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Chicken Buns Recipe

Looking for an easy Chicken Buns recipe? Learn how to make Chicken Buns using healthy ingredients.

Submitted by japlanet

Makes 16 servings

Steamed buns filled with chicken and veggies

Recipe Ingredients for Chicken Buns

1/3 cup granulated sugar
1 tablespoon active dry yeast
2 1/4 cups all-purpose flour
1/8 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon canola oil
1 3/4 tablespoons butter
12 oz chicken breast
1 teaspoon grated ginger
1 teaspoon grated garlic
1/4 teaspoon toasted sesame oil
2 teaspoons soy sauce
1 tablespoon canola oil
1 cup shredded carrots
1 cup shredded cabbage
1/2 cup sliced green onions

Recipe Directions for Chicken Buns

  1. For Dough:

  2. 1. Add sugar and water to medium bowl and stir to dissolve sugar. Stir in yeast (use your fingers to remove any yeast stuck on the spoon). Cover and let proof in a warm place for 10 minutes.

  3. 2. Add flour, salt and baking soda to large bowl and mix thoroughly.

  4. 3. Create a well in the centre of the flour; pour in the teaspoon oil along with the proofed yeast mixture (scrap the bowl to get everything). Mix together; as soon as the liquid is incorporated (dough will still be crumbly), toss in the vegetable shortening and knead to make a dough (depending on where you are you may need to add a little more water but be careful not to make the dough too wet. Turn the dough on a work surface and knead for 5 minutes. It is important that the dough be kneaded for this time so that the gluten can develop and give the cooked dough the desired lightness and texture when cooked.

  5. 4. Rub the dough with oil and transfer to oiled bowl. Cover with plastic wrap and let rise in a warm place for 1 to 2 hours or until dough has doubled in size.

  6. For Filling:

  7. The filling needs to be cooled so make this as soon as you?re done kneading the dough and setting it to rise.

  8. Add chicken, ginger, garlic, sesame oil, pepper sauce and soy sauce to medium bowl and toss to mix. Let marinate for at least 30 minutes.

  9. Heat oil in wok or karahi until almost smoking; toss in chicken and spread out in a single layer, let cook for one minute and then toss and spread out again to cook for another minute our until fully cooked. Remove from pan and set aside to cool completely.

  10. Add carrots, cabbage and green onions to cooled chicken and toss to mix. Taste for salt and adjust if necessary. Set aside filling.

  11. Assembling:

  12. 1. Punch down risen dough, knead for a minute or 2 and let rest for 10 minutes.

  13. 2. Cut dough in half and then cut each half into the small pieces about the size of a tennis ball. I weighed mine and each was 1.2 ounces (35 grams). Form into balls.

  14. 3. Take one piece of dough (cover the rest while you work so that the dough does not dry out. Using your finger, press the dough into a circle and then roll into a 3-inch circle on a work surface getting the ends thin and the middle thick.

  15. 4. Cup the rolled dough in your hand and spoon in 1-heaped tablespoon of filling. Use the thumb of the hand in which the stuffed dough sits to gently press down the filling while you use your other hand the pinch the dough and seal in the stuffing. Ensure that the stuffing in secure. Rub a little oil on the stuffed pau and place on a piece of parchment paper or wax paper and place on baking sheet. (If using wax paper, brush the paper with a little oil as this helps prevent sticking after the pau is steamed). Continue rolling and stuffing each piece of dough until all is done. Cover baking sheets loosely with plastic wrap and leave dough to rise. This can take anywhere from 30 ? 45 minutes to an hour. I let mine rise for an hour.

  16. 5. Add water to karahi, wok or pot and bring to a roaring boil. Working in batches, add the risen pau to the bamboo steamer (handle gently, you don?t want to deflate the pau), cover the steamer and transfer to wok or karahi. If using a pot with metal steamer, add to pot and cover and let steam for 10 minutes.

  17. 6. If you are using a bamboo steamer, remove from wok/karahi after the 10-minute cooking and wait 7 ? 10 minutes before opening lid! If you are using a regular pot with a steamer, remove pot from stove and wait for 7 ? 10 minutes before removing cover. Transfer cooked pau to trays and let cook while you continue to cook the rest.

  18. 7. Serve warm or at room temperature.

  19. 8. Pau can be stored in airtight containers in the refrigerator. Re-steam until hot to serve.


Chicken, Breads

Nutrition Facts
Serving Size 61.9g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 25% Vitamin C 4%
Calcium 1% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.


Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
  Good points
  • High in niacin
  • High in selenium
  • High in vitamin A
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