How to Make Perfect Steamed Bao Buns (Chicken Baozi Recipe)

By Souped Up Recipes · 180 min

Ingredients

Instructions

1. Mix 300 g lukewarm water with 2.5 tsp yeast and 1 tsp sugar, and wait 5 minutes for the yeast to activate.
2. Mix the yeast liquid with the 600 g all-purpose flour until a rough dough forms. Add 2 tbsp room-temperature butter and knead until smooth.
3. Cover the dough and let it proof for 1.5 hours, or until doubled in size.
4. Saute the diced onion in a few tablespoons of oil over medium-low heat until slightly golden. Add the diced garlic and scallions and stir until all are golden brown. Remove everything, including the oil, and let it cool.
5. Season the 440 g ground chicken with 1 tsp five spice powder, black pepper to taste, 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp fish sauce and 2.5 tsp dark soy sauce.
6. Add 1/4 cup chicken stock to the chicken in batches, stirring until all the liquid is absorbed. Mix in the cooled caramelized aromatics.
7. Punch down the proofed dough to remove air bubbles, then knead on the work surface for 6-8 minutes until smooth.
8. Roll the dough into an even log and divide it into 16 pieces. Cover them so they don't dry out.
9. Flatten one piece, then roll its edge with a rolling pin while turning it with your left hand, until you have a round wrapper that is thick in the middle and thinner at the edge.
10. Place filling in the middle, pleat and pinch the edge all the way around until closed. Set the bun on parchment paper and shape it a little taller.
11. Place the buns in the steamer and let them rise for another 20 minutes, or until 1.5 times their size.
12. Steam over medium heat for 20 minutes, timing from when the water boils.
13. Turn off the heat and leave the buns in the steamer, lid closed, for 10 minutes before opening to prevent shrinking.

Summarized from Souped Up Recipes's video. Watch it for the details.

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