Chicken Steamed Buns
Chinese dim sum is my favorite.
Other than char siu bao, har gao (steamed shrimp dumplings) and sui mai, I also love steamed buns.
I love the soft and pillowy Chinese steamed buns with fillings, known as bao (包) or baozi (包子).
The fillings can be meat, vegetables or a combination of both.
Eating a steaming hot and soft and fluffy steamed bun with a cup of Chinese tea is a ritual that often reminds me of how amazing Chinese food is.
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How to Make Steamed Chicken Buns?
I made these chicken buns (鸡仔包) after having them at a dim sum restaurant.
The filling is made of chicken and vegetable filling. The taste is savory and delicious.
The toughest part of making stuffed steamed buns is the folding part of it. You want to make sure that you have just enough filling so each of them look dainty and pretty.
The Best Chicken Steamed Buns
If you love dim sum, you must my easy recipe.
The taste of these baozi is exactly like the ones served in Cantonese dim sum restaurants.
How Many Calories per Serving?
Each chicken bun is only 179 calories.
What Dishes to Serve with This Recipe?
Serve these buns with other Chinese dim sum. For an authentic dim sum meal at home, I recommend the following recipes.
5 Secrets to 20 Min Dinners
Get tricks for quick & easy meals!
Steamed Chicken Buns
Chinese steamed chicken buns are popular at dim sum restaurants. Learn how to make soft and fluffy chicken steamed buns baozi with this easy and delicious recipe!
- 140 g all-purpose flour
- 50 g wheat starch
- 45 g powdered sugar
- 4 g active dry yeast or instant yeast
- 80 ml lukewarm water
- 1 tablespoon oil
- 1 teaspoon baking powder
- 1 teaspoon cold water
- 225 g skinless and boneless chicken breast cut into small pieces
- 1/2 cup finely sliced napa cabbage
- 2 dried shiitake mushrooms soak in hot water to soften, then diced into thin strips
- 1/4 teaspoon salt
- 1/4 teaspoon chicken bouillon powder
- 1 teaspoon fish sauce
- 1/2 teaspoon sugar
- 3 dashes white pepper
- 1 teaspoon corn starch
- 1 tablespoon chopped scallion
1Sift the flour, wheat starch and powdered sugar. Transfer to a large mixing bowl. Make a well in the middle of the flour mixture and add the yeast and lukewarm water. Gently dissolve the yeast with the water. Slowly bring together the flour mixture and add in the oil.
2Knead with hands for 10-15 minutes or until a soft dough is formed. It should be smooth and shiny on the surface.
3Cover the dough with a damp cloth and let rise for 60 minutes or until it expands in size.
4Dissolve the baking powder with the cold water, sprinkle over the dough and knead until well combined. Roll the dough into a cylinder shape. Cut and divide the dough to 8 equal portions.
5Mix all the Chicken Filling ingredients together. Set aside.
6Use e a rolling pin to flatten each dough ball to a 3" circle. Place a portion of the filling in the middle.
7Wrap and fold the dough up.
8Pinch and twist to enclose the opening. Make sure the chicken bun is sealed tight at the top. Place it on a 2" x 3" piece of parchment paper. Repeat the same until you make 8 buns.
9Arrange the chicken buns on a steamer, leave about 1” gap in between buns. Steam in a preheated steamer on high heat for 10 minutes. (You may add 1 teaspoon of Chinese white vinegar to make the steamed chicken buns white.)
10Remove buns from the steamer, serve immediately.
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.
This was my first time making steamed buns (except helping my mother once when I was a kid 40+ years ago). I had my 13-year-old help and we are not breadmakers. Your recipe was super clear and easy to follow. Also, this was really tasty.
Though I think we may have under-kneaded the bread as tears happened twice during filling or rolling. Any suggestions?
Thank you for a great-tasting recipe that we will probably make once a week now. Also, we doubled the recipe and followed your directions for half and then cooked the other half in a frying pan with about 0.75 cm of water and cooked it like Shanghai-style Steamed Buns with a crispy bottom.
Yummy, I am glad that you enjoyed my recipe!
These came out great! Do you think shrimp would be a good addition or substitute to the chicken?
I recommend you using pork if you don’t want chicken shrimp is not a good ingredient for steamed buns.
These came out amazing. I had to use corn starch instead of wheat starch, but it worked fine. I’ll definitely make it again.
Is it possible to make the dough a day before?