Chinese Stuffed Buns with Chicken
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 2 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 300 grams flour
- 3 teaspoons baking powder
- 110 g suar
- 125 ml milk
- 90 ml water
- 60 ml oil
For the filling:
- 6 mushrooms, Chinese, dried (cloud ear mushrooms)
- 1 tablespoon oil
- 3 teaspoons ginger, peeled and finely grated
- 3 cloves garlic, finely chopped
- 250 g chicken, finely chopped
- 2 tablespoon bamboo shoot (s) (can), finely chopped
- 4 spring onion (s)
- 1 tablespoon oyster sauce
- 1 teaspoon soy sauce, light
- 1 teaspoon oil, sesame oil, dark
- 0.25 teaspoon ¼ salt
- 2 teaspoons cornstarch with
- Mix 2 tablespoon chicken stock
Print Recipe
Pin Recipe Instructions
- For the dough, sieve the flour and baking powder into a bowl and add the sugar. Mix the milk, water and oil and gradually mix with the flour until a soft dough is formed. Place the dough on a floured work surface and knead for 1-2 minutes. Wrap in cling film, let rest in a cool place for 1 hour.
- For the filling, pour boiling water over the mushrooms in a small bowl and let soak for 10-15 minutes until they are soft. Drain and squeeze the excess liquid out of the mushrooms. Finely chop the mushrooms, removing the hard stalks. I.
- Heat the oil in a wok or pan over a medium temperature and sauté the ginger and garlic a little. Add the chicken and let it take on color in 3 minutes. Add the bamboo shoots, spring onions, oyster sauce, soy sauce, sesame oil, salt and starch-stock mixture and let thicken a little while stirring. Remove from heat, place the filling on a plate and let cool down thoroughly.
- Shape the dough into a roll 40 cm long. Divide into 16 pieces about an inch long and shape each piece into a ball. Cover the dough balls with a damp kitchen towel. Shape each ball into a bowl and place 1 teaspoon of the filling in the middle. Gather the edges of the pastry over the filling, close with a slight twist and cover the rolls with a damp cloth. Line a bamboo steamer with baking paper and place the rolls on top with the closed side facing down. Fill a wok or saucepan with water and bring to a boil. Cook the rolls over the steam for 20 minutes. This goes well with sweet coriander sauce.
- TIP: Since the dough is still very liquid after resting, it must be kneaded well with flour on a worktop until it has the right consistency.
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