How to Make Delicious Spinach Juice Bow-Tie Steamed Buns?

Q1: Can I use fresh spinach for the juice? A1: Yes, fresh spinach is recommended for making the juice.

Q2: Is it necessary to add baking soda to the spinach juice? A2: Adding a small amount of baking soda helps maintain the green color and prevents it from turning yellow when steamed.

Q3: Do I need to ferment the dough? A3: No fermentation is required for this recipe. The dough should be used immediately after kneading until smooth.

Q4: How long should I steam the buns? A4: Steam the buns for 15 minutes after they rise to 1.5 times their size, then let them rest in the steamer for an additional 5 minutes before serving.

Q5: Can I make these buns without the bow-tie shape? A5: Yes, you can shape the buns however you like, but the bow-tie design is a unique aspect of this recipe.

Spinach Juice Bow-Tie Steamed Buns Recipe


  • For the White Dough:
    • All-Purpose Flour: 200g
    • Dry Yeast: 2g
    • Room Temperature Water: 120g
  • For the Green Dough:
    • All-Purpose Flour: 200g
    • Dry Yeast: 2g
    • Spinach Juice: 140g
  • For the Spinach Juice:
    • Spinach Leaves: 300g
    • Cold Water: 300-600g (for blending)
    • Baking Soda: 0.5-1.5g
  1. Prepare the spinach juice: Blanch 300g of spinach leaves in boiling water for 10 seconds and then blend with 300-600g of cold water. The less water used, the higher the concentration and the deeper the color of the final product.
  2. Add 0.5-1.5g of baking soda to the spinach juice and stir well. This prevents the color from turning yellow when steamed.
  3. Knead the green dough using the spinach juice and the ingredients listed under 'Green Dough'. Knead the white dough using the ingredients listed under 'White Dough'. Do not ferment; use immediately after kneading until smooth. Cover unused dough with cling film to prevent drying out.
  4. Roll the dough into long strips. Cut a small piece for making polka dot decorations, and divide the rest into 8 equal parts, shaping them into balls.
  5. Roll out each ball into a dumpling wrapper size.
  6. Stack two wrappers together, with the top one slightly smaller.
  7. As shown in the provided diagrams, cut out a 5mm wide strip of dough and divide the rest into 6 equal parts. Lift the middle piece, cross the side pieces over each other, and place the middle piece on top. Repeat on the other side. Finally, wrap the small strip around the center.
  8. Decorate with small pieces of white and green dough to complete the bow-tie shape.
  9. Place the buns in a steamer.
  10. Let the buns rise until they are 1.5 times their original size, then start steaming.
  11. Steam for 15 minutes after the water boils, then leave them in the steamer for another 5 minutes before serving.
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  • Calories: Information not available
  • Carbohydrates: Predominantly from flour
  • Protein: Minimal amounts from flour and yeast
  • Fiber: Provided by spinach
  • Vitamins and Minerals: Various nutrients from spinach