When I was in Jr. High School my mom worked with a gal Keng, from Singapore. Occasionally Keng would bring in food that she had prepared. Sometimes it was noodles and once in a while it was these deliciously savory, fragrant and chewy steamed buns. They were like nothing I had ever tried at any Chinese restaurant.
I was recollecting Keng and her amazing steamed buns and decided to make them. I had just bought an industrial size pack of boneless, skinless chicken breast and was tired of oven fried chicken, I needed something more complex and savory. Sadly, I cannot honestly recall what the meat was in Keng’s buns. I believe it was ground pork. That would be amazing too.
I found a recipe or two online and one in my bread machine cookbook and combined them all to create my own recipe. My girls and husband were crazy about them and The Mr. promptly said “You can make these anytime you want!” I laughed and assured him, it was going to be a while before I did these again. Not because I did not enjoy them, but they are a lengthy project to undertake. But, yes… they are mighty tasty!
5/8 cup lukewarm milk
2 cups unbleached white flour
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1 tablespoon room temp butter
1 teaspoon rapid rise yeast
Pour the milk into the bread machine and add the butter. Sprinkle the flour to cover the milk. Add the salt and sugar into separate corners and put the yeast directly in the center. Use your dough cycle on your machine. Allow the dough to rest after the cycle ends. I allowed mine to hang out for about three hours after the cycle ended.
2 tablespoons sunflower oil
2 inch piece of ginger root finely minced
2 tablespoons soy sauce
1 tablespoon honey
1/8 teaspoon Chinese five spice powder (*this seems like a small amount but the flavor is needed)
8 ounces chicken breast, thinly sliced and cut into 1″ pieces
3 scallions chopped
1 tablespoon cilantro chopped
Salt and pepper
Mix all of the ingredients and marinate for at least 1/2 hour. Heat a non stick skillet and add 1 tablespoon of oil. When the skillet is hot add 1/2 of the chicken and stir fry for approximately 3 minutes. Remove from skillet and add the second batch of chicken. Cook for 3 minutes and add the the first batch. Let rest for 1/2 hour to cool the ingredients.
Vegetables For Filling:
1 small can sliced water chestnuts ~ Drained
2 carrots peeled and roughly chopped
1 small onion roughly chopped
2 cloves garlic roughly chopped
Add all the ingredients into a food processor and pulse until the vegetables are well chopped. Add the chopped vegetables to the chicken, once the chicken is cooled and easy to handle.
Sprinkle your work surface with flour and roll the dough into a log shape. Cut the dough into eight uniform segments and cover with a tea towel.
Take the first piece of dough and roll it into a 5″ round. Recover and roll out the remaining dough balls into 5″ rounds, covering the dough as you work to keep it from drying out.
Heat approximately 6″ of water in a large stockpot and place your bamboo steamer on the pan. Heat the water to a boil.
Take one round of dough and add about 2 tablespoons of filling and pull the dough out a bit. Run a small amount of water around the edge of the dough. Bring the sides of the dough to cover the filling and pinch the edges together to seal. Place the bun on a small square of wax paper or parchment. This is used to keep it from sticking in the steamer.
Cover the completed bun with a tea towel as you create the remaining seven.
Load the buns into the steamer, being careful not to allow them to touch the sides of the steamer or each other. Keep in mind that the buns will expand as they cook. It’s quite surprising how much larger they get while steaming.
Steam the buns for ten minutes and serve immediately.