Chicken Dim Sum Buns
8 servings
30 minutes
Chicken dim sum buns are a traditional Chinese dish that beautifully combines the tenderness of airy dough with the spiciness of aromatic filling. Inspired by Cantonese cuisine, they embody the philosophy of 'dim sum' – light snacks perfect for tea time or friendly gatherings. The flavor of the buns is rich: juicy chicken infused with lime juice and aromas of ginger, cilantro, and barbecue sauce unfolds in soft dough with coconut notes. The heat from chili pepper adds zest, while toasted sesame provides a pleasant texture. These buns are served hot, garnished with herbs and crispy sesame seeds, complemented by hoisin sauce for depth of flavor. Steaming makes them especially tender and airy while preserving the juiciness of the filling. They are an ideal choice for those who appreciate a harmonious blend of flavors and textures in one dish.
1
For this recipe, you will need 300 g of cooked chicken.
- Chicken: 300 g
2
Remove the seeds from the chili, then slice the chili and green onion very thinly lengthwise. Place the onion and chili in a bowl of cold water until they curl.
- Chili pepper: 3 pieces
- Green onions: 4 pieces
3
Grate the cooked chicken into a bowl. Finely chop the coriander (with stems) and add to the bowl, then mix with grated ginger, barbecue sauce, and lime juice.
- Chicken: 300 g
- Coriander: 0.5 bunch
- Fresh ginger: 1 piece
- Barbecue sauce: 5 tablespoon
- Lime: 1 piece
4
Mix flour, coconut milk or semi-skimmed milk with a pinch of salt in a food processor until you get a sticky dough. Transfer the dough to a floured work surface and roll it into a long sausage shape. Cut into 16 equal-sized pieces, then flatten or roll each into a circle (about ½ cm thick).
- Flour with baking powder: 500 g
- Coconut milk: 400 ml
- Sea salt: pinch
5
Evenly divide the chicken mixture among each of the 16 pastry circles (you'll need about 1 heaping teaspoon of chicken per circle). Leave 2 cm around the edges of the dough. Pull the sides of the dough up in one direction and pinch them together to seal. Place the pies in a paper muffin tray (to prevent sticking) and put them in a steamer or a pot for steaming.
6
Pour 2 cm of water into a pot and bring to a boil. Then place the molds and steam for 12 minutes.
7
Drain the water and sprinkle the dish with a mixture of pepper and onion, as well as toasted sesame, and serve with a bowl of hoisin sauce.
- Chili pepper: 3 pieces
- Green onions: 4 pieces
- Roasted sesame: 5 tablespoon
- Hoisin sauce: 10 ml