How to Make Perfect Steamed Bao Buns (Chicken Baozi Recipe)

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A perfect steamed bun should be fluffy and airy like cotton; The filling should be flavorful and juicy. This video will give you 5 simple tips to making the best chicken steamed buns.
INGREDIENTS FOR THE WRAPPER (makes 16 wrappers)
600 grams of all-purpose flour (Amazon Link - geni.us/all-pu...)
300 grams of lukewarm water
2.5 tsp of active dry yeast (Amazon Link - geni.us/yeast)
1 tsp of sugar
2 tbsp of butter
Ingredients for the filling (Makes about 16 fillings)
400 grams of ground chicken
1 tsp of five spice powder (Amazon Link - geni.us/five-s...)
Black pepper to taste (Amazon Link - geni.us/lEzgr)
1 tbsp of soy sauce (Amazon Link - geni.us/EFKYHF)
1 tbsp of oyster sauce (Amazon Link - geni.us/ZgRz6)
1 tbsp of fish sauce (Amazon Link - geni.us/5VPR)
2.5 tsp of dark soy sauce (Amazon Link - geni.us/dark-s...)
1/4 cup of chicken stock
1.5 medium size onion, diced
10 cloves of garlic, diced
4 scallions, diced
3-4 tbsp of vegetable oil (Amazon Link - geni.us/vegeta...)
INSTRUCTIONS
Make The Wrapper
Combine 300 grams of lukewarm water with 2.5 tsp of yeast and 1 tsp of sugar. Than wait for 5 minutes for the yeast to activate.
Mix the yeast order with the all-purpose flour until a rough dough forms. Then add 2 tbsp of room temperature butter and continue to knead until the dough becomes smooth.
Cover the dough and let it proof for 1.5 hours or until it is doubled in size.
Make the Filling
Saute the diced onion with a few tablespoons of oil over medium low heat until slightly golden. Then add diced garlic and diced scallions. Continue to stir until all the aromatics are golden brown. Remove everything, including the oil, to the side and allow it to cool.
Season the ground chicken with 1 tsp of five spice powder, some freshly ground black pepper to taste, 1 tbsp of soy sauce, 1 tbsp of oyster sauce, 1 tbsp of fish sauce, and 2.5 tsp of dark soy sauce.
Pour 1/4 cup of chicken stock in batches and stir the filling until all the liquid is absorbed. Add the caramelized aromatics to the chicken and mix well.
Wrap the Steamed Buns
The dough has doubled in size. Punch the dough to eliminate the air bubbles. Then, knead it on the working surface for 6-8 minutes until smooth.
Roll the dough into a long even log. Divide the dough into 16 pieces. Cover them, so they don’t dry out.
Take one piece of dough. Flatten it first, then use a rolling pin to roll the edge back and forth. The left hand rotates the dough. Repeat that, and you will get a round wrapper with a thick middle and a thinner edge.
Put some filling in the middle. Pinch the corner to create the first pleat. Use your left hand to help to stretch, fold, and pinch the wrapper all the way around the edge until the bun is closed.
Put parchment paper under. Rotate the bun and shape it a little bit taller so it doesn’t become too flat.
Once you finish wrapping all the buns, put them in the steamer and let them raise for another 20 minutes or until they are 1.5 times the size.
Steam the buns over medium heat for 20 minutes (start counting the time after the water has come to a boil).
Turn off the heat. Do not open the lid immediately. Instead, let the buns sit in the steamer for 10 minutes to avoid shrinking. Enjoy!

[@lisahinton9682]

I've said it many times, but you're such a good teacher, Mandy. You explain things as if we have no idea what we are supposed to do, and that is the best way to teach, since some of your audience are professional cooks, and some are just venturing into the kitchen for the first time. I just love your style. As usual, this food looks so dang good. I really cannot wait to try making these.

[@zeus-bx9xw]

Clever young lady.

[@saurabhdharmadhikari4874]

True

[@PrettyFourU1]

Exactly 😂

[@peppermintgirl572]

Yesssss. I agree 100% You said it perfectly….😊🎉❤

[@tonykan4554]

How much flour is a good starting point?

This is called SIOPAO in the Philippines! The Filipino Chinese used to sell this when I was a child!!! I can't forget how good they were, and how nicely they were made, like that of yours! Thanks For teaching us, again! You're a Chinese Goddess!

