Dim sum restaurants are known for their steamed chicken buns. With this simple and tasty recipe, you’ll learn how to make soft and fluffy chicken steamed buns baozi.
My favorite is the Chinese dim sum. I enjoy steamed buns in addition to char siu bao, har gao (steamed shrimp dumplings), and sui mai.
Bao (包) or baozi (包子) are soft, pillowy Chinese steamed buns with fillings that I adore.
Meat, veggies, or a combination of both can be used as fillings.
A routine of eating a steaming hot, soft, and fluffy steamed bun with a cup of Chinese tea reminds me of how excellent Chinese food is.
Steamed chicken buns: how to make them?
After eating these chicken buns () at a dim sum restaurant, I decided to make them at home. The stuffing consists of chicken and vegetables.
The flavor is rich and delectable.
The folding portion of creating stuffed steamed buns is the most difficult. Make sure you have just enough filling to make each look delicate and lovely.
The best-steamed buns. If you enjoy dim sum, you should try my simple recipe. This baozi has the same flavor as Cantonese dim sum restaurants.
How many calories are there per serving?
There are only 179 calories in each chicken bun.
What are some ideas for serving this recipe?
These buns go well with other Chinese dim sums. I recommend the following dishes for a home-cooked dim sum supper.
- all-purpose flour, 140 g (5 oz)
- wheat starch, 50 g (1.5 oz)
- 45 g powdered sugar (1.5 oz)
- Active dry yeast, 4 g (1.5 teaspoons) or quick yeast, 4 g (1.5 teaspoons)
- lukewarm water (80 mL)
- 1 tablespoon of olive oil
- 1 teaspoon powdered baking soda
- 1 teaspoon water (cool)
FILLING FOR CHICKEN:
- skinless and boneless chicken breast, 225 g (8 oz), sliced into small pieces
- 1/2 cup napa cabbage, thinly sliced
- 2 dried shiitake mushrooms, softened in boiling water before dicing into thin strips
- salt (1/4 teaspoon)
- 1/4 teaspoon bouillon powder (chicken)
- 1 teaspoon sriracha
- a half teaspoon of sugar
- 3 sprinklings of white pepper
- 1 teaspoon corn starch
- 1 tablespoon scallion, chopped
- Sift together the flour, wheat starch, and powdered sugar using a sifter. In a large mixing basin, combine all of the ingredients. Pour the yeast and lukewarm water into the center of the flour mixture. Dissolve the yeast in the water gently. Slowly stir in the flour mixture and drizzle in the oil.
- Knead for 10-15 minutes with your hands, or until a soft dough forms. On the surface, it should be smooth and shining.
- Cover the dough with a wet cloth and set it aside to rise for 60 minutes. Or wait until the size is doubled.
- Mix the baking powder with the cold water, then sprinkle it over the dough and knead it in thoroughly. Form a cylinder out of the dough. Divide the dough into 8 sections.
- Combine all the chicken ingredients filling in a mixing bowl. Remove from the equation.
- Flatten the dough ball to a 3″ circle with a rolling pin, then fill with a piece of the filling.
- Wrap the dough in plastic wrap and fold it in half.
- To close the gap, pinch, and twist. Make sure the top of the chicken bun is tightly shut. Place it on a sheet of parchment paper 2″ by 3″ in size. Repeat with the remaining buns until you have made a total of 8 buns.
- Place the chicken buns on a steamer with about a 1″ spacing between them. Steam the buns for about 10 minutes in a preheated steamer on high heat. (To make the steamed chicken buns white, add 1 teaspoon Chinese white vinegar.)
- Lastly, remove the buns from the steamer and serve right away.