Name: Steamed dim sum buns
Prep time: 45 min
Cook time: 8 min
Total time: 53 min
Yield: Makes 20 buns
Cuisine: Chinese
Ingredients: 10 oz (300 g) boneless chicken thighs, diced; ½ cup (125 ml) water; ½ tablespoon lard or vegetable shortening; Baking paper; 1½ tablespoons baking powder; 8 dried black Chinese mushrooms, soaked in water until soft, stems removed and discarded, caps diced; ⅓ cup (65 g) sugar; 2 cups (300 g) pau flour (see note); 1½ cups (150 g) diced bamboo shoots; 1 tablespoon minced fresh ginger root; 1 teaspoon salt; 2 green onions (scallions), minced; 1½ teaspoons sugar; 1 teaspoon sesame oil; 1½ teaspoons cornstarch; ½ teaspoon vegetable oil; ½ teaspoon chicken stock powder; 1½ teaspoons ground white pepper

Preparation info

Makes
20
buns

Difficulty
Easy
Ready in
55 min

Appears in

Asian Tapas

By Christophe Megel and Anton Kilayko

Published 2010

About

Steaming yields extraordinarily tender, white buns—this one is typical of those found in Southern Chinese snacks and dim sum cookery. Ginger gives an unmistakable lift to the chicken filling; plenty of hot Chinese tea is the perfect accompaniment to the buns.

Ingredients

Dough

2 cups (300 g) pau flour (see note)
⅓ cup (

Asia
China
Snack
Bread

Method

Make the Dough by mixing all the ingredients together with a mixer to form a smooth dough, about 5 minutes. Remove and knead on a lightly floured surface to remove all the air bubbles. Cover the dough with a cloth and set aside to rest for 30 minutes.
Make the Filling by combining all the ingredients in a large bowl and mix well. Form into a ball and refrigerat

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Ingredients

Dough

Method

Part of