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
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.
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