Bao Buns: Chinese steamed bread stuffed with chicken

  • Bao Buns: Chinese steamed bread stuffed with chicken
  • Here’s how to make it

Chinese steamed chicken dumplings are a very popular dish in China. It looks like a classic burger, but the taste is completely different. It has a lot of vegetables, and the combination of different ingredients is great. Here’s how this recipe works.


To prepare the bao cake:

350 g flour (type 405)

10 grams fresh yeast

175 ml of lukewarm water

1 tablespoon sugar

2 tablespoons rapeseed oil

1 tablespoon Fox Knife Sea Salt

2 teaspoons black sesame seeds

2 teaspoons fried sesame seeds


750gm Chinese cabbage

3 pieces of carrots

2 pieces green onion

1 red onion

3 tablespoons rice vinegar

2 garlic cloves

10 ginger

1 tablespoon fried sesame

3 tablespoons fish sauce

2 teaspoons sugar

1 teaspoon honey

2 tablespoons orange juice

1 teaspoon fried garlic

For sesame chicken:

400gm chicken fillet

1 or

50g flour

2 tablespoons fried sesame

2 tablespoons breadcrumbs

1 tablespoon oil

Fox Sea Salt

Fuchs ground black pepper

How to prepare

For cakes, we prepare a dough from all the above ingredients and let it simmer for 30 minutes. For kimchi, boil 2 liters of water in a saucepan with 4 tablespoons of salt. Cut the cabbage into strips 2 cm wide, chop the carrots into thin strips, and chop the green onions into thin strips. Put the vegetables in a bowl and pour boiling water over them. After 5 minutes, remove it and rinse with cold water. Put the vegetables in the bowl and mix them with the rice vinegar. Cut the red onion, ginger and garlic into large pieces and put them in a bowl. Add the fish sauce, sugar, honey and orange juice and pass them until you get a smooth paste. Add fried garlic and sesame seeds. Mix the resulting noodles with Chinese cabbage. Between two sheets of baking paper, spread the bread dough so that it is about 0.5 cm thick, cover and leave to rise again for 15 minutes. Cut circles of dough and fold each piece in half so that both halves are completely on top of each other. Place a piece of baking paper between the halves of the dough to form small pockets. Put the cakes on pieces of paper and put them in a saucepan with steam input (or in a sieve / steamer) for 10-13 minutes. At the end, carefully remove them on the grill and let them cool for a few minutes. Peel the chicken fillet, season with salt and pepper and add flour. Shake off the excess flour and pass the steaks through the beaten egg. Mix the breadcrumbs with the sesame seeds and roll the meat through. Fry the chicken strips one by one in a frying pan with hot oil. Finally, fill the buns with chicken and kimchi. Bon appetite!

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