cowpea steamed buns

How to Make Chinese Long Bean Buns: A Complete Guide

Chinese long bean buns, or "jiangdou bao," are savory, steamed delights loved for their tender dough and flavorful filling. Here’s a simple, step-by-step guide to making them at home.

### For the Dough:

Mix 300g all-purpose flour, 3g yeast, and 15g sugar. Gradually add 150ml warm water (≈40°C) and knead into a smooth dough. Let it rise in a warm place for 1–2 hours until doubled in size.

### For the Filling:

Sauté 200g chopped long beans with a pinch of salt until tender (5–7 mins). Let cool, then mix with 100g ground pork, 1 minced garlic clove, 1 tsp soy sauce, ½ tsp sesame oil, and a dash of white pepper. Stir well to combine.

### Assembly & Steaming:

Punch down the risen dough and divide into 12 equal portions. Roll each into a circle, place 1–2 tbsp filling in the center, and pleat the edges to seal. Arrange the buns on parchment-lined steamer trays, leaving space for expansion. Let them rest for 15 minutes, then steam over high heat for 15–20 mins.

### Tips:

- Ensure the dough isn’t sticky—add a little flour if needed.

- Seal the buns tightly to prevent filling from leaking.

- For extra flavor, add a pinch of five-spice powder to the filling.

Enjoy these buns warm as a breakfast snack or light meal! They pair perfectly with black vinegar or soy sauce.