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Chinese Recipe: Chicken Buns (Chinese Steamed Buns)
Chinese Recipe: Chicken Buns (Chinese Steamed Buns) pictures (1 of 4)

(Chinese recipes, prepare authentic Chinese food now!)

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?

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Recipe: Chicken 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.

Article printed from Rasa Malaysia: http://rasamalaysia.com

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