Steamed Scallion Buns
I’m obsessed with Asian dumplings. I’ve probably had this obsession for years, dating back to my early years living in San Francisco where I would regularly visit Chinatown and sample as much dim sum as possible. I simply adore the many different flavors, textures and colors a creative cook can create with a simple dough and filling. These steamed scallion buns fit into this description perfectly. They are uniquely shaped and delicate in flavor – perfect little appetizers before any Asian-style dinner.
The Chinese name is Hua Juan, which means flower rolls, and that is the aim of these little
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I’m obsessed with Asian dumplings. I’ve probably had this obsession for years, dating back to my early years living in San Francisco where I would regularly visit Chinatown and sample as much dim sum as possible. I simply adore the many different flavors, textures and colors a creative cook can create with a simple dough and filling. These steamed scallion buns fit into this description perfectly. They are uniquely shaped and delicate in flavor – perfect little appetizers before any Asian-style dinner.
The Chinese name is Hua Juan, which means flower rolls, and that is the aim of these little delights. Of course, you could easily shape them in many other ways, including simple round rolled-up discs. But then again, part of the fun in enjoying dumplings is shaping them yourself.
There are lots of variations to this wonderful dumpling. I created my version from a recipe I originally ran across on the China Sichuan Food website – a nice source for all things Chinese!
Yield: makes about 24 dumplings