Description
This Fluffy Bao Buns Recipe delivers soft, pillowy steamed buns filled with a savory mixture of shredded chicken, cabbage, soy sauce, and a hint of spicy Sriracha. Perfect as a delightful appetizer or main dish, these bao buns combine delicate textures and bold flavors for an authentic Asian-inspired treat made from scratch in under an hour.
Ingredients
Dough
- 2 cups all-purpose flour (250g)
- 1 tsp active dry yeast (3g)
- 1 tbsp granulated sugar (12g)
- 1/2 tsp salt (3g)
- 3/4 cup warm water (180ml)
- 1 tbsp vegetable oil (15ml)
Filling
- 150g shredded chicken thighs
- 1 cup cabbage, finely chopped (70g)
- 2 tbsp soy sauce (30ml)
- 1 tbsp Sriracha or hoisin sauce (15ml)
Instructions
- Make the dough: In a large mixing bowl, combine flour, sugar, salt, and yeast. Gradually add warm water while stirring until a soft dough forms. This step ensures yeast activation and proper mixing of dry and wet ingredients.
- Knead the dough: Transfer dough to a floured surface and knead for about 10 minutes until smooth and elastic. This develops gluten for a fluffy texture in the buns.
- Let dough rise: Place the dough in an oiled bowl, cover with a damp cloth, and allow it to rise in a warm spot for about 1 hour or until it doubles in size. This fermentation step is key for the buns’ airy structure.
- Shape the buns: Punch down the risen dough to release air, then divide it into small equal portions. Roll each portion into a circle ready to be filled.
- Prepare the filling: Cook the shredded chicken with soy sauce and Sriracha in a pan until the sauce caramelizes and coats the meat, then mix in finely chopped cabbage. This step creates a flavorful, slightly spicy filling.
- Fill and fold: Place a spoonful of the prepared filling onto each dough circle, then fold the dough over to enclose the filling, forming a bun shape.
- Steam the buns: Arrange the filled buns on parchment paper in a bamboo steamer. Steam over boiling water for approximately 15 minutes until the buns are cooked through and fluffy.
Notes
- Ensure the water is warm but not hot to properly activate the yeast.
- You can substitute chicken with pork or a plant-based protein for different flavors.
- Using a bamboo steamer lined with parchment prevents the buns from sticking.
- For fluffier buns, allow the dough to rest longer during the rising phase if time permits.
- Serve the bao buns fresh and warm for best texture and taste.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Steaming
- Cuisine: Asian