Chicken Xiu Pao

August 01, 2013

Baked Chicken dumplings

Before I start blabbering ...

I would like to made it clear that these Chicken Xiu Pao are not something that I recently baked. It was 'sitting and waiting'... in one of my folders in my hard drive for almost 2 months now.
There are few more; recipes/photos that needed me to type and tweak

When my 'post productivity' came to halved of what I used to post in my early days of blogging (those were my crazy days, in year 2009-2010), I wanted my blog to reflect our life and not just about food preparation per se...

Siew Pao

I drew up a plan, a workable plan... a flow chart:

I cook - shoot - process the photos - type recipe and gist of story - click Publish 

(before the next cooking/photo shoot session) ...somehow, my flow chart got 'clogged up' by this big giant ugly thing... called "Procrastination"

Chicken Xiu pao

Procrastination rarely popped into my 'vocabulary' before... but now, it seems to be creeping up on me, just like age and gray hair slowly taking over my life.

...  and because of IT  ie Procrastination, I have yet to start baking Eid-ul-Fitr cookies... 6 to 7 days left

Chicken Xiu Pao 

(Makes 20) 
dough recipe adapted from Pasar Malam Delights
Clik here to print recipe

300 g chicken thigh -diced
1 clove garlic - chopped
2 tablespoon oil
1 tablespoon kecap manis
1 tablespoon oyster sauce
3 tablespoon char siew sauce - store bought
1 1/2 tablespoon plain flour
2-3 tablespoon water
2 teaspoon sugar - if required
1 tablespoon sesame oil

Dough A
220 g plain flour
110 g vegetable shortening

Dough B
370 g plain flour
2 tablespoon custard powder
4 tablespoon sugar
1 teaspoon salt
1 teaspoon bicarbonate soda
100 g vegetable shortening
75 g margarine
150 ml water

1 egg mix with a pinch of salt - lightly beaten
toasted sesame seeds for sprinkling.

Preparing the filling ...
  1. Heat up frying pan and saute garlic until fragrant. 
  2. Add diced chicken, and cooked until it is slightly pinkish. 
  3. Add sauces and simmer on low heat for 5 minutes or till chicken is fully cooked. 
  4. Mix plain flour with water and pour into the simmering pot. Keep stirring till the mixture thicken. 
  5. Taste and add sugar if required (Tastewise: the mix should be on the sweet side). 
  6. Take off  heat and add sesame oil. 
  7. Give it a good stir through. 
  8. Set aside to cool.
Now on to the Dough(s) 
Dough A 
  1. Mix the 2 ingredients into a mixing bowl and knead into a dough. 
  2. Set aside to rest for 10 minutes. 
  3. Weigh and divide the dough into 20 equal size balls.
Dough B
  1. Mix all the dry ingredients into another bowl. 
  2. Add in shortening and margarine. 
  3. Rub with the dry ingredients to resemble bread crumbs. 
  4. Add in water (50 ml at a time) and knead into a smooth dough.  
  5. Set aside to rest for 10 minutes. 
  6. Weigh and divide into 20 equal size balls. 
Now on to the nitty gritty part...
  1. Pre heat oven to 180C. 
  2. Slightly flatten dough B and wrap around dough A. 
  3. Using a rolling pin and carefully flatten into an almost rectangular strip. 
  4. Roll strip up neat and tight ('cigar' like shape)
  5. Roll again (along the length of the 'cigar' ) to form a similar rectangular strip, and roll up neat and tight. 
  6. Push in both ends gently into an 'almost' cube form. 
  7. Leave it to rest for 10 minutes. 
  8. Roll it out again into a disc. 
  9. Place the meat filling in the centre and carefully wrap around and seal. 
  10. Arrange onto the baking tray with the sealed side up and glaze with egg wash. 
  11. Sprinkle with sesame seeds.
  12. Bake for 20-25 minutes until golden in colour.


  1. Hi Lisa
    Siu Pao is one of my favourite! I even have baked this while I'm on holiday in NZ so my other family members got to taste this home country specialty. Your siu pao look so beautifully baked and not even one open mouth at all! I still sucks in pleating and folding it all up.

  2. I love these & the steamed ones are my fav these days. Your baked ones look perfect. Ask me about procrastination! I am a big procrastination queen when it comes to uploading on blog:)

  3. A wonderfully speciality! Those pretty little bites must taste really good.



  4. wah so much hard work, roll here, roll there, but I love these and can't take pork so now these sounds wonderful with chicken.

  5. These are like little chicken bites. Lovely!

  6. Thanks for this post on Chicken Xiu Pao. They sound quite tasty. Nice photos!

  7. Oh dear, I love Siew Pau!!! Pass me some before they go missing! ;)

  8. These look delicious! I totally understand the procrastination thing, but glad they made it out of your draft folder.

  9. I've never seen a recipe using two doughs. Very interesting. these look very good!