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
INGREDIENTS:
- 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
METHOD:
For the filling –
- Combine all ingredients except fried onions in the mixing bowl, cook at Speed 3 @ 100°C for 15 minutes.
- Add fried onions and cook a further 5 minutes; adjust seasoning as required.
For the dough –
- Combine all water dough ingredients in mixing bowl, knead at Speed 3 for 4 minutes. Remove.
- 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 –
- 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.
- 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.
