Leftover Chinese Steamed Coconut Buns | Julie Nolke


Leftover Chinese food only thing in the fridge? Feeling creative? Julie shows us how to spruce up those leftovers by turning them into delicious steamed buns. Cute buns, Julie! 😉



3 cups leftover takeout Chinese food (or store-bought frozen works too, prepare ahead of time according to package directions)
1 can (14 fl. oz) lite coconut milk
3 1/3 cups flour, plus extra for dusting
2 tbsp baking powder
2 pinches salt
Black sesame seeds
Chives, finely chopped (for garnish)


Strain off any sauce from the leftover takeout and reserve in a bowl until ready to use.

Place a large pot of water on the stove, cover and bring to boil.

To make the dough, combine flour, baking powder and salt together in a large bowl. Make sure they are well combined. Stir in the can of coconut milk with a wooden spoon until combined.

Turn dough out onto a lightly floured surface. Knead dough for about 1 minute. If dough is too sticky add more flour.

Roll the dough out into a log and cut equally into 10-16 portions depending on the size of bun you’d like. Taking one portion, flour both sides of the bun and the rolling pin; roll out into a circle about 1 cm thick.

Spoon a heaping teaspoon of the leftovers into the centre of the circle.

To seal, dab one finger in water and run it along the edges of the circle. In a folding and fanning motion, gather and pinch the dough as you work around the circle until the filling is covered and the dough is sealed.

Turn the ball over so that the seams are down and continue to squeeze and rotate the bottom, rolling it lightly into a ball shape. Be careful not to work roughly so that the filling doesn’t escape.

Place each ball into a paper muffin cup. Lightly brush the tops of each bun with water and then sprinkle with black sesame seeds. Place buns in steamer basket and set basket on the pot of boiling water with a lid. The buns will need 25-30 minutes to steam. *Don’t open the lid in this time!*

While the buns steam, reheat the reserved sauce for dipping.

Remove buns from the steamer and garnish with chopped chives.

Serve with extra dipping sauce on the side. Enjoy!