Easy Chicken Buns

Everybody knows the popular buns that are served during the dim sum morning hours. There are so many ways to prepare the filling for these buns. It can be from BBQ pork, Teriyaki chicken , or to sweet red bean filling. Today, I will make a simple filling using the leftovers from the holiday meal, such as roasted turkey or chicken. For the buns, buying ready-made flour sold at an Asian grocery store will save time and headache when making them. However, if using a bread machine, making this dough can be accomplished at home without any problem. Begin by following the instructions below for Making Asian Dough for this dough recipe. Most of us do not know what to do with all the leftover meat from the Howdy meal, and this recipe shows one available option. Turning a Western meal into a Far East snack is a wonderful thing.

Ingredients:
Store-bought flour [follow its instruction to make bao dough (dim sum dough)]
Filling ingredients:
2 cups roasted chicken or turkey, cut into small cubes
1 tsp oyster sauce
1 tsp sugar
1/4 tsp white pepper
1 tbs soy sauce
1/4 tsp salt
1 tbs cornstarch
1 cup white cabbage, chopped
1/2 carrot, chopped
3 dried mushrooms, soaked in water
3 green onions, green part only
1 tsp sesame oil
1/4 cup red onion, chopped
1 garlic clove, minced
 
Cut parchment into twelve 3” x 3” squares and set aside
.
Directions:
After soaking mushrooms for 1 hour, remove from water and squeeze out all liquid and finely chop.
In a sauté pan, add 2 tbs peanut oil. Stir in red onion and garlic.

 Cook until fragrant. Add cabbage, carrot, and mushrooms. Stir and cook for 3 to 5 minutes or until the vegetables are wilted.

Add chicken and the rest of the ingredients. Stir constantly until all are mixed well. Remove and let cool.

 

Making the buns:
Divide the dough into 12 parts.

Form into balls, then press each down, and roll out thinly.

 Using an ice cream scoop, put 1 scoop of filling onto the middle of the 12 flattened dough balls. .

Fold the sides up and pleat to make a round roll. Put round roll on a square piece of parchment paper. Keep doing the same for the remaining 11 buns.

Cover buns with kitchen towel and .et them rise for 30 minutes .

Steam the buns for about 20 – 25 minutes. The buns are then well cooked and ready to serve.
 

Making Asian Dough*
Dough Ingredients: (makes 12 steamed buns)
3 cups Gold Medal self-raising flour
3 tsp baking powder
1/4 cup sugar
1/2 tsp salt
1 tbs white vinegar (this helps make the cake whiter)
1 cup milk
2 tsp oil

Directions:

remove about 2 tbs of flour  and set aside for later use. Mix the dry ingredients together. Place the flour in the Kitchen aid machine with the beater. Add vinegar and gradually pour in the milk and turn machine on for 5 to 7 minutes or until the flour soft . Add  oil and beat for another 5 to 7 minutes. Cover the dough in a plastic bag and let rise for 30 minutes.

While the dough is resting, move on to prepare the filling:
 

*I prefer yeast dough for this recipe. I will post directions for making yeast dough in a bread machine at a later time.