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Steamed chicken buns
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4.43 from 122 votes

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!
Prep Time25 minutes
Cook Time10 minutes
Additional Time1 hour
Total Time1 hour 35 minutes
Course: Chinese Recipes
Cuisine: Bun
Keyword: chicken steamed buns
Servings: 8 buns
Calories: 179kcal
Author: Bee Yinn Low

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 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

Instructions

  • 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.
  • Knead with hands for 10-15 minutes or until a soft dough is formed. It should be smooth and shiny on the surface.
  • Cover the dough with a damp cloth and let rise for 60 minutes or until it expands in size.
  • 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.
  • Mix all the Chicken Filling ingredients together. Set aside.
  • Use e a rolling pin to flatten each dough ball to a 3" (7cm) circle. Place a portion of the filling in the middle.
    Wrapping chicken buns.
  • Wrap and fold the dough up.
    Wrapping chicken buns with steamed bun dough.
  • 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" (5cmx7cm) piece of parchment paper. Repeat the same until you make 8 buns.
    Chicken bun.
  • Arrange the chicken buns on a steamer, leave about 1” (2.5cm) 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.)
  • Remove buns from the steamer, serve immediately.

Notes

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.

Nutrition

Serving: 1g | Calories: 179kcal | Carbohydrates: 26g | Protein: 12g | Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 150mg | Fiber: 1g | Sugar: 6g