Chinese · Lunch
Steamed Chicken Buns
Steamed chicken buns are a Cantonese dim sum staple: a fluffy yeasted white bun wrapped around a diced chicken thigh filling seasoned with soy sauce, oyster sauce, ginger and scallion, then steamed until pillowy. Served hot, unwrapped by hand, alongside black vinegar or chili oil for dipping.
$3
35 minsPrep
12 minsCook
47 minsTotal
MediumLevel
Nutrition per serving
418Calories
28.8gProtein
8.1gFat
60.2gCarbs
5.4gSugar
2.6gFiber
957mgSodium
105mgChol
1.9gSat Fat
340mgPotassium
66mgCalcium
3.2mgIron
0.6mcgVitamin B12
2.1mgVitamin C
low-calorie
rich-umami
hidden-gems
Instructions
1
Prep
Dice the chicken thigh into small cubes; mince the shallot, grate the ginger and finely chop the scallion. Set aside.
2
Knead
In a mixing bowl, whisk the flour, yeast and sugar together, stir in warm water until a rough dough forms and knead by hand for 8 minutes until smooth and elastic.
3
Proof
Cover the dough with a damp cloth and leave in a warm spot for 60 minutes until doubled in size.
4
Build
Mix the diced chicken thigh with soy sauce, oyster sauce, sesame oil, cornstarch, grated ginger, scallion and minced shallot until evenly coated.
5
Knead
Punch down the dough, knead in the baking powder for 1 minute until fully incorporated, then divide and roll into a 4-inch disc.
6
Wrap
Spoon the chicken filling into the center of the dough disc, gather the edges upward and pinch to seal into a bun, twisting the top closed.
7
Rest
Place the sealed bun on a small square of parchment and let it sit at room temperature for 15 minutes until slightly puffed.
8
Steam
Set the bun in a steamer basket over gently boiling water on high heat for 12 minutes until the dough is glossy, fully risen and springs back when pressed.
9
Plate
Lift the bun onto a small plate and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g chicken thigh
- 1 1/2 cup190g all-purpose flour
- 1/2 tsp1/2 tsp instant yeast
- 2 tsp2 tsp sugar-white
- 1/2 cup120ml warm water
- 1 tsp1 tsp baking-powder
- 2 tsp2 tsp soy-sauce
- 2 tsp2 tsp oyster-sauce
- 1 tsp1 tsp sesame-oil
- 1 tsp1 tsp cornstarch
- 1 tsp1 tsp ginger-fresh
- 22 scallion
- 2 tsp2 tsp shallot
