I'm a fan of one-hand meals, something that you can quickly grab that has all the components of a full meal. It's convenient to eat, convenient to transport, and a great way to sneak vegetables in a picky kid's diet.
Vietnamese Steamed Chicken Bun is a perfect one-hand meal. Whenever I make steamed buns, I usually make a large batch. They can be fully cooked then kept frozen for months. Just simply pop it in the microwave when you are ready to eat.
If you enjoy the recipe below, you may also enjoy the more Traditional Vietnamese Steamed Pork Bun (Banh Bao).
Steamed Chicken Bun Recipe
- 1 bag of steamed bun self-rising flour (Bot Banh Bao)
- 1/2 cup granulated sugar
- 1 tablespoon vegetable oil
- 1 cup milk
- Parchment paper cut into 18 circles; big enough to go underneath the steamed buns
- Reserve 2 tablespoons of flour.
- In a stand mixer with a bread hook attachment, combine the sugar, vegetable oil and the rest of the flour.
- Turn on the machine and slowly drizzle in the milk until all the ingredients come together forming a smooth dough. This takes approximately 10 minutes. You may not need all of the milk. I always have a few tablespoons of milk left over so do not feel like you have to use it up.
- Let the dough rest for 20 minutes.
- Roll the dough into a log. This is when you want to use the extra flour that you set aside earlier to dust your hands and work surface. This will prevent the dough from sticking too much.
- Once rolled into a log, divide evenly. It should yield 18 dough pieces.
- 1/2 lb boneless, skinless chicken thighs
- 1/2 cup chopped fresh Shitake mushrooms
- 1/2 cup chopped yellow or white onion
- 1/4 cup fried shallots
- 2 tablespoons of vegetable oil
- 2 tablespoons of minced green onions
- 1 1/2 teaspoons minced fresh ginger
- 1 1/2 teaspoons fish sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon oyster sauce
- 1 egg white
- 2 tablespoons white vinegar
- Combine everything, except the vinegar, in a bowl and marinate for at least one hour.
- Roll out one dough ball one at a time, making the center thicker than the edges. This will prevent the bottom from getting soggy and breaking.
- Holding the rolled dough in one hand, use the other hand to scoop about 1 tablespoon of filling into the center. Make sure the filling does not touch the edges of the dough. Otherwise, it will be nearly impossible to seal.
- Pull all the edges together with your fingers. Then press the edges together to seal. Then twist the top to secure the seal.
- Line the bottom of each bun with parchment paper.
- In a steamer, add the vinegar to the water. This will keep the buns white. Add the buns to the steamer and steam for about 25 minutes per batch.