It's one of those recipes I have looked at in my cookbook for years and wanted to try, but just never got around to it.
Ginger, Soy Sauce, and Chicken wrapped up in homemade bread.
Shaped into a bun.
Allowed to rise in a warm spot.
Brushed with an egg wash and sprinkled with sesame seeds.
Baked in a warm oven where they puff up even more.
They smell fantastic. (Next time I will roll them in the egg wash to cover the entire surface.)
They make a great take out lunch for work.
Sorry for the blur. But, yum.
They freeze well, thaw quickly, and reheat in the microwave in 50 seconds. Great with a little extra soy sauce on the side for dipping.
Stuffed Chinese Chicken Buns
adapted from Bread Machine by Jennie Shapter
For the Bread
- Combine 1 tsp of yeast, 5/8 cup warm water, and 1 tsp sugar in a bowl. Let the yeast bloom for about 5 minutes. In a second bowl mix 2 cups flour, and 1/2 tsp salt. Add yeast mix and 1 Tbsp soft butter to the flour. Knead for 8 minutes by hand or with a kneading attachment on your mixer. Cover, and let it rise for about an hour or until doubled in size.
For the Filling
- Marinate 2 chicken breasts cut into small pieces in a bowl with a 2" piece of grated ginger, 2 Tbsp soy sauce, 1 1/2 Tbsp oil, 1 Tbsp minced garlic, 1 Tbsp honey for 30 minutes. Heat some oil in a frying pan and cook chicken for about 6 minutes. Add one bunch of chopped green onions and cook for a couple more minutes. Remove from heat; add salt and pepper to taste, 2 Tbsp cilantro, and cool.
- Divide dough into 8 pieces, press or roll into rounds, and place 1/4 cup of chicken in the center. Fold up the edges and twist. Place twist side down, cover with a tea towel, and let rise in a warm spot for 30 minutes. Whip one egg yolk with 1 Tbsp of water and brush onto buns. Sprinkle with sesame seeds and bake 28-20 minutes @400 degrees.
Next time I will add diced carrot and chopped broccoli and mushrooms to the chicken. A little red pepper flake and shiracha sauce would be good as well.