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Hey there, food lovers! If you’re a fan of Asian-inspired flavors and love a good food hack, these Vietnamese Lemongrass Chicken “Baos” are calling your name. I know, you’re probably thinking about waiting for dough to rise, but fear not, these “baos” are a breeze to make! Ready in about 30 minutes, they’re stuffed with savory chicken mince mixed with fragrant lemongrass, garlic, and spices. Plus, we skip the long wait with dough that rises these baos are ready for the pan in no time! Let’s dive right in and make some deliciousness happen.
Method
1. Make the Filling
Start by preparing the filling for your baos. In a medium-sized mixing bowl, combine the chicken mince, finely chopped garlic, lemongrass, and coriander. Add the oyster sauce, fish sauce, MSG (if you’re using it), black pepper, light soy sauce, and honey. Mix everything in one direction using a spoon or your hands until the ingredients are well combined. The goal is to create a flavorful mixture that binds together, so take your time and ensure all the seasonings are evenly distributed throughout the chicken. Set the bowl aside once the filling is ready.
2. Prepare the Dough
Next, prepare the dough for your bao wrappers. In a separate bowl, combine the plain flour and baking powder. If you don’t have baking powder, you can opt for self-raising flour and skip the baking powder step. Once mixed, add the yogurt into the flour mixture. Stir the mixture until it begins to form a dough. If the dough feels too sticky, you can add a little more flour to get a smoother consistency. The dough should be soft and slightly tacky but not overly wet or too dry. Once you have the right texture, knead the dough for a few minutes until smooth, then let it rest for a minute or so.
3. Form the Baos
Now it’s time to shape the baos! Roll out the dough on a lightly floured surface. Use a rolling pin to flatten the dough, ensuring it’s not too thin about 1/4 inch thickness works best. Cut the dough into 7 equal pieces (or 5-6 pieces if you prefer larger baos). Take each dough piece and roll it into a ball. Then, flatten each ball into a round circle. Be gentle with the dough, as you want to maintain some thickness to ensure the baos hold the filling and steam properly without tearing.
4. Add the Filling
Once your dough is shaped into discs, it’s time to add the filling. Take about 1/2 tablespoon of the chicken filling and place it in the center of each dough circle. Fold the dough over the filling and pinch the edges together to seal the bao. Don’t worry about making them perfect just ensure the edges are securely sealed so that the filling stays inside. If you find it tricky to pleat the dough, simply use a smaller amount of filling, which will make it easier to fold and seal. The pleats don’t need to be perfect, but they should be tight enough to keep the filling inside while steaming.
5. Cook the Baos
In a non-stick pan, heat a little oil over medium-high heat. Once the pan is hot, carefully add your prepared baos, pleated side down. Let them pan-fry for about 2-3 minutes, or until the bottoms become golden and crispy. You’ll know they’re ready to steam when you see a crispy, golden crust forming on the bottom. Once the baos are browned, carefully add about 3 tablespoons of water to the pan. Cover the pan with a lid immediately and allow the baos to steam for 6-7 minutes. This step helps cook the chicken filling thoroughly while keeping the dough soft and fluffy.
6. Finishing Touch
Once the baos are steamed and the water has evaporated, uncover the pan. Let any remaining water evaporate from the bottom, allowing the baos to crisp up a little more. Once they are golden and slightly crispy on the bottom, remove the baos from the pan. Garnish with black sesame seeds, freshly chopped coriander, and finely sliced spring onions for added color and flavor. The texture will be soft on top and crispy on the bottom, making for the perfect bao bite.
Necessary Tools
- Mixing bowls
- Rolling pin
- Pan with lid
- Measuring spoons
- Knife (for chopping herbs)
- Small spoon or tablespoon (for filling baos)
- Non-stick pan
Vietnamese Lemongrass Chicken “Baos”
Cuisine: VietnameseDifficulty: EasyServings
7
servingsPrep time
10
minutesCooking time
20
minutesTotal time
30
minutesIngredients
100g plain flour (extra for dusting)
1 tsp baking powder
80g yogurt (add a little more if needed)
155g chicken mince
1 tsp garlic
2 tsp lemongrass (finely chopped)
2 tbsp coriander (chopped)
1 tsp oyster sauce
2 tsp fish sauce
1/2 tsp MSG (optional)
1/4 tsp black pepper
1 tsp light soy sauce
1 tsp honey
Directions
- Prepare the Dough In another bowl, add the plain flour and baking powder. If you don’t have baking powder, you can use self-raising flour and skip the baking powder. Add the yogurt and mix it all together until you form a dough. If it’s too sticky, add a little more flour.
- Prepare the Dough In another bowl, add the plain flour and baking powder. If you don’t have baking powder, you can use self-raising flour and skip the baking powder. Add the yogurt and mix it all together until you form a dough. If it’s too sticky, add a little more flour.
- Form the Baos Roll out the dough and cut it into 7 equal pieces (you can also make them slightly bigger by cutting into 5 or 6). Take each piece, form it into a ball, then flatten it into a circular shape. Don’t roll the dough too thin aim for about 1/4 inch thickness.
- Add the Filling Place about 1/2 tbsp of filling into the center of each wrapper. Fold the dough over the filling and pinch the edges to seal. It doesn’t need to be perfect; just ensure it’s sealed so the filling stays inside.
- Cook the Baos In a pan over medium-high heat, add the pleated baos (pleated side down). Pan-fry them for 2-3 minutes, or until the bottom is golden and crispy. Add about 3 tbsp of water to the pan, then cover with a lid and steam for 6-7 minutes.
- Finishing Touch After steaming, remove the lid and let any remaining water evaporate. Allow the baos’ bottoms to crisp up a little more. Once done, garnish with black sesame seeds, chopped coriander, and spring onions.
Notes
- Rolling Out the Dough Be sure not to roll the dough too thin it should be thick enough to hold the filling without tearing. A thicker wrapper will also help hold in the delicious steam during cooking.
- Filling Quantity If you find it hard to pleat the baos, use a smaller amount of filling. This will make the pleating process much easier, and you’ll still have a tasty bao!
- Steaming When steaming the baos, make sure to watch the water level. If you add too much water, it might make the dough soggy. Just enough to create steam is perfect.
Serving Suggestions
These Vietnamese Lemongrass Chicken Baos are perfect when served with a side of nuoc cham (Vietnamese dipping sauce) or chili oil for an added kick. You can also pair them with a refreshing cucumber salad or some steamed rice for a well-rounded meal. These baos also make a great snack for parties or gatherings everyone loves grabbing a little handheld goodness!
Fun Fact
Did you know that “bao” means “bun” in Mandarin Chinese? While these baos are inspired by Vietnamese flavors, they are actually a type of Chinese steamed bun that’s been enjoyed for centuries! Bao buns are so popular in many parts of Asia, and they come with different fillings like pork, beef, or vegetables.
Conclusion
And there you have delicious, fragrant Vietnamese Lemongrass Chicken Baos that are sure to become a new favorite! With this easy recipe, you don’t have to wait hours for dough to rise, and you can enjoy a tasty snack or meal in no time. Whether you’re making them for dinner or a quick party snack, these baos are packed with flavor and guaranteed to impress. Try them out and let me know what you think!
