Chinese flower rolls (Hua Juan, 花卷)
A variety of Chinese steamed buns, flower rolls (Hua Juan) are layered with a tasty scallion filling. Follow my quick & easy method to make some!
Servings: 6 rolls
For the dough
- 250 g all-purpose flour plus extra for dusting
- 1 teaspoon dried active yeast
- ¾ teaspoon baking powder
- 1 teaspoon sugar
- 130 ml lukewarm water see note 1
For the filling
- 2 tablespoon scallions, finely chopped
- ¼ teaspoon Chinese five-spice powder or ground Sichuan pepper
- ¼ teaspoon salt
- 1 tablespoon cooking oil
If pan-frying, you also need
Prepare the dough
IF KNEADING WITH A STAND MIXER: Mix flour, yeast, baking powder, sugar and water in the bowl. Knead on low speed until a very smooth dough forms (about 8 minutes).
IF KNEADING BY HAND: Mix flour, yeast, baking powder and sugar. Add water gradually. Mix with chopsticks/spatula until no more loose flour can be seen. Combine and knead briefly into a dough. Leave to rest for 10 minutes (covered). Knead again until very smooth.
Mix the filling
Put scallions, Chinese five-spice powder (or ground Sichuan pepper) & salt in a bowl.
Heat up the oil then pour over the scallions. Mix well.
Shape the rolls
Dust some flour over the worktop. Roll the dough into a thin, rectangle shape (about 20cm×30cm). Evenly coat the dough with the filling.
From the long side of the rectangle, fold the dough twice making it a three-layer strip. Then cut it into 12 pieces.
Stack up two pieces. Use a chopstick to press the middle line lengthways. Hold both ends and stretch.
Hang it on the chopstick. With one hand pinch and hold two ends. With the other hand twist the chopstick.
Put the roll on the worktop, press the chopstick then slice it out of the roll.
Cooking method 1: steaming
Place the rolls in a steamer basket (line with steamer parchment paper or brush a thin layer of oil to avoid sticking). Make sure to leave ample space in between each roll.
Fill the steamer pot with cold water. Start cooking over high heat. Turn down to medium-low once the water is at a full boil.
Cook 10 mins from this moment. Serve warm.
Cooking method 2: pan-frying
Add oil to a frying pan over high heat. Place the rolls into the pan leaving ample space in between.
When the bottom of the rolls turn brown, pour in 200ml water (at room temperature). Cover with a lid.
Uncover when the water has completely evaporated. Turn off the heat after 20 seconds or so.
1. The flour-water ratio may vary depending on the brand of your flour. Adjust accordingly. The finished dough should be medium-firm and smooth.
2. The resting time required varies depending on the room temperature. It takes me 30 minutes in a room at about 25°C/77°F. So if it’s cooler in yours, extend the time a little and vice versa.
3. If using a metal steamer, I suggest you wrap its metal/glass lid with a clean tea towel. This way the condensation created during the steaming process will be absorbed by the cloth instead of dripping onto the rolls affecting their smooth appearance.
Serving: 1roll | Calories: 176kcal