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.
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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 143
- Calories from fat: 26%
- Fat: 4.1g
- Saturated fat: 1g
- Monounsaturated fat: 1.3g
- Polyunsaturated fat: 1g
- Protein: 10.4g
- Carbohydrate: 16.6g
- Fiber: 1.2g
- Cholesterol: 43mg
- Iron: 1.4mg
- Sodium: 220mg
- Calcium: 29mg
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.
Baked Hoisin Chicken Buns Recipe at a Glance
- COURSE: Appetizers, Main Dishes
- CUISINE: Asian, Chinese
- MAIN INGREDIENT: Poultry
- DIETARY CONSIDERATION: Low Saturated Fat
- COOKING METHOD: Bake
- PUBLICATION: Cooking Light
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