Steamed Teriyaki Chicken Buns/Bao (Baozi)
Breads,  Chicken,  Lunch and Dinner,  Non-Vegetarian,  Snacks

Steamed Teriyaki Chicken Buns/Bao (Baozi)

Like this recipe? Share it!
  • 3
    Shares

Learn how to make steamed teriyaki chicken buns/bao (baozi) without a steamer, over the stovetop. These soft and fluffy steamed buns are made with instant yeast and they hardly take 15 minutes to cook. 

About The Steamed Bun Filling:

In this recipe, I have stuffed these steamed buns with minced chicken filling which is flavoured with teriyaki sauce. For this, I have used Bechef’s Teriyaki Sauce. It is a Japanese sweet BBQ sauce, that has a good balance of sweetness and saltiness. It is made with ginger, demura sugar, Sichuan peppercorns, merin and a bunch of other ingredients. It gives a beautiful umami flavour to the chicken filling. 

Steamed Teriyaki Chicken Buns/Bao (Baozi)

Vegetarian Alternative:

If you are vegetarian, then instead of chicken you can use paneer, vegetables, soya granules etc. The procedure will remain the same.

Watch How To Make Steamed Teriyaki Chicken Buns/Bao:

If you liked this video then subscribe to my YouTube channel. And don’t forget to hit the bell icon so you’ll know whenever there is a new video.

Prep Time: 1 hr | Cook Time: 30 min | Resting Time: 1 hr 30 min

Total Time: 1 hr 30 min (excluding resting time)

Yield: 8 buns

Ingredients:

For the Steamed Buns:

⅔ cup + 2 tsp hot milk

2 tbsp granulated sugar

2 tbsp oil

2 cups all-purpose flour (approximately 260g)

2 tsp instant yeast

¾ tsp salt

For the Teriyaki Chicken filling:

1 tbsp oil

½ cup onion, chopped

2 tsp garlic, finely chopped or minced

2 tsp ginger, finely chopped or minced

500g chicken, minced

Salt to taste

¼ cup water

1 tbsp vinegar

¼ cup teriyaki sauce, I have used Bechef’s teriyaki sauce

2 tsp cornflour

2 tsp water

2 tsp sesame seeds

Cooking Directions:

To make Steamed Bun/Bao dough:

Take hot milk in a bowl. Add sugar and oil. Keep stirring until sugar dissolves. Set it aside to cool down a little (it should be lukewarm).

Then take a large bowl. Add all-purpose flour, instant yeast and salt. Make sure you mix the salt first with the flour and then mix the yeast. Because, if the salt comes in contact with the yeast then the latter can deactivate.

Add baking powder and mix again. Pour lukewarm milk mixture into the bowl. Give it a good mix. Knead the dough for 10-15 minutes or until it leaves the sides of the bowl and becomes smooth.

Note: The dough will be slightly sticky but smooth. 

Apply oil over the dough and on the sides of the bowl. Cover with cling wrap and allow it to rest for at least 1 hour or until it has doubled in size.

To make Teriyaki Chicken filling:

Heat oil in a non-stick pan over medium-high flame. Add chopped onions. Saute for a few minutes until they become translucent.

Then add finely chopped garlic and ginger. Mix well and cook for a few minutes until fragrant.

Add the minced chicken to the pan. Combine everything and saute the chicken for a few minutes. Then add salt. Mix well. Keep cooking, while stirring frequently, until all the water evaporates.

Pour water, vinegar and Bechef’s Teriyaki Sauce. Mix well.

Mix cornflour with water in a bowl. Pour this slurry into the pan. Keep stirring until the sauce thickens.

Take it out in a bowl and add sesame seeds. Mix well and keep it aside to cool down.

To make the Steamed Teriyaki Chicken Buns/Bao:

Uncover the bowl and deflate the dough. Knead it for a few minutes until it is smooth.

Dust flour over the rolling mat or kitchen counter. Then divide the dough into 8 parts.

Take one and keep the rest of them covered (cover them with the same cling wrap).

Flatten the dough ball with your fingers. Make sure the edges remain thin and the centre remains thick (Watch the video).

Place a tablespoon of chicken mince filling in the middle. Seal it.

Make the rest of the buns in the same manner.

Place them over parchment paper. Keep them on a steamer basket. Let them rise for 30 minutes.

