Stuffed Chicken Buns Recipe

It all started when I saw Rachel‘s invitation on FB to join the bread baking event.  This month’s theme for the event is Bread Buns. You can read more about it here. Though I’ve baked bread quite a few times, bun was something new to me. That’s when I remembered the stuffed bun recipe of Ria’s mom. I had bookmarked it a long time ago and had completely forgotten about it.  Since this was something new to me, I was excited about it and was very happy with the results too. The texture of the bun was amazing. I used a veg + chicken filling. The one thing I have to improve is shaping of the buns. Though the majority of the buns came out in good shape, I think there is still some scope for improvement. A very good recipe, I will definitely make it again. I’m thinking of meat/beef filling next time :). Thanks Rachel for the invite and Ria, a special thanks to your mom :)

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Btw, do you remember my veggie omelet? Instead of cooking it on stove top, I baked it this time and that’s what you see on the right side of the photo. I used mushrooms & capsicum (bell pepper) this time. I think I prefer baking it, because there is no hazzle of flipping it and we loved the texture too :). We had this stuffed buns & baked eggs as brunch on Friday.

I’ve taken the recipe as such from Ria’s place. I’ve made very minor changes and updated the recipe with the same. Here is the recipe:

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Stuffed Chicken Buns Recipe

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Course: Breakfast, Brunch, Snack
Servings: 6 -8
Author: Maria Jose Martin

Ingredients

  • For the Bun:
  • 1 tbsp Dry yeast
  • 2 tbsp Warm water
  • 1/2 cup Milk
  • Salt to taste
  • 1/2 cup Oil
  • 2 cups + 1 cup All purpose flour
  • 1/4 cup Sugar
  • 1 Egg (beaten)
  • 1 Egg white (for egg wash)
  • White sesame seeds for sprinkling

For the filling:

  • 100 gms Boneless chicken (boiled and shredded)
  • 1/2 – 3/4 cup Each Carrot & beans – chopped & cooked
  • 4 big Onions (finely chopped)
  • 1 tbsp Ginger garlic paste
  • 1/2 – 1 tbsp Chilli powder (depending on your spice level, I used Kashmiri chilli powder)
  • 1/2 tbsp Coriander powder
  • Salt
  • 3 tbsp Oil

Instructions

  • Preheat the oven @180 C for 15 minutes before baking.
  • Dissolve the yeast in warm water with 1/2tbsp sugar. Leave aside for 10 minutes. Boil the milk and allow to cool down till it is warm to touch. Add sugar, oil and salt to milk. Mix well with a wooden spoon till the sugar dissolves and add 1 cup flour and mix to a smooth paste. Add the beaten egg, yeast and mix. Add the remaining flour and mix well till it forms a smooth dough. (I had to use almost 3 cups of flour to make it a soft dough. You start with 2 cups of flour as mentioned in the recipe and if you find it difficult to form a soft dough add extra flour little by little, till it forms a soft dough.)Knead well for 10 mins (I knead it using stand mixer). Let it rest till it doubles in volume (almost 2-3 hrs).Punch down the dough lightly using your palm and divide them equally. Flatten them into small discs and fill them with 1 tbsp of the filling. Re-shape them into a ball. Apply the egg wash. Sprinkle the top with sesame seeds. Let it prove for another 20 mins. Bake them in a pre-heated oven at 180 C for 15-20 mins.
  • To make the filling:
  • Heat oil, add the ginger garlic paste and saute till it gives out a nice aroma. Add the onions & salt. Saute them till soft and transparent. Add the powders and mix well for 2 mins. Add salt, the shredded chicken, cooked veggies and mix well. Keep it off the fire and let it cool. Use it for filling the dough. I got 15 buns from the above qty.
Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu

Also check out the stuffed buns made by Jincy, one of MariasMenu readers, based on this recipe. Thanks a lot dear :)

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Check out stuffed buns made by Sibi, based on the above recipe. Thanks Sibi :)

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  • Hi maria! I’ve made the buns with my own filling once and they came out amazing. This time however, I’m wondering if i can use instant yeast instead? Is there a way to substitute and adjust the ingredients? Thanks so much!

    • Hi,

      Good to know that you liked this recipe, thanks :)

      I havent tried this with instant yeast yet, so I’m not sure how it works. Also, am a bit embarrassed to say this… I really am clueless about the science part of baking, so I dont know how to make any changes or whether any changes are required if using a diff type of yeast, sorry about that..

