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Dim Sum Steamed Custard Buns (Nai Wong Bao) Recipe

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4.9 from 89 reviews

Delight in these traditional Dim Sum Steamed Custard Buns (nai wong bao) featuring a smooth, creamy custard filling wrapped in soft, fluffy steamed dough. This recipe combines a rich egg custard with tender buns that are perfect for a comforting snack or dessert, showcasing authentic techniques and flavors.

Ingredients

Scale

Custard Filling

  • 2 large eggs
  • ⅓ cup + 1 tbsp whole milk
  • ½ cup sugar
  • ¼ cup butter
  • ¼ tsp salt
  • ¼ cup cake flour
  • ¼ cup powdered milk

Bun Dough

  • ⅔ cup whole milk
  • 1 tsp active dry yeast
  • 2 tbsp sugar
  • 2 cups all purpose flour
  • 1 tbsp vegetable oil

Instructions

  1. Prepare Custard Filling: In a small pot, whisk together eggs and ⅓ cup + 1 tbsp whole milk. Add sugar and salt, mixing thoroughly. Sift cake flour and powdered milk into the egg mixture, whisking well to avoid lumps. Incorporate butter, then cook over low heat, stirring constantly until the mixture thickens into a smooth custard. Remove from heat once thickened.
  2. Cool Custard: Transfer the custard to a bowl or plate, cover with plastic wrap to prevent skin formation, and refrigerate until fully cooled for later use.
  3. Make Dough – Using Stand Mixer: In a large bowl, combine ⅔ cup whole milk, active dry yeast, sugar, all-purpose flour, and vegetable oil. Use a dough hook attachment to mix on low speed for 5 minutes, then increase to medium speed mixing for another 5 minutes until the dough is smooth and white. Or by Hand: Dissolve yeast and sugar in milk, add flour, mix, then add oil and knead by hand for 8-10 minutes until dough is smooth and shiny.
  4. Portion Dough: Divide the dough into 10 equal portions weighing approximately 50 grams each. Cover the portions with plastic wrap or a towel to prevent drying.
  5. Shape Dough: Roll each portion into a log, fold both ends towards the middle, pressing down with your palm. Repeat folding two more times to remove air bubbles. Then fold edges towards the middle multiple times, gently pressing down to create a smooth, round ball. The bottom side will have a slight indentation (belly button). Flatten the dough ball and roll it with a rolling pin into a round disc thicker in the center and thinner at the edges.
  6. Assemble Buns: Divide custard filling into 10-12 equal portions. Place one portion of custard in the center of each dough disc. Pleat the dough edges and pinch to seal the top, forming a bun. Place each bun pleated side down on parchment paper or a lined steamer tray.
  7. Proof Buns: Let the assembled buns rest at room temperature for about 30 minutes, allowing them to rise to approximately 1.5 to 2 times their original size.
  8. Steam Buns: Prepare a steamer and steam the buns for 10-12 minutes. After steaming, turn off the heat and allow buns to rest for 5-10 minutes with the steamer lid closed. Open the lid carefully, ensuring no condensation drips onto the buns.
  9. Serve: Transfer steamed custard buns to a plate and serve warm for the best soft, fluffy texture and creamy filling experience.
  10. Storage and Reheating: Store leftover buns in an airtight container in the refrigerator. To reheat, microwave for 30 seconds until warm and fluffy before serving.

Notes

  • Ensure custard is fully cooled before filling buns to prevent melting the dough.
  • Maintain low heat while thickening custard to avoid curdling eggs.
  • Use cake flour for a delicate custard texture, and powdered milk to boost richness.
  • Gentle folding and shaping of dough is key to a smooth, crack-free bun surface.
  • Do not allow water to drip onto buns during steaming to keep texture soft and delicate.
  • Consume steamed custard buns fresh for optimal flavor and texture; refrigeration is suitable for short-term storage only.
  • If a stand mixer is not available, kneading by hand is equally effective with proper technique and time.

Keywords: Dim Sum, Steamed Custard Buns, Nai Wong Bao, Chinese Dessert, Custard Filling, Steamed Buns, Traditional Recipe

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