How to Make Seremban Chicken Siew Pao


This is a famous snack from my Malaysian hometown of Seremban and in this recipe I’m using chicken mince as the filling. These instructions work on a Thermocook or a Thermomix, but in their absence you can use a dough mixer for the dough and a saucepan + stove for the filling.

Seremban Chicken Siew Pao (Baked Chicken Buns) Recipe

  • 500g chicken mince
  • 20ml light soy sauce
  • 25ml thick soy sauce
  • 3/4 Tbsp chicken stock granules
  • 1/2 Tbsp hoi sin sauce
  • a dash of pepper
  • 1/2 cup sugar
  • 75 g fried onion
  • 150 ml water
Water Dough –
  • 240 g strong flour
  • 1 tsp salt
  • 120 g butter
  • 60 ml water
  • 30 ml sugar
  • 1 tsp lemon juice
Butter Dough –
  • 130 g plain flour
  • 100 g butter
For the filling –
  1. Combine all ingredients except fried onions in the mixing bowl, cook at Speed 3 @ 100°C for 15 minutes.
  2. Add fried onions and cook a further 5 minutes; adjust seasoning as required.

For the dough –

  1. Combine all water dough ingredients in mixing bowl, knead at Speed 3 for 4 minutes. Remove.
  2. Combine butter and flour for butter dough in mixing bowl, knead at Speed 3 for one minute. Make sure not to mix for too long or the dough will turn into a mousse-like texture; it should be fairly firm.

For the chicken siew pao –

  1. Portion the butter dough into balls 3 cm in diameter and the water dough at double the size. Wrap butter dough in water dough, then roll into an oblong strip. Roll up the strip of dough, turn 90° and roll out again. Roll up into a cylinder, then turn on its side and flatten with rolling pin into a flat, round shape.
  2. Fill with 2 tsps filling and seal the edges. Bake in pre-heated oven for 20 mins at 200°C; remove and brush with egg yolk and milk mixture, return to oven for another 20 minutes. Remove and serve.



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