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Seremban Shao Bao (Chinese BBQ Pork Buns) recipe

Seremban Shao Bao (Chinese BBQ Pork Buns)

by Tham Jessica (@jessieinthekitchen)
Prep Time
1hr
Cook Time
35min
Total Time
1hr 35min
ChineseSnackAppetizerMeatNut-FreeNon-Vegetarian

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

Ingredients

20 Servings
(1 serving = 1 piece)

Filling

  • 350g
    Chicken Thigh
  • 1tbsp
    Cooking Oil
  • 1tbsp
    Minced Garlic
  • 3tbsp
    Minced Shallots
  • 50g
    Green Peas
  • 1tsp
    Corn Starch
  • 2tsp
    Water
  • 1tbsp
    Oyster Sauce
  • 1/2tsp
    Dark Soy Sauce
  • 2tsp
    Light Soy Sauce
  • 1/4tsp
    Pepper
  • 1tbsp
    Five Spice Powder
  • 1tsp
    Sesame Oil
  • 50g
    Sugar
  • 1pinch
    Salt

Oily Skin Dough

  • 215g
    All Purpose Flour
  • 60g
    Ghee or Butter
  • 30g
    Sugar
  • 56g
    Cold Water

Pastry Dough

  • 160g
    All Purpose Flour
  • 100g
    Butter

Egg Wash

  • 1piece
    Egg
  • Some White Sesame Seeds

Method

Filling

  1. Cut the chicken thigh into cubes and slightly mince it. Combine all the chicken seasoning sauce ingredients in a small bowl.

  2. 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.

  3. Mix corn starch with water to thicken the gravy. Stir in sesame oil, mix well, and set aside to cool.

  4. Once cooled, refrigerate the filling.

Oily Skin Dough

  1. 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.

  2. Control water carefully to achieve the right dough consistency for wrapping and sealing the filling.

Pastry Dough

  1. 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

  1. 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.

  2. Roll each wrapped dough into an oval shape, then roll up from the short side. Let rest for 15 minutes.

  3. Flatten and roll each dough into a round disc. Place filling in the center, pleat the dough while rotating to seal tightly.

    Step 4.1: Flatten and roll each dough into a round disc
  4. 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.

    Step 4.1: Brush with egg wash, sprinkle sesame seeds, and bake at 190°C for 35 minutes or until golden brown
    Step 4.2: Brush with egg wash, sprinkle sesame seeds, and bake at 190°C for 35 minutes or until golden brown
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Recipe by

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 e... Read More

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