Thursday, July 9, 2015

Pumpkin Bao with Chicken and Onions 洋葱鸡肉南瓜包

This morning just realized that today is deadline to submit pumpkin baozi (steamed buns) to "Best recipe for everyone" event. So i decided to make pumpkin bao with chicken and onion filling so can be served as lunch.

This time just changed my earlier Chicken and Onion Bao recipe to Pumpkin Bao, still using my favourite chicken and onion filling.

Pumpkin Bao with Chicken and Onions filling (steamed buns) 洋葱鸡肉南瓜包
*makes 8

For chicken and onions filling
250g debone chicken thigh (cut small bite size pieces)
1 spring onion, sliced
100g yellow onion, wedged

1tsp light soy sauce
1/2tsp salt or to taste
1/2tsp sugar or to taste
1tsp sesame oil
1tsp dark caramel soy sauce or you may replace with dark soy sauce
A dash of white pepper
Water, add when it is necessary


  1. Heat oil in a wok, sauté spring onion till aroma.
  2. Add in chicken pieces and onion, stir to till mix well.
  3. Add in seasonings, continue to cook till chicken tendered over medium heat, add water when it is necessary ( I did not add water at all).
  4. Dish out and set aside to cool

2 hard-boiled eggs, wedged

For the Pumpkin bao dough

250g all purpose flour or plain flour
1/4tsp salt
1tsp instant yeast
40g caster sugar
40g corn oil
80g mashed pumpkin ( I use overnight mashed pumpkin that kept in the fridge)
60g fresh milk or adjust accordingly

 1. Mix all ingredients in a mixing bowl, mix well and knead till smooth and no sticky to hands.
 2. Cover with damp cloth and proof to double in size (30-60mins).
 3. Knock down dough to expel some air, transfer to a lightly floured surface and knead for a while.
 4. Equal divide into 8 portion, roughly shape into a ball, rest for 15mins.
 5. Flatten and roll out the dough into a circle with a rolling pin. Spoon in chicken filling and hard-boiled egg onto the center and pleat up the sides and seal.
 6. Place the bau onto a piece of greaseproof paper, on the rack for steaming. Cover with a piece of damp cloth and let rise for another 15 mins.
 7. Steam the bau under rapidly boiling water on high heat for about 10 to 12 mins.
 8. Remove from steamer and serve hot.
 9. Store in the fridge for left over bao, steam again before serve.

Recipe by Sonia a.k.a Nasi Lemak Lover

I'm submitting this post to the Best Recipes for Everyone
 July 2015 Event : I have a date with "Pumpkin"
organized by Fion of XuanHom's Mom and co-hosted by  Rachel


  1. 南瓜搭上洋葱鸡肉,味道一定很赞!
    谢谢妳的参与分享与链接最佳食谱 :)

  2. Look so delicious, hope can get some from u

  3. Interesting! Pumpkin bao! How's the taste/texture different from normal bao?

  4. Fern, pumpkin bao tasted slight QQ than normal bao ^_^


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