PURPOSE: To obtain a dough for coverings of Chinese steamed buns, containing ground meat of fishes and shellfishes and having a value as a healthy food containing eicosapentaenoic acid or docosahexaenoic acid by eliminating defects such as tastelessness and deficiency in tastiness and improving the taste and texture.

CONSTITUTION: This dough for coverings of Chinese steamed buns is obtained by kneading ground meat of fishes and shellfishes (e.g. walleye pollack) with common salt, then kneading the resultant kneaded ground meat with main material parts such as soft flour, hard flour, sugar, powdery fats and oils, baking powder and water and accessory material parts such as albumen, potato starch powder and a dry yeast in an all-in mix state for 6min and primarily fermenting the resultant mixture at 30°C for 30min. The resultant dough for the coverings is capable of solving problems such as tastelessness and deficiency in tastiness and good in texture. Furthermore, the Chinese steamed buns are prepared by dividing this dough for the coverings, ensuring 20min bench time, stuffing an ingredient material into the interior thereof, forming the resultant stuffed coverings into the shape of buns, secondarily fermenting the formed buns at 38°C for 20min and then heating the buns with steam at 95°C for 20min.