Steamed Chicken Bao Pies

Name: Steamed Chicken Bao Pies
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 6
Ingredients: 250 g chicken mince; 1 onion, finely chopped; 2 clove garlic, crushed; 300 g plain flour; 1 1/4 tsp baking powder; 1/2 tbsp dried fast-action yeast; 165 ml warm water; 50 g yellow bean sauce; 35 g hoisin sauce; 1 tbsp chili oil; 1 tsp dark soy sauce; 1/2 tbsp vegetable oil; 3/4 tsp salt; 2 tbsp spring onions, finely sliced

These soft, fluffy bao pies are filled with a savory chicken mixture seasoned with yellow bean sauce, hoisin, and chili oil. Steam them until pillowy, then pan-crisp the outside for extra texture and serve as a satisfying snack, lunch, or shareable dinner.

Servings6 Portions

Prep Time60 Mins

Cook Time45 Mins

Difficulty

Intermediate

Ingredients

chicken mince
250 g
onion, finely chopped
1
garlic, crushed
2 clove
plain flour
300 g
baking powder
0.3 tsp
dried fast-action yeast
0.5 tbsp
warm water
165 ml
yellow bean sauce
50 g
hoisin sauce
35 g
chili oil
1 tbsp
dark soy sauce
1 tsp
vegetable oil
0.5 tbsp
salt
0.8 tsp
spring onions, finely sliced
2 tbsp

Step-by-Step Instructions

Make the dough: In a large bowl, combine the flour, baking powder, yeast, and salt. Pour in the warm water and mix until a rough dough forms. Knead on a lightly floured surface for 15 to 20 minutes, or until smooth and elastic. Transfer to a lightly oiled bowl, cover, and let rest in a warm place for 20 minutes.

Cook the filling: Heat the vegetable oil in a frying pan over medium heat. Cook the onion for 5 to 6 minutes until softened, then stir in the garlic and cook for 30 seconds. Add the chicken mince, yellow bean sauce, hoisin sauce, chili oil, and dark soy sauce. Cook for about 10 to 15 minutes, breaking up the meat, until the chicken is fully cooked and the mixture is thick. Set aside to cool completely.

Give the dough a second rise: Knead the rested dough for 5 minutes until smooth again, then return it to the bowl. Cover and leave for another 20 minutes, until slightly puffed and springy when pressed.

Shape the wrappers: Divide the dough into 12 equal pieces and roll each piece into a ball. Keep them covered with a clean towel so they do not dry out. Flatten one ball into a disc, then roll from the center outward, turning as you go, until you have a round about 8.5 cm wide. Repeat with the remaining dough.