Steamed Chicken Buns
Soft, pillowy, slightly sweet dough wrapped around a fragrant, savory chicken filling—these Steamed Chicken Buns are the kind of recipe that becomes a weekly routine. They’re approachable enough for a weeknight dinner and elegant enough for guests. The dough is tender thanks to a balance of all-purpose flour and wheat starch; the filling is seasoned simply with a few umami-packed ingredients so the tender chicken and delicate napa cabbage shine. Below you’ll find a clear ingredient list and step-by-step directions to make roughly a dozen buns, plus tips to get the texture right and helpful serving ideas.
Ingredients
- ▢140g (5 oz) all-purpose flour
- ▢50g (1¾ oz) wheat starch
- ▢45g (1½ oz) powdered sugar
- ▢4g (⅙ oz) active dry yeast, or instant yeast
- ▢80ml lukewarm water
- ▢1 tablespoon oil
- ▢1 teaspoon baking powder
- ▢1 teaspoon cold water
- ▢225g (8 oz) skinless and boneless chicken breast, cut into small pieces
- ▢1/2 cup napa cabbage, finely sliced
- ▢2 dried shiitake mushrooms, soak in hot water to soften, then diced into thin strips
- ▢1/4 teaspoon salt
- ▢1/4 teaspoon chicken bouillon powder
- ▢1 teaspoon fish sauce
- ▢1/2 teaspoon sugar
- ▢3 dashes white pepper
- ▢1 teaspoon cornstarch
- ▢1 tablespoon chopped scallion
Why these ingredients
The combination of all-purpose flour and wheat starch produces a tender, slightly bouncy bun—wheat starch lightens the crumb compared with flour alone. Powdered sugar gives the exterior a touch of sweetness and helps the dough brown softly when steamed. Yeast creates the lift that gives each bun its soft interior. The filling uses simple aromatics and pantry seasonings: dried shiitake add concentrated umami, napa cabbage keeps the filling juicy, and fish sauce provides depth. Cornstarch binds the filling so it isn’t watery when steamed.
Make-Ahead and Storage
You can prepare the filling a day ahead and store it covered in the fridge. Dough can be proofed and refrigerated for a slow overnight rise—bring it to room temperature before shaping. Fully cooked buns keep in the refrigerator for up to 3 days; re-steam them for 5–8 minutes to reheat. To freeze: arrange cooled buns on a tray, freeze until solid, then transfer to a freezer bag. Steam from frozen for 10–12 minutes.
Equipment
- Mixing bowls
- Rolling pin
- Steamer (bamboo or metal) and steamer rack
- Parchment paper or small liners
- Knife and chopping board
- Measuring scale and spoons
Step-by-step Directions
Below are rewritten, clarified instructions organized in the same order as the original recipe. Follow each step closely for the best results.
- Activate the yeast. If using active dry yeast, dissolve 4g (⅙ oz) yeast in the 80ml lukewarm water. Let it sit for 5–10 minutes until it becomes foamy. If using instant yeast, you can mix it directly into the dry ingredients without proofing, but proofing in the lukewarm water will still work fine and gives a reliable rise.
- Combine dry ingredients for the dough. In a mixing bowl, whisk together 140g all-purpose flour, 50g wheat starch, 45g powdered sugar, and 1 teaspoon baking powder. Ensure the dry ingredients are evenly distributed so the dough will rise and flavor uniformly.
- Add wet ingredients and knead. Make a well in the center of the dry mixture. Pour in the foamy yeast mixture (or the lukewarm water if using instant yeast mixed with the water), plus 1 tablespoon oil. Stir with a spoon or spatula until a shaggy dough forms, then turn it out onto a lightly floured surface and knead for 6–8 minutes until the dough is smooth and slightly elastic. If the dough feels too sticky, dust with a small amount of all-purpose flour, but avoid adding too much—this dough should be soft.
- Rest and first rise. Shape the kneaded dough into a ball and place it in a lightly oiled bowl. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place until doubled in size, about 60–90 minutes depending on ambient temperature.
- Prepare the filling ingredients. While the dough is proofing, soak 2 dried shiitake mushrooms in hot water until softened, about 15–20 minutes. Squeeze out excess water and dice them into thin strips. Finely slice 1/2 cup napa cabbage and chop 1 tablespoon scallion. Cut 225g chicken breast into small, uniform pieces so they cook evenly during steaming.
- Mix the filling. In a bowl, combine the diced chicken, softened shiitake strips, sliced napa cabbage, and chopped scallion. Add 1/4 teaspoon salt, 1/4 teaspoon chicken bouillon powder, 1 teaspoon fish sauce, 1/2 teaspoon sugar, 3 dashes white pepper, and 1 teaspoon cornstarch. Pour in 1 teaspoon cold water and toss everything together until the mixture is evenly seasoned and the cornstarch is fully incorporated. The cornstarch will help bind the juices released during steaming so the filling remains moist but not watery.
- Divide and rest the dough. After the dough has doubled, gently punch it down to release excess gas. Turn the dough onto a lightly floured surface and divide it into even pieces. For standard bun sizes, divide into 10–12 pieces, each about 30 grams, depending on how large you want the finished buns. Roll each piece into a smooth ball and let them rest, covered, for 10 minutes so the gluten relaxes—this makes rolling easier.
