Ultra-fragrant, soft, and so satisfying—even better than meat buns
I love proving that vegetable-filled buns can be just as rich and satisfying as meat buns—and these eggplant steamed buns do exactly that. The filling is juicy, deeply savory, and fragrant, wrapped in soft, fluffy yeast dough. With clear steps and reliable tips, even beginners can steam up beautifully plump buns with confidence.
Contents
About This Recipe
These oversized eggplant buns are all about technique. By stir-frying the eggplant until excess moisture evaporates, it absorbs every bit of the savory seasoning without leaking. The dough is fully fermented and gently proofed twice, resulting in buns that are airy, tender, and perfectly chewy. One bite, and you’ll understand why these are so addictive.
Why You’ll Love This Recipe
- Incredibly juicy, flavorful eggplant filling—no watery mess
- Soft, fluffy buns with a light but chewy texture
- Plant-based yet deeply satisfying, even for meat lovers
- Beginner-friendly with clear fermentation and steaming tips
- Perfect for make-ahead meals and reheating
Ingredients (Makes about 10 large buns)
Dough
- 500g all-purpose flour (11–13% protein recommended for soft, elastic buns)
- 280g water (room temperature; use 30–35°C warm water in cold weather)
- 5g granulated sugar (optional, helps yeast activity and flavor)
- 5g instant dry yeast (high-sugar-tolerant yeast preferred for stability)
Eggplant Filling
- 600g tender eggplant (thin-skinned, fewer seeds for best texture)
- 30g lard (or 25g cooking oil; lard gives deeper aroma)
- 20g scallions, chopped (separate whites and greens)
- 10g minced ginger (optional)
- 15g minced garlic
- 2 small chili peppers, sliced (optional; adjust to taste)
- 1g ground Sichuan pepper
- 5g chili powder (optional)
- 10g oyster sauce
- 4g salt (eggplant absorbs salt easily—add conservatively)
- 2g MSG or chicken bouillon (optional)
Additional
- Extra flour for dusting
- Steamer lined with damp cloth or corn husks
- Plastic wrap or damp towel (for proofing)
Instructions
1. Prepare the Eggplant Filling (Key: remove moisture, add enough seasoning)
Cut the eggplant into 1 cm cubes—too large may tear the dough, too small turns mushy.
Heat the lard over medium heat and add the eggplant. Stir-fry for 5–8 minutes until soft, lightly golden, and excess moisture has evaporated. Remove and set aside.
In the same pan, add a little oil if needed. Sauté scallion whites, ginger, and garlic over low heat until fragrant. Add ground Sichuan pepper and chili powder, stir briefly, then add oyster sauce. Mix well.
Pour this seasoning mixture over the eggplant. Add chili slices, salt, and MSG. Stir until evenly coated. Cool completely, then refrigerate for at least 1 hour so the eggplant fully absorbs the flavor and releases no excess liquid.
2. Make and Ferment the Dough (Key: knead thoroughly, ferment fully)
In a large bowl, combine flour, sugar, and yeast evenly. Gradually add water while stirring until shaggy dough forms. Knead by hand for 10–15 minutes until smooth, elastic, and non-sticky.
Cover with plastic wrap or a damp towel and let rise in a warm place (25–30°C) for 1.5–2 hours, until doubled in size. A finger pressed into the dough should leave an indentation that does not bounce back.
3. Shape and Fill (Key: degas well, don’t skip second proof)
Punch down the dough and knead for 5 minutes to release trapped air. Divide into 10 equal portions (about 70–80g each). Shape into balls and roll each into a 10 cm circle—slightly thicker in the center, thinner at the edges.
Place 50–60g chilled eggplant filling in the center. Gently gather the edges upward, pressing out air as you go, and pinch tightly to seal.
Arrange buns in the steamer with space between them. Cover and let proof for 5–10 minutes until slightly puffy and light.
4. Steam the Buns (Key: moderate heat + rest before opening)
Bring water to a full boil. Steam buns over medium heat for 15 minutes.
Turn off heat and let the buns rest in the steamer for 2–3 minutes before opening the lid—this prevents shrinking and tough skins.
Serve hot for the best aroma and texture.
