Steamed chicken buns
Name in English
Steamed chicken buns
Name in Chinese
้ๅ
ไป (Gai Bao Zai)
Creator
William Meppem
Description
Gai Bao Zai means small size of bun. Its size and appearance is similar to Cha Siu Bao
Main ingredients
Plain flour
Lukewarm water
Chicken mince
Baking powder
Oyster sauce
Dried yeast
Cooking steps
1. Place the flour in a large bowl and make a well in the centre.
2. Place the water, yeast, caster sugar, baking powder and salt in a small bowl and use a fork to whisk until foamy.
3. Add the yeast mixture to the flour and use a wooden spoon to stir until combined, then use your hands to bring the dough together in the bowl.
4. Turn dough onto a lightly floured surface and knead for 8 minutes or until smooth.
5. Punch down the centre of the dough with your fist. Turn onto a lightly floured surface and knead for 5 minutes or until dough is smooth. Divide the dough into 8 equal portions.
6. Use a rolling pin to roll out 1 dough portion into an 8cm-diameter disc, about 1cm-thick. Place 1 tablespoonful of the chicken mixture in the centre of the disc.
7. Bring the dough together to enclose the filling, pinching the edges together to seal and form a bun. Place the bun, sealed side down, on a 6cm-square piece of non-stick baking paper. Use a sharp knife to gently score a cross in the top of the bun (do not cut all the way through the dough). Cover the bun with a tea towel (this will prevent it drying out). Repeat with the remaining dough and chicken mixture.
8. Place half the buns in a large bamboo steamer over a wok of simmering water. Steam, covered, for 10 minutes. Transfer to a serving platter and cover with plastic wrap. Repeat with the remaining buns. Serve warm with soy or chilli sauce.
2. Place the water, yeast, caster sugar, baking powder and salt in a small bowl and use a fork to whisk until foamy.
3. Add the yeast mixture to the flour and use a wooden spoon to stir until combined, then use your hands to bring the dough together in the bowl.
4. Turn dough onto a lightly floured surface and knead for 8 minutes or until smooth.
5. Punch down the centre of the dough with your fist. Turn onto a lightly floured surface and knead for 5 minutes or until dough is smooth. Divide the dough into 8 equal portions.
6. Use a rolling pin to roll out 1 dough portion into an 8cm-diameter disc, about 1cm-thick. Place 1 tablespoonful of the chicken mixture in the centre of the disc.
7. Bring the dough together to enclose the filling, pinching the edges together to seal and form a bun. Place the bun, sealed side down, on a 6cm-square piece of non-stick baking paper. Use a sharp knife to gently score a cross in the top of the bun (do not cut all the way through the dough). Cover the bun with a tea towel (this will prevent it drying out). Repeat with the remaining dough and chicken mixture.
8. Place half the buns in a large bamboo steamer over a wok of simmering water. Steam, covered, for 10 minutes. Transfer to a serving platter and cover with plastic wrap. Repeat with the remaining buns. Serve warm with soy or chilli sauce.
Video
Homemade Chicken SioPao
https://www.youtube.com/watch?v=Z28oHiy2Y0Y
https://www.youtube.com/watch?v=Z28oHiy2Y0Y
Rights
Can only be used for non-commercial purposes.
Identifier
dimsum-buns004
Files
Collection
Citation
“Steamed chicken buns,” CCCH9051 Group 8, accessed July 3, 2024, https://learning.hku.hk/ccch9051/group-8/items/show/18.