Steamed bun/ pao are popular dim sum item in Asia. Made with different kind of fillings such as BBQ pork aka Char Siew, custard, salted egg yolk, red bean paste, lotus paste, kaya and many more. One of the common filling is Steamed Bun With Chicken & Mushrooms.
>> Get my popular BBQ Pork Steamed Bun aka Char Siew Pao recipe here >>
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| Cute Chinese Steamed Bun with Chicken & Mushrooms Filling aka Steamed Chicken Pao, with Dancing Chef Chicken Rice Paste. |
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| When I have time, I'd make my chicken pao into cute chicken shape buns. When I'm in a rush, this plain old shape is good enough. |
There are many ways to marinate the chicken fillings. The quickest method is to use chicken rice paste. That really saved a lot of time. Of course, do remember to choose one with no preservative, no MSG and no artificial colouring. ;)
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| Delicious chicken & mushrooms fillings. So flavourful! |
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| Tips: Cooled completely on the rack before storing. For leftover, once cooled, store in the freezer. Reheat before serving. |
Ingredients: ??
(10 servings)
Prepare the filling: ??
190g Chicken (boneless chicken leg, sliced thinly) ?? 190?,??
2 Shiitake Mushrooms (diced) ?? 2?,??
1/2 tsp Corn Flour ???/?? 1/2 ??
2 tbsp Dancing Chef Chicken Rice Paste ??????? 2??
5g Spring Onion (chopped) ??? 5?
Prepare the dough: ??
(A)
300g Hong Kong Flour ??? 300?
1 tsp Baking Powder ?? 1??
1 tsp Instant Yeast ?? 1 ??
40g Sugar ? 40?
(B)
1 tbsp Cooking Oil/ Lard ??/?? 1 ??
150g Water ? 150?
If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.
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Method:
1. Mix all fillings ingredients in a bowl. Cover with cling wrap, keep in the refrigerator, marinate for 4 hours or overnight.
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2 Mix (A) in a bowl, gradually stir in (B) to form a dough and continue to knead about 5-10 minutes until smooth and elastic.
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3. Cover with cling wrap and let it rest for 40 minutes.
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4. Transfer the dough on the lightly floured worktop, knead for 2 minutes. Divide dough into 10 portions (50g each), roll out the dough, add fillings, shape as desired and let it proof for 40 minutes. Steam in a hot steamer for 15 minutes.
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5. When it is done, turn off the heat, let it sit in the steamer for 5 minutes before removing from the steamer.
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~ Special Thanks To Dancing Chef & Singapore Home Cooks ~
Some feedback from those who have tried this recipe:
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| By Grace Tan |
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