Chicken Buns

Category
Appetizer
Cuisine
Asian
Serves
Makes 4 servings
From
Jean-Georges Vongerichten

chickenmushroomssteamedbunsyeast dough

Here, a traditional Chinese bun meets a savory stir-fry. We do away with the usual dense filling and substitute a light mixture that is generously flavored with fresh shiitakes. There is both labor and time involved here, but they are well worth the effort. You can use good pork or veal instead of chicken, but in any case, you want an ingredient you can taste and see.

Ingredients

Dough

  • 1 tablespoon sugar
  • 1 teaspoon active dry yeast
  • 1 teaspoon baking powder
  • 2 cups all-purpose flour, plus more as needed
  • 2 teaspoons grape seed, corn, or other neutral oil, plus more for greasing

Filling

  • 1 pound boneless, skinless chicken breasts or thighs, diced
  • 1 tablespoon cornstarch
  • 1 tablespoon Shaoxing wine
  • 1 teaspoon salt
  • ⅓ cup grape seed, corn, or other neutral oil
  • 1 tablespoon chopped scallions
  • 1 tablespoon minced fresh ginger
  • ½ cup fresh button mushrooms, trimmed and diced
  • 6 fresh shiitake mushroom caps, trimmed and diced
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon sugar
  • 1 teaspoon freshly ground black pepper

Instructions

  1. To make the dough: Dissolve the sugar in ¾ cup warm water, then add the yeast and baking powder. Let the mixture sit until it becomes foamy, about 10 minutes. Sift the flour into a large mixing bowl, then stir in 2 teaspoons oil and the yeast mixture until the liquid is absorbed.
  2. Turn the dough out onto a floured board and knead until smooth and elastic, about 7 minutes. Place the dough in a large oiled bowl, cover with a towel or plastic wrap, and let it rise until at least doubled in bulk, about 2 hours.
  3. Meanwhile, make the filling: Mix the chicken with the cornstarch, wine, and salt in a bowl and let the mixture sit for 20 minutes. Heat 2 tablespoons of the oil in a skillet over medium-high heat and add the chicken mixture. Cook, stirring, until the chicken changes color, then remove from the heat.
  4. Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat and add the scallions and ginger. Cook, stirring occasionally, until softened, about 1 minute. Add the mushrooms and cook until softened, about 2 minutes. Add the chicken mixture and the remaining ingredients and bring to a boil. After most of the liquid has evaporated, about 5 minutes, remove from the heat and cool.
  5. Punch down the dough and divide it in half. Form each piece of dough into 2 long rolls and then cut each roll evenly into 6 pieces. Roll the pieces into balls and flatten each ball into a 6-inch disk.
  6. Put about 3 tablespoons of the chicken mixture in the center of each disk of dough. Pleat together the edges of the dough and enclose the filling. Let the buns sit for about 20 minutes while you prepare a steamer. Lightly grease the bottom of the steamer. Transfer the buns to the steamer, cover, and cook until the dough and filling are cooked through, about 15 minutes. Serve hot or warm.