Recipe: Chicken Buns
Chicken Buns Filling:
8 oz. skinless and boneless chicken breast (cut into small pieces)
1 big leave of napa cabbage (finely shredded)
2 dried black fungus or dried shitake mushrooms (soak in hot water to soften, then diced into thin strips/pieces)
Some cilantro leaves (chopped coarsely)
3/4 teaspoon corn starch
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon chicken bouillon powder
1/2 teaspoon fish sauce
3 dashes white pepper powder
Follow the instructions of the steamed bun flour, mix it with milk, sugar, and oil. Knead the dough for 15 minutes or longer until it becomes soft and smooth. Roll the dough into a cylinder (about 1.5 inches in diameter). Cover them with a wet towel and set aside. Mix the chicken buns filling ingredients and set aside.
Take a small piece of parchment paper and cut it into 1.5 x 1.5 inch squares.
Cut the dough into small pieces (about 1 inch thick) and use a rolling pin to flatten it. Put about 1 teaspoon+ filling into the center. Pleat the dough and seal it tight with your finger tips. Place it on top of a paper square. Repeat until you finish the dough and ingredients.
Lay the chicken buns into a bamboo steamer (make sure you leave some space in between the chicken buns as they expand after steaming). Heat up a wok with water. Place two wooden blocks (for steaming purposes) into the wok and place the bamboo steamer on top of them. Steamed for 10 minutes. Transfer out and serve immediately.
Adding a few drops of white vinegar into the boiling water would make the steamed chicken buns whiter. Adding a few drops of lime juice into the dough makes the buns whiter, too.