Steamed Chicken Buns (鸡仔包) Recipe

I finally nailed Chicken Buns that are impossibly pillowy and packed with juicy savory chicken so you’ll want to make them every weekend.

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I’m obsessed with Chicken Buns from dim sum and I can’t shut up about the pillowy bite and juicy filling. I love how the steam traps heat so every pull is smoky, damp, and addicting.

My favorite version uses 300 g all purpose flour in the dough and a messy, savory filling that stains my fingers. But I don’t pretend it’s delicate.

This is loud, soft bread hugging bold soy and ginger notes. Steam Buns Recipe hunting is my weekend sport.

I crave that simple steam-cloud moment. Pure food joy.

I will make them weekly, seriously. No shame, no regrets.

Ingredients

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Flour gives the dough its soft, pillowy chew.
Yeast makes it rise, light and airy.
Sugar feeds yeast and adds gentle sweetness.
Warm milk helps yeast wake up, makes dough tender.
Vegetable oil keeps dough moist, easy to handle.
Salt balances sweetness and brings out flavors.
Baking powder adds extra fluff, little lift.
Ground chicken is juicy, comforting protein for the filling.
Soy sauce adds that salty, savory backbone.
Oyster sauce gives a deeper, slightly sweet umami.
Shaoxing wine adds a warm, slightly boozy note.
Sesame oil gives a nutty finish, subtle aroma.
Cornstarch thickens filling, keeps juices from leaking.
Extra sugar for filling cuts through savory richness.
White pepper gives a mild, sharp heat.
Ginger brings brightness and a fresh kick.
Scallions add crunch and oniony freshness.
Cooking oil helps brown and meld the filling.
Extra flour for dusting keeps things from sticking.

Ingredient Quantities

300 g all purpose flour

1 tsp instant dry yeast

30 g granulated sugar

160 ml warm milk (about 40 C)

20 ml vegetable oil

1/4 tsp fine salt

1/2 tsp baking powder

400 g ground chicken (or finely minced chicken thigh)

2 tbsp light soy sauce

1 tbsp oyster sauce

1 tbsp Shaoxing wine or dry sherry

1 tsp sesame oil

1 tbsp cornstarch

1/2 tsp sugar

1/4 tsp white pepper

1 tsp fresh grated ginger

2 scallions, finely chopped

1 tbsp vegetable oil for cooking filling

extra flour for dusting

How to Make this

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1. In a bowl whisk together 300 g all purpose flour, 1/2 tsp baking powder, 1/4 tsp fine salt and 30 g granulated sugar so it’s evenly mixed.

2. Sprinkle 1 tsp instant dry yeast over 160 ml warm milk (about 40 C) and let sit 5 minutes until a little foamy; stir in 20 ml vegetable oil then pour into the dry ingredients and mix into a shaggy dough. Knead on a lightly floured surface about 8 minutes until smooth and elastic, adding extra flour only if it’s too sticky.

3. Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap and let rise in a warm place until doubled, about 60 minutes.

4. Meanwhile make the filling: heat 1 tbsp vegetable oil in a skillet over medium heat, add 1 tsp fresh grated ginger and the 2 finely chopped scallions, stir for 20 seconds, then add 400 g ground chicken. Cook until no longer pink breaking it up as you go.

5. Add 2 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tbsp Shaoxing wine or dry sherry, 1/2 tsp sugar, 1/4 tsp white pepper and 1 tsp sesame oil. Mix 1 tbsp cornstarch with 2 tbsp cold water and stir into the pan, cook until the mixture thickens and becomes glossy. Taste and adjust seasoning, then let the filling cool completely.

6. Punch down the risen dough and divide into 12 equal pieces. Roll each piece into a smooth ball then flatten into a 9 cm circle, dusting with extra flour as needed so it doesn’t stick.

7. Spoon about 1 1/2 to 2 tablespoons of filling into the center of each wrapper, gather edges and pleat or pinch to seal at the top, place seam-side down on a small square of parchment or a lightly floured steamer liner. Don’t overfill or they’ll burst.

8. Arrange buns in the steamer with space between them, cover loosely and let proof for 20 to 30 minutes until a bit puffy. Meanwhile bring water to a simmer in your wok or steamer pot.

