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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 hour
Cook Time 30 minutes
Resting Time: 1 hour 30 minutes
Total Time 1 hour 30 minutes
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
  • 1.5 tsp baking powder

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