Chicken Steamed Buns

By norsegal8

These buns are a direct import from China, one the Vietnamese have happily embraced. They are usually filled with a bit of meat and typically served for breakfast alongside a cup of tea or warm soy milk.
Instead of using a starter, which is how the dough is typically made in Southern China, this recipe calls for yeast, which is the style in Northern China, and also easier for the home cook. The end result is not as fluffy, but the dough is much easier to shape. Working with the dough takes a little practice. The goal is to roll out rounds that are a little thinner on the edges and thicker in the center, so that when you pinch the dough around the filling, you can form a sort of small topknot. It may take a few batches to get the hang of forming the buns, but you can always eat the less-than-perfect early attempts.

Ingredients

• Dough
• 4 tablespoons sugar
• 1 cup warm water
• 1 1/2 teaspoons instant yeast
• 3 1/4 cups all-purpose flour
• 2 tablespoons canola oil, plus more for oiling bowl
• 1 1/2 teaspoons baking powder
• Filling
• 1/2 pound skinless, boneless chicken thighs, finely diced
• 1/2 cup finely diced yellow onion
• 1/2 cup finely diced stemmed fresh shiitake mushrooms (about 3 mushrooms)
• 1/4 cup fried shallots
• 3 tablespoons canola oil
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon minced scallion, light green part only
• 1 1/2 teaspoons finely minced fresh ginger
• 1 1/2 teaspoons fish sauce
• 1 teaspoon toasted, ground sesame seeds
• 1/2 teaspoon kosher salt
• 1 teaspoon oyster sauce
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon black pepper
• 1 egg white
• 10 3x3-inch squares of parchment paper

Details

Servings 10

Preparation

Step 1

1. In a small bowl, combine the sugar and water and stir until the sugar dissolves. Sprinkle the yeast over and let stand 10 minutes until foamy.

2. Sift the flour into a bowl and stir in the water mixture. Stir with a wooden spoon just until the dough comes together into a shaggy, sticky ball, then turn the dough out onto a we--floured surface, drizzle the dough with the oil, and knead until the dough is smooth and has the texture of an earlobe, about 10 minutes (this can also be done in an electric mixer fitted with the dough hook attachment).

3. Lightly oil a large bowl and place the dough in the bowl, turning to coat on all sides with oil. Cover with a clean, dry kitchen towel and let stand in a warm place until doubled in size, about 2 hours.

4. While the dough rises, make the filling. In a large bowl, combine all the ingredients and mix well.

5. Punch down the dough and turn out onto a floured surface. Sprinkle the baking powder over the surface of the dough, then gently knead until well incorporated. Divide the dough into 10 equal balls (each about 2 1/2 ounces) and cover with a clean, dry kitchen towel.

6. Working with one ball of dough at a time; with a rolling pin, start from the center of the disc outward, roll out the dough into a round about 3 1/2 inches in diameter that is slightly thicker in the center than at the edges. As you work, lift and rotate the dough occasionally to prevent sticking.

7. Place your dough round on your nondominant hand, cupping your hand slightly. Using your dominant hand, spoon about 3 tablespoons of the filling into the center of the round. Be careful not to get any filling on the edge of the round, which would make sealing the dough difficult. Pull the edges of the dough up and around the filling to enclose it, pleating and twisting slightly to seal and form a small topknot. Transfer to a lightly oiled baking sheet and cover with a clean dish towel. Fill the remaining dough ball the same way. Let the finished buns sit for 30 minutes before steaming. Just before steaming, place each bun on a square of parchment paper.

8. Pour water into a wok or stockpot ad set one tier of a two-tiered steamer in the wok or on the rim of the stockpot. Make sure the water does not touch the bottom of the steamer. Remove the steamer and bring the water to a boil over high heat.

9. Meanwhile, arrange the buns in two bamboo tiers, spacing them about 1 inch apart, then place over the boiling water. Cover and steam for 15 to 20 minutes until the dough is puffed and has a slightly shiny appearance and the filling has cooked through. To check for doneness, insert a metal skewer or the tip of a thin-bladed knife into the center of a bun and then touch the metal to your fingertip; it should feel very hot.

10. Transfer each tier of the steamer to a plate and serve the buns directly from the steamer.

NOTE: The buns can be frozen for up to a month. Freeze them on a baking sheet in a single layer. When completely frozen, transfer the to a resealable plastic bag and store in the freezer. You do not need to thaw before steaming, just add 5 minutes to the steaming time.