Steam chicken bun
Steam cakes "Gift for huli-Jing". You know what huli Jing - the Chinese Fox is a werewolf? Beautiful, seductive and treacherous at times taking the form of beauty, in order to confuse the minds of the poor students... You may ask what does all foxes, and even the werewolves? And just huli-Jing, like all self-respecting foxes, for sure I love chicken! But eat them raw they are, perhaps, not by rank. So when she was going to make this time chicken, motivated by interest in Chinese culture and read recently, "Notes Liao CIA of the extraordinary" awakened inspiration.))) I wanted something soft and delicate, and however unusual, as the nine-tails huli-Jing. So I got these steamed cakes with chicken. The filling turns out really tender, and the soy sauce instead of salt and butter added to taste delicacy. Well, to judge, of course, You, dear cooks! I think Fox would not mind)))


  • Flour

    375 g

  • Water

    0.75 cup

  • Yeast

    1 tsp

  • Sugar

    1.5 tsp

  • Leavening agent

    0.65 tsp

  • Salt

    0.5 tsp

  • Chicken fillet

    500 g

  • Soy sauce

    4 tsp

  • Butter

    25 g


First prepare the ingredients. Place the flour in a large bowl, add salt and baking powder. In a separate bowl, mix the sugar and yeast, pour warm water and leave little to rise 10-15 min.
Pour yeast, sugar and water in a large bowl. Knead the dough. It should be soft, but not runny, and not too sticky. Cover the bowl with cling film and put in a warm place for 1-1. 5 hours. I lightly heated the oven for minimum power, turn off and put back.
While suitable dough, prepare the filling. I used the Chinese version and successfully without the grinder, just wide porubov meat finely with a knife.
In prepared stuffing add the soy sauce and melted butter. I have not fully melt, hence the small white pieces.))) Well, if the filling is a little stand that the chicken soaked in sauce. Salt I did not put there at all, because soy sauce is salty enough as it is. But there is already to Your taste.
And here's our dough came up.))
We get it from the bowl and cut into 16 pieces. Not necessarily exactly on the 16th, just so it is easier to just share. Roll the pieces into balls and cover with a towel, not a little dried out. And one at a time roll out into a thin pellet.
On each tortilla put a little more than a teaspoon with a slide of the filling.
And semipaved at the edges, forming a first trough, and then fully closed and leave the top's honeypot, huh. ))) Who molded Chinese dumplings and khinkali, I understand.
This is what should come out. Put the patties into a pre-greased steamer. Wait another 20 minutes so they are a bit came. Fill the reservoir of a double boiler with water and turn on the unit. Set a timer for 20-25 minutes.
Get the result.))
And enjoy!
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