Introduction
Dou Sha Bao, or red bean paste steamed buns, is a beloved staple in Chinese cuisine, renowned for its dose of sweetness and pillowy texture. Often found in dim sum restaurants or street food stalls, these delightful buns can range in price from $1 to $4 each, depending on where you indulge. Much like their comforting flavors, Dou Sha Bao brings a full circle of cultural significance to the dining experience. As the allure of low-carb diets grows, a keto version of this classic dish stands as a wholesome alternative. Each bite, whether traditional or keto, is a delicious reminder of why these buns have captured the hearts of many.
Origin and Inspiration
The origins of Dou Sha Bao can be traced back to the rich culinary heritage of China. Traditionally made from soft, yeast-leavened dough that envelops a sweet, velvety red bean paste, these buns are often served during celebrations or tea time. The adaptation of using red bean paste links these buns to various Asian desserts, offering a familiar yet unique flavor.
Countries like Japan and Korea offer their variations—such as Anpan, the red bean-filled bread, and Hopia, the Filipino sweet pastry—showing the widespread affection for this ingredient.
In the keto adaptation, we swap traditional flour for lighter, low-carb alternatives like almond or coconut flour. This transformation still preserves the sweet, earthy essence of the red bean paste while reducing the bun’s overall carbohydrate content. Imagine savouring the same delightfully fluffy texture with a fraction of the impact on your carb count—it’s an indulgence tailored for the health-conscious!
Nutrition Info (Per Serving)
Traditional Version
Calories: 200 kcal | Carbohydrates: 32g | Protein: 4g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 210mg | Potassium: 70mg | Fiber: 3g | Sugar: 8g
Keto Version
Calories: 160 kcal | Carbohydrates: 6g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 0mg | Sodium: 210mg | Potassium: 90mg | Fiber: 3g | Sugar: 3g
Ingredients (2 Servings)
Shared Ingredients:
- 1 cup smooth red bean paste (store-bought or homemade)
- 1 tbsp sugar (optional for keto version)
- 1/4 tsp salt
- Water (as needed)
Traditional Version:
- 2 cups all-purpose flour
- 1/2 tsp instant yeast
- 1/2 cup lukewarm water
Keto Version:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/2 tsp ground psyllium husk (for a dough-like texture)
- 1/2 cup warm water
Instructions
1. Prepare the Dough/Base:
Traditional Version:
In a mixing bowl, combine the flour, instant yeast, and sugar. Gradually add the lukewarm water, stirring to form a dough. Knead until the dough is smooth and elastic, about 10 minutes. Cover and let it rise in a warm place for 1 hour, until it doubles in size.
Keto Version:
In another bowl, mix the almond flour, coconut flour, baking powder, and salt. Slowly add warm water, mixing until it forms a dough. Let the mixture sit for about 5 minutes to hydrate the flours.
2. Shaping the Buns:
Once the dough is ready for both versions, punch it down and divide it into equal portions (about 8). Roll each portion into a small round disc, approximately 3 inches in diameter. Place about a tablespoon of red bean paste in the center.
3. Final Assembly:
Gather the edges of the dough and pinch them together to seal the bean paste inside. Ensure there are no gaps.
4. Steaming the Buns:
Place a steaming rack in a pot with boiling water. Line the rack with parchment paper to prevent sticking. Arrange the buns on the parchment, leaving space for expansion. Cover and steam for 15-20 minutes for the traditional version and about 12-15 minutes for the keto version, or until the buns are fluffy and cooked through.
5. Serving:
Remove the buns from the steamer and let them cool slightly. Serve warm, enjoying their fragrant aroma and the delightful sweetness of the red bean filling.
What Does It Pair Well With?
Traditional Pairings:
Pair your warm Dou Sha Bao with a steaming cup of jasmine tea—the floral notes will elevate the sweet earthiness of the buns.
Keto-Friendly Pairings:
Enjoy these buns with a refreshing iced lemon herbal tea or a sprinkle of cinnamon for a lovely contrast that transports each bite. Simply savor the moment as you balance textures.
What is the Shelf Life?
Dou Sha Bao is best enjoyed fresh. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in a steamer to restore their fluffy texture.
Freezing: Both versions can be frozen for up to 2 months. Thaw in the refrigerator overnight before steaming again for a delicious treat anytime.
Alternative Cooking Methods
If a steamer isn’t available, you can use an oven! Preheat to 350°F (175°C), place the buns on a baking sheet, and cover with foil. Bake for around 15-20 minutes until thoroughly warmed.
For a quick option, the microwave can do the job, but expect a loss of texture. Heating for about 30 seconds should suffice—just make sure to wrap each bun in a damp paper towel to keep them moist.
Conclusion: Embrace the Flavors
Whether you relish the traditional Dou Sha Bao or venture into the keto realm, both versions offer a deliciously comforting experience. With their light, airy texture and the sweet embrace of red bean paste, these buns capture the essence of tradition and innovation brilliantly. Savor them as part of a balanced meal or a snack and enjoy the delightful flavors they bring to your plate. Indulging in these steamed buns is a celebration of culinary crafting, each bite a reminder that deliciousness lies in both tradition and adaptation!
