How to make Steamed Bun - SK KHazana -
Buns stuffed with a flavourful chicken mince mixture and steamed
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Bun, Refined flour
Cuisine : Oriental
Course : Snacks and Starters
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Steamed Bun - SK KHazana Recipe Card
Asia is an enchanted land. There is so much good food that the first time traveller cannot help but remain in awe. Pan-Asian cuisine is a delicious fusion of flavours from all over Asia including Thai, Japanese, Malaysian, Chinese, Vietnamese and Indian dishes. It is not for nothing that these countries are collectively nicknamed the Exotic East. All spices and indigenous ingredients come together in woks and pans to create unique dishes that have no match in any other cuisine.
All Asian countries are endowed with lush natural beauty and rich regional cuisines. The common thread is the use of fresh, readily available ingredients and spices to flavour the food. The dishes can be pungent, sour, sweet and sour or simply flavoured.
Prep Time : 41-50 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Steamed Bun - SK KHazana Recipe
Bun
Refined flour 2 cups + for dusting
Fresh yeast 2 teaspoons
Castor sugar 1 tablespo teaspoon
Baking powder 1 teaspoon
Milk powder 2 tablespoons
Salt 1 teaspoon
Melted butter 3 tablespoons
Black sesame seeds to sprinkle
Stuffing
Chicken mince 300 grams
Oil 2 teaspoons
Ginger chopped 1 tablespoon
Garlic chopped 1 tablespoon
Fresh red chilli chopped 1/2 tablespoon
Black peppercorns crushed to taste
Soy sauce 1 tablespoon
Oyster sauce 1 tablespoon
Salt to taste
Cornflour slurry 2 tablespoons
Spring onion greens chopped 2 tablespoons
Method
Step 1
Take yeast in a bowl, add ½ tsp castor sugar and 2 tbsps warm water, mix and set aside to activate.
Step 2
Sift flour into a bowl. Add baking powder, milk powder, 1 tbsp castor sugar and salt and mix well. Make a well in the centre, add the activated yeast and sufficient water and knead into soft dough. Add butter, knead again. Cover the dough with a damp muslin cloth and set aside to prove for 15-20 minutes.
Step 3
To make the stuffing, heat oil in a non-stick pan, add ginger, garlic and red chillies, mix and sauté for 1 minute. Add chicken, mix well and cook for 5-7 minutes.
Step 4
Add crushed black peppercorns, soy sauce, oyster sauce and salt, mix well and cook for 2-3 minutes. Add cornflour slurry, mix and cook till the mixture thickens. Add spring onion greens, mix and cook for a minute. Take the pan off the heat and set aside to cool.
Step 5
Dust flour on the worktop, place the dough on it and knock back and roll it into a log. Cut the log into equal portions and toll each portion into a round ball.
Step 6
Spread each ball into a small disc, place a portion of the chicken mixture in the centre, bring the edges together and seal and further shape it into a bun.
Step 7
Heat sufficient water in a deep non-stick pan. Cover the base of a bamboo steamer with parchment paper and place the stuffed buns in it. Brush the buns with milk and sprinkle black sesame seeds on top. Cover with the lid, place the steamer over the pan and steam for 12-15 minutes.
Step 8
Serve them hot in the bamboo steamer itself with a bowl of soya dip.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
