Steamed Red Bean Buns (Dou Sha Bao)

Nov 7, 2026 · By VanillaGoods

Baking Breads rolls Medium

Pillowy, snow-white steamed buns made from a lightly sweet yeast dough and filled with smooth sweet red bean paste. Steaming instead of baking keeps the skin soft, smooth and tender. Makes 12 buns in about 2 hr 22 min.

Prep 35 min

Cook 17 min

Total 2 hr 22 min

Yield 12 buns

Diet Vegan

Ingredients

Adjust yield

buns

2 ⅓ cups (300 g)all-purpose flour, low-protein or bao flour preferred
2 ½ tbsp (30 g)granulated sugar
¼ oz (3 g)instant yeast
¾ tsp (3 g)baking powder
⅔ cup (160 ml)warm water, about 100°F (38°C)
2 tsp (10 ml)neutral oil
12 ½ oz (360 g)sweet red bean paste, smooth, vegetable-oil based

Baking tools for this recipe

Convert to grams Scale it Change the pan

Instructions

In a large bowl, mix the all-purpose flour, sugar, instant yeast and baking powder. Add the warm water and neutral oil and stir into a shaggy dough, then knead on a lightly floured surface until very smooth and soft, 8 to 10 minutes.
Return the dough to the bowl, cover and let rise in a warm spot until doubled, about 1 hour. Meanwhile, roll the sweet red bean paste into 12 balls (30 g each) and cut 12 squares of parchment, 3 inches (8 cm) each.
Turn the dough out and knead 2 minutes to press out the air bubbles (this gives a smooth skin). Roll it into a log and cut into 12 equal pieces, about 42 g each; keep them covered.
Roll each piece into a 4-inch (10 cm) round, thinner at the edge than the center. Set a red bean paste ball in the middle, gather the edges up around it and pinch firmly to seal. Turn the bun seam side down, cup it gently into a smooth dome and set it on a parchment square.
Arrange the buns in a bamboo steamer basket 1 1/2 inches (4 cm) apart, cover and let rise until puffy and about 1 1/2 times their size, 20 to 30 minutes.
Bring 2 inches (5 cm) of water to a boil in a wok or pot under the steamer. Set the basket over it and steam over medium-high heat until the buns are puffed and spring back when touched, about 12 minutes.
Turn off the heat and leave the lid on for 5 minutes so the buns do not wrinkle or collapse, then open the lid carefully, tilting it away so condensation does not drip on them. Serve warm.

Tips

Some canned red bean pastes are made with lard; check the label if you are cooking for vegetarians.
Wrap a kitchen towel around the steamer lid (if not bamboo) so condensation does not drip onto the buns and leave dimples.
Do not over-proof the shaped buns; if they rise too far they can collapse or wrinkle in the steamer.
Good with hot oolong tea or soy milk.

Made this?

Log it to keep your bakes, ratings and notes together in My Kitchen.

Be the first to share one.

Recipe FAQ

How long does it take to make steamed red bean buns (dou sha bao)?

Plan on 35 minutes of prep and 17 minutes of cooking, plus 1 hour 30 minutes to rise. The recipe makes 12 buns.

How should I store steamed red bean buns (dou sha bao)?

Keep cooled buns in an airtight bag in the refrigerator for up to 3 days, or freeze up to 2 months. Re-steam from cold for 5 minutes (8 to 10 from frozen).

Can I make steamed red bean buns (dou sha bao) ahead?

It is at its best the day it is made; prepare it a few hours before serving.

Is this recipe vegan?

Yes, as written. Check that packaged ingredients such as chocolate, sprinkles and plant butter are labeled vegan.

Serve it with hot oolong tea or soy milk.

Variations

Custard buns (nai wong bao): instead of red bean paste, whisk 2 eggs, 70 g (1/3 cup) sugar, 30 g (1/4 cup) cornstarch, 20 g (3 tbsp) dry milk powder, 120 ml (1/2 cup) milk and 30 g (2 tbsp) melted butter; steam in a shallow bowl, stirring every 5 minutes, until thick and 160°F (71°C), about 20 minutes; chill 30 minutes, form 12 balls and fill as above; steaming time unchanged.
Molten salted egg buns (lau sa bao): mash 4 steamed salted duck egg yolks with 60 g (1/4 cup) softened butter, 40 g (3 tbsp) sugar, 25 g (1/4 cup) dry milk powder and 15 g (2 tbsp) custard powder; freeze in 12 balls until firm, 1 hour, wrap them frozen and steam 10 minutes; serve hot so the center flows.
Longevity peach buns (shou tao bao): fill with 360 g (1 1/4 cups) lotus seed paste, shape each bun into a teardrop with a pointed tip, press a crease up one side with the back of a knife, and after steaming dust the tip with pink food coloring; steaming time unchanged.

Estimated · per serving

Nutrition

Per serving = 1 of 12 servings this recipe makes.

181 Calories / serving

1.2g Fat

38.1g Carbs

4.3g Protein

14.6g Sugar

Whole recipe (12 servings): ~2172 cal · 14g fat · 457g carbs · 52g protein · 175g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.