Chicken Steamed Bun

🛒 Ingredients

• All-purpose flour 75 g · 262 kcal
• Warm water 38 g · 0 kcal
• Active dry yeast 1 g · 4 kcal
• Vegetable oil 3 g · 22 kcal
• Ground chicken 75 g · 120 kcal
• Dried shiitake mushrooms (rehydrated) 13 g · 6 kcal
• Canned bamboo shoots (drained) 13 g · 4 kcal
• Spring onion 5 g · 1 kcal
• Fresh ginger 3 g · 2 kcal
• Garlic 1 g · 2 kcal
• Soy sauce 5 g · 4 kcal
• Oyster sauce 4 g · 4 kcal
• Sesame oil 1 g · 11 kcal
• Cornstarch 3 g · 9 kcal

👨‍🍳 Instructions

1. In a large bowl, dissolve sugar and yeast in warm water; let stand for 5-10 minutes until foamy. Add flour and vegetable oil, then mix until a shaggy dough forms. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic.
2. Place the dough in a greased bowl, cover with plastic wrap, and let it proof in a warm place for 1-1.5 hours, or until doubled in size.
3. While the dough proofs, prepare the filling. Finely chop rehydrated shiitake mushrooms, bamboo shoots, spring onion, ginger, and garlic.
4. In a separate bowl, combine ground chicken with chopped vegetables, soy sauce, oyster sauce, sesame oil, cornstarch, white pepper, and a pinch of sugar. Mix well until everything is evenly combined.
5. Punch down the risen dough and divide it into 8 equal portions. Roll each portion into a smooth ball, then flatten into a circle about 10-12 cm in diameter, keeping the edges slightly thinner.
6. Place a spoonful of filling in the center of each dough circle. Gather the edges of the dough and pleat them together to seal the bun, twisting slightly at the top to secure.
7. Place the formed buns on individual squares of parchment paper and arrange them in a steamer basket, ensuring there is space between them. Cover the steamer and let the buns proof for another 15-20 minutes.
8. Bring water to a boil in the steamer pot, then place the steamer basket over the boiling water. Steam the buns for 12-15 minutes over medium-high heat. Do not lift the lid during steaming.
9. Once steamed, turn off the heat and let the buns rest in the covered steamer for 5 minutes before serving to prevent them from deflating. Serve warm.