📝 About This Recipe
Originally a humble staple of Northern China, these conical corn buns (Wo Tou) gained legendary status when they were refined for the Empress Cixi during the Qing Dynasty. These golden gems offer a rustic, nutty sweetness and a unique dense-yet-tender texture that captures the heart of Beijing's culinary heritage. Naturally vegan and wholesome, they are a beautiful testament to how simple ingredients like stone-ground cornmeal can be transformed into a royal treat.
🥗 Ingredients
The Flour Base
- 2 cups Fine yellow cornmeal (Look for stone-ground for the best flavor)
- 1/2 cup Soybean flour (Toasted soybean flour adds a traditional nutty aroma)
- 1/4 cup All-purpose flour (Helps bind the dough for a smoother texture)
Sweeteners and Leavening
- 3 tablespoons Granulated sugar (Adjust based on preference for sweetness)
- 1 teaspoon Baking powder (Provides a slight lift to prevent the buns from being too heavy)
- 3/4 cup Warm water (Approximately 100°F (40°C); add gradually)
- 1 tablespoon Honey (Optional, for a floral depth of flavor)
Steaming Essentials
- 12 pieces Parchment paper liners (Cut into small squares to prevent sticking)
- 4-6 cups Water (For the steamer base)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the fine cornmeal, soybean flour, all-purpose flour, sugar, and baking powder until thoroughly combined and lump-free.
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2
Dissolve the honey into the warm water. Gradually pour the liquid into the dry ingredients while stirring with a pair of chopsticks or a fork.
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3
Use your hands to knead the mixture into a dough. It should feel like damp sand that holds its shape when squeezed. If it's too crumbly, add water one teaspoon at a time; if too sticky, add a dusting of cornmeal.
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4
Cover the bowl with a damp cloth and let the dough rest for 15-20 minutes. This allows the cornmeal to hydrate fully, resulting in a smoother texture.
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5
Divide the dough into 10 to 12 equal portions, roughly the size of a golf ball (about 40-50g each).
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6
Take one portion and roll it into a smooth ball between your palms. Use your thumb to press a deep indentation into the bottom of the ball.
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7
While keeping your thumb in the hole, use your other hand to rotate and mold the dough into a hollow cone shape (resembling a thimble or a small hut). The walls should be about 1/2 inch thick.
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8
Gently smooth the exterior surface. Repeat this process for all portions, keeping the finished buns covered so they don't dry out.
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9
Prepare your steamer by lining the tiers with parchment paper squares or lightly greased cabbage leaves.
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10
Arrange the Wo Tou in the steamer, ensuring they aren't touching each other to allow for proper steam circulation.
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11
Bring the water in the steamer base to a rolling boil. Place the steamer tiers on top and cover with a tight-fitting lid.
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12
Steam on medium-high heat for 20-25 minutes. You will know they are done when the color deepens to a vibrant golden yellow and the surface feels firm to the touch.
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13
Turn off the heat but do not open the lid immediately. Let them sit for 3-5 minutes to prevent the buns from collapsing due to a sudden temperature change.
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14
Remove the buns from the steamer and serve warm for the best flavor and texture.
💡 Chef's Tips
Use the finest cornmeal grind available; coarse grits will result in a sandy, unpleasant mouthfeel. The soybean flour is the 'secret' to the authentic Beijing flavor—don't skip it if you want that traditional nutty aroma. If the dough cracks while shaping, your hands might be too dry; lightly dampen your palms with water. For a more modern twist, you can add dried osmanthus flowers or minced jujubes to the dough for extra fragrance. Leftovers can be sliced and pan-fried with a little butter or oil the next day for a crispy exterior.
🍽️ Serving Suggestions
Serve alongside a bowl of savory Congee or Millet porridge for a classic Northern Chinese breakfast. Pair with 'Jing Jiang Rou Si' (Shredded Pork in Sweet Bean Sauce) tucked into the hollow center of the bun. Accompany with spicy pickled mustard greens or fermented bean curd for a salty contrast. Enjoy as a snack with a cup of hot Oolong or Pu-erh tea to cleanse the palate. Serve as a rustic bread substitute with hearty stews like Braised Pork Belly.