鸡肉包子 — Print Recipe — The Culinary Codex

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.

Ingredients

400g all-purpose flour
7g instant yeast
200ml warm water
2 tablespoons sugar
1 tablespoon vegetable oil
400g ground chicken
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon sesame oil
3 green onions, finely chopped
2 tablespoons fresh ginger, minced
1 teaspoon white pepper

Instructions

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.
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.
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.
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.
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.
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.