9. Steam buns over medium steam for 12 to 15 minutes. Turn off heat and wait 3 minutes before opening the lid so they don’t collapse. Serve warm. If reheating later steam 5 to 7 minutes until heated through.

Tip: cool the filling fully before assembling so the dough wont get soggy, and wrap the steamer lid with a clean towel to catch condensation if your lid produces drips.

Equipment Needed

1. Large mixing bowl
2. Whisk and measuring spoons (for salt, baking powder, sugar)
3. Kitchen scale and liquid measuring jug (for flour and milk)
4. Small bowl for proofing yeast and a spoon to stir
5. Wooden spoon or spatula for the filling
6. Skillet or frying pan for cooking the chicken filling
7. Rolling pin and bench scraper or sharp knife to divide dough
8. Steamer setup (bamboo steamer or metal steamer basket with a wok/steamer pot) plus parchment squares or a steamer liner
9. Clean kitchen towel or plastic wrap for covering dough and a timer

FAQ

Q: Can I use active dry yeast instead of instant yeast? A: Yes, you can. If using active dry yeast, dissolve it in the warm milk and let sit 5 to 10 minutes until foamy, then proceed. The rise might take a little longer, so be patient.

Q: My dough is sticky or too dry. What should I do? A: If sticky, sprinkle a little extra flour while kneading, but don't add too much or the buns get tough. If too dry, add milk 1 teaspoon at a time until it comes together. You want a smooth soft dough that springs back when poked.

Q: Can I make the filling ahead and freeze it? A: Yes. Cook the filling fully, cool it, then freeze in portions. Thaw in the fridge before stuffing. Do not freeze raw ground chicken filling inside the dough, it causes soggy buns and uneven cooking.

Q: How do I prevent the buns from getting soggy during steaming? A: Make sure the filling is not too wet. Use the cornstarch to bind juices. Also steam over rolling boiling water and avoid opening the lid for at least the first 8 minutes. Let buns rest 2 minutes after turning off heat before opening lid.

Q: Can I use other meats or add vegetables? A: Sure. Pork, beef, or a mix works. For vegetables, finely chop and sauté to remove excess water before mixing in. Keep pieces small so they fit inside the bun neatly.

Q: How long will leftover buns keep and how to reheat? A: Store cooled buns in the fridge for up to 3 days or freeze up to 1 month. Reheat frozen buns by steaming from frozen for about 10 to 12 minutes. For refrigerated buns, steam 5 to 7 minutes until hot throughout.

Steamed Chicken Buns (鸡仔包) Recipe Substitutions and Variations

All purpose flour: you can swap in bread flour for a chewier, puffier bun or cake flour for a softer, more tender crumb; for gluten free use a 1-to-1 gluten free baking blend (may need a little more water).
Warm milk (160 ml): use unsweetened soy or oat milk warmed to the same temp for a dairy-free version, or mix 150 ml warm water plus 10 g dry milk powder if you don’t have fresh milk.
400 g ground chicken: replace with ground pork for juicier filling, ground turkey for a similar lean profile, or finely crumbled firm tofu mixed with a bit more cornstarch and oil to bind for a vegetarian option.
Light soy sauce: use low sodium soy or tamari (gluten free) at a 1-to-1 ratio, or coconut aminos if you want a milder, slightly sweeter flavor and lower sodium.

Pro Tips

– Let the filling cool completely, seriously. If it’s even a little warm the dough will go soggy and you’ll get flat, sad buns. Pop the pan in the fridge for 10–15 minutes if you’re in a hurry, but don’t assemble piping hot.

– When sealing, don’t overfill, and wet the rim of the wrapper lightly with a fingertip dipped in water to get a tighter seal; pinch a little extra dough into the top so steam can’t force the filling out. If your pleats are messy, a simple twist-and-press works fine, try not to overwork the dough.

– Watch your dough hydration: warm milk temp around 40 C is good, but if your kitchen is dry or flour absorbs more, add the milk by tablespoons until the dough is tacky but not sticky. Knead until it springs back when poked, about 7–10 minutes, you’ll feel when it’s right.

– Prevent drips and soggy bottoms by wrapping the steamer lid with a clean towel and keeping buns on parchment squares or a well-floured liner. After steaming, turn off the heat and leave the lid on for 3 minutes, then open slightly for a minute before fully uncovering so they don’t collapse.