Description
Soft pan-steamed buns with juicy chicken and cabbage filling, golden crisp bottoms, and a savory finish of sesame seeds and green onions.
Ingredients
Scale
- 3 cups all-purpose flour
- 2 1/4 teaspoons instant yeast
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 3/4 teaspoon fine salt
- 1 cup warm water
- 2 tablespoons neutral oil
- 1 pound ground chicken thighs
- 2 cups green cabbage, finely chopped
- 3 green onions, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1/4 teaspoon black pepper
- 2 tablespoons neutral oil, for pan cooking
- 1/3 cup water, for steaming
- 1 tablespoon toasted sesame seeds
- 1 tablespoon extra sliced green onions
- 2 tablespoons soy sauce, for serving
Instructions
- In a large bowl, mix the all-purpose flour, instant yeast, granulated sugar, baking powder, and fine salt. Add the warm water and 2 tablespoons neutral oil, then stir until a shaggy dough forms. Knead for 8 minutes until smooth and soft. Cover and let rest for 20 minutes.
- In another bowl, combine the ground chicken thighs, green cabbage, green onions, garlic, fresh ginger, soy sauce, hoisin sauce, sesame oil, cornstarch, and black pepper.
- Heat 1 teaspoon of neutral oil in a small skillet over medium heat. Add the filling mixture and cook for 4 to 5 minutes, stirring often, until the chicken is just cooked and the cabbage has softened. Transfer to a plate and cool for 10 minutes.
- Divide the dough into 8 equal pieces. Roll each piece into a 4-inch circle, keeping the center slightly thicker than the edges. Spoon about 2 tablespoons of filling into the center of each round. Pleat and pinch closed at the top, then shape into rounds.
- Add the remaining 2 tablespoons neutral oil to a large nonstick skillet over medium heat. Arrange the buns sealed side up and cook for 2 to 3 minutes until the bottoms begin to turn golden.
- Carefully pour in the 1/3 cup water and cover immediately with a lid. Steam for 8 to 10 minutes until puffed and cooked through. Remove the lid and cook for 1 to 2 minutes more so the bottoms crisp again.
- Sprinkle with toasted sesame seeds and extra sliced green onions. Serve hot with the soy sauce for dipping.
Notes
- Keep the dough soft for the fluffiest texture.
- Cool the filling before shaping so the dough is easier to seal.
- Do not overcrowd the skillet or the buns may cook unevenly.
- Reheat leftovers in a covered skillet with a splash of water for the best texture.