I find that sourdough discard works well in steamed buns that are savory. I have enjoyed using sourdough discard with scallions in dishes like Sourdough Discard Cong You Bing: Scallion Pancakes and Sourdough Discard Pajeon (Korean Scallion Pancake) where I thought the freshness of the scallions and the tanginess of sourdough discard was really complementary. In a mantou (steamed bun) form, I can enjoy this flavor combination in a soft and fluffy form and enjoy them for breakfast or have them as a snack in the middle of the day or bring them to-go on a hike.
Steamed buns are excellent to bring on hikes. Sure, they may not be warm anymore, they are still good room temperature—it’s very similar to enjoying freshly baked bread from the oven versus when it has cooled to room temperature. While they are definitely better warm, they are still satisfying and much more enjoyable than the typical beef jerky or dried fruit and nuts usually taken on hikes! And personally, I find that the homey aspect of bringing food I’ve made myself—knowing every ingredient that goes into it—feels much more nourishing. When I share it with others, they appreciate it even more.
If you are looking to make a yeasted version of this mantou (steamed bun) you can adapt the dough to use this recipe: Basic Mantou (Steamed Buns). For helpful tips of leavening with sourdough discard, check out this guide: Guide to leavening with sourdough discard
Shaping the buns: Step by step guide
- After completing the first proofing, divide the dough into 8 pieces, each weighing about 50g, and roll them into balls. Working with one ball at a time, roll it out into a long oval.
- Spread a generous amount of the scallion mixture in the center, then fold the top half over and pinch the ends to seal.
- Rotate the dough 90 degrees clockwise and use a rolling pin to roll the dough out into a long oval again.
- Cut long strips into the dough, leaving the bottom and top edges attached.
- Holding the dough with the bottom part in one hand and the top part in the other, twist it to create a spiral effect while elongating the dough. Holding the dough from one end, coil it around itself, leaving a small hole in the center, then tuck the other end through the center.
- Place the shaped bun in the prepared steam basket and repeat with the remaining dough balls.
Looking for more steamed bun recipes? You might like these!
- Chinese Sausage Steamed Bun
- Toasted Milk Mantou (Steamed Buns)
- Black Sesame Bao & Mantou (Steamed Bun)
- Sourdough Espresso Mantou (Steamed Bun)
Sourdough Scallion Steamed Buns
Equipment
- bamboo steamer / steam basket
- silicone steam basket liner or parchment paper
Ingredients
Dough
- 120 g sourdough starter or discard
- 80 g water warm
- 3/4 tsp active dry yeast* optional
- 25 g sugar
- 15 g vegetable oil
- 180 g all purpose flour
- 1/2 tsp baking powder
Filling
- 2 scallion stalks, finely chopped
- 1/3 tsp salt
- 1/4 tsp sesame oil optional
Instructions
- Mix the sourdough starter or discard with the warm water until an even mixture forms. Then, add the sugar, active dry yeast (you can omit this if you are using an active sourdough starter or fairly active sourdough discard), and oil.
- Whisk together the baking powder and all-purpose flour, then add it to the sourdough discard mixture. Using a stand mixer or kneading by hand, work the dough until it is smooth and elastic. – Let the dough proof for 1 hour if you are using active dry yeast.– Otherwise, let the dough proof for 2–4 hours. The time needed depends on the strength of your sourdough discard and the environment. When using 2-day-old discard from the fridge at a room temperature of around 75°F, mine is typically ready to go in about 3.5 hours.
- Prepare your steamer by lining it with parchment paper or a steaming cloth. Mix together the finely chopped scallions and salt and set aside. You can optionally mix in sesame oil– this help create cleaner defined spiral lines in the steamed buns after steaming.
- Shape the buns: – Divide the dough into 8 pieces, each weighing about 50g, and roll them into balls.– Working with one ball at a time, roll it out into a long oval. Spread a generous amount of the scallion mixture in the center, then fold the top half over and pinch the ends to seal.– Rotate the dough 90 degrees clockwise and use a rolling pin to roll the dough out into a long oval again.– Cut long strips into the dough, leaving the bottom and top edges attached.– Holding the dough with the bottom part in one hand and the top part in the other, twist it to create a spiral effect while elongating the dough. Holding the dough from one end, coil it around itself, leaving a small hole in the center, then tuck the other end through the center.– Place the shaped bun in the prepared steam basket and repeat with the remaining dough balls.
- Once all the buns have been shaped and placed in the steam basket, cover the basket and let the dough prove for 30 minutes to 1 hour if you are using active dry yeast, or closer to 2 hours if you have omitted it.
- Fill a large pot with water and bring it to a boil over high heat. Once the water starts boiling, carefully position the steam basket on top. Reduce the heat to medium and allowing the buns to steam for about 10-12 minutes. Then, turn off the heat and let them rest covered for 5 minutes.
- Serve & enjoy! You can freeze the buns once they have cooled. To reheat, add them to a steam basket, frozen, repeat the above steaming step.
