For the bread dough recipe, see Chinese Bread Dough.
- 1 recipe of Chinese bread dough
- All-purpose flour (for flouring surfaces)
- 6 tablespoons melted lard, shortening or butter (or canola oil if vegan/vegetarian)
- Vegetable oil (for deep frying, explained later)
- Roll dough on lightly-floured rolls into a long roll, and divide it into six pieces.
- Cut each piece in half; one dough becoming Part A and the other Part B. Roll Part A into a large 6"x6" square.
- With Part B, roll into a 4"x8" rectangle, and brush the surface with the melted fat. Fold the rectangle to form a 4"x4" square.
- Brush the top of the square with more melted fat, and fold the dough again to form a 2"x4" rectangle.
- Cut the Part B rectangle into thin strips like noodles; and when all the dough is cut, grab the entire nugget of dough and stretch it out a little to elongate.
- Keeping all of Part B in one piece, place it in the middle of Part A, and fold Part A to envelope Part B. Cut off the excess
- Repeat steps 2-6 with the other five pieces of dough, and then let rise for 10-30 minutes.
- Place each loaf on top of a piece of waxed paper, and then place into a prepared steamer. Let steam for 18 minutes, and remove.
- Optionally, after steaming you can deep fry the buns until golden brown; and serve the fried buns with sweet condensed milk for a sweet treat, or serve with Hot and Sour Soup as a dipper.