Skill Level: Intermediate
Makes: 12 fluffy buns
Nutrition Per Bun
Serving Size: 1 bun (out of 12)
Calories: 250
Fat: 7 grams
Saturated Fat: 1 gram
Carbs: 35 grams
Fiber: 2 grams
Sugars: 7 grams
Protein: 11 grams
Cholesterol: 48 mg
Sodium: 417 mg
Total Time: 3 hours 40 minutes (includes dough rising)
Active Time: About 55 minutes
Discover Molly's irresistible twist on classic dim sum steamed bunsswapping barbecue pork for spiced chicken meatballs wrapped in pillowy dough. These Ginger Scallion Chicken Steamed Buns burst with fresh flavors and tender texture, perfect for impressing at your next gathering or savoring a cozy homemade dim sum feast.
Ingredients
Dough
- 2 cups (260g) all-purpose flour, plus extra for dusting
- 1 cup (128g) cake flour (recommended for best fluffiness, or substitute with all-purpose if needed)
- 6 tbsp (75g) sugar
- 2 1/4 tsp instant yeast
- 1 tsp baking powder
- 3/4 tsp kosher salt
- 1 cup (236g) warm water
- 2 tbsp canola oil, plus more for greasing the bowl
Filling
- 1 lb (434g) ground chicken
- 1 tsp kosher salt
- 1 tbsp rice vinegar
- Zest of 1 lime
- 2 tsp sesame oil
- 6 scallions, finely sliced
- 1 tbsp freshly grated ginger
- Fresh ground black pepper
- 1 large egg
- 1/2 cup panko breadcrumbs
- 2 tbsp soy sauce
For Serving
- Soy sauce
- Rice vinegar
- Sambal oelek (optional for spice)
Directions
- Begin the Dough: In a large bowl, whisk together the all-purpose and cake flours, sugar, yeast, baking powder, and salt. Make a well in the middle and add the warm water and oil. Mix until a dough forms. Knead on your work surface for 7-10 minutes, adding flour if sticky, until elastic and smooth. (Or use a stand mixer with dough hook.) Transfer to a lightly oiled bowl, cover tightly with plastic wrap or a damp towel, and let rise in a warm spot for 2 hours, until doubled.
- Prepare the Filling: While dough rises, combine ground chicken with salt, rice vinegar, lime zest, sesame oil, scallions, ginger, black pepper, egg, panko, and soy sauce. Mix gently until just combineddon't overwork for tender results.
- Shape the Buns: On a clean counter, divide risen dough into 12 equal pieces; cover to prevent drying. Roll one into a 4.5-5 inch circle. Add 2 tablespoons filling to center, pinch edges to seal tightly. Place seam-side down on 3-inch parchment squares. Arrange in steamer 1.5-2 inches apart (steam in batches if needed). Cover and let rise 30 minutes.
- Steam the Buns: Simmer water in a large pot. Place steamer over (not touching water). Steam 20 minutes without lifting lid, until fluffy and chicken reaches 165F. Rest 5 minutes.
- To Serve: Dip in equal parts soy sauce and rice vinegar, with sambal oelek for heat. Pure dim sum bliss!
- Leftovers: Refrigerate cooled buns up to 2 days or freeze. Reheat wrapped in damp paper towel in microwave until hot.
