Quick Red Bean Buns (Jjinppang)

These fluffy, quick red bean buns are ready in just 20 minutes. Thankfully, the
dough does not have to proof for hours, and you can go straight from bun
assembly to steaming. It's a simple and delightful treat, with just a dollop of
delicately sweet red bean paste in the fluffiest, buttery bun.

Servings: 3

Author:

Prep Time
5 minutes

Cook Time
15 minutes

Course:

Dessert Snack

Cuisine:

Chinese korean

Keywords:

dessert steamed red bean Bun

🧂 Ingredients

1 can sweet red bean filling (16 oz)
1 can Pillsbury Biscuit Grands or Buttermilk dough, Southern Homestyle Recipe (16.3 oz)

Instructions

1 Gently and evenly flatten out the biscuit dough with your fingers.
2 Add ½ tbsp of sweet red bean filling to the center of the biscuit dough, and
then bring up the sides of the dough over the filling and pinch it closed. If
you add too much filling, the dough can tear while steaming.
3 Repeat steps 1 and 2 for the rest of the biscuit dough pieces.
4 Boil 2 cups of water in a large pot (you may have to add more water again to
steam another round of buns). Be careful not to add too much water or else it
could make the bottom of the buns wet as they steam. You want to make sure that
the boiling water does not boil up into the steaming rack.
5 Carefully lower the steamer rack into the pot, and place a layer of paper towel
at the bottom of the steamer rack. Add 3 buns evenly spaced on the rack. They
will expand as they steam.
6 Allow them to steam for about 15 minutes on medium heat.
7 Turn off heat and let them set for about 2 minutes in the pot. If you remove
them too soon they may deflate.
8 Carefully remove the pot lid without dripping any of the condensation on the
buns. Serve immediately.