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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!
Chicken Steamed Buns
Chinese dim sum is my favorite.
Other than char siu bao, 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.
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.
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.
How To Make Steamed Chicken Buns
Sift the flour, wheat starch, and powdered sugar into a large mixing bowl. Create a well in the center and add the yeast and lukewarm water. Gently stir to dissolve the yeast. Gradually mix in the flour mixture, then add the oil and stir until a rough dough forms.
Knead the dough by hand for 10–15 minutes until it becomes soft, smooth, and slightly shiny. Cover the bowl with a damp cloth and let the dough rise in a warm spot for about 60 minutes, or until it doubles in size.
Dissolve the baking powder in cold water and sprinkle it over the risen dough. Knead until fully combined. Roll the dough into a log or cylinder, then cut it into 8 equal portions. Cover the pieces with a damp cloth to prevent drying out while shaping.
In a bowl, mix all the Chicken Filling ingredients until well combined. Set aside while you shape the buns.
Flatten each dough ball into a 3-inch (7 cm) circle using a rolling pin. Spoon a portion of the chicken filling into the center of each circle.
Carefully gather the edges of the dough around the filling.
Pinch and twist the top of each bun to fully enclose the filling and ensure a tight seal. Place each bun on a 2″ x 3″ (5 cm x 7 cm) piece of parchment paper. Repeat the process until all 8 buns are formed and ready for steaming.
Place the chicken buns in a steamer, leaving about a 1-inch (2.5 cm) gap between each one to allow room for expansion. Steam over high heat in a preheated steamer for 10 minutes. (Optional: Add 1 teaspoon of Chinese white vinegar to the steaming water to help keep the buns bright white.) Once done, remove from the steamer and serve immediately.
Frequently Asked Questions
Each chicken bun is only 164 calories.
What To Serve With Steamed Chicken Buns
Serve these buns with other Chinese dim sum. For an authentic dim sum meal at home, I recommend the following recipes.
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Steamed Chicken Buns
Ingredients
- 140 g (5 oz) all-purpose flour
- 50 g (1¾ oz) wheat starch
- 45 g (1½ oz) powdered sugar
- 4 g (⅙ oz) active dry yeast , or instant yeast
- 80 ml lukewarm water
- 1 tablespoon oil
- 1 teaspoon baking powder
- 1 teaspoon cold water
Chicken Filling:
- 225 g (8 oz) skinless and boneless chicken breast, cut into small pieces
- 1/2 cup napa cabbage, finely sliced
- 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 cornstarch
- 1 tablespoon chopped scallion
Instructions
- Sift the flour, wheat starch, and powdered sugar into a large mixing bowl. Make a well in the center of the flour mixture and add the yeast and lukewarm water. Gently dissolve the yeast in the water. Slowly incorporate the flour mixture and then add the oil.
- Knead the dough by hand for 10-15 minutes, or until a soft, smooth, and shiny dough forms. Cover the dough with a damp cloth and let it rise for 60 minutes, or until it has expanded in size.
- Dissolve the baking powder in the cold water, then sprinkle it over the dough and knead until well combined. Roll the dough into a cylindrical shape, then cut and divide it into 8 equal portions.
- Mix all the Chicken Filling ingredients together and set aside.
- Use a rolling pin to flatten each dough ball into a 3-inch (7 cm) circle. Place a portion of the filling in the center.
- Wrap the dough around the filling and fold it up.
- Pinch and twist the dough to enclose the opening, ensuring the chicken bun is tightly sealed at the top. Place each bun on a 2" x 3" (5 cm x 7 cm) piece of parchment paper. Repeat until you have made 8 buns.
- Arrange the chicken buns in a steamer, leaving about a 1-inch (2.5 cm) gap between them. Steam in a preheated steamer on high heat for 10 minutes. (You may add 1 teaspoon of Chinese white vinegar to help keep the steamed chicken buns white.) Remove the buns from the steamer and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello, I don’t see quantity of Luke warm water to mix with yeast.
Thanks
Oops sorry, updated.
Can you substitute wheat starch for corn starch
It should be fine.
What can be used in place of wheat starch?
Corn starch.
I don’t own a bamboo steamer, but I have a metal flowering vegetable steamer that sits in a pot. will that work?
Yes.
Any substitute for wheat starch
Corn starch.
The ingredients say • 1 teaspoon cold water
The instructions say lukewarm water
Which is correct and does it matter?
I missed out the lukewarm water, just added.
What is wheat starch?
It’s a starch from wheat. We use it to make a lot of Chinese dim sum.
Thank you for adding the nutritional facts.
Can I use white vinegar instead of lime juice in the dough?
Yes, I think it’s fine.
Just want to check,should the milk be cold or warm?
Doesn’t matter.