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Chinese dim sum is my favorite. Other than the regular har gao (steamed shrimp dumplings) and sui mai, I also love steamed buns . (Previously, I made some red bean steamed buns.) I simply love the soft and pillowy texture of chinese steamed buns–known as bao (包)–filled with meat, vegetables, or a combination of both. Sinking my teeth into a steaming hot and soft Chinese steamed bun, slowly chew it to savor the flavors, and then down it with a cup of Chinese tea is a ritual that often reminds me of how great life is…
Last weekend, I had a tray of steamed chicken buns or 鸡仔包 at a dim sum restaurant; they were so good that I was longing for more after I came home. I made my own chicken buns to satisfy my craving the next day.
The toughest part of making steamed buns is the pleating and folding to make them perfect looking. I am really not good at it (as you can see from the shape of my bao!). Anyway, if you love bao or Chinese steamed buns, you can try my steamed chicken buns recipe below. The taste is rather close to the ones served at dim sum restaurants. If you like Chinese recipes, don’t forget to check them out.
Do you like Chinese steamed buns?
Ingredients:
8 oz. steamed bun flour (大包粉) (Picture source: Steamy Kitchen)
1/2 tablespoon oil
1/4 cup sugar
1/2 cup milk
1/4 teaspoon lime juice (optional)
Chicken Buns Filling:
8 oz. skinless and boneless chicken breast (cut into small pieces)
1 big leave of napa cabbage (finely shredded)
2 dried black fungus or dried shitake mushrooms (soak in hot water to soften, then diced into thin strips/pieces)
Some cilantro leaves (chopped coarsely)
3/4 teaspoon corn starch
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon chicken bouillon powder
1/2 teaspoon fish sauce
3 dashes white pepper powder
Method:
Follow the instructions of the steamed bun flour, mix it with milk, sugar, and oil. Knead the dough for 15 minutes or longer until it becomes soft and smooth. Roll the dough into a cylinder (about 1.5 inches in diameter). Cover them with a wet towel and set aside. Mix the chicken buns filling ingredients and set aside.
Take a small piece of parchment paper and cut it into 1.5 x 1.5 inch squares.
Cut the dough into small pieces (about 1 inch thick) and use a rolling pin to flatten it. Put about 1 teaspoon+ filling into the center. Pleat the dough and seal it tight with your finger tips. Place it on top of a paper square. Repeat until you finish the dough and ingredients.
Lay the chicken buns into a bamboo steamer (make sure you leave some space in between the chicken buns as they expand after steaming). Heat up a wok with water. Place two wooden blocks (for steaming purposes) into the wok and place the bamboo steamer on top of them. Steamed for 10 minutes. Transfer out and serve immediately.
Cook’s Note:
Adding a few drops of white vinegar into the boiling water would make the steamed chicken buns whiter. Adding a few drops of lime juice into the dough makes the buns whiter, too.
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{ 23 comments… read them below or add one }
I love dim sum too but my favorite is char siu bao. Do you have a recipe? Anyway, chicken buns are great too but it’s not as juicy. I think your did a great job in folding the bao, you really have some kitchen skills.
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Rasa Malaysia replied:
A guest writer is going to share char siu bao recipe with Rasa Malaysia readers. Please stay tuned. Thanks for your kind words but I am not good in the folding/pleating department, but the chicken buns tasted great.
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like the new presentation slide format for the pictures..no more scrolling!
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In Singapore, no chance to slowly chew and sip the tea. In US, maybe it is possible.
What is the secret to getting fluffly and soft bao? I like those done by Cantonese chef.
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This looks amazing, I always love your recipes as they have never failed me! Will definitely try this, and am looking forward to the char siu bao recipe. :) x
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Rasa Malaysia,
Thank you for posting all your wonderful recipes and beautiful pictures. I check your site every day to see if you have posted anything new.
The filling section of your recipe calls for the ingredients to be mixed. It calls for boneless skinless chicken breast, but doesn’t elaborate on how it’s prepared. Should it be ground? Minced? Cooked and shredded?
