Crispy Bottom Chicken Shiitake Baozi: Pan-Seared Steamed Buns Step-by-step instructions

Before you start

Before starting, make sure the yeast is fresh and active. Proof it in warm water with sugar for 5 minutes; it should become foamy. Prepare the filling and keep it chilled.

Set up a clean work surface for shaping the buns. Have a small bowl of water for sealing the edges, and cut parchment paper into 3-inch squares to place under each bun. Preheat the skillet and have the lid ready.

Instructions

Phase 1: Dough and Filling

1. 1Make the dough
   In a small bowl, dissolve the sugar and yeast in the warm water. Let sit for 5 minutes until foamy. In a large bowl, combine the flour and salt. Pour in the yeast mixture and stir until a shaggy dough forms. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour, or until doubled in size.
   Look for The dough should be soft, smooth, and spring back when pressed.
   Tip If the dough is too sticky, add a little more flour, a tablespoon at a time.
2. 2Prepare the filling
   In a bowl, combine the diced chicken thigh, caramelized shiitake mushrooms, and oyster-ginger glaze. Mix well until everything is evenly coated. Cover and refrigerate while the dough rises.
   Look for The filling should be well combined and glossy.
   Tip Keep the filling cold to make it easier to handle.

At the end of this phase, the dough should have doubled in size and be soft and elastic. The filling should be well combined and chilled. The yeast mixture should have foamed, indicating the yeast is active. The dough should feel smooth and spring back when pressed. The filling should be glossy and fragrant with ginger and oyster sauce. Everything is ready for shaping.

Phase 2: Shaping and Pan-Steaming

3. 3Shape the baozi
   Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a ball, then flatten into a 4-inch circle. Place a spoonful of filling in the center. Gather the edges and pleat to seal tightly, pinching the top to close. Place each bun on a small piece of parchment paper.
   Look for The buns should be tightly sealed with no filling showing.
   Tip Keep the dough covered while shaping to prevent drying.
4. 4Heat the skillet
   Heat a cast-iron skillet over medium-high heat. Add the sesame oil and swirl to coat the bottom. Arrange the baozi in the skillet, pleat-side up, leaving a little space between each.
   Look for The oil should shimmer but not smoke.
   Tip Use a skillet large enough to hold all buns without crowding.
5. 5Pan-steam the buns
   Pour the water into the skillet carefully. Immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam for 10 minutes. The water will create steam, cooking the buns, while the oil crisps the bottoms.
   Look for Steam will rise from the skillet; the bottoms will turn golden and crisp.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not lift the lid during steaming to maintain even heat.

The buns should be neatly pleated and tightly sealed. When placed in the hot skillet, they should sizzle gently. After adding the water and covering, steam will rise, and the buns will puff up. After 10 minutes, the bottoms should be golden and crisp. The aroma of sesame and toasted bread will fill the kitchen. The buns should be cooked through and the filling hot.

Phase 3: Finishing and Serving

6. 6Finish and serve
   After 10 minutes, remove the lid. Check that the bottoms are golden brown and crisp. If not, cook uncovered for an additional 1-2 minutes. Brush the tops with scallion oil. Serve hot.
   Look for The bottoms should be deeply golden and crisp; the tops fluffy.
   Tip Use a spatula to gently lift the buns to check the bottoms.

The buns are ready when the bottoms are deeply golden and crispy, and the tops are fluffy and pale. Brushing with scallion oil adds a fresh, aromatic sheen.

Serve immediately while hot, so the contrast of textures is at its peak. The filling should be juicy and flavorful, with the chicken cooked through. Enjoy the combination of crispy, fluffy, and savory in every bite.

Common mistakes

One common mistake is overfilling the buns, which makes them difficult to seal and can cause them to burst during steaming. Use about 2 tablespoons of filling per bun. Another pitfall is not sealing the edges properly; make sure to pleat and pinch tightly to prevent leakage.

Also, avoid lifting the lid during steaming, as this lets out the steam and can result in undercooked dough. Finally, be patient with the dough; if it hasn't doubled in size, give it more time.

How to tell it’s done

The buns are done when the bottoms are deeply golden brown and crisp, and the tops are puffed and fluffy. To check the internal temperature of the filling, insert an instant-read thermometer into the center of a bun; it should read at least 165°F (74°C).

The dough should be cooked through and no longer doughy. If the bottoms need more crisping, cook uncovered for an additional minute or two, watching closely to avoid burning.

• Poultry: 165°F (74°C) in the thickest part
• Shellfish: 145°F (63°C) in the thickest part