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Steamed chicken and shiitake dim sum buns

Preparation time Cooking time

30 mins to 1 hour 10 to 30 mins

Serves

Makes 25-30 buns

Chicken and mushrooms marinated in spring onion-flavoured oil makes for a delicious
filling for these doughy steamed buns.

By Bonnie Yeung
From Nigel and Adam's Farm Kitchen

Ingredients

For the filling

450g/1lb chicken breast or leg meat, diced

115g/4oz winter bamboo shoots, diced
25g/1oz diced shiitake mushrooms
1 tsp diced spring onion
½ tsp salt
1½ tsp sugar
1 tbsp sesame oil
pinch white pepper
½ tsp potato starch
1 tbsp spring onion oil (see Tips)

For the dough

600g/1lb 5oz plain flour

7g instant yeast
½ tbsp baking powder
115g/4oz sugar
100g/3½oz milk
2 free-range egg whites

Method
 1. For the filling, mix the filling ingredients together in a shallow dish and leave to
marinade for half an hour.
2. For the dough, mix the ingredients for the dough together with 100g/3½oz of
water, set aside in the bowl to rest and cover. Aer 20 minutes, mix again until
smooth. The dough is then ready.
3. To cook the dim sum prepare a steamer. Take a plum-sized piece of dough and
roll it out into a 5cm/2in diameter circle that is approximately 5mm/¼in thick.
Place some of the filling in the centre and fold around.
4. Steam for 4-5 minutes until the chicken is cooked through and then serve.

Recipe Tips

To make the spring onion oil, fry three stems of spring onion in 300ml/½ pint of
vegetable oil until brown. Remove from the heat and cool. Discard the spring onion
and you will have a fragrant oil that can be stored in an air-tight container for other
uses.

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