      Cheers
      Maria

  • Hi Maria, I made the buns today. I used the ingredients you gave but used bread flour instead. I found the mixture a bit runny so I had to add more flour to make it into a soft dough. I used spicy mackerel as stuffing and it turned out really nice. Thanks for the recipe.

    • Thank you so much Zai for trying this recipe. I’m glad that it worked out well for you :) They look great! I shared the pic on MM FB page, hope you saw it.

      Cheers
      Maria

  • Hi Tammut,

    Sorry to hear that the buns didnt work out for you..

    Did you use dry yeast or instant yeast for this recipe? The recipe calls for dry yeast and if you used same qty instant yeast, I think it will affect the texture and taste of bun.

  • hey maria… I tried stuffed bun again today with half all purpose flour and half whole wheat flour…made a tuna filling.. kept the stuffed buns for around 35-40 min to prove it…and it came out SOOOO YUMMY.. very soft.too… ALL OF US JUST LOVED IT.. it was over within a few min.. Thank u soooooooooooo much dear… :)

    • Thanks a lot Sumi dear for the comment :) Good to know that it turned out soft with wheat flour, I want to try it wheat flour sometime.

      Cheers
      Maria

  • Hi Maria, I have tried this recipe few months back and it came out perfectly. Thank you. I plan to make it once again. But I only have self rising flour. Can I make the same with self rising flour.

    • Thank you! I havent tried it with self raising flour, so I’m not sure how it works.. since self raising flour has some raising agents in it, may be you can reduce the qty of yeast used and try…

      Cheers
      Maria

  • Hello… I came across your site and decided to try this one today… however… even 4 hours after kneading and resting the dough .. it has hardly risen!! The yeast did bubble and activate before I mixed it in… And there is some oil floating around the dough ball.. what could have gone wrong? :(
    Any advise what I can do now..?

    • Hi Sonalika,

      Sorry for the delayed reply :(

      I’m not sure why it happened like that. Usually the dough doesnt rise in a cold atmosphere. So if you are living in a cold place, that can be one of the reasons.

      Cheers
      Maria

  • Hi Maria?
    I‘ve tried many recipes for buns.but couldn‘t satisfied.think this really works n looks soo easier than other recipes those what i‘ve tried.if i use something sweet as the filling?will it be okay?
    Thanks for the recipe n good luck:D

    • Hi Malithi,

      I havent tried sweet filling yet, but i guess it’s ok. I do hope this recipe works well for you :)

      Happy baking n all the best!

      Cheers
      Maria

  • Hi Maria

    Tried these buns with my own filling and it was a hit with my family. Thanks. Have you tried making these buns with whole meal flour or atta…..maybe not the complete flour but maybe 1 cup maida and 1 cup whole meal flour …..you know to make it little more wholesome…..do you think it would turn out to be good…..?? Thanks for these wonderful recipes, especially as they are great for kids.

    • Hi Sajitha,

      Nice to know that these buns were a hit at your place. Thanks for trying them :)

      I havent tried making it with whole wheat yet. But I’ve always wanted to try it. If and when that happens, I’ll definitely update the recipe accordingly :)

      Cheers
      Maria

  • hi maria is it possible to freeze these buns? and is there a video tutorial? i tried making them but it was a disaster:(

    • Hi Zaydee,

      I havent tried freezing those buns, so I’m not sure about it. I’ve given a video link in the write up section. Please have a look at it for the video demo.

      Cheers
      Maria

  • Hello maria-

    Hope you are doing good. I am a bigtime fan of your receipes as its simple and esy to prepare! You are doing a great job and really helpful for beginners!!!

    I wanted to try this receipe of yours but i have a small confusion in making the dough. You have mentioned to punch down the dough and divide them equally! What does that mean? Did u mean to make a ball like and keep the filling and cover with another piece of dough? Is that the way? Could you please tell me that.. Am anxiously waiting to try this out!!!!

    • Hi Lekshmi,

      I’m doing good dear. Thanks a bunch for the comment. Great to know that you find this site helpful.

      About the recipe, by punching down the dough, I meant just pressing the dough in the centre, to release the air out. After that divide the dough equally into balls, just like you do for chapathi. Then take each ball, roll it out a little, put the filling inside the rolled out dough and then seal it, like a money bag. Hope it’s clear now and I didnt confuse you more…

      Happy baking & all the best!

