Fluffy, cloud-like steamed buns filled with a savory mixture of seasoned ground chicken, aromatics, and oyster sauce. The pillowy white dough tears open to reveal a juicy, well-spiced filling that releases fragrant steam with each bite.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Combine flour, yeast, sugar, and warm water, kneading for ten minutes until smooth, then cover and let rise for one hour until doubled in size.
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2
Mix ground chicken with soy sauce, oyster sauce, sesame oil, green onions, ginger, and white pepper, stirring vigorously in one direction to create a cohesive, bouncy filling.
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3
Punch down the risen dough and divide into sixteen equal pieces, rolling each into a circle about ten centimeters across with edges thinner than the center.
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4
Place a generous tablespoon of filling in the center of each dough circle, then pleat the edges by pinching and folding in a circular pattern, gathering the dough at the top and twisting to seal.
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5
Place buns on individual squares of parchment paper in a bamboo steamer, leaving space between each for expansion, and let rest for fifteen minutes until slightly puffy.
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6
Steam over rapidly boiling water for fifteen minutes without lifting the lid, then turn off heat and wait five minutes before opening to prevent the buns from collapsing.
Did You Know?
Legend credits the invention of baozi to Zhuge Liang, the brilliant military strategist of the Three Kingdoms era. He supposedly created stuffed buns as an offering to calm river spirits instead of the traditional human sacrifice, saving many lives through culinary innovation.
Chef's Notes
Equipment Tips
- bamboo steamer
- mixing bowl
- rolling pin
The Story Behind 鸡肉包子
Baozi are one of China's most iconic foods with a legendary origin attributed to Zhuge Liang during the Three Kingdoms period nearly two thousand years ago. The filled steamed bun tradition became a breakfast staple across China by the Tang Dynasty and has remained remarkably consistent in form and technique ever since. Northern baozi tend to be larger with thicker dough while southern Cantonese versions are smaller and more refined. The art of baozi making requires mastering the pleating technique that creates the characteristic spiral pattern on top of each bun, a skill that bakers train for years to perfect. This chicken filling version offers a lighter alternative while maintaining the traditional preparation methods.
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