Boil water in a pot. Once it starts boiling, place the basket with the buns in it.

Cover it with a cloth, to trap condensation. Place the lid over it.

Steam for 12 minutes over medium-high flame. Then for 3 minutes over low flame.

Turn the flame off and open after 1 minute.

Steamed buns are ready to serve!

For more chicken recipe, click here.

Steamed Teriyaki Chicken Buns/Bao (Baozi)

Steamed Teriyaki Chicken Buns/Bao (Baozi)

Sneha Paul
Learn how to make steamed teriyaki chicken buns/bao (baozi) without a steamer, over the stovetop.
Prep Time 1 hr
Cook Time 30 mins
Resting Time: 1 hr 30 mins
Total Time 1 hr 30 mins
Course Bread, Main Course, Snack
Cuisine Chinese, Japanese, Korean
Servings 8 buns

Ingredients
  

For the Steamed Buns:

  • cup + 2 tsp hot milk
  • 2 tbsp granulated sugar
  • 2 tbsp oil
  • 2 cups all-purpose flour approximately 260g
  • 2 tsp instant yeast
  • ¾ tsp salt

For the Teriyaki Chicken filling:

  • 1 tbsp oil
  • ½ cup onion chopped
  • 2 tsp garlic finely chopped or minced
  • 2 tsp ginger finely chopped or minced
  • 500 g chicken minced
  • Salt to taste
  • ¼ cup water
  • 1 tbsp vinegar
  • ¼ cup teriyaki sauce Bechef
  • 2 tsp cornflour
  • 2 tsp water
  • 2 tsp sesame seeds

Instructions
 

To make Steamed Bun/Bao dough:

  • Take hot milk in a bowl. Add sugar and oil. Keep stirring until sugar dissolves. Set it aside to cool down a little (it should be lukewarm).
  • Then take a large bowl. Add all-purpose flour, instant yeast and salt. Make sure you mix the salt first with the flour and then mix the yeast. Because, if the salt comes in contact with the yeast then the latter can deactivate.
  • Add baking powder and mix again. Pour lukewarm milk mixture into the bowl. Give it a good mix. Knead the dough for 10-15 minutes or until it leaves the sides of the bowl and becomes smooth.
  • Note: The dough will be slightly sticky but smooth.
  • Apply oil over the dough and on the sides of the bowl. Cover with cling wrap and allow it to rest for at least 1 hour or until it has doubled in size.

To make Teriyaki Chicken filling:

  • Heat oil in a non-stick pan over medium-high flame. Add chopped onions. Saute for a few minutes until they become translucent.
  • Then add finely chopped garlic and ginger. Mix well and cook for a few minutes until fragrant.
  • Add the minced chicken to the pan. Combine everything and saute the chicken for a few minutes. Then add salt. Mix well. Keep cooking, while stirring frequently, until all the water evaporates.
  • Pour water, vinegar and Bechef’s Teriyaki Sauce. Mix well.
  • Mix cornflour with water in a bowl. Pour this slurry into the pan. Keep stirring until the sauce thickens.
  • Take it out in a bowl and add sesame seeds. Mix well and keep it aside to cool down.

To make the Steamed Teriyaki Chicken Buns/Bao:

  • Uncover the bowl and deflate the dough. Knead it for a few minutes until it is smooth.
  • Dust flour over the rolling mat or kitchen counter. Then divide the dough into 8 parts.
  • Take one and keep the rest of them covered (cover them with the same cling wrap).
  • Flatten the dough ball with your fingers. Make sure the edges remain thin and the centre remains thick (Watch the video).
  • Place a tablespoon of chicken mince filling in the middle. Seal it.
  • Make the rest of the buns in the same manner.
  • Place them over parchment paper. Keep them on a steamer basket. Let them rise for 30 minutes.
  • Boil water in a pot. Once it starts boiling, place the basket with the buns in it.
  • Cover it with a cloth, to trap condensation. Place the lid over it.
  • Steam for 12 minutes over medium-high flame. Then for 3 minutes over low flame.
  • Turn the flame off and open after 1 minute.
  • Steamed buns are ready to serve!

Notes

“Total Time” doesn’t include “Resting Time”
Keyword steamed bun recipe without steamer

If you do try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.

Happy Cooking!

Leave a Reply