Chinese Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Red Bean Buns (Dou Sha Bao)
Soft steamed buns filled with a sweet and smooth red bean paste.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
6 steps- 1
Prepare the Dough: Dissolve the yeast and sugar in the warm water. Add to the flour along with the oil. Knead for 10 minutes until perfectly smooth and elastic. Cover and proof in a warm place for 1 hour, or until doubled in size.
- 2
Portion the Filling: While the dough proofs, divide the cold red bean paste into 10 equal portions. Roll them into smooth balls and keep them covered so they don't dry out.
- 3
Portion the Dough: Punch down the proofed dough and knead gently to remove air bubbles. Divide the dough into 10 equal pieces and roll them into balls.
- 4
Wrap the Buns: Flatten a dough ball into a 3-inch circle, keeping the center slightly thicker. Place a red bean paste ball in the center. Gently stretch and gather the edges of the dough around the filling, pinching tightly at the top to seal.
- 5
Rest: Place each sealed bun, seam-side down (to create a smooth, round top), on a small square of parchment paper. Arrange them in a steamer, leaving 2 inches of space between them. Let them rest and rise for 20 minutes until they look slightly puffy.
- 6
Steam: Bring the water in the steamer to a boil, then reduce heat to medium. Steam the buns for 12 minutes. Crucial step: Turn off the heat and do not open the lid for 5 minutes. Opening it too soon will cause the buns to collapse and wrinkle. Serve warm.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
79/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving200
Calories
4 g
Protein
33 g
Carbs
5 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Red bean buns belong to the wider Chinese steamed bun family, mantou-style dough wrapped around sweetened red bean paste, dou sha, and pinched or pleated closed before steaming, a lighter, sweeter counterpart to savory filled baozi.
Listahan note
This version relies on a full double proof and a gentle steaming ramp, since skipping either step is what leaves steamed buns dense or wrinkled instead of smooth and pillowy.
Technique cues
- The dough needs a full first rise until doubled, then a shorter second proof after shaping; skipping that second proof gives dense, tight buns instead of a light, pillowy crumb.
- Steamed bun flour runs lower in protein than standard bread flour, which is part of what keeps the finished crumb soft and pale rather than chewy.
- Wrapping the red bean paste completely and pinching the seam tightly at the top keeps the filling centered instead of sinking to one side during steaming.
- Starting the buns in a cold steamer and bringing the water up to a boil gradually helps prevent the wrinkled, collapsed skin that a sudden blast of steam can cause.
Kitchen flow
- Parallel prep
- While Red Bean Buns (Dou Sha Bao) is in the oven, measure out any garnish or topping — like the Sweet red bean paste — so it's ready the moment the bake finishes cooling. Everything else is quick — the boil is the one step that takes real time.
- Make-ahead
- Red Bean Buns (Dou Sha Bao)'s dough or batter (built around Sweet red bean paste) can usually be made a day ahead and refrigerated, then baked fresh — many doughs actually improve with an overnight rest. The boil step is what sets the pace here.
- Leftover move
- Leftover Red Bean Buns (Dou Sha Bao) freezes well — wrap individual portions tightly and thaw at room temperature, or crumble it over ice cream for a quick second life. This one leans on the Sweet red bean paste. Everything else is quick — the boil is the one step that takes real time.
- Cleanup rhythm
- Soak the mixing bowl and beaters for Red Bean Buns (Dou Sha Bao) right away — sugar and butter residue hardens fast once it cools. This one leans on the Sweet red bean paste. Everything else is quick — the boil is the one step that takes real time.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
2 cups Steamed bun flour
Structural base
Purpose: cups Steamed bun flour defines the shape and texture of the dish.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use a certified gluten-free alternative when needed and expect a small texture change.
1 tsp Active dry yeast
Flavor support
Purpose: tsp Active dry yeast supports the balance of Red Bean Buns (Dou Sha Bao) and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1/2 cup Warm water
Flavor support
Purpose: cup Warm water supports the balance of Red Bean Buns (Dou Sha Bao) and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
2 tbsp Sugar
Sweetness and aroma
Purpose: tbsp Sugar adds aroma, sweetness, or warmth without needing extra garnish.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 tbsp Neutral oil
Richness and texture
Purpose: tbsp Neutral oil rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Rest each shaped bun on its own small square of parchment before steaming, so it lifts cleanly off the rack once done.
- Leave visible gaps between buns in the steamer, since they expand noticeably as they cook.
- Let the buns sit with the steamer lid cracked for a couple of minutes before opening it fully, a sudden temperature drop can shrink and wrinkle the skin.
Ingredient swaps
- Gluten-free direction
- Replace the Steamed bun flour with a certified gluten-free 1:1 flour blend or gluten-free noodles/breadcrumbs — check that any other packaged ingredients here are labeled gluten-free too. This one leans on the Sweet red bean paste.
- Lower-sodium direction
- Hold back roughly a third of the salt at first; taste once everything else has had time to come together. This one leans on the Sweet red bean paste.
- Weeknight shortcut
- Get the batter or mix-ins ready and refrigerated the day before; all that's left the night of is the oven. This one leans on the Sweet red bean paste.
Serve alongside
- Fresh berries
- Citrus fruit salad
- Mint leaves
- Black coffee
- Hot tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store covered for 3 to 4 days, refrigerated when dairy, eggs, custard, or fresh fruit are involved.
- Reheat gently only when warmth improves the texture.
- Freeze sturdy baked portions up to 2 months; avoid freezing delicate fresh toppings.
Equipment
- Mixing bowls
- Baking dish or pan
- Cooling rack
Make this household-aware
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Plan it in Listahan
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