper to gently tuck in the edges of the dough, giving it a smoother, more natural rounded shape, then pinch one end to form a little "stem"—like a lotus leaf handle.
Proof the buns:
- Place the shaped buns onto a steamer rack with space between each one. Cover with a lid and let them proof for 30–40 minutes, depending on room temperature. When they're 5 to 2 timesbigger and spring back slowly when pressed, they're ready to steam.
Steam the buns:
- Put the steamer rack in your steamer. Cover and bring the water to a boil over high heat. Once boiling, steam for 12 minutes. Keep the heat high for full steam power. After steaming, turn off the heat but do not open the lid. Let them sit and rest for 3 minutesto finish cooking and prevent shrinking.
Finish and serve:
- Open the lid and carefully remove the buns—they'll be hot! Let them cool slightly on a rack. Once they're just warm, they're ready to be filled and enjoyed.
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