Stuffed Bao Buns

Stuffed Bao Buns a good idea for the iftar table if you are trying to avoid fried items. #HappyCookingToYou #FoodFusion #RamzanRecipes

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Prepare Buffalo Chicken Filling:

  • Makhan (Butter) 4 tbs
  • Chilli sauce ½ cup
  • Tabasco sauce ½ tbs
  • Sirka (Vinegar) 1 tbs
  • Worcestershire sauce ½ tsp
  • Lal mirch (Red chilli) crushed 1 tsp
  • Namak (Salt) ½ tsp or to taste
  • Cayenne chilli pepper 1 tsp
  • Lehsan powder (Garlic powder) 1 tsp
  • Chicken boneless boiled & shredded 350g
  • Cheddar cheese grated ½ cup
  • Mozzarella cheese grated ½ cup
  • Hara pyaz (Spring onion) green chopped ¼ cup
  • Cheeni (Sugar) 2 tbs
  • Instant yeast 2 & ½ tsp
  • Water lukewarm ½ cup
  • Maida (All-purpose flour) 2 & ½ cups
  • Milk powder 2 tbs
  • Namak (Salt) 1 tsp
  • Baking powder ½ tsp
  • Cooking oil 3 tbs
  • Water ½ cup or as required
  • Cooking oil 1-2 tsp
  • Prepared Buffalo sauce stuffing
  • Cooking oil
  • Water as required


Prepare Buffalo Chicken Filling:

In a wok add butter, chilli sauce, tabasco sauce, vinegar, worcestershire sauce, red chilli crushed, salt, cayenne chilli pepper & garlic powder. Turn on the flame, mix well & cook for 1-2 minutes on low flame.

Add boiled & shredded chicken, mix well & cook for 2-3 minutes or until completely dry. Set aside & let it cool down completely.

Now add cheddar cheese, mozzarella cheese, spring onion green, mix well & set aside.

In a small jug add sugar, instant yeast, water & mix well. Cover, let it rest for 15 minutes & set aside.

In a bowl add all-purpose flour, milk powder, salt, baking powder & mix well.

Add cooking oil & mix well until crumbles.

Add yeast mixture & mix well.

Gradually add water & knead until dough is formed (3-4 minutes).

Grease with cooking oil, cover & let it proof for 1 hour at warm place.

Transfer the dough on a clean mat, dust flour & knead the dough for 3-4 minutes.

Divide dough in 2 parts. Take one portion, dust flour & roll out with the help of rolling pin. Cut circles with the help of cutter (size 3.5 inch). Flatten the sides of dough with the help of rolling pin (45g each).

Place 1 tbs of prepared Buffalo chicken filling in the centre, lift & pinch the sides of dough, twist & seal together making a bun shape (makes 14-15).

On a food steamer place a butter paper and brush with cooking oil.

Place prepared stuffed bao buns, cover & let it proof for 15 minutes.

Add water in a wok & bring it to boil.

Place bamboo steamer in wok & steam cook for 10-12 minutes.

Serve stuffed bao buns with soy sauce.

Recipe By: Kanwal Mohsin

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