Name: Steamed Chicken Buns Recipe
Total time: 90 min
Yield: 8
Cuisine: Asian

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Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Chinese steamed buns can be enjoyed fresh or frozen and reheated for a quick/tasty meal or snack. 

How to make Steamed Chicken Buns Recipe

Asian Food Network

Crawler

Asian

<p>Chinese steamed buns can be enjoyed fresh or frozen and reheated for a quick/tasty meal or snack. </p>

Filling ingredients

Minced chicken thigh

Napa cabbage

Spring onion

Minced ginger

Minced Garlic

Light soy sauce

White pepper powder

Salt

Sesame oil

Corn flour

Chicken Stock

Skin ingredients

Extra fine flour

Baking powder

Dry Yeast

Lukewarm Water

In a bowl, combine chicken, cabbage, spring onion, ginger, garlic, light soy sauce, pepper, salt, sesame oil, corn flour and chicken stock to form a moist paste.

step 1

step 2

Dissolve sugar in water and stir in yeast. Set aside to let it foam.

step 3

In a big bowl, sift flour and baking powder together.

step 4

When yeast mix is foamy (around 15 mins), slowly add bit by bit into the flour while stirring at the same time. Keep about 10 20 ml of yeast mix for later.

step 5

Once flour starts to come together, add in the oil and knead into a soft dough add remaining yeast bit by bit while kneading dough. (knead about 15 20mins until dough is smooth).

step 6

Cover and let it rise in room temperature till double in size (around 30mins).

step 7

Punch down the dough and knead till smooth (around 5mins).

step 8

step 9

Roll into a ball, flatten into a circle with your palm, fold the edges to center and overturn the ball (with folded edges facing down) and flatten with your palm again.

step 10

Use a rolling pin to flatten the edges of the circle, the center of circle should be slightly thicker than the edges. Repeat process with the rest of the dough.

step 11

Fill circles with fillings. Pinch the top part of skin as you rotate the bao in a circular motion and use your thumb to keep the fillings in as you rotate.

step 12

Pinch and remove the tip of any excess dough on top of the bun.

step 13

Arrange the buns on parchment paper and plate.

step 14

Steam in low heat for approximately 15 min.

step 15