[@suzanne4504]

The Philipinos use a shredded barbecue pork for the filling. Yummo.

[@domif.b.7657]

I made these yesterday and followed your instructions to the T. Everyone at the table was delighted by the taste and texture. Absolutely amazing!

[@russelldavis2476]

Because of my wife's health I've had to learn how to cook. Big step for a older man. That being said I have been thinking cornbread and I want to try this one . Thanks for putting this one out.

[@elithluxe7568]

You are an amazing supportive husband

[@Olga-t]

Нехай Ваша дружина одужує!!!

[@robertlee4172]

One of my 'go to' channels, for authentic Chinese cooking techniques. I love how Mandy explains why we should not open the lid after the process is complete. It's important to follow tried and true methods.

[@williamsduran3232]

Can I just say her English is amazing and so is the way she explains everything.

[@MrChiefMcleod]

This was one of my favorite things to eat growing up, but they've been increasingly difficult to find (without being too expensive). I've seen other recipe videos out there, but yours is by far the easiest to follow. I love the tips along the way, as well as the reasonings behind them. Time to binge more of your videos and add to the list of things I want to try my hand at!

[@johnwatkis-jones5914]

I love your videos. I've always had varied outcomes with steamed bao. But with your recipe, 100% perfect every time. Thank you x

[@edmorris5007]

Oh my, Mandy! These Steamed Buns are just incredible! I would share a picture, if I could…. Thank you for another amazing Recipe! The Chinese 5 Spice Seasoning really takes these to another level!

[@jjhfcf_metal6259]

Every couple of months I come to this channel and I am more amazed at how great your setup is, how beautiful the dishes are, and how well you explain all the steps. 👏👏👏👏 Thank you so much! 🙏

[@schriversreel3098]

I have watch your videos for years! Love your recipes, tips & tricks!!! Thank you!

[@janasali821]

She’s great! Love her

[@zeoDElited]

You are the greatest teacher!!! This is the first time I understand why/how to use yeast and I'm 69 years old! Thank you!!! I'm excited to try this!

[@GabeComments]

every time i make baozi, i always come back to this video. They always turn out best when I follow along with you!

[@KiwiJJams]

You're a life saver 🥰🥰🥰 I had shop-bought microwave steamed bao buns today, they rarely come into shops where I live so I'm eager to make my own but the taste and texture of a good bun is so specific I thought it would take unique ingredients that would be hard to source or tricky techniques that I'd screw up. Your video is so detailed and beginner friendly, I'm excited to try it ASAP!!! (Will be getting some yeast and rolling out some dough soon!) Even if my buns come out a little bit funny, your videos are so encouraging that it makes me feel much more optimistic about improving my cooking skills and making delicious hearty meals.

[@Elin-Esteem84]

Ur English is very good! I don't think I could ever explain any recipes in Chinese, or any other language.

[@cabji]

I like the production of this channel's video. It's like a proper cooking show on TV. not the jolty cut cut cut ADHD editing style of most KZbinrs. Gonna try making bao buns.

[@iantheroman1016]

I was about to make steamed buns tomorrow after your previous recipes and these tips will definitely help! Thank you!

[@paulhowes5094]

adds a whole next level there. What she did with the chicken was off the hook "gelatinized"

[@yvonnetomenga5726]

@Souped Up Recipes • Mandy: You are terrific! Not only did you do a wonderful video with clear instructions and great photography, your description box contained the recipe and instructions. I love the fact you included WHY you do some of the steps, like taking the air from the wrapper dough and adding chicken stock to the meat mixture slowly. Your link to the blog shows everything clearly and with photos. To top it off, you included the storage tips on freezing. Everything is truly excellent, of the highest quality! I'm so glad this recipe came up in my feed. I can't wait to try it.

[@fmt_Guåhan]

Gosh Mandy...I've been with your channel when you only had 50 subscribers. How excited you were! I have learn many wonderful ways to cook from you. I'm an old gal, but I appreciate anything learned. Many Blessings! ❤

[@adolatnurmatova5328]

I downloaded video looong time ago and never had chance to make steamed buns. Today I was checking my downloads and faced to recepy. Made dough and went to shopping to get stuffing ingredients. It took 2 hours to make them, but result was WAW ❤ THANKS ❤

[@Narcaes]

This was a joy to watch. You’re an excellent teacher. Thanks!

