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Steamed buns (Ting Momo)

Prep Time:

1-2 Hours

Cook Time:

1 Hour


5 Servings



About the Recipe


  • 1 pound  all-purpose flour 

  • 1 ½ teaspoons baking powder

  •  ½ teaspoon  salt 

  • 2 teaspoons  active dry yeast  

  • 2 teaspoons  sugar 

  • 1 cup   warm water

  •  2 Tablespoons oil


Step 1

To make the yeast solution, in a mixing bowl add 1 cup warm water (110 -115 degrees), active dried yeast and sugar. Mix it well. Rest for 2 minutes until it’s a little foamy. 

Step 2

Mix flour into the yeast solution. Mix it well. Knead the dough with your hand repeatedly folding it over itself to develop gluten. Transfer it in a bowl. 

Step 3

Cover the bowl with plastic wrap and keep at room temperature for 1-2 hours (until the dough rises). 

Step 4

Dust flour on a clean countertop. Press ½ of the dough into a rectangle, then roll into a 12 x 16-inch rectangle with the long side facing you. Brush dough with oil.  

Step 5

Roll into a long cylinder. To close the cylinder, pinch the dough together gently. Turn seam side down. Gently stretch the cylinder slightly to activate the gluten.

Step 6 

With a paring knife, slice the cylinder into 2-inch sized pieces.

Step 7

Cut an “X” in the top of the cylinder piece with a sharp paring knife down to the center of the cylinder (not all the way through). Push up the dough under the X to the top without breaking the dough, thus opening it to look like a lotus flower blossom.  

Step 8

Oil the steamer rack. Place buns on the rack and steam for 20- 30 minutes.

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