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Steamed buns have long been a beloved traditional treat, and these chicken and mushroom buns, with their savory sauce and tender filling, are truly exceptional.

Perfected through layers of flavor, they’re so delicious you might feel ready to open your own shop after mastering them!

If you’re a fan of my recipes, you know how much I enjoy making steamed buns, from classic mantou to stuffed buns with various fillings.

Here’s a collection to inspire your next baking project – there’s something for everyone to enjoy!

Homemade Bun Recipes:

Homemade Fillings:

Let’s dive into the step-by-step guide to making these delicious chicken and mushroom buns.

Ingredients

For the Dough:

500g all-purpose flour – the base for a soft and structured bun.
5g yeast – essential for a fluffy texture.
1 tbsp sugar – adds a hint of sweetness and aids in fermentation.
260g warm water (30-35°C) – to activate the yeast and form the dough.

For the Filling:

2 chicken thighs – boneless and diced for tender bites.
Fresh mushrooms – diced for a rich, earthy flavor.
Cooking oil – for sautéing.
1 tbsp cooking wine – to enhance aroma and reduce any meatiness.
1 tbsp sweet bean paste – adds a deep, umami flavor.
1 tbsp yellow soybean paste – for a rich, savory taste.
1 tsp light soy sauce – to brighten the flavor.
½ tsp dark soy sauce – for color.
½ tsp chicken bouillon powder – enhances umami.
½ tsp white pepper – for a hint of warmth.
Minced onion – adds a touch of sweetness and depth.

Instructions

Preparing the Dough

In a large bowl, mix flour, yeast, and sugar.
Gradually pour in warm water, stirring until the dough starts to come together.
Knead for 10-15 minutes until the dough is smooth and elastic.
Cover the bowl and let the dough rise in a warm place until it doubles in size, about 1-2 hours. A fingertip test can confirm: poke a hole, and if it doesn’t bounce back, it’s ready.

Preparing the Filling

Dice the chicken thighs evenly for consistent cooking.
Heat oil in a pan, add chicken, and cook until it changes color.
Add cooking wine, stir, then add sweet bean paste and yellow soybean paste, ensuring an even coating.
Add mushrooms and continue stirring until their juices are released.
Season with soy sauces, chicken bouillon powder, and white pepper, stirring until the mixture is rich and fragrant.
Remove from heat, let cool slightly, then mix in minced onion for added texture and flavor.

Assembling the Buns

Deflate the risen dough, then divide it into equal pieces (30-50g each).
Roll each piece into a circle with a thicker center to support the filling.
Place filling in the center and shape into buns, sealing tightly to prevent leakage.
Arrange in a steamer with space between buns, cover, and let them rise again for 20-30 minutes.

Steaming the Buns

Bring water to a boil, then steam the buns for 15 minutes over high heat. Keep the lid on to ensure even cooking.
After steaming, let buns sit covered for 5 minutes – this makes them softer and smoother.

Why These Buns Stand Out

Rich Flavor:Juicy chicken, savory mushrooms, aromatic sauces, and sweet onion combine for a deeply satisfying taste.
Texture Variety:Soft dough, tender chicken, chewy mushrooms, and crunchy onion provide a balanced bite every time.
Nutritious Ingredients:Protein-rich chicken, vitamins from mushrooms and onions, and essential carbs from the flour make this a balanced meal option.

Try making these delicious chicken and mushroom buns at home – they might just become a family favorite! With a little patience and practice, you can achieve bakery-quality results right in your kitchen.

Chicken and Mushroom Steamed Buns: A Recipe Worthy of a Restaurant

Steamed buns have long been a beloved traditional treat, and these chicken and mushroom buns, with their savory sauce and tender filling, are truly exceptional.

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Course: Breakfast

Cuisine: Chinese

Calories: 2296kcal

Ingredients

For the Dough:

500 g all-purpose flour – the base for a soft and structured bun.
5 g yeast – essential for a fluffy texture.
1 tbsp sugar – adds a hint of sweetness and aids in fermentation.
260 g warm water 30-35°C – to activate the yeast and form the dough.

For the Filling:

2 chicken thighs – boneless and diced for tender bites.
Fresh mushrooms – diced for a rich earthy flavor.
Cooking oil – for sautéing.
1 tbsp cooking wine – to enhance aroma and reduce any meatiness.
1 tbsp sweet bean paste – adds a deep umami flavor.
1 tbsp yellow soybean paste – for a rich savory taste.
1 tsp light soy sauce – to brighten the flavor.
½ tsp dark soy sauce – for color.
½ tsp chicken bouillon powder – enhances umami.
½ tsp white pepper – for a hint of warmth.
Minced onion – adds a touch of sweetness and depth.

Instructions

Preparing the Dough

In a large bowl, mix flour, yeast, and sugar.
Gradually pour in warm water, stirring until the dough starts to come together.
Knead for 10-15 minutes until the dough is smooth and elastic.
Cover the bowl and let the dough rise in a warm place until it doubles in size, about 1-2 hours. A fingertip test can confirm: poke a hole, and if it doesn’t bounce back, it’s ready.

Preparing the Filling

Dice the chicken thighs evenly for consistent cooking.
Heat oil in a pan, add chicken, and cook until it changes color.
Add cooking wine, stir, then add sweet bean paste and yellow soybean paste, ensuring an even coating.
Add mushrooms and continue stirring until their juices are released.
Season with soy sauces, chicken bouillon powder, and white pepper, stirring until the mixture is rich and fragrant.
Remove from heat, let cool slightly, then mix in minced onion for added texture and flavor.

Assembling the Buns

Deflate the risen dough, then divide it into equal pieces (30-50g each).
Roll each piece into a circle with a thicker center to support the filling.
Place filling in the center and shape into buns, sealing tightly to prevent leakage.
Arrange in a steamer with space between buns, cover, and let them rise again for 20-30 minutes.

Steaming the Buns

Bring water to a boil, then steam the buns for 15 minutes over high heat. Keep the lid on to ensure even cooking.
After steaming, let buns sit covered for 5 minutes – this makes them softer and smoother.

Tried this recipe? Tag me on Instagram!Do you make this recipe? I’d love to see it! Tag me on Instagram at @yumofchina.