Chicken & Mushroom Buns Recipe
Steamed Bao Filled with Ground Chicken and Organic Michigan Mushrooms
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Ingredients
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Filling
Method
Preparation
Prepare the Filling
In a large mixing bowl, combine ground chicken, finely chopped mushrooms, minced garlic, minced ginger, soy sauce, sesame oil, chopped green onions, salt, and black pepper. Mix well until all ingredients are evenly incorporated. Cover and refrigerate for about 30 minutes to let the flavors meld.
Make the Bao Dough
In another bowl, mix 500 grams of all-purpose flour with 1 tsp of baking powder. Gradually add 250 ml of warm water and knead until a soft dough forms. Cover with a damp cloth and let it rest for 30 minutes.
Shape the Buns
Divide the dough into equal portions (about 12). Roll each portion into a circle about 10 cm in diameter. Place a tablespoon of the chicken and mushroom filling in the center of each circle. Fold the edges over the filling and pinch to seal.
Steam the Buns
Prepare a steamer and line it with parchment paper to prevent sticking. Place the buns in the steamer, leaving space between them. Steam for about 15-20 minutes until the buns are fluffy and cooked through.
Serve
Remove the buns from the steamer and serve hot with soy sauce or chili sauce on the side.