Chicken Baozi

- Makes 12-14

Fluffy, pillowy, and packed with juicy chicken filling, these Chinese steamed buns or Chicken Baozi are the ultimate comfort food. Perfect for breakfast, lunch, or dinner, each bite delivers a burst of savory goodness with hints of garlic, and soy sauce wrapped in a soft, cloud-like dough. Whether you’re a bao-making pro or trying it for the first time, this recipe is easy to follow and guaranteed to fill your kitchen with the irresistible aroma of freshly steamed buns.

Ingredients

For the dough

300 g all-purpose flour, or cake flour
1 teaspoon dried yeast
1 teaspoon sugar
1 tablespoon cooking oil (keeps the dough slightly water-proof)
140g lukewarm water

For the filling
150 g fatty minced pork (with about 25% finely minced fat) OR Minced chicken thighs
2 teaspoons light soy sauce
1 teaspoon dark soy sauce
1 teaspoon oyster sauce
1 clove garlic, minced
1 teaspoon sesame oil
1/4 teaspoon salt
1/2 teaspoon sugar
1 pinch toasted ground Sichuan pepper or Chinese five-spice powder
4 tablespoon unsalted chicken stock
1 tablespoon cooking oil
150 g carrot, finely chopped
75g onion, peeled and finely chopped
2-3 finely chopped spring onion or 1/3 cup finely chopped Chinese chives

Recipe

Prepare the dough

Mix flour, yeast, sugar and oil in a bowl. Pour in water gradually while mixing. Combine and knead with your hands until a very smooth dough comes together.
Cover the bowl with a damp tea towel and leave it to rise in a warm place until double in size (It may take between 40 minutes to 1.5 hours depending on the room’s temperature).

Make the filling

Place minced meat, light and dark soy sauce, oyster sauce, garlic, sesame oil, salt, sugar, and Sichuan pepper/Chinese five-spice in a mixing bowl.
Using chopsticks mix constantly in one direction while gradually adding water/stock until all the liquid is well incorporated in the mince.
Stir-fry grated carrot and onion in a tablespoon of hot oil until softened - let it cool. Add to the meat along with chopped spring onion. Split into 12 equal portions.

Shape the buns

Punch down the dough and then using a rolling pin roll into a rectangle. This will ensure even rising of buns during the second proof.
Fold into an even log and then cut it into 14 equal portions. Roll each piece into a disk-like wrapper about 10cm in diameter, making sure the edges are thinner than the center.
Place about 2 tablespoons filling in the middle of a wrapper then pleat into a bao shape. Hold the bun on your left hand, hold a corner of the edge between the index finger and thumb of your right hand. Create pleats using your left hand and pinch them using your right hand. Continue doing this all the way around. One important note is that your thumb never leaves the first pleat. In the end, you twist and seal to create a tiny hole on top for steam to rise.
Leave all the assembled buns to rest for another 15 minutes in a parchment-lined bamboo steamer. Leave about 2cm of space in between the buns and from the walls of the steamer, to give the buns room to expand.

Steam the buns

Place the buns inside the steamer starting with cold water over high heat. Turn the heat down to medium-low when the water starts boiling.
Cook for about 15 minutes. Turn off the heat, then open the lid ever so slightly and let the steam out for a few minutes before serving. This will ensure the buns don’t shrink due to sudden change in temperature.
Serve them warm with chili oil.

Storage & reheat