Scallion Buns (Hua Juan)
Adapted from: A Common Table, Cynthia Chen McTernan

I'm using a pizza dough recipe, which is a similar-type of yeasted dough. I prefer King Arthur's Sourdough discard dough (2-4hrs needed), but my non-sourdough recipe (30 minutes needed) will work just fine too. Choose one of the dough recipes based on the amount of time you have. I also love to save a bit of the dough from pizza night and use the next day for a flavorful lunch. This recipe is not an authentic Chinese recipe, it is my take on the scallion buns I used to get in Chinatown, in San Francisco a few years back. I love taking my usualy recipes and adapting them to something a bit more special and changing the leftovers into something completely different like this steamed bun.

You'll need: 1 pizza dough recipe of choice, that's been allowed to sit and rise (next day refrigerated dough = perfect). See sourdough pizza dough (slow rise dough) recipe from last Friday or the pizza dough recipe used in week 1 for Pigs in a Blanket (quick dough)

Pizza dough:

1 1/4 cups white bread flour

1/2 cup wholewheat flour

1/2 teaspoon salt

1/2 cup warm water

1/2 teaspoon sugar

1 teaspoon dried rapid rise yeast

1 Tablespoon sunflower oil

Method:

1. In a large bowl or food processor measure the flour -salt.

2. In a liquid measuring cup, measure: water - oil and stir with a spoon. ⁠

3. Pour the water over the dry ingredients and mix to form a dough that comes together in a ball. ⁠Knead the dough: food processor (30 seconds), by hand (5 minutes). Let it rest 5 minutes, while you make the green onion filling and dipping sauce.⁠

   
   ⁠Filling:
   
   1 bunch green onions (equivalent to 1 cup)
   1 Tablespoon sunflower oil
   sea salt or soy sauce to taste
   
   Method:

   1. After the dough has rested and risen, roll out into a thin rectangle and cut into 12-16 rectangles of the same size, roughly 3x6”.

2. Then take a pastry cutter or knife and cut slits, so that each dough piece now looks like a baby octopus.
3. Spoon a bit of the green onion mixture onto each piece of dough.
4. Using both hands, grab each end and twist in opposite directions to fold into a circular bun (*think Nordic cardamom buns).

5. Place each individual bun on top of a square of parchment paper, just slightly larger than each bun (square size: 4x4") and let rest while you prepare the steamer.
6. For steaming, you can use traditional bamboo baskets placed in a wok or a metal pasta pot with pasta/steamer basket like I use. If using a metal pot fill the bottom of the pot with water to come just below the inserted pasta/steamer basket.
7. Place the pot on medium high heat and fit 3-4 buns into the basket and bring to a boil.
8. Steam for 15 minutes with the lid on.
9. Remove from heat. Using tongs, carefully remove the buns. *Wear long sleeves and work quickly as steam burns happen very quickly and hurt.
10. Prepare the dipping sauce and continue steaming another batch and eat immediately.
Dipping Sauce:

1/4 cup soy sauce (or tamari, or coconut aminos)
2 Tablespoons rice vinegar (or white vinegar)
1 Tablespoon honey
1 teaspoon Sriracha (or pinch ground cayenne, or red chili flakes)
1 teaspoon sesame seeds

Method:
1. Whisk all together and serve with buns.