These chicken and cabbage steamed buns are perfect for breakfast! Steamed buns were one of my favorite breakfast foods growing up so imagine the excitement when I was able to start making them myself!
Usually I stuff them with red bean paste but this time I decided to try making them savory by using chicken and vegetables instead.
The bun dough is similar to making any bread dough. It uses yeast to rise and requires time to rest before adding the filling. While the dough is rising, you can use that time to make the filling to be efficient with your time. You can also make the filling ahead of time and store it in the fridge so that you don’t need to wait for it to cool later on.
Typically the filling is raw before you steam it but I decided to cook mine instead because I am paranoid about raw meat especially with it being chicken. You can choose to mix up everything raw and allow the steaming process to cook the filling if you would like.
I like to make these in large batches because they take a while to make and store them in the freezer. They keep well frozen and can easily be prepared by re-steaming or microwaving them once they thaw.
Recipe
- One batch dough using mantou recipe (DO NOT ADD BLACK SESAME)
- 7 1/2 oz bean thread noodles
- 1/2 cup black fungus mushrooms, sliced thin
- 1 medium shallot
- 2 garlic cloves
- 2 cups grated carrots
- 1 lb ground chicken
- 2 tablespoons soy sauce
- 2 1/2 teaspoons black pepper
- 2 teaspoons salt
Method
- Prepare the batch dough
- While the dough is rising, prepare the filling ingredients.
- Soak the bean thread noodles in warm water for 15 minutes until they are limp. Drain the noodles and cut them into 1″ size pieces.
- In a sauce pan, sauce the cloves, shallots, and ground chicken. When the chicken is cooked, add in the black fungus, grated carrots, soy sauce, black pepper and salt. Continue to cook until carrots are soft.
- Remove from heat and transfer the filling into a large bowl. Let cool until it comes down to room temperature.
- Take one serving of the prepared dough and flatten it out. Add 1 tablespoon of the filling to the middle of the dough. Pinch the edges together to seal the bun.
- When all the buns are completed, cover and let rise for 30 minutes.
- Prepare steamer basket by boiling water and lining it with parchment paper. Put buns into the steamer with at least 1.5″ space in between.
- Steam for 15 – 25 minutes.
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