Served with hoisin or soy sauce, steamed buns are a tasty starter with a surprise inside. Cook them in batches so the steamer doesn't get overcrowded. —Greg Fontenot, The Woodlands, Texas
Chicken and Cashew Steamed Buns
Updated on Jun. 27, 2023
Chicken and Cashew Steamed Buns
Prep Time
30 min
Cook Time
20 min
Yield
1 dozen
Ingredients
- 1/2 pound ground chicken
- 3 green onions, finely chopped
- 2 tablespoons finely chopped cashews
- 1 tablespoon large egg white
- 1-1/2 teaspoons brown sugar
- 1-1/2 teaspoons soy sauce
- 1 teaspoon minced fresh gingerroot
- 1/4 teaspoon sesame oil
- 1 pound fresh or frozen pizza dough, thawed
- 1 cup thinly sliced cabbage
- Hoisin sauce, optional
Directions
- In a small bowl, combine the first 8 ingredients until mixture forms a paste. On a lightly floured surface, roll dough into a 12x9-in. rectangle. Cut into twelve 3-in. squares. Divide chicken mixture among squares. Bring 4 corners of dough together; twist and pinch to seal. Let rest 15 minutes.
- In a Dutch oven, place a steamer basket over 1 in. water. Line basket with cabbage. In batches, place 4 buns in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam buns, covered, until a thermometer reads 165°, 18-20 minutes. Carefully remove lid to avoid dripping condensation onto buns. Serve with hoisin sauce if desired.
Nutrition Facts
1 steamed bun: 132 calories, 4g fat (1g saturated fat), 13mg cholesterol, 155mg sodium, 18g carbohydrate (1g sugars, 1g fiber), 7g protein.
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