Do Share Recipe

I recently made Chocolate Steamed Buns Recipe for the first time, and I have to say—they completely stole my heart. There’s something magical about biting into a soft, pillowy bao dough only to find a warm, gooey chocolate center. I loved how delicate and fluffy the buns turned out, and the chocolate filling was the perfect indulgence without being too heavy.

Making these buns is a little hands-on, but the joy of pulling one apart and watching the chocolate ooze is absolutely worth it. Today, I’m sharing my detailed, step-by-step recipe so you can enjoy this decadent treat at home too. You can also enjoy similar comforting recipes like Chicken Curry Recipes for a hearty meal twist.

Ingredients

Here’s everything you’ll need to create these irresistible chocolate steamed buns. I’ve included tips on why each ingredient matters and how to get the best results.

Chocolate Filling

Heavy Cream: Adds smoothness and helps the chocolate melt perfectly. I recommend using full-fat cream for a luscious texture.
Semisweet Chocolate Chips: Use high-quality melting chocolate for the best taste and texture. I like Callebaut semi-sweet chips. You can try milk, dark, or white chocolate as alternatives, adjusting the cream slightly.

Bao Dough

Whole Milk (full fat): Activates the yeast and keeps the dough soft. Warm slightly before mixing.
Instant or Active Dry Yeast: Essential for the dough rise. Instant yeast works faster, but active dry yeast is a good substitute.
All-Purpose Flour: Forms the base of the dough. Mix with wheat starch for the perfect soft texture.
Wheat Starch: Key to achieving a soft, pillowy bun. Available at Asian grocery stores or online.
Powdered Sugar: Adds subtle sweetness to the dough.
Baking Powder: Creates tiny air pockets for that fluffy texture.
Salt: Balances the sweetness and enhances flavor.
Vegetable Shortening: Moisturizes the dough and keeps it tender.
Large Egg White: Helps bind the dough and supports a light rise.
Vegetable Oil: Prevents drying and maintains a soft dough.

Note: This recipe makes several servings, perfect for sharing with family or friends. If you’re in the mood for other cozy, savory dishes, Chicken Casserole Recipes are a delicious option to try alongside your sweet buns.

Variations

If you want to customize these buns, here are a few ideas:

Dairy-Free: Use coconut cream and dairy-free chocolate chips.
Sugar-Free: Replace powdered sugar with a granulated sugar substitute like erythritol.
Flavor Add-Ins: Add a pinch of cinnamon, a hint of espresso powder, or even a drizzle of caramel inside the chocolate filling.

Cooking Time

Here’s a quick breakdown of the time you’ll need to make these buns:

Prep Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 3 hours (includes dough rising)

Equipment You Need

Stand Mixer with Dough Hook: Speeds up kneading and ensures even dough.
Kitchen Scale: Precise measurements are crucial for soft, fluffy buns.
Mixing Bowls: For combining ingredients and proofing dough.
Parchment Paper: Prevents buns from sticking during steaming.
Steamer: Can be bamboo or stainless steel to cook buns gently and evenly.

How to Make Chocolate Steamed Buns

Prepare the Chocolate Filling

I start by gently heating heavy cream and pouring it over the chocolate chips. Stir until smooth and glossy. Then, let the filling cool slightly so it thickens but remains pourable.

Make the Bao Dough

Warm the milk and mix it with sugar and yeast to activate. Combine with flour, wheat starch, egg white, and shortening. Knead until soft and elastic. Cover and let it rise until doubled in size, about 1–2 hours.

Shape and Fill the Buns

Divide dough into small portions and flatten each into a circle. Place a spoonful of chocolate filling in the center. Gather edges and pinch tightly to seal, then place each bun on a small parchment square.

Steam the Buns

Bring water to a simmer in your steamer. Steam buns for about 12–15 minutes, then let them sit in the steamer for 5 minutes to prevent collapse. Serve warm for the best gooey chocolate effect.

Additional Tips for Making this Recipe Better

I always make sure the dough is soft but not sticky; it’s easier to shape that way.
I refrigerate the chocolate filling slightly if it’s too runny—it’s easier to handle.
Using a kitchen scale has made a huge difference in my bun texture.
I brush the buns lightly with vegetable oil before steaming to keep them shiny and soft.

How to Serve Chocolate Steamed Buns

These buns are best served fresh and warm. I love placing them on a decorative plate, dusting lightly with powdered sugar, and adding a few chocolate shavings for presentation. Pair them with a hot drink like coffee, tea, or even a rich hot chocolate for a full dessert experience.

Nutritional Information

Here’s a quick look at the nutritional content per bun:

Calories: ~220 kcal
Protein: 4g
Carbohydrates: 28g
Fat: 10g

These values can vary depending on chocolate and filling amounts.

Make Ahead and Storage

Storing

I store leftover buns in an airtight container at room temperature for up to 2 days. They stay soft but are best eaten fresh.

Freezing

I’ve frozen unsteamed buns on a parchment-lined tray, then placed them in a freezer bag. Steam directly from frozen for 12–15 minutes—they turn out almost as fresh as when made.

Reheating

To reheat, I steam for a few minutes until warmed through. Avoid microwaving too long, or the buns can dry out.

Why You’ll Love This Recipe

Making chocolate steamed buns is a treat in itself. Here’s why I adore them:

Soft and Fluffy: The bao dough is incredibly tender and melts in your mouth.
Gooey Chocolate: The warm chocolate center is perfectly indulgent.
Fun to Make: Shaping and filling the buns is creative and satisfying.
Customizable: You can change the chocolate type or add flavors for variety.
Shareable: Perfect for family, friends, or a sweet date night treat.

Chocolate steamed buns are a little labor of love, but the results are luxurious, soft, and decadent. Whether for a cozy afternoon dessert or a special celebration, these buns are sure to impress anyone lucky enough to taste them.

Ben Carraoli