Wok Steamed Buns

SERVES 6 Persons


  • 6 g active dry yeast (or 20 g fresh) (±2 tsp)
  • 175 ml lukewarm water (±30°C / 85°F) (±¾ cup)
  • 5 ml sugar (±1 tsp)
  • 300 g all-purpose flour (±1¾ cup)
  • 5 ml salt (±1 tsp)
  • 1 sheet parchment paper
Optional Toppings
  • 15 ml raisins mixed with 1 large pinch of cinnamon (±1 tbsp)
  • 5 ml sesame seeds (±1 tsp)
  • 5 ml flax seeds (±1 tsp)
  • 5 ml poppy seeds (±1 tsp)
  • 5 ml sunflower seeds with paprika (±1 tsp)


  1. In a small bowl, mix yeast with lukewarm water. 
  2. In a medium bowl, add flour, salt and sugar. Add yeast little by little while mixing with a spatula, then knead dough by hand until it no longer sticks to the bowl, adding flour if needed. Seal the bowl and allow to rise for approx. 30 min. in a warm place (±30°C / 85°F).
  3. Knead again then divide dough into six equal balls. Sprinkle each with a different flavoring, keeping one plain.
  4. Prepare a round piece of parchment paper to the size of the steaming rack for the Tupperware Mastro Cookware 32cm/12.6in Wok. Place parchment paper on steaming rack then place six bread balls on it.
  5. Pour 500 ml / ±2 cups hot water into the Wok then place steaming rack inside. Cover and allow to rise for 15 min.
  6. After 15 min. rising time, bring to a boil on high heat with the cover on. As soon as a gentle steam flow comes out from the sides, steam for 15 min. on medium heat.
  7. At the end of the cooking time, turn off heat source and allow to stand for 5 min. without removing the cover. 
  8. Fill the steamed buns with the garnishing of your choice.