Steamed Marinated Chicken and Apple Bao

Feb 16, 2021 · in Dumplings & Bao

A steamed bao with marinated soy chicken that really highlights the dough. The chicken filling itself is marinated in soy and apple, which gives it a sweet and savory flavor complimented by a collection of greatest hits scallion, ginger, and garlic. For the dough, I used King Arthur Baking Bread Flour, which I love recommending for anyone trying bao for the first time because it’s so flexible and hard to mess up. This flour consistently makes dough thats easy to shape and fold while creating seriously fluffy steamed baos that you could honestly sleep on if you made pillow sized. Thanks King Arthur Baking for sponsoring this bao!

–Frankie
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At a glance

Yield

28 buns

Time

3 hours

Ingredients

Dough: Dry ingredients

4 cups King Arthur Baking Bread Flour
1 tbsp kosher salt
2 tsp sugar
1/2 tsp baking powder
1/4 tsp baking soda

Dough: Wet ingredients

1 tbsp + 1 tsp active dry yeast

1 1/2 cups of water (between 95°F-115°F)

1/4 cup rendered pork fat (optional)

Filling

1.5 lbs chicken thighs

3 scallions
2 tsp brown sugar
1 tbsp kosher salt
1 tsp soy sauce
1/2 tsp ginger
1 tbsp (3 cloves) garlic
1 large apple, finely grated



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Dough: Dry ingredients

4 cups King Arthur Baking Bread Flour
1 tbsp kosher salt
2 tsp sugar
1/2 tsp baking powder
1/4 tsp baking soda

Dough: Wet ingredients

1 tbsp + 1 tsp active dry yeast

1 1/2 cups of water (between 95°F-115°F)

1/4 cup rendered pork fat (optional)

Filling

1.5 lbs chicken thighs

3 scallions
2 tsp brown sugar
1 tbsp kosher salt
1 tsp soy sauce
1/2 tsp ginger
1 tbsp (3 cloves) garlic
1 large apple, finely grated