Seremban Shao Bao (Chinese BBQ Pork Buns)

Delicious Chinese BBQ pork buns with a flaky crust and flavorful chicken filling.
Delicious Chinese BBQ pork buns with a flaky crust and flavorful chicken filling.

Ingredients
Filling
- 350gChicken Thigh
- 1tbspCooking Oil
- 1tbspMinced Garlic
- 3tbspMinced Shallots
- 50gGreen Peas
- 1tspCorn Starch
- 2tspWater
- 1tbspOyster Sauce
- 1/2tspDark Soy Sauce
- 2tspLight Soy Sauce
- 1/4tspPepper
- 1tbspFive Spice Powder
- 1tspSesame Oil
- 50gSugar
- 1pinchSalt
Oily Skin Dough
- 215gAll Purpose Flour
- 60gGhee or Butter
- 30gSugar
- 56gCold Water
Pastry Dough
- 160gAll Purpose Flour
- 100gButter
Egg Wash
- 1pieceEgg
- Some White Sesame Seeds
How to make Seremban Shao Bao (Chinese BBQ Pork Buns)
Filling
Cut the chicken thigh into cubes and slightly mince it. Combine all the chicken seasoning sauce ingredients in a small bowl.
In a saucepan over medium heat, sauté minced shallots and garlic in oil until fragrant. Add the chicken and cook until white. Stir in the seasoning sauce, green peas, and simmer.
Mix corn starch with water to thicken the gravy. Stir in sesame oil, mix well, and set aside to cool.
Once cooled, refrigerate the filling.
Oily Skin Dough
Sieve the flour and sugar. Blend ghee into the flour until it resembles coarse crumbs. Knead in cold water to form a soft dough. Rest the dough for 30 minutes.
Control water carefully to achieve the right dough consistency for wrapping and sealing the filling.
Pastry Dough
Sieve the flour in a bowl. Blend butter into the flour until it resembles coarse crumbs. Knead until smooth. Refrigerate for later use.
Assemble for the Shao Bao
Flatten and roll out a portion of the oily skin dough, wrap in a portion of the pastry dough, and seal tightly. Repeat for all portions.
Roll each wrapped dough into an oval shape, then roll up from the short side. Let rest for 15 minutes.
Flatten and roll each dough into a round disc. Place filling in the center, pleat the dough while rotating to seal tightly.
Brush with egg wash, sprinkle sesame seeds, and bake at 190°C for 35 minutes or until golden brown. Enjoy hot or at room temperature.
FAQS
Can I use a different type of meat instead of chicken for the filling?
Yes, you can substitute chicken with other meats like pork, beef, or even tofu for a vegetarian option. Just adjust the cooking time accordingly.
What can I do if my dough is too sticky?
If your dough is too sticky, you can gradually add a little more flour while kneading until you achieve a soft and manageable consistency.
How do I store leftover BBQ pork buns?
You can store leftover buns in an airtight container in the refrigerator for up to 3 days. To reheat, steam or bake them until warmed through.
Can I make the filling ahead of time?
Yes, you can prepare the filling a day in advance and store it in the refrigerator. Just make sure to let it cool completely before refrigerating.
What can I use instead of ghee or butter in the dough?
You can use vegetable oil or margarine as a substitute for ghee or butter in the dough, but it may slightly alter the texture and flavor.
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Tham Jessica
(@jessieinthekitchen)
I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I cook. Some days it isn’t even fancy or a hard recipe. Some days it’s a classic, but something that I’ve created. Cooking is my time to be me. I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I...
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