Steamed Chinese Style Chicken Buns Recipe

INGREDIENTS:

For the dough:

• 1 packet of bun flour
• 1 cup of milk
• 1/2 cup of sugar
• 1 tbsp cooking oil ( I used canola)

For the filling:

• 2 chicken breast fillets
• 1 big leaf of napa cabbage (finely shredded)
• 3-4 dried shitake mushrooms (soak in hot water to soften, then sliced into thin strips/pieces)
• Handful of cilantro/coriander leaves, chopped
• 3/4 teaspoon corn starch
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon chicken bouillon powder
• 1/2 teaspoon fish sauce
• 3 dashes white pepper powder

INSTRUCTIONS:

1. Remove 2 tbsp of flour and leave aside for later use.
2. Mix the remaining flour with the milk and sugar. Knead the dough well for 10 minutes. Add the spoon of cooking oil and knead until oil is well incorporated.
3. Leave to rest, covered with a damp cloth for 30 minutes.

For the filling:

1. Mix all the filling ingredients and set aside.
2. Cut up 12-15 pieces of parchment paper into 1.5 inch squares.
3. When the dough is ready, divide into 12-15 equal portions. Roll into a ball and flatten with a rolling pin into a flat disc. Use the reserved flour for the bench to prevent sticking.
4. Place about 1 to 2 tsp of filling in the centre of the disc, pleat the edges and make sure they are well sealed. Place bun on a parchment square. Repeat until dough and ingredients are finished.
5. Lay buns sitting on their parchment in a bamboo steamer. Make sure there is enough room for the buns to expand. Steam for 15 minutes (or refer to your bun packet instructions). Transfer and serve immediately.

Source: Drool Factor

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