Steamed Chicken Buns

A warm, fluffy steamed bun with a savory chicken filling is a delightful experience that transports you straight to a bustling dim sum restaurant. Steamed Chicken Buns take about 90 minutes to prepare, including rising and steaming time, and the results are worth every minute. The combination of delicate dough and juicy filling creates a perfect texture and flavor balance that will have everyone reaching for seconds.

This recipe is perfect for family gatherings or weekend brunches, ideal for anyone who loves light and savory dishes. You can prepare the dough and filling ahead of time and store them separately in the fridge until you’re ready to steam.

Why You’ll Love This Recipe

• Fluffy buns encase a succulent chicken filling.
• The combination of flavors from the fusion of chicken and vegetables.
• Perfect as a starter or main dish for gatherings.
• Steaming keeps the buns moist and light.

What You’ll Need

Gather your ingredients before starting to make these delicious buns.

For the Dough

• 140 g (5 oz) all-purpose flour
• 50 g (1¾ oz) wheat starch
• 45 g (1½ oz) powdered sugar
• 4 g (⅙ oz) active dry yeast (or instant yeast)
• 80 ml lukewarm water
• 1 tablespoon oil
• 1 teaspoon baking powder
• 1 teaspoon cold water

For the Chicken Filling

• 225 g (8 oz) skinless and 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

Consider using precooked chicken for a faster preparation.

Substitutions & Swaps

• Wheat starch can be replaced with cornstarch.
• Chicken can be substituted with ground turkey.
• Napa cabbage can be replaced with bok choy.
• Dried shiitake mushrooms can be replaced with fresh ones.

How to Make It

Follow these straightforward steps for perfect steamed chicken buns.

Sift the Dry Ingredients

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 and slowly incorporate the flour mixture before adding the oil.

Knead the Dough

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.

Incorporate Baking Powder

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.

Prepare the Filling

Mix all the Chicken Filling ingredients together and set aside.

Shape the Buns

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.

Steam the 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.

How to Store It

Fridge: Consume within 2 days in an airtight container.
Freezer: Yes, store in a freezer-safe container for up to 1 month.
Reheat: Steam for 5 minutes or microwave for 1 minute.

Tips for Best Results

• Ensure your water is lukewarm when activating the yeast.
• Do not overfill the buns to prevent leakage during steaming.
• Let the dough rise in a warm spot to ensure proper fermentation.
• Use parchment paper to prevent sticking in the steamer.

Serving Suggestions

• Serve with soy sauce or chili oil for dipping.
• Pair with a fresh cucumber salad for a light meal.
• Perfect as an appetizer for Asian-inspired dinner parties.