Baked Hoisin Chicken Buns

By shirl1_

In dim sum these rolls are often steamed. Using frozen dough is convenient and saves time. These are baked.Dough can be thawed several hours ahead of time or the night before in the refrigerator.

Ingredients

• cooking spray
• 12 ozs boneless skinless chicken (thighs)
• 1/4 cup green onions (finely chopped)
• 1 1/2 tbsps hoisin sauce
• 1 tbsp oyster sauce
• 2 tsps rice vinegar
• 9 roll (frozen white, dough pieces thawed such as rich)
• 1 egg (lightly beaten)
• 1 tsp toasted sesame seeds

Preparation

Step 1

Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 4 minutes on each side or until done. Cool slightly; shred meat with 2 forks. Place chicken in a medium bowl. Add green onions, hoisin sauce, oyster sauce, and vinegar; toss well to combine.

Roll each dough piece into a 4-inch circle on a lightly floured surface. Spoon about 2 tablespoons chicken mixture into center of each dough circle. Gather edges of dough over filling; pinch to seal. Place the filled dough, seam sides down, on a baking sheet coated with cooking spray. Lightly coat filled dough with cooking spray. Cover and let rise 20 minutes.
Preheat oven to 375°.
Uncover filled dough. Gently brush with egg; discard remaining egg. Sprinkle evenly with sesame seeds. Bake at 375° for 15 minutes or until golden brown. Serve warm.


Note: I have used deli roasted chicken and comes out delicious.