0 Picture
Ingredients
- For the Filling:
- 2 1/4 teaspoons rapid rise dry yeast
- 2 tablespoons brown sugar
- 1 tablespoon butter
- 1 cup warm milk ( I used 2%)
- 2 1/2 cups of flour
- 2 tablespoons olive oil
- 2-inch piece ginger root, finely grated
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon honey
- 1/2 pound boneless, skinless chicken breast - cut into small pieces
- 3 scallions - chopped (optional)
- 1 tablespoon fresh cilantro - minced
- salt and pepper to taste
- 1 egg yolk
- 1 tablespoon water
Details
Preparation
Step 1
In a small sauté pan, add milk, butter, brown sugar. Warm over low heat until butter is melted and sugar is dissolved. Place in the bowl of a stand mixer fitted with the dough hook.
Add 2 1/2 cups flour and yeast to the stand mixer and mix on low speed until a soft dough forms, adding up to 1/2 cup additional flour, a little at a time, if necessary. Allow the dough to knead in the stand mixer for 5-7 minutes. Turn out dough onto a lightly floured surface and gently knead a few times to form a smooth ball. Place dough into a clean bowl that’s been lightly oiled. Cover with a clean kitchen towel and let rise in a warm, draft-free place until doubled and bubbles appear on surface, about 2 hours.
Make the filling:
Mix 1 tablespoon olive oil with the ginger, soy sauce, sesame oil, and honey in a bowl. Add the chicken and toss well to coat the chicken thoroughly. Cove and let marinate for at least 30 minutes or longer in the refrigerator.
Heat the remaining oil in a wok or skillet. When hot, add the chicken mixture and stir-fry over medium heat for 5-6 minutes. Add the scallions if using and cook for an additional two minutes or until the chicken is cooked through. Set aside to cool.
Place a sheet of parchment paper on a edged baking sheet.
Place the dough on a lightly floured surface and punch down. Divide into eight pieces. Roll each piece into a 5-inch round. Divide the filling amongst the rounds of dough, placing in the center.
Beat the egg yolk with water. Lightly brush the mixture around the edges of each round. Bring the sides of the dough together, pinching as you go to seal. Place the buns seam-side down on the baking sheet.
Preheat oven to 400 degrees. Cover with a towel and let buns rise for 30 minutes. Once the buns have about doubled in size, bake for 18-20 minutes or until golden brown. Cool slightly on a wire rack and serve warm.
Review this recipe