Steamed sweet potato buns with chicken filling

I finally had the courage to make these buns after  making it 4 times last January lol The first time was laughable , the dough is so wet that I can't barely hold it , how should I know that I need to consider the water content of the pumpkin before adding in more liquid especially if you're kneading it by hand ?! I even asked Doreen re the amount of cake flour , maybe it just a typo ? lol I wised up the second time though for the life of me , I can't pleat the top properly ugh ! How come I can pleat the darn potstickers beautifully heh but had a hard time doing it in this kind of dumpling ? The third attempt , I mistakenly used self-rising flour , hey , I thought it was the cake flour *sigh* 

Unlike most steamed buns recipes , this one uses cake flour which has a low protein content . The dough is soft that I wasn't so stingy when it comes to adding some flour when rolling each portion .

This time instead of using pumpkin , I used sweet potato , though the water content is not as great compare to that of a pumpkin , you still need to consider it when adding more liquid in this recipe . It's better to add water gradually  if the dough is a bit stiff to knead than adding more flour to the already wet dough .

Now , who wants some fluffy and deliciously soft buns ?!

Guys , I'm on Yummly and if you want to save this recipe to your personal recipe box , do click in the YUM button at the upper left side of this post . 

Please check original recipe @ Doreen of My Favourite DIY

Makes 12 buns ( 3 x about 1 1/2-inch ) 

100-120 grams lukewarm water
1 teaspoon instant yeast
280 grams cake flour 
60 grams caster sugar
1 teaspoon baking powder
20 grams lard 
160 grams steamed ( orange ) sweet potato , mashed 

* In a small bowl , whisk together water and yeast , let sit for 1 minute . 

* Place the flour , sugar , and baking powder in a large mixing bowl , whisk to combine . Make a well in the middle of the flour mixture and add in the yeast mixture , lard and mashed sweet potato . Use a wooden spoon or your hand to mix everything together until it forms a shaggy dough . Tip dough onto a clean work surface , knead until dough is smooth and elastic , 12 minutes , the dough is a bit sticky but manageable . Form dough into a ball  and transfer into a lightly-oiled bowl , refrigerate overnight . Or you can proof dough until doubled in size , for 1 hour or depending on the warmth of your place . 

* Divide dough into 12 pieces at 52 grams each , form each portions into a small ball , cover with tea towel or plastic wrap and let rest for 10 minutes . 

* In a lightly-floured work surface , sprinkle some flour on top of a dough , flatten it with the heel of your hand and using a floured rolling pin , roll the dough to about 4-inch diameter . Place a tablespoonful of the chicken filling on top of the dough and pleat it , sealing the top firmly , transfer filled dough to the bamboo steamer , cover with tea towel and continue with the remaining dough . 

* Let filled dough rest for 30-40 minutes or depending on the warmth of your place , it'll expand but won't double in size . 

* Steam for 10 minutes over medium heat . Serve hot or at room temperature . 

For the chicken filling : 

300 grams boneless , skinless whole chicken legs , cut into small cubes 
6 pieces water chestnuts , peeled and cut into small dices , optional 
3/4 cup chopped finely onion 
2 teaspoon minced ginger 
1/2 teaspoon chicken powder
generous dash of ground white pepper

4 tablespoons chopped spring onion , green and light green part only 

Sauce : 

5 tablespoons water 
1 teaspoon cornstarch
2 teaspoon dark soy sauce
1 teaspoon light soy sauce
1 teaspoon oyster sauce
1 teaspoon brown sugar
1 teaspoon sesame oil 

* Combine the sauce ingredients in a small bowl and set aside . 

* Pour about 1 tablespoon of oil into the heated pan , add in the chopped onion , cook over low heat for 10 minutes . Transfer to a plate , set aside .

* Turn heat to high, add oil if necessary , add in the ginger , stir-fry for 20 seconds then add in the chicken . Cook chicken for 2 minutes , stirring constantly , add in the chicken powder and white pepper , stir well to combine . Add in the cooked chopped onion and chopped water chestnuts , stir thoroughly . Pour in the sauce , stir well to combine , adjust taste , stir until sauce thickens , about 1 minute . Transfer immediately to the bowl and  let cool at room temperature for 20 minutes then put in the fridge to cool completely , stir in spring onion before using .  You can make the filling the day before . 

This post is linked to the Little Thumbs Up , a baking and cooking event organized by Zoe of Bake for Happy Kids and Doreen of My Favourite DIY . This month's theme is CHICKEN and is hosted by Diana of The Domestic Goddess Wannabe .

                                                          photo littlethumbups1-1.jpg


  1. wow my mouth is watering terribly! These steamed buns look terrific, Anne.

  2. I've added it into the recipe :D

  3. Anne, your buns look so good and neat...I can just imagine how delicious it is with the moist chicken fillings. I probably could eat about 4 of those in one go...and will hide some more for later too:) Happy weekend!

  4. ooo nice... never had steamed buns

  5. Yum! Yum! I love the filling to bits! I do have pumpkins in my fridge, I could consider making mantou since I had eaten my last portion of chicken that's in the fridge for the past 2 weeks!

  6. I'm so glad you finally mastered these buns! They are gorgeous!!

  7. Hi Anne, sometimes I mistaken cream of tartar as baking powder :( ...
    These steamed sweet potato buns with chicken filling look very delicious.

  8. Your buns looks so good! Wish I could grab a few off the screen! I can just imagine having a couple of this while still hot and soft, yummilicious!

  9. Yummy! they look like char siew xiao long bao!

  10. Hi Anne,
    glad that your steamed buns turn out really well after a few attempts.
    You are brilliant to use orange sweet potato. I reckon that it has less moisture compare to pumpkin.
    Love your chicken filling to bits.
    Thanks for sharing this to LTU!



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