- Roll and fill each bun. Working with one rested dough ball at a time, flatten it with your palm and use a rolling pin to roll it into a small circle about 3–4 inches in diameter, with the center slightly thicker than the edges. Place a tablespoon or so of the chicken filling in the center. Gather the edges of the dough circle up around the filling and pinch to seal. Rotate and pinch until the top is sealed and smooth. Place the sealed bun seam-side down on a small square of parchment or a bun liner. Repeat with the remaining dough and filling.
- Second rise. Arrange the filled buns on a tray or plate lined with parchment, leaving space between them so they can expand. Cover loosely with plastic wrap or a clean towel and let them puff for 20–30 minutes. They should look slightly larger and soft to the touch.
- Prepare the steamer. While the buns undergo their second rise, bring a pot of water to a simmer for steaming. If using a bamboo steamer, line the trays with parchment paper or cabbage leaves to prevent sticking. Make sure the water is at a steady simmer—not a vigorous boil—to avoid uneven cooking. If you have a multi-tier steamer, arrange the buns so there is good airflow between tiers.
- Steam the buns. Place the buns, with their parchment squares, into the steamer basket leaving a little space between each bun. Steam over simmering water for about 12–15 minutes, depending on size. Avoid opening the steamer frequently; once wrapped, keep the lid on for the full steaming time. After the steaming time, turn off the heat and let the buns sit in the closed steamer for 2–3 minutes before opening the lid—this prevents sudden temperature change that can cause the buns to collapse.
- Serve and enjoy. Carefully remove the buns from the steamer. Serve warm straight away, plain or with a dipping sauce—soy sauce mixed with a splash of rice vinegar or a light chili oil complements the flavors nicely. The buns are best eaten the day they’re steamed but will keep as described in the storage section if you need to make them ahead.
Troubleshooting & Tips
- Dough too sticky: Sprinkle very small amounts of all-purpose flour while kneading—avoid adding more than needed to keep the buns tender.
- Dough not rising: Check the water temperature when proofing yeast; lukewarm (about 38–43°C / 100–110°F) is ideal. If the dough is in a cool room, give it more time or place it in a slightly warm (turned-off) oven with the light on.
- Filling watery: Squeeze excess moisture from napa cabbage before mixing with the chicken. Make sure the cornstarch is evenly mixed into the filling.
- Buns collapsing after steaming: Avoid opening the steamer immediately after cooking. Let the buns rest inside for a couple of minutes to adjust to the temperature change.
- Evenly sized buns: Use a kitchen scale to divide dough into equal portions for consistent steaming time.
Serving Ideas
These Steamed Chicken Buns are delicious on their own, but you can elevate the experience with accompaniments. Try a simple dipping sauce of soy sauce and rice vinegar with a few drops of sesame oil. For heat, add a spoonful of chili crisp or chili oil. A side of quick pickled cucumbers or daikon adds bright acidity to cut through the richness. For a more substantial meal, serve with a light soup or a green salad dressed in a tangy vinaigrette.
Final Notes
Mastering these Steamed Chicken Buns comes down to a few small details: a soft, elastic dough, a well-balanced filling that isn’t too wet, and gentle steaming. Once you’re comfortable with the basic technique, experiment with small variations—add finely minced ginger for warmth, a little toasted sesame oil for nuttiness, or swap the chicken for a finely minced vegetable mixture for a lighter, vegetarian-friendly version.
Take your time with the shaping at first; practice makes sealing neat and smooth tops second nature. When they come out of the steamer—soft, warm, and steaming—you’ll understand why these buns are such a comforting, crowd-pleasing treat.
Steamed Chicken Buns
Ingredients
Equipment
Method
- Sift the all-purpose flour, wheat starch, and powdered sugar into a large bowl and make a well in the center.
- Add the yeast to the well, pour in the 80 ml lukewarm water, and gently dissolve the yeast.
- Slowly incorporate the flour mixture into the liquid, then add 1 tablespoon oil and mix to form a shaggy dough.
- Knead the dough by hand for 10–15 minutes until soft, smooth, and slightly shiny.
- Cover the dough with a damp cloth and let it rise in a warm place for 60 minutes, until roughly doubled in size.
- Dissolve 1 teaspoon baking powder in 1 teaspoon cold water, sprinkle it over the risen dough, and knead briefly until combined.
- Shape the dough into a cylinder and divide it into 8 equal portions; roll each portion into a ball.
- Prepare the filling by combining the diced chicken, finely sliced napa cabbage, softened and diced shiitake mushrooms, 1/4 tsp salt, 1/4 tsp chicken bouillon powder, 1 tsp fish sauce, 1/2 tsp sugar, 3 dashes white pepper, 1 tsp cornstarch, and 1 tbsp chopped scallion; mix until evenly combined.
- Flatten each dough ball with a rolling pin into a 3-inch (7 cm) circle and place a portion of the filling in the center.
- Wrap the dough around the filling, pinch and twist at the top to seal tightly, and place each bun on a 2" × 3" piece of parchment paper.
- Arrange the buns in the steamer with about 1 inch (2.5 cm) between them and steam over high heat for 10 minutes.
- Remove the buns from the steamer and serve immediately.
Notes
- Adding a few drops of white vinegar to the steaming water helps keep the buns white.
- Adding a few drops of lime juice to the dough can also whiten the buns.
