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Eggplant Steamed Buns 5

Juicy Eggplant Steamed Buns Ultra-fragrant, soft, and so satisfying—even better than meat buns

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.
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Course Breakfast
Cuisine Chinese

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.

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