Steamed Chinese Buns: Fancy Way to Reuse Leftovers in 20 Minutes

Steamed Chinese buns Energya Ltd

What do you do with any leftover Mexican chilli, a bunch of sprouted lentils and the last spoonful inside a peanut butter jar? Steamed buns, of course!

Makes 9 buns (approximately 2-3 servings)


For the buns:

100 gr plain flour

100 gr gluten free flour (mix of tapioca, rice, potato)

100 ml coconut milk (or coconut water)

1 ½ teaspoon baking powder

For the filling:

100 gr leftover Mexican chilli (or any other leftovers you may have: roast chicken, pulled pork)

1 teaspoon crunchy peanut butter

1 tablespoon sprouted lentils

For the topping:

2-3 lettuce leaves, shredded

1-2 fresh green chillies, sliced

9 paper muffin cases


In a bowl mix the two types of flour with the coconut milk and the baking powder; leave to rest for 3-5 minutes.

In another bowl mix your leftover chilli with the peanut butter.

Put water in a steaming pot or bamboo steamer and get it to boiling point.

Roll the bun dough into a cylinder and cut into 4 cm pieces. Put each piece in a muffin case, hollow it in the middle and fill it with a generous teaspoon full of filling.

Put the buns in a basket over the simmering water and steam for 15 minutes.

To serve, sprinkle the buns with the shredded lettuce and sliced fresh chilli.

Steaming homemade Chinese buns Energya Ltd Homemade Chinese steamed buns by Paola Bassanese Energya Ltd