Recipe courtesy of Molly Yeh
Ginger Scallion Chicken Steamed Buns
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- Level: Intermediate
- Total: 3 hr 40 min (includes rising time)
- Active: 55 min
- Yield: 12 buns
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 250
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 11 g
- Cholesterol
- 48 mg
- Sodium
- 417 mg
This is Molly’s take on the classic steamed buns you get at dim sum, but chicken instead of barbecue pork because that’s her favorite; she says it’s basically a chicken meatball inside of a steamed bun!
- Level: Intermediate
- Total: 3 hr 40 min (includes rising time)
- Active: 55 min
- Yield: 12 buns
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 250
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 11 g
- Cholesterol
- 48 mg
- Sodium
- 417 mg
Ingredients
Dough:
Filling:
To Serve:
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Directions
- In a large bowl, mix together the flours, sugar, yeast, baking powder, and salt and form a well in the center. Pour in the water and oil and mix to form a dough. Turn onto a surface and knead for 7 to 10 minutes, dusting with flour as needed, until the dough is smooth and slightly sticky. (You can also do this all in a stand mixer with a dough hook.) Transfer the dough to an oiled bowl, turning to coat, then cover the bowl with plastic wrap or a damp towel and let it rise for 2 hours, or until doubled in size.
- While the dough is rising, make the filling: Flatten out the chicken in the bottom of a large bowl and sprinkle evenly with the salt, rice vinegar, lime zest, sesame oil, scallions, ginger, a bunch of turns of pepper, egg, panko and soy sauce. Mix until just combined and don't overmix.
- Once the dough has completed its rising time, turn it out onto a clean work surface and divide it into 12 balls. Keep the dough covered when you’re not working with it. Working with 1 ball at a time, roll them out to 4 1/2- to 5-inch circles, then fill with 2 heaping tablespoons of filling, and pinch the edges shut to seal well. Place on individual 3-inch squares of parchment paper, seam side down, then space them out in a bamboo or metal steamer, 1 1/2- to 2- inches apart. (If your steamer doesn’t fit all of the buns at once, steam them in batches.) Cover and let rise 30 more minutes.
- Bring a large pot of water to a boil over high heat. Place the steamer over it and steam the buns for 20 minutes, until light and fluffy and the chicken is cooked through with an internal temperature of 165 degrees F. Remove from heat and let sit for 5 minutes.
- To serve, dip in 1 part soy sauce/1 part rice vinegar, adding sambal to taste.
- Leftovers can be cooled and kept in the fridge for a couple of days or in the freezer for a few months. To reheat, wrap them in a damp paper towel and microwave until heated through.
