Kung Fu Panda Bao Buns stuffed with Coxinha

Start by activating the yeast: mix the warm milk with the sugar and dry active yeast. Let it sit for about 15 minutes until foam forms.

In a separate bowl, combine the all-purpose flour with a bit of baking powder and mix well.

Add the oil to the flour mixture, then gradually incorporate the activated dry yeast mixture, stirring until crumbles form.

Knead the dough until no dry flour remains and it stops sticking to your hands. Cover and let rest for 10 minutes.

After the first rest, knead the dough again to homogenize it and cover it with plastic wrap. Let it rise in a warm place for 1 hour, or until doubled in size.

Prepare the filling: in a hot pan, sauté the onion and garlic until golden in a little oil.

Add the shredded chicken and season with tomato, paprika, salt, and black pepper. Mix and sauté briefly, finishing with the chopped parsley.

Transfer the filling to a container and let it cool completely. After cooling, thoroughly mix the creamy cheese spread into the chicken.

Check the risen dough. Punch the air out of the dough by kneading it again until it is smooth and uniform.

Divide the dough into equally sized portions and shape each portion into a small ball.

Roll out each ball with a rolling pin, starting from the middle and pushing forward and back, ensuring the edges are thinner than the center, forming a small mound.

Place a portion of the creamy chicken filling in the center of the rolled-out dough, as if forming a shallow dish.

Close the Bao: start with the first fold using your right thumb, then slide the dough over it with your left index finger while rotating the bun, repeating the process of folding and turning until completely closed. Twist the last fold and pinch to form a tip, sealing well.

Shape the sides and let the Baos rest again for 10 to 15 minutes.

Arrange the Baos in a steaming basket lined with parchment paper to prevent them from sticking to the bottom.

Place the basket in the pot with water and turn on the heat. When it reaches a boil, steam for 10 minutes. Turn off the heat and keep the Baos covered for another 5 minutes before serving.