Chicken bao pie

• all‑purpose flour↗300g g
• baking powder↗1¼ tsp tsp
• instant dry yeast↗½ tbsp tbsp
• vegetable oil↗½ tbsp tbsp
• onion↗1

  finely chopped

• garlic↗2

  minced

• ground chicken↗250g g
• yellow bean sauce↗50g g
• hoisin sauce↗35g g
• chili oil1 tbsp tbsp

  plus extra for serving

• dark soy sauce↗1 tsp tsp
• thinly sliced green onions

  for serving

Step-by-step instructions

1. 1

   Place all the dough ingredients into a bowl together with ¾ tsp salt and 165 ml warm water, and mix until a rough dough forms. Turn the dough onto a work surface and knead for 15‑20 minutes until completely smooth. Return the dough to the bowl, cover and let it rise in a warm place for 20 minutes.

2. 2

   Meanwhile, for the filling, heat the vegetable oil over medium heat in a pan and sauté the onion and garlic for 7‑8 minutes until softened. Mix the remaining filling ingredients in a bowl, then add them to the pan and cook for about 15 minutes until the chicken is done. Let cool completely.

3. 3

   Remove the dough from the bowl and knead again for 5 minutes. Return to the bowl, cover and let rise for another 20 minutes. When ready, the dough should have increased in volume and feel springy to the touch.

4. 4

   Divide the dough into 12 pieces and gently shape each into a ball. Transfer to a plate and cover with a kitchen towel to prevent drying. Working with one ball at a time, flatten it into a disc with your palm, then roll it out with a rolling pin from the centre to the edges, rotating clockwise until you obtain a roughly 8.5 cm circle. (The dough will rise during cooking, so avoid making it too thick, but also not too thin to prevent holes.) Repeat with the remaining balls.

5. 5

   To fill the buns, take one dough disc in your hand and spoon a generous amount of filling into the centre. Cover with a second dough disc and pinch the edges to seal the filling. Place on a strip of parchment paper, then transfer to a steamer (the parchment will prevent sticking). Repeat until all buns are assembled.

6. 6

   Set the steamer over a pot of warm water (not boiling) and let the buns rise without heat for another 10 minutes. After 10 minutes, place the pot with the steamer over medium heat and steam for 10 minutes. Remove the pot from the heat and let the buns rest in the steamer for another 2‑3 minutes.

7. 7

   To finish, lightly pan‑fry the buns on one or both sides in a dry non‑stick skillet to give a crisp golden crust. Serve sprinkled with green onions, chili oil or sauce to taste.