Indulge in the delightful fluffiness and savory goodness of homemade chicken baozi! These pillowy steamed buns, filled with succulent shredded chicken and aromatic vegetables, are a culinary masterpiece that's easier to make than you might think. Forget takeout; this recipe empowers you to create authentic, restaurant-quality baozi from the comfort of your own kitchen. Imagine sinking your teeth into a cloud-like bun, bursting with flavorful chicken and a hint of ginger and scallions. The perfect balance of textures and tastes awaits you.
This recipe provides a comprehensive guide to crafting these delectable treats, from preparing the dough to expertly shaping and steaming the buns. Ready to embark on this flavorful journey? Let's dive into the step-by-step instructions to make these irresistible Chicken Baozi.
Tools Needed
- Stand mixer (or hands)
- Rubber spatula
- Rolling pin
- Steamer
- Knife
- Cleaver
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Dough and Filling
- In lukewarm water, add yeast and sugar. Let it bloom for 5 minutes (until foamy).
- Add flour to the yeast mixture and mix with a rubber spatula until a rough dough forms. Add butter and knead for 8 minutes (using a stand mixer or by hand) until smooth and elastic.
- Dice garlic, scallions, and onions. Sauté onions over medium-low heat until caramelized (about 6 minutes). Add garlic and scallions, cooking until golden brown.
- Season the chicken with five-spice powder, black pepper, soy sauce, oyster sauce, fish sauce, and dark soy sauce. Add chicken stock in batches, stirring until absorbed. The meat should jiggle.
- Add the cooled caramelized onions to the seasoned chicken and mix well.
Step 2. First Rise and Shaping
- Shape the dough into a ball, cover, and let it prove for 1.5 hours, or until doubled in size.
- Punch down the proved dough to release air, then knead for 6-8 minutes on a work surface to redistribute the yeast, flour, and moisture.
- Roll the dough into a log and divide it into 16 pieces. Roll each piece into a round wrapper with a thicker middle and thinner edges. Add filling and pleat to seal.
Step 3. Final Proof and Steaming
- Place buns in a steamer, allowing them to rise for another 20 minutes (or until 1.5 times the size). Steam over high heat until boiling, then reduce to medium and steam for 20 minutes. Let rest in the steamer for 10 minutes before serving.
Read more: Kousa Mahshi (Stuffed Zucchini): A Simple Middle Eastern Recipe
Tips
- Add a little bit of fat (butter) to the dough to make the buns fluffy and prevent the starch from retrograding, keeping them soft even when cold.
- Caramelize the onions in the filling for extra flavor.
- Stir the chicken filling in one direction to gelatinize the protein and help the meat absorb the liquid, making it juicy and tender.
- Knead the dough a second time after the first proving to redistribute the yeast, flour, and moisture, resulting in finer, more regular, and fluffier bubbles in the buns.
- Steam buns are freezer-friendly. Freeze them *after* steaming. To reheat, steam them directly over high heat for 20 minutes.
Nutrition
- N/A
FAQs
1. Can I use store-bought dough for the baozi?
While making the dough from scratch is rewarding, you can certainly use store-bought baozi dough to save time. Look for pre-made dough in Asian grocery stores.
2. How do I know when the baozi are cooked?
The buns are done when they are plump and puffy, and the dough is cooked through. You should also be able to gently press on them and feel a slight bounce back.
Congratulations! You’ve successfully crafted a batch of delicious, fluffy chicken baozi. Enjoy these delightful steamed buns as a satisfying meal or a delightful snack, sharing them with friends and family. Now go forth and impress everyone with your newfound baozi-making skills!