How to Make Perfect Steamed Bao Buns (Chicken Baozi Recipe)

ground chicken

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey reduces calories while maintaining protein content.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Bread flour is often cheaper and can provide a chewier texture.

ginger

🥗Healthier: ginger paste

💰Cheaper: ground ginger

Ground ginger is more affordable and has a longer shelf life.

Pour 300g of lukewarm water into a bowl.

Add 2.5 tsp of active dry yeast and 1 tsp of sugar to the water; let it sit for about 5 minutes until foamy.

Add all-purpose flour to the yeast mixture and mix with a rubber spatula.

Knead the dough for a couple of minutes until a rough dough forms.

Add 2 tbsp of room temperature butter and continue kneading for about 8 minutes until smooth and elastic.

Cover the dough and let it proof for 1.5 hours or until doubled in size.

Dice 10 cloves of garlic, 4 scallions, and 1.5 medium-sized onions.

In a wok, heat a few tablespoons of oil and add the diced onions; sauté over medium-low heat for about 6 minutes until translucent and slightly golden.

Add the diced garlic and scallions to the onions and stir until golden brown; remove from heat and let cool.

In a bowl, season ground chicken with 1 tsp of 5 spice powder, freshly ground black pepper, 1 tbsp of soy sauce, 1 tbsp of oyster sauce, 1 tbsp of fish sauce, and 2.5 tsp of dark soy sauce; mix well.

Add the cooled onion mixture to the chicken filling and mix until combined.

Once the dough has doubled in size, punch it down to eliminate air bubbles and knead on a working surface for 6-8 minutes.

Roll the dough into a long log and divide it into 16 even pieces; cover to prevent drying out.

Flatten one piece of dough, then use a rolling pin to roll the edges back and forth to create a round wrapper with a thick middle and thinner edge.

Place filling in the center of the wrapper and pinch to create pleats, sealing the bun.

Place parchment paper under each bun and shape them taller to prevent flattening.

Let the buns rise for another 20 minutes or until 1.5 times their size.

Turn the heat to high and bring water in the steamer to a boil; once boiling, switch to medium heat and steam the buns for 20 minutes.

After steaming, let the buns sit in the pot for 10 minutes before opening the lid to prevent shrinkage.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens