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.
Method
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