Huajuan (Scallion Flower Rolls)
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 1 hour 20 minutes (includes proofing)
Servings: 6 rolls
Country of Origin
China (Nationwide / Northern origin)
Description
A visually striking, savory variation of the classic steamed bun. The dough is rolled thin, brushed with aromatic toasted sesame oil, and blanketed in a fine green mosaic of fresh scallions and salt, then twisted using a chopstick into an intricate, layered floral rosette before steaming.
Presentation & How It's Eaten
Served piping hot in a steaming rack. As it steams, the loops of the twist unravel slightly to show off the vibrant green scallion strips caught between the white dough folds. It is peeled apart layer by layer with your fingers.
Ingredients
300g (2.5 cups) all-purpose flour
160ml warm water
3g (1 tsp) instant dry yeast
15g (1.5 tbsp) sugar
1.5 cups fresh scallions (green parts only, chopped ultra-finely)
1.5 tbsp pure toasted sesame oil
3/4 tsp fine sea salt
Step-by-Step Directions
Mix Dough Base: Dissolve the sugar and yeast into the warm water. Pour into the flour and knead for 8 minutes until a smooth, supple dough ball forms. Cover and rest for 15 minutes to relax the gluten.
Roll Thin Sheet: Roll the dough out on a floured counter into a large, wide rectangle about 1/8-inch thick.
Oil and Herb: Drizzle the toasted sesame oil across the sheet and use your hands to spread it edge-to-edge. Sprinkle the fine salt uniformly over the oil, then scatter the massive pile of minced green scallions evenly across the surface.
Fold to Strips: Fold the top third of the rectangle sheet down over the center, then fold the bottom third up (like folding a business letter) to create a long, 3-ply layered strip. Slice this strip crosswise into 12 equal vertical bands.
The Chopstick Twist: Stack two bands directly on top of each other (scallion layers facing inward). Place a chopstick horizontally across the center of the stack. Press down firmly to the counter so the sides flare upward. Wrap the ends of the dough dough loops downward around your finger, pinch the ends together at the bottom, and pull the chopstick out.
Proof and Steam: Place each rosette on parchment paper inside a steamer. Cover and proof for 30 to 45 minutes until doubled and puffy. Steam over medium-high heat for 15 minutes starting from cold water. Let it rest covered for 5 minutes before serving.
Cooking Tips
Green Parts Only: Use exclusively the hollow green tubes of the scallions, avoiding the watery white bulbs. Chop them microscopic and make sure they are completely dry after washing; heavy, wet chunks of scallion will tear through the delicate dough loops during twisting and bleed out green water.
Nutrition Facts
(Estimated per roll)
Calories: ~210 kcal
Total Fat: 4.5g
Saturated Fat: 0.6g
Cholesterol: 0mg
Sodium: ~290mg
Total Carbohydrates: 36g
Dietary Fiber: 1.5g
Sugars: 2.5g
Protein: 5g
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