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Chinese Dim Sum Beijing Flower Roll Recipe (Hua Juan)
Hua juan (is traditional steamed bun from Beijing (Peking). It's a variant of mantou, staple of people from Northern part of China. It made of flour, water and yeast. Basically, hua juan is mantou twisted into flower shaped roll which is giving it is name (hua juan means flower twist in Mandarin). It can be plain or stuffed with scallion, sesame seeds and or Chinese bacon. It's usually eaten at any time throughout the days; breakfast, lunch, dinner or snack.
This soft and fluffy steamed bun is also served in dim sum restaurants. In Southtern region of China, flower roll often sweeter than Northern counterpart. This savory and light bun is delicious. Enjoy it with your favorite dishes such as Chinese bbq pork (char siu) or simple soup.
This basic dough of hua juan is very versatile. It can be used to make mantou or filled steamed bun. This recipe is for plain hua juan but if love the traditional Beijing hua juan, add chopped spring onions and brush it with sesame oil instead of canola oil.
What You Need
Serves 4 - 8
4 cups flour
1 1/2 cup water (lukewarm)
1/4 cup sugar plus 1 tbsp
1 tsp salt
1 package dry yeast
1 tsp canola oil
16 pieces parchment paper ( 2 1/2-inch x 2 1/2-inch)
- Shift flour, sugar and salt and put it in a large bowl.
- Combine water, 1 tablespoon of sugar and stir in dry yeast. Stir to mix it well.
- Make a hollow in the center of the flour then add the water-yeast mixture. Combine thoroughly.
- Put the dough on a floured board and knead it until the dough is smooth and elastic.
- Transfer the dough to a well-greased bowl. Cover and let it rest at room temperature about 45 minutes or until the dough is doubles in volume.
- Remove the dough from bowl and knead it for few more minutes. Then divide into two equal parts.
- Roll one part of the dough into a 14-inch x 7-inch rectangle. Then brush with 1/2 teaspoon of oil. Repeat the same procedure with the remaining half of the dough.
- Form each half dough into a round swiss roll. Cut each roll into 16 pieces/segments, each 1-inch.
- With the loose ends against each other, press two segments together lightly to make a flat bun. Then use a chopstick to press it through the buns to make them stick. Remove the chopstick.
- Put each bun on the parchment papers and let them rise at room temperature at about 45 minutes or until the dough looks light and doubles in volume.
- Meanwhile, prepare the steamer. Put the bun in the steamer and steam over boiling water for 15 minutes. The bun will resemble flowers or butterflies