      Cheers
      Maria

  • hai maria. hope u r doing good. i am great fan of your recipes.. when ever i think of cooking something new, the first thing i do is to type marias menu and search from your recipes.. you are doing a wonderful job maria…

    i have tried many of your recipes and now i want to try this one soon.. i have a doubt regarding the cup size u r using. can please tell me how much ml cup u are refering as 1 cup. thank u..keep posting ur delicious foods…
    love
    sindhu

    • Hi Sindhu,

      Thank you so much for your sweet & encouraging comment, appreciate it very much dear. Its a pleasure to know that you try recipes from this space regularly :)

      The cup I use is 236 ml. Hope you will like the stuffed buns.

      Happy baking!

      Cheers
      Maria

  • Hi maria,
    the buns look delicious………..but before trying i would like to clear some doubts
    – the dough should not stick – before doubling or after doubling?
    -what does ‘let it prove’ mean?
    -how to roll up after stuffing without any folds?
    -what makes the bun soft?
    waiting for the answers

     

    • Hi Jasmi,

      Thank you! sorry for the delayed reply….

      1. The dough should not be sticky before & after doubling. The texture of the dough is very soft.
      2. Prove means raising/doubling of dough.
      3. Roll out each balls of doug & place the filling inside. You have to seal together the dough using your hands. There will be folds, but it will be on the bottom side.
      4. The softness of the bun depends on how you handle the dough. The dough should not be hard & the proportion of the water should be correct. Also I think yeast helps in bringing softness.

      Hope you get to try this soon…

      Happy baking!

      Cheers
      Maria

  • Hi Maria, 

    I don’t have a stand mixer and I’m wondering if kneading the dough with my hands will work. What do you think?

    Thanks, 
    Rosa

    • Hi Rosa,

      Its ok you can knead it using your hands. Some of my friends made it like that & it worked well for them :) Hope you’ll like it.

      Happy baking!

      Cheers
      Maria

      • These turned out so well !! Thank you!
        My parents are coming to stay with us today.I’m making these for tea and your kallu-shaapu beef for dinner. Love them both and so much fun (=easy) to make!

        • Hi Rosa,

          I’m glad that the buns came out well for you :) I do hope your parents liked these & the beef fry. Hope you had a nice time with your family.

          Cheers
          Maria

  • Hi Maria,
    I made these buns yesterday.They came out soft, but somehow they were not as fluffy as yours and also they didnt rise as much as yours.Do you have any idea what was wrong?Waiting for your reply.

    Thanks,
    Cathy

    • Hi Cathy,

      Thanks for trying the recipe. From your comment I assume that the problems you mentioned was caused by the yeast. Did you use fresh yeast, I mean if the yeast used is nearing the expiry date, then it may not be so strong. In that case the dough wont rise much & also it will affect the texture.

      Another reason for the less fluffier texture can be mixing of the dough. The dough should be soft & it should not be sticky.

      Hope this helps…

      Cheers
      Maria

  • Maria,

    Thankyou so much for the recipe…i tried it and the outcome was superb….
    and its easy too. i made it yesterday for our ‘naalu mani kaappi’
    and its all gone now.

    • Hi Priya,

      Its a pleasure to know that this recipe worked well for you :) It’s one of our favs too…

      Thanks for sharing your feedback here.

      Cheers
      Maria

  • Hi Maria,

    The recipe looks easy and I super excited to try it out. I have a question..What exactly is a stand mixer ? Do you mean a regular mixer grinder ?

    Thanks !

  • Hi Maria,

    I tried your recipe for the buns and it turned out very good taste wise. Thanks for the recipe. I was not able to get the buns as beautifully browned as yours. What do I need to do to get that right too.

    • Hi Lynn,

      Thanks for trying the recipe. Its nice to know that you liked it too.

      Did you apply the egg was as mentioned in the recipe, that gives an extra glaze to the buns. Also try baking it for a bit more longer.

      Hope this helps..

      Cheers
      Maria

  • Hey Maria

    I made this stuffed bun and already ate it for dinner. Absolutely superb dear … toooo good .. sooo soft and perfectly baked … satisfaction at its epitome ….. So I just thought of thanking you.
    I have been seeing quite a few of your recipes from some days .. started with this … awesome … Keep up the good work …

  • Hi Maria,

    I was searching for a bun recipe for a while. The pics are too good. I am definitely going to try this one. Hey, your website has grown so much. Congrats …

    • Hi Lakshmi,

      How are you dear?

      Thank you and pls do try it, I’m sure you will like it. How’s nandutty?

      Cheers
      Maria

      • woww… nice to see it here.. and thanks to u too… i think i will need to improve my photography skills or i ll need to get a better cam :):).. mine’s look amateurish:) but it tasted good..thats what matters finally rite.. thanks so much maria..

