Steamed Chicken Buns
User Reviews
4.4
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Prep Time
25 mins
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Cook Time
10 mins
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Additional Time
1 hr
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Total Time
1 hr 35 mins
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Servings
8 buns
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Calories
164 kcal
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Course
Side Dish, Main Course
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Cuisine
Chinese
Steamed Chicken Buns
Description
This recipe for Steamed Chicken Buns begins with a yeast-leavened dough made from flour, wheat starch, powdered sugar, and oil, kneaded until smooth and allowed to rise. Baking powder mixed with cold water is folded in before dividing and shaping the dough portions for uniform buns. The filling blends diced chicken breast with finely sliced Napa cabbage, softened shiitake mushrooms, and seasonings such as fish sauce, sugar, white pepper, cornstarch, and scallion to create a balanced savory profile.
The buns are individually flattened, filled, wrapped, and sealed tightly before steaming. This technique produces light, fluffy buns with a moist, tender filling. The slightly sweet dough contrasts with the seasoned chicken mixture, making a comforting and satisfying dish suitable for a snack or main course.
Adding a few drops of white vinegar to the boiling water can help keep the buns whiter during steaming. Similarly, incorporating lime juice into the dough enhances its whiteness. These details contribute to a visually appealing final product.
Ingredients
Chicken Filling:
- 225 g (8 oz) chicken breast cut into small pieces, skinless and boneless
- 1/2 cup Napa cabbage finely sliced
- 2 dried shiitake mushrooms soak 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 scallion chopped
Instructions
- Sift the flour, wheat starch, and powdered sugar into a large mixing bowl. Make a well in the center of the flour mixture and add the yeast and lukewarm water. Gently dissolve the yeast in the water. Slowly incorporate the flour mixture and then add the oil.
- Knead the dough by hand for 10-15 minutes, or until a soft, smooth, and shiny dough forms. Cover the dough with a damp cloth and let it rise for 60 minutes, or until it has expanded in size.
- Dissolve the baking powder in the cold water, then sprinkle it over the dough and knead until well combined. Roll the dough into a cylindrical shape, then cut and divide it into 8 equal portions.
- Mix all the Chicken Filling ingredients together and set aside.
- Use a rolling pin to flatten each dough ball into a 3-inch (7 cm) circle. Place a portion of the filling in the center.
- Wrap the dough around the filling and fold it up.
- Pinch and twist the dough to enclose the opening, ensuring the chicken bun is tightly sealed at the top. Place each bun on a 2" x 3" (5 cm x 7 cm) piece of parchment paper. Repeat until you have made 8 buns.
- Arrange the chicken buns in a steamer, leaving about a 1-inch (2.5 cm) gap between them. Steam in a preheated steamer on high heat for 10 minutes. (You may add 1 teaspoon of Chinese white vinegar to help keep the steamed chicken buns white.) Remove the buns from the steamer and serve immediately.
Notes
- Add a few drops of white vinegar to the steaming water to keep the buns whiter during cooking.
- Incorporating a small amount of lime juice into the dough can also improve the whiteness of the steamed buns.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8buns
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 164kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 8g | 16% |
| Fat | 3g | 5% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 18mg | 6% |
| Sodium | 235mg | 10% |
| Potassium | 148mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 31IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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