The Handmade Process Behind Our Chicken Rice Wine Bao
Our Chicken Rice Wine Bao is prepared by hand through a process of portioning and rolling the dough, adding the chicken rice wine filling, gathering and sealing each bao, resting it for 3 minutes, and steaming it over high heat for 8 minutes. At Bunn Choon Restaurant in Petaling Street, our preparation video shows these steps taking place in our kitchen.
For customers who want to understand how our Chicken Rice Wine Bao is made, the footage provides a first-hand look at the preparation behind the finished steamed bao.
How Do We Prepare Our Chicken Rice Wine Bao?
We prepare each Chicken Rice Wine Bao through a clear hands-on sequence:
1
Divide the dough into individual portions.
2
Roll each portion so the centre remains thicker while the edges are thinner.
3
Place the chicken rice wine filling in the centre.
4
Gather and pinch the dough closed by hand.
5
Let the bao rest for 3 minutes.
6
Steam it over high heat for 8 minutes.
This process is part of the traditional dim sum prepared in-house by our team.
Starting with the Dough
The process begins by dividing the dough into smaller individual portions.
We roll each portion so the centre remains thicker while the edges are thinner before adding the filling. This shaping detail can be seen directly in our preparation footage.
Each portion is handled individually before moving to the filling stage.
Adding the Chicken Rice Wine Filling
Once the dough has been rolled, we place the chicken rice wine filling in the centre.
The filling is positioned before we gather the surrounding dough and begin closing the bao. Customers who would like to learn more about the finished dish can visit our dedicated page for our Chicken Rice Wine Bao.
The preparation footage gives a close view of this stage, showing both the filling and the shaped dough before sealing.
Sealing Each Bao by Hand
After adding the filling, we gather the edges of the dough around it and close the opening by hand.
Our team pinches the gathered dough firmly until the bao is sealed. This is one of the clearest handmade details visible in the video and shows the preparation that takes place before resting and steaming.
Rather than only showing customers the finished bao, the footage documents the actual shaping, filling and sealing process in our kitchen.
Resting and Steaming Our Chicken Rice Wine Bao
After shaping and sealing, we let the bao rest for 3 minutes before steaming it over high heat for 8 minutes. This is the final preparation stage before the Chicken Rice Wine Bao is ready to serve.
Our steamed dim sum is prepared after an order is placed rather than being pre-steamed in advance. The same serving approach applies to other steamed items such as our Hong Kong-Style Siew Mai.
These resting and steaming steps give customers a more specific look at how we prepare the bao before serving.
See Our Chicken Rice Wine Bao Being Made
Our preparation video lets customers see how we make the Chicken Rice Wine Bao, from shaping the dough to filling and sealing each bao before resting and steaming.
By sharing the actual preparation footage, we give customers a closer look at the work behind the dish rather than showing only photographs of the finished bao.
Part of Our In-House Dim Sum Preparation
Chicken Rice Wine Bao is one example of the traditional dim sum our team prepares in-house.
Visitors who are less familiar with dim sum can also read our first-time dim sum guide to explore other steamed and fried items commonly enjoyed as part of a shared meal.
Try Our Chicken Rice Wine Bao in Petaling Street
Customers visiting Petaling Street can try our Chicken Rice Wine Bao as part of a traditional dim sum meal at Bunn Choon Restaurant, subject to current availability.
Our restaurant is located in Chinatown Kuala Lumpur beside Kwai Chai Hong, and visitors exploring the area can also refer to our Kwai Chai Hong food guide.
When an order is placed, our steamed dim sum is steamed before serving rather than being pre-steamed in advance.
FAQ
Yes. Our preparation footage shows the dough being shaped, filled and sealed by hand before the bao is rested and steamed.
We divide the dough into smaller portions and roll each piece so that the centre remains thicker while the edges are thinner before adding the filling.
After adding the filling, we gather the dough around it and pinch the opening firmly by hand until the bao is closed.
After shaping and sealing, we let the bao rest for 3 minutes before steaming it over high heat for 8 minutes.
No. Our steamed dim sum is steamed after an order is placed rather than being pre-steamed in advance.
Customers can try our Chicken Rice Wine Bao at Bunn Choon Restaurant in Petaling Street, Chinatown Kuala Lumpur, beside Kwai Chai Hong, subject to current availability.
A Closer Look at the Work Behind Each Bao
In summary, our handmade Chicken Rice Wine Bao process includes rolling the dough with a thicker centre and thinner edges, adding the chicken rice wine filling, gathering and sealing the bao by hand, resting it for 3 minutes, and steaming it over high heat for 8 minutes. Our preparation video lets customers see these steps taking place in our kitchen before the finished bao reaches the table.
