Traditional steamed Chinese buns (or Baos) are no-doubt delicious, but can be an intimidating meal to take on at home. What I bet you never thought to do is replace the normally handmade dough with a store bought biscuit dough. I know it’s kind of cheating, but it will save you probably three or four hours and you won’t be able to tell the difference.
Teriyaki Chicken Buns
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Servings: 16 steamed buns
Cut the chicken into tenderloin sized pieces (or just buy chicken tenderloins like I did) and boil them for 5 minutes until cooked through.
While the chicken is cooking, build the teriyaki sauce. Add the soy sauce, water, vinegar, sugar, garlic, ginger and cornstarch mixture in a sauce pan. Bring it to a simmer and whisk together until the sauce thickens.
Mince the chives and set aside.
Shred the chicken and mix it together with 2/3 of the teriyaki sauce and roughly 3/4 of the chives.
Cut the biscuits in half so that there are 16 small balls of dough. On a floured surface roll out the balls until flat.
Add the chicken mixture and wrap the dough around it, pinching at the top to seal.
Place the buns in either a steamer on top of a regular pot of boiling water.
#SpoonTip: It can help if you spray the steamer basket with cooking spray so that it’s easier to get them out afterwards.
Steam the buns for about 20 minutes.
Serve the buns with the rest of the chives and sauce on the side.