Click LIKE & follow us on Facebook for recipe updates


Singapore home cooking/ baking/ food & recipe blog features more than 500 tried & tested, quick & easy kid friendly recipes with steps by steps tutorial.

Follow us on Instagram: mfa_dingoozatfood

If you're a company looking for possible collaboration, feel free to send me a message via Miki's Food Archives Facebook Fan Page or email to

Search This Blog

Friday, 14 July 2017

Easy Chicken & Mushrooms Steamed Bun/ Pao 简易鸡肉包

Steamed bun/ pao are popular dim sum item in Asia. Made with different kind of fillings such as BBQ pork aka Char Siew, custard, salted egg yolk, red bean paste, lotus paste, kaya and many more. One of the common filling is Steamed Bun With Chicken & Mushrooms. 

>> Get my popular BBQ Pork Steamed Bun aka Char Siew Pao recipe here >> 

Cute Chinese Steamed Bun with Chicken & Mushrooms Filling aka Steamed Chicken Pao.

When I have time, I'd make my chicken pao into cute chicken shape buns.
When I'm in a rush, this plain old shape is good enough.

There are many ways to marinate the chicken fillings. The quickest method is to use chicken rice paste. That really saved a lot of time. Of course, do remember to choose one with no preservative, no MSG and no artificial colouring. ;)

Delicious chicken & mushrooms fillings. So flavourful! 

Tips: Cooled completely on the rack before storing.

For leftover, once cooled, store in the freezer. Reheat before serving.

Another batch of Chicken & Mushrooms Steamed Bun requested by my boy,
he wanted to have plain white bun with a red dot on top because one of his friend from China told him that back in her "village", they make steamed buns with red dot that will bring good luck to the family... I'm not sure if it's true, to my understanding, the dot is the colour code to differentiate the types of steamed buns :D
Photo updated: October 2019

Ingredients: 材料
(10 servings)
Prepare the filling: 馅料

190g Chicken (boneless chicken leg, sliced thinly) 鸡肉 190克,切条

2 Shiitake Mushrooms (diced) 香菇 2粒,切碎

1/2 tsp Corn Flour 玉米粉/粟粉 1/2 小匙

2 tbsp Chicken Rice Paste 海南鸡饭酱 2汤匙

5g Spring Onion (chopped) 青葱碎 5克

This time, I use Dancing Chef paste.
If you couldn't find this brand, you can use other brand. 

Prepare the dough: 面团


300g Hong Kong Flour 香港粉 300克

1 tsp Baking Powder 发粉 1小匙

1 tsp Instant Yeast 酵母 1 小匙

40g Sugar 糖 40克


1 tbsp Cooking Oil/ Lard 菜油/猪油 1 汤匙

150g Water 水 150克

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 



1. Mix all fillings ingredients in a bowl. Cover with cling wrap, keep in the refrigerator, marinate for 4 hours or overnight. 

2 Mix (A) in a bowl, gradually stir in (B) to form a dough and continue to knead about 5-10 minutes until smooth and elastic.

3. Cover with cling wrap and let it rest for 40 minutes.

4. Transfer the dough on the lightly floured worktop, knead for 2 minutes. Divide dough into 10 portions (50g each), roll out the dough, add fillings, shape as desired and let it proof for 40 minutes. Steam in a hot steamer for 15 minutes. 

5. When it is done, turn off the heat, let it sit in the steamer for 5 minutes before removing from the steamer. 

If you like my recipe, click hereLIKE & FOLLOW Miki's Food Archives Facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!

Some feedback from those who have tried this recipe:

By Grace Tan
By Triffany Seow 

No comments:

Post a comment

Note: only a member of this blog may post a comment.

Related Posts Plugin for WordPress, Blogger...