[@johnpluta1768]

I appreciate the tip involving how to freeze them. Especially if the wrapper has yeast or not.

[@ingoatd]

I love how you explain the steps! It's so detailed and precise!

[@hansdampf4055]

As always explained in all details very vividly. In addition, it also looks super delicious. With these ingredients, it must taste good!

[@adamatemymuffin9783]

i became super obsessed with these during my visit to Kanai Ward! their recipe is the best

[@CravingGetaways]

I made these last night and I think you’ve unlocked a new obsession for me. This recipe was delightful. I plan on making baozi very frequently from now on 😅

[@nessnixtony]

I cook A LOT of Asian food and have watched and read a lot in order to get specific techniques down. Still, a few things have eluded me (where others don't explain the why or don't show all the steps) - until your video! Thank you SO much. I'm off to try some of them now. I'm a new follower but I am SO excited to have found you.

[@susanphillips944]

What a wonderful teacher you are!!!!! I look forward to more seeing videos. Keep them coming.

[@aaroncutting]

This has to be one of the most thorough cooking channel Excellent instructions!

[@vinaaddo7539]

You are such a brilliant teacher.. why I'm I now seeing your videos. Made perfectly ❤❤❤

[@hollish196]

I am so very glad that you made this video. I am planning to make buns soon, and this was incredibly helpful. All your videos are great, but this one is just what I needed this week!

[@gracebock2900]

Will have to make chicken baozi very soon.Thank you Mandy.You're a great inspirational teacher!

[@christianrochette6570]

Merci beaucoup pour les petites astuces. 😊😊😊

[@kristinaminter2089]

You are an amazing instructor thank you so much for the detail and how you have it all broken down I love it and the food you make looks amazing planning on trying the steamed buns here in the next week or so wish me luck

[@secretforreddit]

Your panda pepper grinder is the cutest thing I have ever seen; where did you get it?

[@SoupedUpRecipes]

Here - curatedkitchenware.com/products/pepper-mill-grinder-with-fox-design

[@secretforreddit]

@@SoupedUpRecipes Thank you! And I can't wait to try this recipe; it looks amazing!

[@ngoisaomai2012]

To be honest, I was not interested of Chinese food, but today I m so happy to know you and watch many your recipes, I really love it, thank you so much for sharing, love from Australia 🥰🥰🥰

[@ChristinaLai-k4r]

You're the best chef tuitorial I hd came across. Easy to understood n followed. Trillions thanks to you.

[@maryreneejohnson2590]

Very simple and clear directions. Great job

[@faryalfairy9227]

Such a great teacher you are. Heads off to you sis

[@poppykok5]

I can't thank you enough for posting all your *delicious* recipes...This channel has always been one of my favorites...I so enjoy your calm presentation with it's simple clarity & helpful tips...My Amerasian family will certainly be so *enthusiastically* happy when I surprise them with this family favorite BaoBao dish...C H E E R S!!! : )

[@jennycolacino2088]

I’m learning slowly but the way you explain how is excellent!

[@t.lucalake8963]

Mandy, you are an EXCELLENT instructor. THANK YOU!!, for sharing your DE-LIC-IOUS looking recipes. Also, THANK YOU!!, for the detailed, easy to understand BRILLIANT!!, instructions.

[@spottedtiger380]

I like how you explain how to knead the dough and how the shape doesn’t have to be perfect 😅 Great video, thanks!!!

[@nikoskalogirou6448]

Μπράβο σου !!!!!! Όποια συνταγή σου έχω φτιάξει γίνεται τέλεια.

[@jungkooks_bananamilk06]

im coming back and back to this video evertime i want to make baozi😭😭😭 delicious recipe freaking love it❤

[@thatslifecaro1479]

we made a vegan version by using vegan ground meat and skipping the fish sauce. They are a-ma-zing!!! Such a delicious and fun recipe to make !! Thank you so much

[@jotade2098]

Long time follower here. You are the best , Mandy. You even explain the chemical reactions from the technique . As always, thanks for posting :)

[@colinpinard3209]

I got hooked on these as a kid growing up in Trinidad and Tobago. I think I'll try your recipe with pork , thanks

[@vanessaclark3997]

Ty. This is exactly the video i needed. I made my first buns last night but from the vids i watched i didnt know if i should keep the water boiling or put it to low or what. Needed a more thorough walkthrough like this. Ty

[@sol.11-arcoIris23]

Благодарю дорогая. Столько полезных советов. Я как раз сегодня готовлю булочки на пару. 🎉❤

[@shairoonramesar]

You're the best and teacher that explains how to make these foods so easy

[@Alina-po1zj]

I made this today. I changed the receipt a little. I don't have a steemer, so I baked them in the oven. They are DELICIOSSSSS!!!! I can't stop eating!!!!