        • HI Jincy,

          Its ok dear, as long as it tastes good :)

          Thanks again for taking time to send me the snaps and comments :)

          Cheers
          Maria

  • Tried this recipe..It was too good….Everybody at home really liked it…I tried many recipies from ur site this weekend and all of them was superb.The other 2 which I tried this weekend was Mixed fried rice and Ginger chicken for saturday lunch.

    • Hi Jasmin,

      Thanks a ton dear for your continuous support & encouragement. Also thanks a lot for writing to me and letting me know about the recipes you try, it means a lot to me :)

      All the best!

      Cheers
      Maria

  • Mariaaa…..superb..tried this too…it came out really well..i ve clicked pics..infact i think mine looks better than urs..hehe;);)kidding..but im happy cos it looks like urs..and everybody @ home loved it…need to try this with veg filling..can u tell me what cud i put as veg filling? ur site has become like a bible to me..i check it everyday…:):)i have tried ur chicken mappas and egg scrambled curry..both came out very well..
    could u try out a recipe with soya chunks..that is something which i have successfully failed thrice..maybe u shud add a “Reader’s request” column or something..
    anyways…keep posting recipes twice a week atleast..
    :):)

    • Hi Jincy,

      Thanks a lot dear and please do send me the pics, I would love to see them. You can email me the same.

      You can use a combination of cabbage+ carrot+ beans as veg filling. Also cauliflower n potato if you like.

      Regarding the soya chunks recipe, I usually make it the same way as my beef fry/olathiyathu recipe. You need to soak the soya chunks in hot water for half an hour, then squeeze out the water completely. Follow the same recipe.

      Thanks dear for trying out other recipes as well…

      Cheers
      Maria

  • I’m drooling. The recipe is noted I often have chicken leftovers, thanks to you I know what to do with it next time. Thank you for your participation in BBD.

  • I’ve had quite a few chicken buns in my day, but none that looked as good as yours. WOW..just wow. Must bookmark :)

    • Hi Lisa,

      Thank you so much :) I saw your burger buns post and that is awesome! Those buns look gorgeous. Will try it some time soon.

      Cheers
      Maria

  • Enikku vayya….my god maria…u r a damn baker….yeah saw this recipe from rias webdiste…but befor ethat i saw it from u tub and wa thinking if making it….then my collegue made it and now you also….iam sure my hubby will love this like anything…pinney enikkoru samshayam….is the uncooked buns anyway freezable?….cooked ones shud be alley?….i will let u know once i try that kappa irachi…:)

  • Hai Maria, I am a regular visitor of your site as well as Anithas. You people are doing a great job. When ever i have guest i do take recepies from your sites.

    By the ways what happened to Anitha. No post from her since so long.

    Regards

    Shiney

  • Hi Maria,

    I was looking for some good bread recipes to try..I am definitely going to try this one.
    A few questions before I do that.
    1. How did you manage to get this puffy round shape? Did you place them closely in the baking pan?
    2. Also after you fill them with the chicken filling, how do you cover it up so nicely? Any tricks for that?

    My friend bakes a similar bun with black sesame paste (sweet) inside for filling. It’s a popular chinese bun it seems..
    I will try half sweet and half savory filling when I bake..

    • Hi Sibi,

      I suggest you watch the video of making this buns. Its there in Ria’s website. I’ve given the link in the write up. I think it will help you a lot and you will get an idea about shaping n all.

      I didnt place the buns closely. I left some space between 2 buns.

      Sesame filling is something new to me. Anyways hope you will like it and hope your buns come out beautifully :)

      All the best!

      Cheers
      Maria

  • Nice and easy recipie.The bun is looking cute.I have to try this.but I have to wait one more week to finish the holy week as I do not want to make the filling veggie. :)

  • Love the colour of the buns..looks yummilicious:).My co-sis tried out Ria’s mom’s recipe with success too..bookmarked..would try it with a veggie filling..:)

  • Wow maria…the buns look scrumptious with that filling.. The surface is so smooth and domed.

    Thank you so much for sending these in for the event.

  • I have seen this too, this reminds me of the buns we get in hot buns, i think ithe place is called like that.
    Looks so so delicous. I think once i am also going to make this.
    Drool drool.

  • Maria…i have had this back home during my teens…can’t remember from where and i had loved them…i would just love to try this recipe…will let you know the results…:)

  • My God! Maria, you are a perfect baker! :) Stuffed buns look REAL good! I was thinking on the same recipe for her event :) LOL! Anyway, you have done a good job! I told Amma about it as well :)

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