I almost always can't stand it when I see my son comes home with savory buns he got from Chinese store. In my opinion they are pretty bad taste wise and the texture is too soft, almost like white bread. So, I promise him that anytime he wants to eat savory Chinese bun, he just need to let me know, and I'll make it! Plus, I'd feel good about giving him something he likes, and not to worry about how many he'll eat since I know exactly what ingredients in it.
I've made other version of Chinese bun using beef filling, so I tried to use chicken this time. My bao was a little bit dimply, but the texture was exactly the way I like it, a bit chewy, and the best part, it tasted delicious. My son was pretty happy to eat a few of them, so did my husband. Hope you do too!
Steam Bao With Chicken & Mushroom Filling
makes 12 buns
Bao dough, recipe follows
3 boneless and skinless chicken thigh, chopped
1 cup chopped button mushroom
1/2 cup chopped water chestnuts
1 tbs reduce sodium tamari, or soy sauce
2 tbs Shaoxing rice wine
1/4 cup chopped scallions
1/4 tsp white pepper
2 tbs canola oil
Preheat a large frying pan over high heat, add canola oil and swirl it around. Now, add the chopped chicken, and stir fry until the chicken is no longer pink. Add mushroom and the rest of the ingredients. Cook for another 5 minutes until the chicken is cooked thoroughly. Taste and adjust seasoning according to your liking. Remove from the heat, and cool completely.
Knock out the risen dough to to let the air out, then leave it to rise again, about 15 to 30 minutes. After it is risen for the second time, turn it onto work surface. Lightly knead the dough for about a minute or so. Shape into a log, then cut the dough into 64 grams each.
Working with a piece of dough at a time, and coverung the rest with clean kitchen towel, roll it out into circle. Place about 1 - 2 tbs filling in the center. Enclose the filling completely. PLace it on top of parchment paper, cover with kitchen towel. Repeat with the ramaining dough. Let the buns rest for another 15 to 30 minutes.
Prepare the steamer over high heat, and make sure that the water is rolling boiling before you add the buns. Arrange the bao on a steamer, leave enough space in between (about 2 inches). Steam the bao for 15 to 20 minutes. Enjoy!
Recipe adapted from Fushia Dunlop's Land Of Plenty
Yield 764 grams
3 cups all-purposed flour
1 tbs dried yeast
2 tbs sugar (her recipe use only 1 tbs)
2 tbs canola oil
In a small bowl, dissolved the sugar and yeast with 1 cup lukewarm water. Set aside for 15 minutes until the yeast is bloomed.
Place the flour in a mixing bowl, make a well in the center, and pour the yeast mixture. Add about 1/4 cup of water, mix well. Turn the dough onto kitchen counter top, knead for 5 to 10 minutes until the dough is smooth and elastic. Form into round ball, and place it in a lightly oiled bowl. Cover the bowl with damp kitchen towel, and leave it a in a warm, draft - free place until double in size, about 1 to 2 hours.