[@dc33333]

brilliant Mandy best recipe there is. no salt in the bao dough helps!!! Definitely a lot of testing behind this recipe. Thank You

[@ashleydanielle6902]

Amazing recipe! You are an excellent teacher, dear. I cannot wait to try this! ❤️

[@korenng5553]

👍perfect & Mandy keeps it simple to follow - looks delicious 😋

[@hungvan5969]

Thank you so much for all the secretes ,you are the best teacher ever !

[@janedoe2859]

Hello I just started my first job, and I love all of your recipes because they are so meal prep friendly and allow me to take my lunch to work and have wonderful dishes to eat in the break room!

[@conniemandel1150]

Thank you. You explain it step by step and very clearly and easy to understand

[@guiacallado9458]

You're such a good teacher and very informative, you earned a new subscriber

[@Lamturnik]

Thank you for the valuable lessons, Mandy!

[@williamcameron1831]

i made this today, the filling was absolutly delicious!

[@vivahabbitvanassen]

Your videos are always so good and well done thank you so much. take care.

[@teekotrain6845]

Because of your videos, I have every ingredient to make these! I even regrow my chives and onion bottoms and when I don't need them I trim and freeze for when I do... I have learned to make the BEST dumplings, and will definitely be doing these tomorrow!

[@Melanatedbarbie1]

I've watched seven other videos and yours is the best period. I will definitely be trying your recipe.🎉

[@raymondnecke5806]

Any single guys happen to be watching Maddy's vids . Don't be afraid to try them out . I'm a 53 yr divorced guy who's enjoying trying these out and it's great tucker too

[@cauteleuse]

Tried it today with a friend. First time making it and it went quite well. Thks for all the tips

[@jhanechannel2816]

Very smart! Love watching all your videos very clear and easy to understand

[@jun_sakata856]

one of the best cooking channel... if not the best because you explain everything and give us tips.

[@mattsanchez4893]

I'm so impressed with how far you've come with your channel, I still use your beef with broccoli recipe to make my favorite dish!

[@gayatribankeshwar618]

Wow, what a lovely recipe, thankyou! I was looking for an authentic recipe, wow.

[@Zainab-t7o]

Since I am a Muslim from Iraq, I changed some of the ingredients and it was also very delicious. I advise you to try it. Thank you for the recipe.

[@ICookYouRepeat]

These r my fave food can’t wait to try it thanks so much!!!

[@azucenakitt1081]

Thank you so much! My daughter has asked me to make her bao buns and I hadn’t found a good recipe for them until now! I appreciate your step by step video and we will definitely be making them soon ❤

[@BlongTreyLo]

I use a bit of milk powder it makes it even better for my dough! I also tried ground pork and then make it spicy by adding the pink samyang sauce + little oyster sauce + billyray's honey bbq, works! Spicy and sweet and savory.

[@vivianlaw13]

This looks so delicious! I'm not usually a steam bun person but would definitely try this.... Thanks for another great video!

[@karencedeno1393]

I love you ! Thanks for this awesome tutorial.

[@phuocdaonguyen3554]

Thank you so much Mandy , you are a very good teacher ...Good luck to you...

[@tunAliUTube]

I like how she have been improving so much, and now as good as professional.

[@SirrahMirrah]

That's the cutest pepper grinder I've ever seen! 😍

[@chikenmorris7170]

I made this recipe with chicken mince and it was amazing, they tasted so good and we're super juicy and tender, I'm also going to try them with pork mince tonight, can't wait

[@chikenmorris7170]

Well I made them with pork mince last night, 16 buns, there was only me and my sister to eat them and when I got up this morning there was only 1 left for breakfast 😂 they were spectacular

[@sawhuahable]

How much meat is needed?

[@chikenmorris7170]

​@@sawhuahable I made them using pre packaged mince I got from the supermarket which comes in 500g packs

[@bills6007]

Great recipe! Turned out so good. Thanks Mandy.

