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Steamed Chicken Buns with Chicken Breast Filling

Servings: 16• Serving Size: 1 bun • Old Points:3 • Points+: 4 • Calories : 158• Fat:2.8 • Protein:16 g • Carb:16.3 g • Fiber:.6 g • Sugar: 2.2 g • Sodium: 92mg


  • 2 1/4 cup All Purpose Flour
  • 2 1/4 tsp rapid rise fast yeast
  • 1 tsp white sugar or super fine sugar
  • 2 tbsp warm water
  • 3/4 cup warm milk
  • spray oil to spray the steamer
  • 1.5 lbs chicken breast
  • 1 tbsp light brown sugar
  • 1 tbsp light soy sauce
  • 2 tbsp honey or agave I used agave
  • 1 tbsp or more Hoisin sauce
  • 1 tbsp canola oil or any oil of your choice
  • 1 leek finely chopped
  • 1 garlic clove
  • 1/2 piece fresh ginger root grated


  • Place the chicken breast in a large bowl. In a small bowl, mix together the sugar,soy sauce, honey, Hoisin. Pour the mixture over the chicken breast and marinate overnight or 30 minutes. When the chicken are ready, remove the chicken breast from the marinade. Pre heat oven at 350 F and cook the chicken breast on a wire-lined baking sheet.Bake the chicken for 30 - 40 minutes and let it cool. Remove the chicken breast from the wire rack cut into small pieces of cube or shred the chicken breast.
  • Heat the oil in a pan and stir fry the leek,garlic and ginger for 3 minutes. Add in the cubed/shredded chicken breast. Add in Hoisin sauce, salt or pepper to taste ( this part depends on how how you want your filling to taste). Set aside to cool.
  • Mix the flour into the electric mixing bowl with the fast rise yeast. Place the milk,water ,sugar in a heat safe cup or bowl and mix to dissolve the sugar. Heat the mixture in a microwave oven for 1 minute then add into the flour mixture. Knead using an electric mixer until smooth. OR you can manually knead it in a floured surface for 5 minutes. Roll into sausage shape and cut into 16 piece. Cover the dough and let it stand for 25 minutes.
  • Spray the steamer with non-stick oil . Set aside. Flatten the dough pieces into 4 inch rounds.Place the spoonful of filling in the center of each. Draw up the sides to form a "moneybag" and twist to seal and arrange on the steamer rack. and place the dumplings on the base of the steamer. Do not put on the heat yet. Look instructions below.
  • Put 3 cups or more of water on the base of the steamer and let the water boil. Place the steamer containing the dumpling on top and steam the dumplings for 15 minutes after the water boils.Transfer bun in a flat plate and enjoy it while it is hot.


You can freeze these chicken dumplings. To heat siopao or dumplings, wrap it in a wet paper towel and microwave for 30 seconds or more.