Asian Chicken Buns – 7 Smart Points

Asian Chicken Buns – 7 Smart Points

A few years ago, my aunt sent me a steamer basket. It’s a beautiful wooden steamer basket with several layers, so you can steam veggies, leftover rice and meat all at once. I decided it was finally time to break it out to try these steamed chicken buns. These delicious little buns are very similar to pot stickers, but the outside is slightly different. Pot stickers are usually made with wonton wrappers, but these buns are made with a homemade yeast dough. I wanted to make these a little healthier than the original recipe, so I used half whole wheat flour. I’ll admit, since this is a yeast dough, it’s a little more involved than I would typically do for an appetizer type recipe, but it was definitely worth it. The outside is tender and savory, and the filling is delicious. For the filling, I started with ginger and ground chicken (or turkey). Add the bamboo shoots and shallots adds to the savory flavor for the filling. Then the filling is rounded out with the delicious seasonings that make the whole bun just delicious. While these are supposed to be an appetizer, if you’ve got a little extra time to make the dough, these are delicious for appetizers or even for a main dish. Serve them with some steamed, fresh or stir fried vegetables to make this a complete meal. You can also make a little extra of the seasoning sauce to use it for a dipping sauce. These are absolutely delicious – well worth waiting for the dough to rise!

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