Filled with a sweet and spicy chicken that’s a snap to make, these Chinese steamed buns are soft, tender and fluffy.
Steamed BBQ chicken buns
- wooden spoon
- bamboo steamer
- parchment paper
- 2/3 cup (150 mL) warm milk
- 1 tbsp (15 mL) granulated sugar
- 1 tsp (5 mL) active dry yeast
- 2 1/2 cups (625 mL) all-purpose flour
- 1 tsp (5 mL) baking powder
- 1/4 tsp (1 mL) baking soda
- 1/4 tsp (1 mL) salt
- 1 tbsp (15 mL) canola oil
- 2 1/2 cups (625 mL) shredded rotisserie chicken
- 1/2 cup (125 mL) hoisin sauce
- 2 tbsp (30 mL) sriracha hot sauce
- 1 tbsp (15 mL) honey
- 1 cup (250 mL) thinly sliced cucumber
- 6 radishes, thinly sliced
- 4 green onions, thinly sliced
Tip: For make-ahead, prepare buns 1 day ahead, then reheat in the steamer until warmed through.
- Buns: Stir together milk, sugar and yeast; let stand for 8 to 10 minutes or until foamy. In a separate large bowl, stir together flour, baking powder, baking soda and salt; pour in yeast mixture and oil. Stir together until shaggy dough starts to form.
- Transfer to work surface; knead for 8 to 10 minutes or until smooth and elastic. Transfer to a lightly oiled bowl. Cover and let stand for 1 to 1 1/2 hours or until doubled in volume
- Cut out twelve 4-inch (10 cm) squares of parchment paper; set aside. Punch down dough and divide into 12 balls.
- Working with one ball at a time, flatten and roll out into 4-inch (10 cm) long oval. Lay oiled chopstick across the middle of the oval. Fold over to create bun shape. Slide out chopstick, leaving the bun folded and place on parchment paper square. Transfer to a large tray and cover with plastic wrap. Let stand for 30 to 45 minutes or until buns rise slightly.
- Fit bamboo steamer over a wok with water; bring water to boil. Working in batches, steam buns for 8 to 10 minutes or until dough is cooked through.
- Filling: Meanwhile, toss together chicken, hoisin, sriracha and honey. Serve in buns with cucumber, radishes and green onions