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Steamed Chicken Buns

Yield

8 buns

Time

1 hour 35 minutes

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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!

Ingredients

– 140 g (5 oz) all-purpose flour – 50 g (1.5 oz) wheat starch – 45 g (1.5 oz) powdered sugar – 4 g (1.5 teaspoons) 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 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

Step 1

Sift 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.

Step 2

Knead with hands for 10-15 minutes or until a soft dough is formed. It should be smooth and shiny on the surface.

Step 3

Cover the dough with a damp cloth and let rise for 60 minutes or until it expands in size.

Step 4

 Dissolve 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.

Step 5

Mix all the Chicken Filling ingredients together. Set aside.

Step 6

Use e a rolling pin to flatten each dough ball to a 3" circle. Place a portion of the filling in the middle.

Step 7

Wrap and fold the dough up.

Step 8

Pinch 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.

Step 9

Arrange 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.)

Step 10

Remove buns from the steamer, serve immediately.

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RASA MALAYSIA

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