Steamed Chicken Buns

4.43 from 122 votes

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

Cook Time10

Additional Time1

Total Time1 35

Course: Bun

Cuisine: Chinese Recipes

Keyword: Steamed Chicken Buns

Servings: buns

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 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

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