These steamed Chinese chicken buns are soft, fluffy, and filled with a rich and savoury chicken mixture that makes them hard to resist. Soft, warm dough on the outside and a juicy, flavour-packed chicken filling inside make them a real treat, whether you’re making them for lunch, brunch, or just a cosy snack at home. Every bite gives you a nice balance of soft bread and juicy filling.
Making these buns at home may seem challenging at first, but the process is easier than it looks when broken down into steps. The dough is made with basic pantry ingredients and comes together into a smooth, elastic texture after kneading and resting. Meanwhile, the filling uses a blend of garlic, ginger, and sauces that are commonly found in many Chinese chicken recipes. Once shaped and steamed, the buns turn soft, pillowy, and slightly glossy, locking in all the delicious juices inside.
These buns taste best warm, fresh out of the steamer, especially when dipped into a little soy or chilli sauce. They also pair beautifully with a hot cup of herbal tea, making them a comforting homemade treat for any time of the day. They are also perfect for meal prep, as they can be steamed in batches and stored easily, making them a convenient option for quick and tasty meals throughout the week.
In a small bowl, combine the lukewarm water, dried yeast, caster sugar, baking powder, and a pinch of salt. Use a fork to whisk everything together until the mixture becomes slightly foamy. This shows the yeast is active and ready to use.
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Step 2: Make the dough
In a large bowl, add the flour and make a small well in the centre. Pour the prepared yeast mixture into this well. Use a wooden spoon to mix everything until combined. Then, use your hands to bring it together into a soft dough. Transfer to a floured surface and knead for about 8 minutes or until the dough is smooth and elastic.
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Step 3: Let the dough rise
Place the dough in a large bowl and cover it with plastic wrap and then a towel. Keep it in a warm place for about an hour until it doubles in size.
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Step 4: Cook the chicken filling
Heat a large non-stick frying pan over medium-high heat and cook the chicken mince for 5 minutes, breaking it apart as it cooks. Once it starts to brown, add garlic, ginger, brown sugar, and Chinese five spice. Stir for about 30 seconds until fragrant. Add oyster sauce, soy sauce, and sesame oil, and cook, stirring for another minute. Remove from heat and allow it to cool completely.
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Step 5: Shape the dough
After the dough has risen, gently press it down to release the air. Transfer it to a lightly floured surface and knead for a few minutes until it becomes smooth again. Roll the dough into a log and cut it into 8 equal pieces. Keep them covered with a clean cloth so they don’t dry out while you work on shaping the buns.
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Step 6: Fill and shape the buns
Roll each portion into an 8cm-diameter disc, and about 1cm-thick. Place a tablespoon of the filling in the centre. Gather the edges and pinch to seal, forming a bun. Place each bun on parchment paper. Repeat until you have made 8 buns. Cover with a towel to prevent drying.
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Step 7: Steam the buns
Place the buns in a steamer over simmering water. Cover and steam for about 10 minutes. Remove and keep warm on a serving platter, covered with plastic wrap, while steaming the remaining buns.
A steamed Chinese bun is commonly called a “bao” or “baozi.” These are soft, fluffy buns made with yeast dough and filled with savoury or sweet fillings.
Yes, you can easily change the filling by adding vegetables, mushrooms, or using other meats instead of chicken. You can also adjust sauces and spices to match your personal taste and create different flavour combinations.
Yes, steamed Chinese chicken buns can be stored in an airtight container in the refrigerator for up to 3 days. You can steam again when needed to restore their soft texture.
The best way to reheat steamed buns is to steam them again for 5–7 minutes until soft and warm.
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