How to Make Chinese Steamed Buns - Quick and Easy Version

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

pork

🥗Healthier: chicken

💰Cheaper: tofu

Tofu provides a plant-based protein alternative.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers a natural sweetness.

yeast

💰Cheaper: baking powder

Baking powder can be used for a quicker rise.

Trim the chicken breasts and cut them into 1/4 inch pieces.

Lightly sprinkle the chicken pieces with salt.

Heat a wok on high and add 1 tablespoon of peanut oil, swirling it around the pan.

Once the oil is hot, add the chicken and stir fry for about 4 minutes or until cooked through.

Add 1 tablespoon of soy sauce and mix for about 30 seconds.

Add 1/3 cup of hoisin sauce and mix for another 30 seconds.

Add 1 1/2 tablespoons of honey and stir fry for another 20 seconds or until everything is mixed in.

Remove the filling from the heat and set aside to cool until cool to the touch.

Cut 16 small squares of parchment paper to prevent the buns from sticking in the steamer.

Split the biscuits in half and lightly roll each half out without pressing too hard to maintain fluffiness.

Add some cooled filling to the center of each rolled dough, fold up the sides, and pinch closed at the top.

Place each bun on a piece of parchment and put it into the steamer basket, spacing them out to avoid overcrowding.

Fill the bottom of the steamer with water, ensuring it won't directly hit the buns when boiling.

Heat the water on high until it boils, then place the basket with the buns on top and cover.

Steam the buns for 10 minutes, then carefully remove the lid and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens