Steamed Chicken Baozi -A steaming basket full of flavour

Chinese CUISINE

Steamed Chicken Baozi

Discover the delicate flavors of Steamed Chicken Baozi, a delightful Chinese cuisine staple. These soft, pillowy steamed buns filled with tender, flavorful chicken and aromatic spices are a culinary treat. Perfect for dim sum lovers and those seeking a lighter, nutritious option, Chicken Baozi are not just food, but an experience in traditional Asian flavors.

Total Time

75 Minutes

Cuisine

Chinese

Ingredients

17 Ingredients

Calories

210

Step 1

In a bowl, mix chicken, mushroom, egg, spring onion, ginger, garlic, soy sauce, pepper, salt, sesame oil, corn flour and water to form a moist paste. Cover and put in the fridge.

Step 2

Meanwhile, add sugar and yeast to the lukewarm water, stir and set it aside for 15 minutes. When yeast mix is foamy, pour it into the flour while stirring. Once flour starts to come together, add in the oil and knead into a soft dough. Knead about 15 – 20mins until dough is smooth. Cover and let it rise in room temperature till double in size (around 30mins). Knead till smooth (around 5mins). Roll the dough into a cylinder shape. Cut and divide the dough to 8 equal portions.

Step 3

Use a rolling pin to flatten each dough ball to a 3″ circle. The center should be slightly thicker than the edges. Place a portion of the filling in the middle. Pinch the top part as you rotate the bun (bao) in a circular motion to enclose the opening

Step 4

Place the baos on a parchment paper and arrange them on a steamer. Steam in low heat for approximately 15 min.

Step 5

After 15 mins, turn off heat, and keep the lid on. Let the buns ‘rest’ for 5 mins before opening the lid. Serve hot.‘Bun Appétit!’

150 gm minced chicken thigh (preferably with fat)
100 gm chopped mushroom
1 egg
1 stalk spring onion (chopped)
½ Tsp minced ginger
1 Tsp minced garlic
1 Tbsp soy sauce
½ Tsp pepper powder
½ Tsp salt
1 Tsp sesame oil
1 Tbsp corn flour
3 Tbsp water

For buns:
200 gm flour/ maida
1 Tsp dry yeast
1 Tbsp sugar
100 ml lukewarm water
1 Tbsp oil

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Chinese CUISINE