Thanks!
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i love home steamed buns! my bf’s mum makes real good ones. btw, no yeast needed for this bun recipe?
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I have never had these, would love try them once as they look and the recipe sounds so delicious.
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i love your chicken buns 2~~
u know it has 18个摺 ，but i cann’t do it :( haha~~~
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You chicken buns really look delicious. I think I am going for dim sum tomorrow for my breakfast :)
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Lots of Cravings - yes, I love it, too, and it’s very neat and clean looking. :)
Tiga - I will have to work on the dough from scratch next time to figure out the secret.
Su-Yin - thanks for your nice words, I am glad you like my recipes.
Ben - Hah, thanks for checking my site everyday…and thanks for catching my recipe error, the chicken meat should be cut into small pieces.
Rokh - I think the instant flour has some yeast powder in it.
Happy Cook - you gotta try Chinese steamed buns, so good, so soft, so pillowy.
Yoyo’s - as you can see from my buns, I can’t do the pleating either. At most, I can have 5 pleats. LOL.
CP - lucky you.
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You don’t cook the chicken 1st?
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Rasa Malaysia replied:
No, when you steam the chicken buns, the chicken will be cooked. ;)
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bee, u r really talented hahaha my bao flour have been sitting in the fridge for months :p
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Rasa Malaysia replied:
Babe - quick quick make some baos for us. :)
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I think we do not see chicken buns that much in Penang now, only ” Bah Pao”.
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Rasa Malaysia replied:
You are right, there aren’t that many chicken buns in Penang, but we have sweet potatoes buns, etc. I love those too.
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Hey thanks for sharing such an illustrative recipe. I am currently on a tour to Japan for a weeks time but will surely try a hand at making this dish once i reacj back home.
Excellent stuff, nicely presented and looks very delicious.
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rokh said, “btw, no yeast needed for this bun recipe? …”
From the flour bag ingredients, it looks like it’s an enriched flour with salt, baking powder, and baking soda added. For U.S. cooks, substituting one of the southern flours like White Lily or Martha White will suffice. Or add your own salt and leavening.
I’ve only made bao with yeast, like the Hawaiian kind - but I’ll sure try these now - thanks for the recipe.
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Hey, u can read my mind!! I am looking for a bao recipe and glad to find it here. Your bao looks perfect to me. Looking forward to reading the char siew bao recipe.
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Rasa Malaysia replied:
LK - hehe, looking forward to seeing your bao recipe. I am really not good, my bao are not pretty.
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I love dim sum too.
Great shots with the steamer basket and the tea set.
LL
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Rasa Malaysia replied:
LL - thanks for your comment.
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I luv these Chinese “hamburgers”! ;p
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Rasa Malaysia replied:
Dora - you are right, I start seeing fusion restaurants serving bao, with meat in the steamed buns. Very good. :)
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Wow, I’ve always wanted to try my hand at dim sum. But I don’t have access to steamed bun flour (I’m in India). I saw this one recipe which called for regular flour mixed with yeast and oil and stuff. I guess I’ll try that!
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Rasa Malaysia replied:
Miakoda - dim sum is really a great sampling of Chinese cantonese cuisine. You have to try them when you got the chance. Chicken buns are not as common as other Chinese steam buns in dim sum restaurant. That’s why I have to make them myself :) Let me know how your mixed dough turn out.
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Does these taste the same like the ones that we had last Saturday? They were yummy! I forgot to look for steamer. Gotta remember the next time I go so I can make these.
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Rasa Malaysia replied:
Farina - dare I say it is better? :P
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Thanks for this recipe. Do you think it’s possible to replace pork to chic for siu pao filling recipe? (Have stopped consuming pork for the past 5 years.)
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hi
What is steamed bun flour? I cant find this product in the asian supermarket. Can I use another substitute for it. Thanks
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This looks so yummy but I must ask dose it have to be a bamboo steamer or can it be in a pot with a set in steamer I already have?
thank again for the recipe.
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Rasa Malaysia replied:
Your steamer set should suffice.
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