Steamed Chicken And Shiitake Dim Sum Buns
This recipe combines tender chicken, savory bamboo shoots, earthy shiitake mushrooms, and aromatic spring onions in a delightful dim sum dish. The dough is soft and pillowy, providing the perfect casing for the flavorful filling. Steamed to perfection, these dumplings are sure to impress your taste buds with their delicious taste and delightful aroma.
— Constant Cookbook
Ingredients
- 450g/1lb chicken breast
- 115g/4oz winter bamboo shoots
- 25g/1oz diced shiitake mushrooms
- 1 tsp diced spring onion
- ½ tsp salt
- 1½ tsp sugar
- 1 tbsp sesame oil
- pinch white pepper
- ½ tsp potato
- 1 tbsp spring onion
- 600g/1lb 5oz plain flour
- 7g instant yeast
- ½ tbsp baking powder
- 115g/4oz sugar
- 100g/3½oz milk
- 2 free-range egg whites
Instructions
- For the filling, mix the filling ingredients together in a shallow dish and leave to marinade for half an hour.
- For the dough, mix the ingredients for the dough together with 100g/3½oz of water, set aside in the bowl to rest and cover. After 20 minutes, mix again until smooth. The dough is then ready.
- To cook the dim sum prepare a steamer. Take a plum-sized piece of dough and roll it out into a 5cm/2in diameter circle that is approximately 5mm/¼in thick. Place some of the filling in the centre and fold around.
- Steam for 4-5 minutes until the chicken is cooked through and then serve.
Cook Time
30M
Prep Time
PT1H
Yield
Makes 25-30 buns
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