[@davidhaley8542]

Dear Mandy, I fell in love with Dim Sum on a trip to San Francisco in 1979. SF has some fantistic authentic Dim Sum restaurants. After that, I began to collect all the Dim Sum recipe books I could find (Rhoda Yee was my first and still most beloved) and to make these treats. Later, I began to create my own recipes. Your videos add to my now extensive Dim Sum repertoire. I just love your presentation, especially "Hi, everyone" and "Let's get started." I've already tried some of your recipes, and they are all wonderful. I live in the French countryside, and I cannot find quite a few ingredients locally. Some of them I find in the nearest city; others I grow in my large garden. In any case, my spouse and I always look forward to my having the time to make Dim Sum. We usually eat Dim Sum as a delicious, relaxed dinner, instead of a tea lunch, and I usually produce 18 different Dim Sum dishes that I can serve over several evenings, each evening having 10 to 12 dishes and maintaining good variety. Please keep giving all of us the benefit of authentic recipes and techniques. I particularly love Spiced Beef -- beef shank stewed with spices, cooled, thinly sliced, served with an aspic of the cooking juices, and garnished with cilantro. I would love to watch your take on this recipe. I would also like to see your take on the steamed Dim Sum version of Lemon Chicken. Love you!

[@susieangelo6410]

@David Haley, I have all 3 Rhoda Yee's books myself, but "Classic Deem Sum" (Recipes from Yank Sing Restaurant, San Francisco) by Henry Chan, Yukiko Haydock & Bob Haydock is an excellent one for your collection.

[@davidhaley8542]

@@susieangelo6410 I have that one in my collection, but I did not know that Rhoda has published two others. Thank you for letting me know. I must look for those; I want to collect every Dim Sum book ever published in English.

[@Youtube221B]

Best part is we see the same common ingredients being used in different recipes. I can't imagine myself going to buy new condiments everytime I learn cooking new dishes. Saves on time and money.

[@elaineg60]

THANK YOU for this! Making some Coconut Cream Bao later today. Heaven on earth!

[@LJ-gn2un]

WOW! Those look fantastic Mandy - thanks for posting this!

[@iHeartFerenc]

I made my first bao a couple weeks ago and I loved it. The filling could have been more flavorful though - I'm going to try your filling. My wrapping skills I hope will have improved some! lol

[@sheelahkayestepkin4025]

Brava! Super fun, super talented

[@TastyTable101]

Very good detailed recipe! This steamed bun must be super delicious! Thank you

[@SunriseSpaASMR]

Just made it for the first time and I loved it! (Although mine had a tofu-shiitake mushroom filling) Thank you for sharing your recipes and knowledge! 🥰

[@nereida116]

Outstanding food educator.

[@-RONNIE]

Thanks for the video I hope it helps a lot of people out

[@madebywera5048]

This looks amazing! I will give it a try this weekend! Thank you for another amazing recipe Mandy!

[@felesiaawang705]

your are very technical and thats help a lot.tqvm Mandy.

[@TheJMPD]

Love your tutorials, and your outfits! ❤

[@susieangelo6410]

Thank you, Mandy for another delicious Bao Bun Recipe with Amazing Tips. My granddaughters and I love all Bao Items at the Dim Sum Restaurant. 💜

[@RedDragonVideos]

I don't think freezing would be necessary unless I made three times a s many🤣. Great tip on kneading. I keep going back to the panda pepper grinder🥰. I know that's a family secret😍. Thank you Mandy. Have an *AWESOME* day🙏💞🐲🌹 ALWAYS COOK WITH LOVE

[@Aaron_nautic]

I already bought the ingredients for Pork Char Siu Bun earlier. And then I saw this. Thank You for this video! I'll follow your method.

[@michaelb.42112]

OH MY GOD, this is like having the keys to Paradise. Pork/ Chicken, Beef Buns are the 9th wonder of the world.

[@marjoriepark1198]

Awesome!!! Needed all of these tips. I made some a few days ago and wish I had seen this first. One challenge I had was the bun stuck on parchment. I think the butter tip will help🙇🏼‍♀️👍🦋

[@bishalthapa7743]

I love dumplings, but you have to make a lot of them to fill you up. Bao seems like a perfect way to enjoy dumplings with less amount but bigger fillings and wrappers. Thank you for showing it, I can't wait to try it.

[@juanitamasian9414]

Thank you for this video. You are an excellent in conveying the method and procedure in making the bao bun. I definitely will copy you.