Soy-Free Chicken Bao Buns
Delight in the comforting flavors of these Soy-Free Chicken Bao Buns, a savory twist on the classic steamed bun that's perfect for dietary restrictions and full of flavor. Made with a soft and fluffy homemade dough and stuffed with a mouthwatering chicken filling seasoned with garlic, ginger, and sesame oil, these buns are both tender and aromatic. Shredded carrots and fresh green onions add a vibrant crunch, while the soy-free preparation makes them accessible for those avoiding soy products. With easy-to-follow instructions and simple ingredients, these steamed bao buns are great for impressing guests or enjoying a cozy weeknight meal. Serve them warm for a satisfying dish that combines traditional charm with modern flexibility!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 7 grams Instant yeast
- 5 grams Baking powder
- 25 grams Sugar
- 150 milliliters Warm water
- 25 milliliters Vegetable oil
- 300 grams Chicken breast
- 5 grams Salt
- 2 grams Black pepper
- 5 grams Garlic powder
- 3 grams Ginger powder
- 50 grams Carrot, shredded
- 20 grams Green onion, chopped
- 10 milliliters Sesame oil
- 50 milliliters Water
Instructions
In a large bowl, mix the all-purpose flour, instant yeast, baking powder, and sugar.
Gradually add the warm water and vegetable oil to the flour mixture, kneading until a smooth dough forms.
Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour or until it doubles in size.
While the dough is rising, prepare the chicken filling. Dice the chicken breast into small pieces.
In a pan, heat sesame oil over medium heat. Add the chicken pieces, salt, black pepper, garlic powder, and ginger powder. Stir well and cook until the chicken is no longer pink.
Add shredded carrot and chopped green onions to the pan. Pour in the water to steam the ingredients, and continue cooking until the vegetables are tender and the mixture is dry. Set aside to cool.
Once the dough has risen, punch it down and transfer it to a lightly floured surface. Roll it into a log and divide it into 12 equal pieces.
Take each piece and flatten it with your hands or a rolling pin into a 4-inch circle. Place a spoonful of the chicken filling in the center of each circle.
Fold the edges together at the top to seal the bao, making pleats as you go to form a sealed bun.
Place each bao bun on a piece of parchment paper or corn husk to prevent sticking.
Arrange the bao buns in a steamer with enough space between them to expand. Steam for about 15-20 minutes until the buns are fluffy and fully cooked through.
Serve the soy-free chicken bao buns warm, and enjoy!
Nutrition Facts
Calories |
1800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 19.6 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 3490 mg | 152% | |
| Total Carbohydrate | 234.6 g | 85% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 28.4 g | ||
| Protein | 115.0 g | 230% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1504 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
