Most often, you'll see this type of stuffed bun steamed, but many Chinese dim sum restaurants also serve baked versions. Frozen roll dough is convenient and saves the trouble of making homemade dough; just be sure to thaw it in the refrigerator overnight. You can prepare the filling the day before the party, then fill and bake the buns so they'll be warm for arriving guests.
12 ounces skinless, boneless chicken thighs
1/4 cup finely chopped green onions
1 1/2 tablespoons hoisin sauce
1 tablespoon oyster sauce
2 teaspoons rice vinegar
9 frozen white roll dough pieces, thawed (such as Rich's)
1 large egg, lightly beaten
1 teaspoon sesame seeds, toasted
How to Make It
Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 4 minutes on each side or until done. Cool slightly; shred meat with 2 forks. Place chicken in a medium bowl. Add green onions, hoisin sauce, oyster sauce, and vinegar; toss well to combine.
Roll each dough piece into a 4-inch circle on a lightly floured surface. Spoon about 2 tablespoons chicken mixture into center of each dough circle. Gather edges of dough over filling; pinch to seal. Place the filled dough, seam sides down, on a baking sheet coated with cooking spray. Lightly coat filled dough with cooking spray. Cover and let rise 20 minutes.
Preheat oven to 375°.
Uncover filled dough. Gently brush with egg; discard remaining egg. Sprinkle evenly with sesame seeds. Bake at 375° for 15 minutes or until golden brown. Serve warm.
Great recipe that's easily adaptable to what you have on hand. I added grated ginger, sesame oil and gochuchang (korean pepper paste) and used Mrs Schubert's frozen rolls -- just sliced them in half, put in the filling, and heated it up for 15minutes. Quicker and easier than rolling out dough and just as tasty. Perfect lunchbox leftovers.
These are tasty and good comfort food. I served for dinner - two per person with sauteed chinese veggies. I froze the leftovers for easy snacks or dinners. I couldn't find frozen dough already cut into rolls, so I bought frozen bread loaf dough and cut it up. That worked fine. I prefer white meat chicken, so I used breast tenders instead of thighs. This was quick to put together - shredding the chicken was the most time consuming part for me! The buns are good but could be more flavorful. I added some sirachi to try to spice it up a little, but I should have put more. I'll make this again, but only if I can come up with an addition or two to give it more of a wow factor. Maybe some ginger or five spice....
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