Chinese Steamed Chicken Baozi with Quail Eggs

Name: Chinese Steamed Chicken Baozi with Quail Eggs
Ingredients: 10 g black mushrooms; 30 g sugar; 22 cl lukewarm water; 5 g baker's yeast; 500 g wheat flour; 5 g baking powder; 3 PL vegetable oil; 1 onion; 4 spring onions; 1 ks ginger; 400 g chicken thighs; 0.5 ČL salt; 0.5 ČL ground black pepper; 1 PL tapioca or cornstarch; 2 PL light soy sauce; 1 PL oyster sauce; 1 PL sesame oil; 12 quail eggs

#dumplings#chicken#steamed#baozi#Chinese cuisine

Discover the authentic method to make Chinese steamed chicken buns, featuring a soft homemade dough filled with savory chicken, black mushrooms, and a whole quail egg. This recipe guides you through preparing the dough, flavorful filling, and steaming technique to create light, fluffy baozi with rich umami flavors.

Ingredients extracted via AI

10 g black mushrooms30 g sugar22 cl lukewarm water5 g baker's yeast500 g wheat flour5 g baking powder3 PL vegetable oil1 onion4 spring onions1 ks ginger400 g chicken thighs0.5 ČL salt0.5 ČL ground black pepper1 PL tapioca or cornstarch2 PL light soy sauce1 PL oyster sauce1 PL sesame oil12 quail eggs

Procedure generated via AI

Soak 10 g of black mushrooms in water until softened.
To prepare the dough, dissolve 30 g sugar in 220 ml lukewarm water.
Add 5 g baker's yeast, stir briefly, and let the mixture sit for 15 minutes.
In a mixing bowl, place 500 g wheat flour.
Sift 5 g baking powder and mix it into the flour.
Pour the yeast mixture into the flour and combine.
Add 1 tablespoon vegetable oil and mix again.
Knead the dough for 5 minutes until smooth.
Cover the bowl with plastic wrap and let the dough rest at room temperature for 2 hours.
Finely chop 1 onion.