Sunday, October 3, 2010

Steamed Chicken Buns

1 packet of 397g premix bun (pau)  flour
3/4 cup lukewarm milk
1/2 cup sugar

  • Follow the instructions on the packet - mix flour with milk and sugar, then knead dough for 10 minutes.  Add 1 tbsp of oil and continue to knead for another 10 minutes.  
  • Cover the dough and set aside to proof  for 30 minutes.
  • Meanwhile prepare the fillings.


300g chicken thigh fillet, diced
1 small onion, diced
2 cloves garlic, minced finely
1 tsp minced ginger
2 tbsp chopped water chestnuts
3 tbsp coriander/chinese parsley leaves, chopped
2 tsp cornflour + 1 tbsp water

Marinade for chicken:

1 tsp sesame oil
1/2 tbsp rose wine/ chinese wine
1/2 tbsp oyster sauce
1/2 tbsp light soy sauce
1/4 tsp pepper
1/4 tsp sugar
1 tsp cornflour

  • Heat oil and fry the onion and garlic.  Add in the marinated chicken and water chestnuts. 
  • Add in cornflour mixture to thicken.  
  • Then add in parsley leaves and stir to combine.  Transfer onto a plate and cool.
  • Divide fillings into 12 portions.

To make buns:

  • Divide the dough into 12 pieces.
  • Flatten and wrap a portion of the filling in the centre and seal by pleating the edges.
  • Set bun on a square piece of baking paper and leave for 10 minutes.
  • Place a bamboo steamer over a pot of rapidly boiling water (add 2 tbsp white vinegar into the water to whiten the buns).
  • Steam over high heat for 13 minutes.
  • Remove buns from the steamer and serve hot.


    1. Your pleating is so tidy. How do I do it?

      1. Please refer here to see how to pleat.


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