Chinese Steamed Buns Stuffed with Teriyaki Chicken

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

teriyaki sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: homemade teriyaki sauce

Low-sodium soy sauce reduces sodium intake.

chicken breast

🥗Healthier: tofu

💰Cheaper: ground chicken

Tofu is plant-based and lower in calories.

sesame oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil provides healthy fats and is versatile.

Cut 3 chicken thighs into small pieces.

Grate 1 teaspoon of ginger and add it to the chicken.

Add 1/2 teaspoon of salt, 1/2 teaspoon of ground pepper, and 1 teaspoon of cornstarch to the chicken.

Add 1 tablespoon of sesame oil to the chicken and mix all together.

Cut 100 grams of bamboo shoots into small cubes and boil them for 10 minutes; then drain.

To prepare the teriyaki sauce, combine 2 tablespoons of sugar, 4 centiliters of sake, 4 centiliters of mirin, 4 centiliters of light soy sauce, and 2 teaspoons of dark soy sauce in a small saucepan.

Heat the teriyaki sauce mixture over low heat for 10 minutes until combined.

Chop 30 grams of green onion.

Dilute 1 teaspoon of cornstarch with 1 tablespoon of water.

In a pan heated over high heat, add 1 tablespoon of vegetable oil.

Once the oil is hot, add the chicken and stir for 1 minute and 30 seconds to separate the pieces.

Add the bamboo shoots and the teriyaki sauce to the chicken, then turn to medium heat and stir for 1 more minute.

Add the diluted cornstarch to the pan and stir for 20 seconds, then turn off the heat and add the chopped green onion.

In a large container, combine 500 grams of all-purpose flour, 5 grams of baking powder, and 5 grams of yeast; let it rise for 30 minutes.

Dilute 30 grams of sugar in 22 centiliters of lukewarm water and pour it into the flour mixture; mix until the liquid is absorbed.

Knead the dough for 6 minutes, then form it into a ball and let it sit for 30 minutes with a lid.

Knead the dough for 30 seconds to remove air, then divide it into 14 pieces and put them back in the bowl with the lid.

Take a piece of dough, press it slightly to form a ball, and spread it out to make a disk of 11 centimeters in diameter with a thicker center.

Place 1 tablespoon of stuffing in the center of the disk and enclose the stuffing by folding the dough over it.

Place the buns on a piece of baking paper and let them rest for 30 minutes.

Start cooking the buns on high heat; when the water begins to boil, lower the heat slightly and let cook for 15 minutes.

Turn off the heat and leave the buns for 10 minutes without opening the lid to avoid them becoming firm and chalky.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens