Steamed Chicken and Shiitake Buns

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  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 45 min
  • Inactive: 30 min
  • Cook: 15 min
  • Yield: 6 to 8 servings
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Dim Sum Buns:

3/4 cup warm water

1/8 cup sugar

1/2 tablespoon dry yeast

1/2 tablespoon melted lard

2 1/2 cups sifted all-purpose flour

5 tablespoons water

Chicken and Shiitake Stuffing:

Canola oil, to cook

1 tablespoon minced garlic

1 tablespoon minced ginger

2 cups sliced shiitake mushrooms

Salt and black pepper

2 cups ground chicken meat

1/3 cup chopped chives

1 tablespoon truffle oil


  1. Buns: Mix warm water with sugar to dissolve. Add yeast and let stand for 10 minutes. Mixture should get foamy, or the yeast is dead. Mix in lard.
  2. In a food processor, add flour and yeast mixture. While blade is spinning, pour in water until a ball forms. If dough is too sticky, add more flour. If dough appears dry and doesn't form a ball, add more water. As soon as a ball forms, take dough out and knead by hand on a floured surface. For 10 minutes roll dough into one long log about 2-inches thick. Cut into 2-inch pieces.
  3. Filling: In a saute pan coated with oil, saute garlic and ginger. Add shiitakes and cook until soft. Season with salt and pepper. Let mixture cool.
  4. Assembly: In a bowl, mix shiitakes, chicken, chives, and truffle oil. Season with salt and pepper. Keep filling chilled before stuffing buns.
  5. Form thick circles and place about 1 tablespoon of stuffing in the middle of each piece of dough. Encircle stuffing with the dough, but do not seal. Let rest in a warm place for 30 minutes.
  6. In a steamer basket, steam buns for 10 to 12 minutes.
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