Steamed chicken dim sum buns – the ultimate leftover recipe
Last year I I didn’t miss an episode from MasterChef Australia, what a great series! The influence of Asian cuisine in Australia was clearly visible: the bamboo steamer for example, was used regularly. And not just to steam: they even used it to smoke over tea and spices. I would love to try that at home!
So I bought a steamer, and then didn’t use it for months… Until now! When on a Saturday evening Mr G. suggested to make a whole Asian chicken from the oven I was not immediately excited; I prefer just a classic version with fresh herbs. Until I realized that I could make steamed chicken dim sum with my steamer basket!
Jamie Oliver inspired my recipe for this dim sum. In “Save with Jamie” he used pork and some other ingredients than in the recipe below, but the idea is also good with leftover chicken.
For this recipe you will first of all need leftover chicken, e.g., from my recipe for a whole Asian style chicken from the oven. Don’t have leftovers but want to make this dim sum? You can also boil or steam chicken breast, pull it apart into pieces and then add the marinade from the whole chicken recipe and all the other ingredients in the recipe below.
Steamed chicken dim sum buns
Makes 8 buns
Ingredients
- 150g leftover chicken (or possibly. 150g chicken breast)
- 2 spring onions, 1 finely chopped 1 and 1 finely sliced lengthways
- Handful fresh coriander
- 2 heaped tbsp. black bean sauce
- 1 tbsp. hot chilli sauce
- Hoisin sauce to dip
For the buns
- 250g self-raising flour, plus extra for dusting
- 200 ml skimmed milk
- 1 tbsp. sesame seeds
- Steam basket for 8 rolls
instructions
- Put the spring onion that’s cut lengthways and coriander in a bowl of ice cold water so that they curl and remain crispy
- Make sure the leftover chicken is not too coarse. Put in a bowl and mix with the finely chopped spring onion, black bean sauce and chilli sauce
- The dough for the rolls can be made by hand or in food processor. Mix the flour with the milk and a pinch of salt
- Dust your work surface with a little flour and roll the dough into a thick sausage
- Divide the sausage into 8 equal pieces, roll each piece into a ball and flatten into a round of about ½ cm thick (rather thinner than thick)
- Place a heaped teaspoon of the chicken mixture in the middle of the dough circle, fold the edges over the filling; make sure it’s sealed well. I’m stubborn but trust me: Jamie’s way worked really perfect so check out his video 😉
- Place upside-down, so the seam is at the bottom, in double-layered muffin cases in a steamer basket. Repeat with the other 7 pieces
- Toast the sesame seeds briefly in a wok and set aside
Place the wok over medium heat with a few cm of boiling water and place the steam basket on the wok (the basket should not touch the water) - Put the lid on the steamer basket and steam the buns for about 12 minutes
- Sprinkle the sesame seeds over the steamed buns and serve in the basket with the curled spring onion, coriander and a some hoisin sauce to dip
I can assure you that my bamboo steamer will be used more often; wow this is delicious! I still haven’t found a clear guide on smoking with steam basket, and I don’t want to risk a kitchen fire… Ultimate tip anyone?
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