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Homemade Steamed Chicken Buns photo

Steamed Chicken Buns

Soft steamed buns filled with savory chicken and cabbage for a comforting snack or light meal.
Print Recipe Save it
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 1 hour 35 minutes
Servings 8 buns

Equipment

  • Mixing Bowl
  • measuring tools
  • Rolling Pin
  • Steamer
  • Parchment Paper
  • kitchen cloth

Ingredients
  

  • 140 g all-purpose flour
  • 50 g wheat starch
  • 45 g powdered sugar
  • 4 g active dry yeast or instant yeast
  • 80 ml lukewarm water
  • 1 tablespoon oil
  • 1 teaspoon baking powder dissolved in cold water as directed
  • 1 teaspoon cold water for dissolving baking powder
  • 225 g skinless boneless chicken breast cut into small pieces
  • 1/2 cup napa cabbage finely sliced
  • 2 dried shiitake mushrooms soaked in hot water to soften, then diced into thin strips
  • 1/4 teaspoon salt
  • 1/4 teaspoon chicken bouillon powder
  • 1 teaspoon fish sauce
  • 1/2 teaspoon sugar
  • 3 dashes white pepper
  • 1 teaspoon cornstarch
  • 1 tablespoon chopped scallion

Instructions
 

  • Sift the all-purpose flour, wheat starch, and powdered sugar into a large mixing bowl.
  • Make a well in the center and add the yeast and 80 ml lukewarm water; gently dissolve the yeast, then mix into the flour mixture and add 1 tablespoon oil.
  • Knead the dough by hand for 10–15 minutes until soft, smooth, and slightly shiny.
  • Cover with a damp cloth and let rise for 60 minutes or until noticeably expanded.
  • Dissolve 1 teaspoon baking powder in 1 teaspoon cold water and sprinkle over the dough, then knead briefly to incorporate.
  • Roll the dough into a cylinder and divide into 8 equal portions; shape each portion into a ball.
  • Prepare the filling: combine the chopped chicken, sliced napa cabbage, rehydrated diced shiitake mushrooms, 1/4 teaspoon salt, 1/4 teaspoon chicken bouillon powder, 1 teaspoon fish sauce, 1/2 teaspoon sugar, 3 dashes white pepper, 1 teaspoon cornstarch, and 1 tablespoon chopped scallion; mix until evenly combined.
  • Flatten each dough ball with a rolling pin into a 3-inch (7 cm) circle and place a portion of filling in the center.
  • Wrap the dough around the filling, pinch and twist to seal the top tightly, and place each bun on a 2" x 3" (5 x 7 cm) piece of parchment paper.
  • Arrange buns in the steamer with about 1 inch (2.5 cm) gap between them and steam over high heat for 10 minutes; optionally add 1 teaspoon Chinese white vinegar to the steaming water to help keep buns white.
  • Remove buns from the steamer and serve immediately.

Notes

  • Add a few drops of white vinegar to the boiling water to help keep buns white.
  • A few drops of lime juice in the dough can also whiten the buns.