Rating: 3.5 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2

Making these steamed bao buns is much easier than you think! Start with refrigerated biscuit dough to speed the process along, then whip up the filling and steam. Easy-peasy!

Source: Better Homes and Gardens

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
20 mins
steam:
10 mins
total:
30 mins
Servings:
10
Yield:
10 buns
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Fill a 12-inch skillet with 1 inch of water. Bring to boiling over medium-high heat. Line a steamer basket or bamboo steamer with parchment paper. Poke four to six evenly spaced holes in paper. Press biscuits into 3-inch rounds; coat tops with cooking spray. Fold biscuits in half and place, 1 inch apart and away from edge, in prepared basket. Place basket in skillet. Steam, covered, 10 minutes or until puffed. Remove basket and transfer buns to a wire rack.

    Advertisement
  • Meanwhile, in a medium bowl combine next five ingredients (through brown sugar). Stir in carrots and green onions.

  • Carefully open buns and fill with chicken mixture. If desired, top with cilantro.

Tip

If desired, microwave the chicken filling 1 to 2 minutes or until heated through.

Nutrition Facts

115 calories; fat 4g; cholesterol 19mg; saturated fat 1g; carbohydrates 14g; mono fat 2g; trans fatty acid 1g; insoluble fiber 1g; sugars 4g; protein 6g; vitamin a 1076.2IU; vitamin c 1.4mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 2.2mg; vitamin b6 0.1mg; folate 19.7mcg; vitamin b12 0.1mcg; sodium 409mg; potassium 126mg; calcium 22mg; iron 0.8mg.
Advertisement