Curried Chicken Buns



14 appetizers (serving size: 1 bun)

Recipe from

Cooking Light

Nutritional Information

Calories 100
Caloriesfromfat 19 %
Fat 2.1 g
Satfat 0.4 g
Monofat 0.6 g
Polyfat 0.8 g
Protein 4.8 g
Carbohydrate 15.2 g
Fiber 0.8 g
Cholesterol 12 mg
Iron 1.1 mg
Sodium 181 mg
Calcium 21 mg


1 package dry yeast
1 tablespoon sugar
1/3 cup warm water (105° to 115°)
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons vegetable oil
1 teaspoon baking powder
Vegetable cooking spray
1/2 cup dry sherry
1/2 cup water
1 pound chicken thighs, skinned
1 tablespoon cornstarch
2 teaspoons vegetable oil
1/2 cup finely chopped onion
2 teaspoons curry powder
2 teaspoons minced peeled gingerroot
1 garlic clove, crushed
1/2 teaspoon salt
Steamed green cabbage leaves


Dissolve yeast and sugar in 1/3 cup warm water in a small bowl; let stand 5 minutes.

Place flour and 1/2 teaspoon salt in a food processor; pulse 2 times or until blended. With processor on, slowly add yeast mixture and 2 teaspoons oil through food chute; process until dough leaves sides of bowl and forms a ball.

Turn the dough out onto a lightly floured surface. Sprinkle baking powder over surface of dough, and knead lightly (about 2 minutes).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

Combine sherry, 1/2 cup water, and chicken in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until chicken is done. Remove chicken from cooking liquid, and let cool. Set aside 1/2 cup cooking liquid, and let cool completely. Discard remaining cooking liquid. Remove chicken from bones, and shred chicken.

Combine 1/2 cup cooking liquid and cornstarch; stir well, and set aside. Heat 2 teaspoons oil in a medium nonstick skillet over medium heat. Add onion; sauté 3 minutes or until tender. Stir in curry powder, gingerroot, and garlic; cook 30 seconds. Add cornstarch mixture; bring to a boil, and cook for 1 minute, stirring constantly. Remove from heat; stir in shredded chicken and 1/2 teaspoon salt. Set aside.

Punch dough down, and turn out onto a lightly floured surface. Divide dough into 14 equal portions. Working with 1 portion at a time (cover remaining portions to keep dough from drying out), roll each portion into a 4-inch circle. Spoon about 1 1/2 tablespoons of chicken mixture onto center of each circle. Bring edges of dough to center, pinching edges together to seal and form a bundle. Cover and let rise 45 minutes or until puffy (dough will not double in size).

Line a bamboo steamer with steamed cabbage leaves. Place buns, seam sides down, 1/2 inch apart in steamer; cover with steamer lid. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in skillet, and steam buns 15 minutes. Remove buns from steamer.

Note: To bake buns, preheat oven to 350°. Place buns, seam sides down, on a baking sheet coated with cooking spray. Combine 1 egg and 1 tablespoon water; brush over buns. Bake at 350° for 18 minutes. Baking will give the buns a crustier texture; steaming makes the dough moister and a little sticky.

Jim Fobel,

Cooking Light

March 1996
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