Why You’ll Fall in Love with These Chocolate Steamed Buns
There’s something deeply comforting about biting into a warm, pillowy bun that bursts with smooth, melted chocolate. These Chocolate Steamed Buns bring together the light, cloud-like texture of traditional Asian mantou and the richness of creamy ganache. They’re a cross between a dessert and a cozy snack — not too sweet, but perfectly indulgent.
I first tried chocolate steamed buns at a small dim sum shop, and I couldn’t believe how soft they were — like little chocolate clouds. Since then, I’ve recreated them at home many times, adjusting the dough and filling until I found the perfect balance of fluffiness and flavor. They’re surprisingly easy to make, and once you steam your first batch, you’ll be hooked.
Ingredients for the Perfect Soft and Fluffy Buns
These buns rely on a simple yeast dough that stays tender thanks to the combination of milk, shortening, and wheat starch. The filling is a smooth chocolate ganache — creamy, rich, and perfectly melt-in-your-mouth.
Ingredients:
- ¾ cup (180 ml) whole milk (warmed to 110°F / 43°C)
- 1 ½ teaspoon (6 g) active dry yeast or instant yeast
- 2 cups (300 g) all-purpose flour
- ¾ cup (100 g) wheat starch
- ½ cup (70 g) powdered sugar
- 2 teaspoon (10 g) baking powder
- ¼ teaspoon salt
- 1 tablespoon (15 g) vegetable shortening
- 1 large egg white
- 1 tablespoon (15 g) vegetable oil
- 1 ⅓ cup (8 oz) semi-sweet chocolate chips
- 1 cup heavy cream
The wheat starch makes the dough extra soft and slightly chewy — a signature trait of steamed buns. The shortening adds tenderness, while the milk enriches the flavor and helps the dough rise beautifully.
Making the Chocolate Ganache Filling
Start by preparing the filling, as it needs time to chill before shaping the buns. Heat the heavy cream in a small saucepan until it’s just starting to simmer around the edges — don’t let it boil. Pour it over the chocolate chips in a heatproof bowl and let it sit undisturbed for about 10 minutes. Then, gently stir until smooth and glossy.
Once combined, let the ganache cool for about 30 minutes in the refrigerator, uncovered. After that, press a piece of cling wrap directly onto the surface to prevent a skin from forming, and chill for another hour. You’ll end up with a rich, spoonable filling that’s easy to wrap inside the dough.
I love this step — the aroma of warm cream and chocolate fills the kitchen, and it always feels like the beginning of something delicious.
Preparing the Dough – Light, Elastic, and Smooth
Warm your milk to about 110°F (43°C) and stir in the yeast. Cover and let it sit for around 10 minutes until it becomes frothy. This tells you the yeast is alive and ready to do its job.
In a stand mixer, combine the flour, wheat starch, powdered sugar, baking powder, and salt. Mix on low speed, then add the shortening. I like to crumble it in with my fingers so it blends evenly.
In a small bowl, whisk together the egg white and vegetable oil. Once the dry ingredients are mixed, pour in the milk-yeast mixture followed by the egg and oil blend. Mix on low for 30 seconds, then increase the speed and knead for about 5 minutes. The dough should feel tacky but not sticky.
Transfer the dough to a lightly floured surface and knead it by hand for one more minute. It should feel soft, smooth, and slightly elastic — like a plush pillow. Place it in a greased bowl, cover with plastic wrap, and let it rise in a warm spot until doubled in size.
Shaping the Buns and Wrapping the Ganache
Once the dough has risen, punch it down gently to release the air. Divide it into 12 equal portions — a kitchen scale helps keep them uniform. Roll each piece into a smooth ball and cover with plastic wrap so they don’t dry out.
Working one at a time, flatten each ball into a 4-inch circle, keeping the center slightly thicker than the edges. Spoon about 1 tablespoon of the chilled ganache into the center. Carefully bring the edges up and pinch them tightly to seal. The dough should stretch without tearing — if it does, let it rest a few minutes to relax the gluten.
Place each bun seam-side down on a small square of parchment paper. Cover with a towel and let them rest for about 15 minutes while you prepare the steamer.
Steaming to Soft, Fluffy Perfection
Wrap your steamer lid with a clean dishcloth — this helps prevent condensation from dripping onto the buns. Bring the water in your steamer to a gentle boil.
Arrange the buns about 2 inches apart to allow space for expansion. Steam over medium heat for 10–12 minutes. When the time’s up, turn off the heat but leave the buns inside for another minute before removing the lid. This prevents them from collapsing due to sudden temperature changes.
The buns will emerge soft, bouncy, and slightly glossy — it’s one of the most satisfying moments in cooking.
Serving and Enjoying Chocolate Steamed Buns
Serve these buns warm for the best texture. As you tear one open, you’ll see the ganache turn into a molten pool of chocolate inside the soft, fluffy bread. They’re perfect with a cup of milk tea, coffee, or even a simple glass of warm milk.
If you have leftovers, store them in an airtight container in the fridge. Reheat by steaming for a few minutes or microwaving with a damp paper towel to restore that soft texture.
Flavor Variations and Tips for Perfect Buns Every Time
Once you’ve mastered the basic recipe, you can experiment with flavors. Add a teaspoon of instant espresso to the ganache for mocha buns, or mix in a spoonful of peanut butter for a nutty twist. You can also try white chocolate with matcha powder for a Japanese-inspired variation.
A few key tips:
- Don’t overfill the buns — too much ganache can cause them to leak during steaming.
- Keep the dough covered while shaping to prevent drying.
- Don’t rush the steaming process — gentle, even heat keeps the buns tender.
I’ve made these countless times, and every batch feels a bit magical — soft dough, melting chocolate, and that sweet aroma filling the kitchen.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes. You can prepare the dough, let it rise, then refrigerate overnight. Let it come to room temperature before shaping.
What can I use instead of wheat starch?
If you can’t find wheat starch, cornstarch is a good substitute, though the buns may be slightly less tender.
Can I steam without a bamboo steamer?
Absolutely. A metal steamer or even a large pot with a steaming rack works fine. Just make sure the buns sit on parchment squares.
How do I keep them soft the next day?
Store in an airtight container and reheat gently in the steamer or microwave with a damp towel.
Can I freeze them?
Yes, both raw and cooked buns freeze well. Steam frozen buns directly for a few extra minutes, or thaw and reheat.
Soft, slightly chewy, and filled with silky chocolate, these steamed buns are pure comfort food. Whether you enjoy them for breakfast, dessert, or a cozy afternoon treat, one bite will remind you why homemade is always worth it.
