150 g minced chicken thigh (with fat)
100 g napa cabbage (blanched, chopped & water squeezed out)
1 stalk spring onion (chopped)
½ tsp minced ginger
1 tsp minced garlic
1 ½ tbsp light soy sauce
½ tsp white pepper powder
½ tsp salt
1 tsp sesame oil
1 tbsp corn flour
30 ml chicken stock
200 g extra fine flour
½ tsp baking powder (double action)
1 tsp dry yeast
1 tbsp sugar
100 ml lukewarm water
1 tbsp oil
In a bowl, combine chicken, cabbage, spring onion, ginger, garlic, light soy sauce, pepper, salt, sesame oil, corn flour and chicken stock to form a moist paste.
Cover and put in the fridge
Dissolve sugar in water and stir in yeast. Set aside to let it foam.
In a big bowl, sift flour and baking powder together.
When yeast mix is foamy (around 15 mins), slowly add bit by bit into the flour while stirring at the same time. Keep about 10 – 20 ml of yeast mix for later.
Once flour starts to come together, add in the oil and knead into a soft dough – add remaining yeast bit by bit while kneading dough. (knead about 15 – 20mins until dough is smooth)
Cover and let it rise in room temperature till double in size (around 30mins)
Punch down the dough and knead till smooth (around 5mins).
Take roughly about 30g of dough.
Roll into a ball, flatten into a circle with your palm, fold the edges to center and overturn the ball (with folded edges facing down) and flatten with your palm again.
Use a rolling pin to flatten the edges of the circle, the center of circle should be slightly thicker than the edges. Repeat process with the rest of the dough
Fill circles with fillings. Pinch the top part of skin as you rotate the bao in a circular motion and use your thumb to keep the fillings in as you rotate.
Pinch and remove the tip of any excess dough on top of the bun.
Arrange the buns on parchment paper and plate.
Steam in low heat for approximately 15 min.
After 15 mins, turn off heat, and keep the lid on. Let the buns “rest” for 5 mins before opening the lid. Serve hot.