Crispy Bottom Chicken Shiitake Baozi: Pan-Seared Steamed Buns Tips, FAQ & printable recipe

Tips for success

For the crispiest bottoms, use a cast-iron skillet—it retains heat evenly and creates a beautiful golden crust. Make sure the skillet is hot before adding the buns, but not smoking. If your skillet is not non-stick, a little extra oil will help prevent sticking.

When steaming, keep the heat at medium-low to avoid burning the bottoms before the dough is cooked through. If you have a glass lid, you can watch the steam and check the buns without lifting it.

The dough can be made ahead and refrigerated after the first rise. When ready to shape, let it come to room temperature for about 30 minutes. The filling can also be made a day in advance.

If you have leftover scallion oil, store it in the refrigerator and use it for other dishes. These buns are best enjoyed fresh, but you can reheat them in a skillet with a splash of water to revive the crispy bottoms.

Variations

• Pork and Mushroom: Substitute ground pork for the chicken and use dried shiitake mushrooms (rehydrated) for a deeper flavor. Add a teaspoon of grated ginger and a splash of soy sauce to the filling.
• Vegetarian: Replace the chicken with extra-firm tofu, crumbled, and increase the mushrooms to 100 g. Use a vegetarian oyster sauce or hoisin sauce for the glaze. Add a handful of chopped scallions for freshness.
• Spicy Sichuan: Add 1 tablespoon of doubanjiang (chili bean paste) and 1 teaspoon of Sichuan peppercorns, ground, to the filling. Use a mix of chicken and pork for extra richness. Finish with a drizzle of chili oil instead of scallion oil.
• Shrimp and Chive: Replace the chicken with chopped raw shrimp and add 1/2 cup of finely chopped garlic chives. Use a glaze of oyster sauce and a touch of sesame oil. Steam as directed, but reduce cooking time by 2 minutes as shrimp cook quickly.

Storage and make-ahead

Fridge

Store leftover buns in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water to steam and re-crisp.

Freezer

Freeze uncooked buns on a baking sheet, then transfer to a freezer bag for up to 2 months. Cook from frozen, adding 2-3 minutes to the steaming time.

Reheat

To reheat cooked buns, place in a skillet with a tablespoon of water over medium heat, cover, and steam for 2-3 minutes.

Store leftover baozi in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat with a tablespoon of water, cover, and steam for 2-3 minutes until hot. For extra crispiness, remove the lid and cook for an additional minute to re-crisp the bottoms.

The dough and filling can be prepared up to a day ahead. After the dough has risen, punch it down, cover, and refrigerate. Let it come to room temperature before shaping. The filling can be made and refrigerated.

Assemble the buns and keep them in the refrigerator, covered, for up to 4 hours before cooking. This makes it easy to have fresh baozi for a meal with minimal last-minute work.

Serving ideas

Serve these baozi hot, straight from the skillet, so the contrast of crispy bottom and fluffy top is at its best. Brush with scallion oil just before serving for a fresh, aromatic finish.

They make a wonderful appetizer or part of a dim sum spread. Pair with a simple dipping sauce of soy sauce, rice vinegar, and a few drops of chili oil, if desired.

These buns are also great as a main course, served with a side of steamed greens or a light soup. For a complete meal, you can double the recipe and serve them as a hearty lunch. The filling is versatile, so you can also use leftover roasted chicken or turkey. The buns are best enjoyed immediately, but they can be reheated as described.

Frequently asked questions

Recipe card

Crispy Bottom Chicken Shiitake Baozi: Pan-Seared Steamed Buns

Prep 30 minCook 10 minRest 1 hTotal 1 h 40 minServes 4

Ingredients

• 2 cups all-purpose flour
• 1 tbsp sugar
• 1 tsp active dry yeast
• 3/4 cup warm water
• 1/2 tsp salt
• 1 tbsp vegetable oil, for greasing
• 200 g chicken thigh, diced
• 60 g shiitake mushrooms, caramelized
• 20 ml oyster-ginger glaze
• 15 ml sesame oil
• 80 ml water
• Scallion oil, for brushing, to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, soy, sesame, mollusks

Estimated nutrition per serving

Calories

350

Protein

18 g

Carbohydrates

45 g

Fat

10 g

Automatic estimate from the ingredient list, not laboratory-verified.