Recipes - Chinese

Chicken Siew Pau (Baked Flaky BBQ Chicken Buns)


Bake up a tray of these irresistible Chicken Siew Pau! Flaky on the outside, hearty and savoury on the inside. Have them with a hot cuppa to satisfy those hunger pangs!
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Snack
Cook Method: Bake
Cuisine: Chinese









Ingredients:

Filling:

500g chicken mince
20ml light soy sauce
25ml thick soy sauce
¾ tbsp chicken stock powder
½ tbsp hoi sin sauce
a dash of pepper
1½ tbsp sugar
75 g fried onions
150 ml water

Dough 1:

240 g strong flour
1 tsp salt
100g butter
60ml water
30ml sugar
1 tsp lemon juice

Dough 2:

130 g plain flour
100 g butter

Egg wash:

1 egg yolk
2 tbsp milk

Other Tools/Equipment:

Rolling pin
Mixer




Steps:

Preparing the filling:

  1. In a frying pan or wok, combine all ingredients except fried onions and cook for about 15 mins over medium-high heat.
  2. Then, add fried onions and cook a further 5 mins.

Preparing the dough:

  1. Dough 1: Using a mixer, combine all Dough 1 ingredients and knead at medium-high speed for about 4-5 mins. Set aside.
  2. Dough 2: Then, combine ingredients for Dough 2 in the mixing bowl, and knead at medium-high speed for 1-2 mins. The texture should be quite firm. Do not over knead.

Making the siew pau:

  1. Preheat oven to 200°C.
  2. Portion Dough 2 into 3cm balls, and Dough 1 into 6cm balls. Individually wrap Dough 2 balls in Dough 1, then use a rolling pin to roll into an oblong strip. Roll up the strip of dough, turn 90° and roll out again with a rolling pin. Repeat 2-3 times for a flakier texture to the pastry. Roll up into a cylinder, then turn on its side and flatten into a round shape with rolling pin.
  3. Fill dough with 2 tsps filling, gather the edges to the center to wrap around the filling, and seal the edges.
  4. Bake in pre-heated oven for 20 mins at 200°C, then remove and brush with egg yolk and milk mixture. Return to oven for another 10 mins. Remove and serve.

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Chicken Siew Pau (Baked Flaky BBQ Chicken Buns)

Chicken Siew Pau (Baked Flaky BBQ Chicken Buns)

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Bake up a tray of these irresistible Chicken Siew Pau! Flaky on the outside, hearty and savoury on the inside. Have them with a hot cuppa to satisfy those hunger pangs!

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Snack
Cook Method: Bake
Cuisine: Chinese
Ingredients

Filling:

500g chicken mince
20ml light soy sauce
25ml thick soy sauce
¾ tbsp chicken stock powder
½ tbsp hoi sin sauce
a dash of pepper
1½ tbsp sugar
75 g fried onions
150 ml water

Dough 1:

240 g strong flour
1 tsp salt
100g butter
60ml water
30ml sugar
1 tsp lemon juice

Dough 2:

130 g plain flour
100 g butter

Egg wash:

1 egg yolk
2 tbsp milk

Other Tools/Equipment:

Rolling pin
Mixer

Instructions

Preparing the filling:

  1. In a frying pan or wok, combine all ingredients except fried onions and cook for about 15 mins over medium-high heat.
  2. Then, add fried onions and cook a further 5 mins.

Preparing the dough:

  1. Dough 1: Using a mixer, combine all Dough 1 ingredients and knead at medium-high speed for about 4-5 mins. Set aside.
  2. Dough 2: Then, combine ingredients for Dough 2 in the mixing bowl, and knead at medium-high speed for 1-2 mins. The texture should be quite firm. Do not over knead.

Making the siew pau:

  1. Preheat oven to 200°C.
  2. Portion Dough 2 into 3cm balls, and Dough 1 into 6cm balls. Individually wrap Dough 2 balls in Dough 1, then use a rolling pin to roll into an oblong strip. Roll up the strip of dough, turn 90° and roll out again with a rolling pin. Repeat 2-3 times for a flakier texture to the pastry. Roll up into a cylinder, then turn on its side and flatten into a round shape with rolling pin.
  3. Fill dough with 2 tsps filling, gather the edges to the center to wrap around the filling, and seal the edges.
  4. Bake in pre-heated oven for 20 mins at 200°C, then remove and brush with egg yolk and milk mixture. Return to oven for another 10 mins. Remove and serve.

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