Notes & Tips (Do Not Skip)
- Flour matters: All-purpose flour gives the best balance; low-gluten collapses, high-gluten turns tough.
- Eggplant must be stir-fried dry: Skipping this causes soggy filling and leaking buns.
- Cold filling is important: Chilled filling is easier to wrap and prevents excess moisture.
- Second proof is essential: It ensures light, fluffy buns rather than dense ones.
- No microwave reheating: Re-steam for 5 minutes to restore softness.
Frequently Asked Questions
Why aren’t my buns fluffy?
The dough may be under-fermented or insufficiently degassed before shaping.
Why did the buns burst open?
This usually means too much moisture in the filling or a weak seal. Stir-fry the eggplant longer and pinch the seams firmly.
Can I make these without lard?
Yes. Use neutral oil, though the aroma will be lighter.
How should I store leftovers?
Refrigerate in an airtight container for up to 2 days. Reheat by steaming, not microwaving.
Can I customize the filling?
Absolutely. Finely chopped mushrooms or dried shrimp add extra umami, and chili can be adjusted or omitted.
Juicy Eggplant Steamed Buns Ultra-fragrant, soft, and so satisfying—even better than meat buns
Ingredients
Dough
- 500 g all-purpose flour 11–13% protein recommended for soft, elastic buns
- 280 g water room temperature; use 30–35°C warm water in cold weather
- 5 g granulated sugar optional, helps yeast activity and flavor
- 5 g instant dry yeast high-sugar-tolerant yeast preferred for stability
Eggplant Filling
- 600 g tender eggplant thin-skinned, fewer seeds for best texture
- 30 g lard or 25g cooking oil; lard gives deeper aroma
- 20 g scallions chopped (separate whites and greens)
- 10 g minced ginger optional
- 15 g minced garlic
- 2 small chili peppers sliced (optional; adjust to taste)
- 1 g ground Sichuan pepper
- 5 g chili powder optional
- 10 g oyster sauce
- 4 g salt eggplant absorbs salt easily—add conservatively
- 2 g MSG or chicken bouillon optional
Additional
- Extra flour for dusting
- Steamer lined with damp cloth or corn husks
- Plastic wrap or damp towel for proofing
Instructions
Prepare the Eggplant Filling (Key: remove moisture, add enough seasoning)
- Cut the eggplant into 1 cm cubes—too large may tear the dough, too small turns mushy.
- Heat the lard over medium heat and add the eggplant. Stir-fry for 5–8 minutes until soft, lightly golden, and excess moisture has evaporated. Remove and set aside.
- In the same pan, add a little oil if needed. Sauté scallion whites, ginger, and garlic over low heat until fragrant. Add ground Sichuan pepper and chili powder, stir briefly, then add oyster sauce. Mix well.
- Pour this seasoning mixture over the eggplant. Add chili slices, salt, and MSG. Stir until evenly coated. Cool completely, then refrigerate for at least 1 hour so the eggplant fully absorbs the flavor and releases no excess liquid.
Make and Ferment the Dough (Key: knead thoroughly, ferment fully)
- In a large bowl, combine flour, sugar, and yeast evenly. Gradually add water while stirring until shaggy dough forms. Knead by hand for 10–15 minutes until smooth, elastic, and non-sticky.
- Cover with plastic wrap or a damp towel and let rise in a warm place (25–30°C) for 1.5–2 hours, until doubled in size. A finger pressed into the dough should leave an indentation that does not bounce back.
Shape and Fill (Key: degas well, don’t skip second proof)
- Punch down the dough and knead for 5 minutes to release trapped air. Divide into 10 equal portions (about 70–80g each). Shape into balls and roll each into a 10 cm circle—slightly thicker in the center, thinner at the edges.
- Place 50–60g chilled eggplant filling in the center. Gently gather the edges upward, pressing out air as you go, and pinch tightly to seal.
- Arrange buns in the steamer with space between them. Cover and let proof for 5–10 minutes until slightly puffy and light.
Steam the Buns (Key: moderate heat + rest before opening)
- Bring water to a full boil. Steam buns over medium heat for 15 minutes.
- Turn off heat and let the buns rest in the steamer for 2–3 minutes before opening the lid—this prevents shrinking and tough skins.
- Serve hot for the best aroma and texture.
