Chicken Steamed Buns with Sesame Veggies

I have been wanting to make these for quite some time now. They are the perfect little dumpling if you’re looking to make your own dim sum. You can really add any kind of filling you would like inside. Be creative! Traditionally these are made with pork, but I wanted to switch it up. They would be perfect if you are looking for a light appetizer or having friends over, they would love some homemade steamed buns! If you take the time to make them, might as well share the love.

Ingredients

Dough

• 4 tbsp. granulated sugar
• ½ cup warm milk
• 1/3 cup warm water
• 1 package or 2 tsp. dry active yeast
• About 2 ½ cup all-purpose flour
• ½ tsp. salt

Filling

• 1 lb. shredded cooked chicken breast
• 2 tbsp. vegetable oil
• ½ cup green onion, sliced
• 1 stalk lemongrass, minced
• 3 tbsp. garlic, minced
• 3 tbsp. fresh ginger, peeled and minced
• ½ cup red bell pepper, small diced
• 4 tsp. hoisin
• 2 tbsp. soy sauce
• 1 tbsp. fish sauce
• 2 tbsp. rice wine vinegar
• 1 tbsp. honey
• 2 tsp. corn starch dissolved into 2 tbsp. water

Directions

Dissolve 2 tbsp. sugar in milk and water. Sprinkle in the yeast and let stand in warm place until bubbly, about 10 minutes.

Gradually add remaining sugar, 2 cups flour and salt. Add more flour as needed until dough is no longer sticky.

Place dough on a lightly floured work space and knead until smooth and elastic (about 6-8 minutes). Place in an oiled bowl and let rise until doubled in size. About one hour

In the meantime prepare the filling. Heat oil in wok or pan and add the green onions, garlic, ginger, lemongrass and peppers, cook on medium for about 1 minute. Add the hoisin, soy, fish sauce, rice vinegar honey and cornstarch simmer until mixture thickens. Add the chicken and cool.

For the dough, punch down and roll into a cylinder, cut into 12 equal pieces, rolling each piece into a ball and cover.

Roll each one out with rolling pin to about 6-8 inch circles. Place heaping tbsp. of filling into the center of each. Gather edges of circle over the filling and twist and pinch edges together to seal.

Line baking sheet pan with parchment paper and place each bun on the pan. Cover and let rise in a warm place. When buns have risen, steam in high heat. I used a bamboo steamer, it seems to work best. Steam until tops are smooth and shiny approximately 12-15 minutes.

Sesame Veggies

Ingredients

• 2 tbsp. olive oil
• 1 cup carrots, peeled and cut on the diagonal
• 3 cups spinach
• 1 tsp. sesame oil
• 1 tsp. black sesame seeds
• Salt and pepper

Directions

Heat olive oil over medium high heat in sauté pan and cook veggies until carrots are just tender and spinach is wilted. Drizzle over the sesame oil and sprinkle over sesame seeds. Then season with salt and pepper, enjoy with the steamed buns!