Steamed Buns with Roast Chicken Filling |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Dim sum buns. Not that unhealthy. Ingredients:
:dough |
2 tsp active yeast |
1/4 cup water - warm |
1 tbsp sugar |
1 cup 2% milk - room temperature |
4 cups all-purpose flour |
:filling |
1 tsp canola oil |
1 lb ground chicken breast |
2 tsp sugar |
2 tbsp soy sauce |
Directions:
1. Prepare a dough for the dumpling coats by activating yeast in water and combining the solution with the sugar, flour, and milk. Knead dough thoroughly. Let sit for two hours, punch down, sit for 30 minutes, knead. Once the dough is heartily kneaded, mold it into a 1 1/2 foot long sausage shape. Cut the sausage into 22-24 round discs.
2. Stir fry 1 lb of chicken with 1 tsp canola oil and cooking spray. During frying, add 2 tbsp soy sauce and 2 tsp sugar to batch and roll around until chicken is frosted. Cover and let sit.
3. Flatten your dough discs with your hands, then with your wooden pin until they are nearly or more than 4 inches in diameter.
4. Pick or spoon lumps of frosted chicken into the center of dough discs. Fold the discs upward into a spiral. Turn and squeeze shut.
5. Sit your completed buns on wax paper and cover with a dry kitchen cloth.
6. Steam buns for 10 minutes in a steamer or faked steamer pan. Serve hot with tamari sauce or sugar glaze sauce.
|
|