Baked Hoisin Chicken Buns

Becky Luigart-Stayner; Melanie J. Clarke and Celine Chenoweth
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.

Yield:

9 servings (serving size: 1 filled bun)

Recipe from

Nutritional Information

Calories 143
Caloriesfromfat 26 %
Fat 4.1 g
Satfat 1 g
Monofat 1.3 g
Polyfat 1 g
Protein 10.4 g
Carbohydrate 16.6 g
Fiber 1.2 g
Cholesterol 43 mg
Iron 1.4 mg
Sodium 220 mg
Calcium 29 mg

Ingredients

Cooking spray
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

Preparation

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.

Note:

Ann Taylor Pittman,

September 2004