Little Szechaun Chicken Steamed Buns

Preparation Time 40 minutes
Cooking Time 40 minutes
Standing/Marinating 30 minutes
Serves 12 portions
Filling Fluffy Dough
2 chicken thighs 150g plain flour
2 tbsp soy sauce 2 tsp baking powder
1 tbsp honey 1 tbsp caster sugar
2 tsp Chinese rice wine (or dry sherry) 1/2 tsp salt
1 tbsp minced chilli 40ml milk
1 clove garlic, crushed 1 1/2 tbsp oil
2 tsp Szechuan peppercorns, crushed



  1. Sieve the flour and baking powder into a large bowl. Add the sugar and salt. Stir in the milk and oil and add tepid water little by little to form a pliable dough.
  2. Turn the dough onto a floured board and knead until it becomes elastic (approx. 5 – 10 minutes). Cover and let rest for an hour.


  1. Put the chicken in a baking dish.
  2. Place the soy sauce in a small bowl, add the honey, wine, chilli, garlic, and peppercorns and combine. Add the chicken pieces. Cover with foil and refrigerate for 30 – 60 minutes.
  3. Preheat the oven to 180’C. Roast the chicken pieces for 20 minutes, then uncover and roast for a further 20 minutes. Remove from the oven and set aside to cool.
  4. When cooled, remove the meat from the bones and mix with any leftover juices.

Making the Dim Sum:

  1. Divide the dough into 12 equal portions and cover with a damp cloth. Take one ball and, using your fingers, shape into a 6cm disk.
  2. Put one teaspoon of the chicken filling into the centre of the dough and gather up the dough around it, pinching and twisting it at the end to seal.
  3. Place the complete Dim Sum onto a square of non-stick parchment, cover and repeat with the remaining dough.
  4. Place the buns into a steamer (3cm apart) and steam for 15 – 20 minutes.

Tip: You can make the buns the day before, keeping them well wrapped and chilled. Re-steam for 5 minutes before serving.