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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.
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.
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.
What can I replace the napa cabbage with?
Bok Choy is great, but you can also you red or savoy cabbage.
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.
Awesome!
Is it possible to make the dough a day before?
No.