Recipe

Curried Chicken Buns Recipe

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Ingredients

1/2 tsp salt
1/3 c warm water (105° to 115°)
1/2 c dry sherry
1 tbsp sugar
Steamed green cabbage leaves
2 c all-purpose flour
1 garlic clove, crushed
Vegetable cooking spray
1 tsp baking powder
1 lb chicken thighs, skinned
2 tsps curry powder
1/2 c finely sliced onion
1/2 c water
1 package dry yeast
1/2 tsp salt
2 tsps minced peeled gingerroot
2 tsps vegetable oil
2 tsps vegetable oil
1 tbsp cornstarch

Directions

Step #1 Dissolve yeast & sugar in 1/3 c warm water in a small bowl; let this stand 5 mins.
Step #2 Place flour & 1/2 tsp salt in a food processor/blender; pulse 2 times or until mixed.
Step #3 With processor on, slowly add yeast mixture & 2 tsps oil through food chute; process until dough leaves sides of bowl & forms a ball.
Step #4 Turn the dough out onto a lightly floured surface.
Step #5 Sprinkle top baking powder over surface of dough, & knead lightly (about 2 mins).
Step #6 Place dough In a large-ish bowl coated with cooking spray, turning to coat top.
Step #7 Cover up & let rise in a warm place (85°), free from drafts, 1 hr or until doubled in bulk.
Step #8 Combine sherry, 1/2 c water, & chicken in a medium saucepan; bring to a boil.
Step #9 Cover up, reduce heat, & let simmer 25 mins or until chicken is done.
Step #10 Remove chicken from cooking liquid, & let cool.
Step #11 Set aside 1/2 c cooking liquid, & let cool completely.
Step #12 Discard remaining cooking liquid.
Step #13 Remove chicken from bones, & shred chicken.
Step #14 Combine 1/2 c cooking liquid & cornstarch; stir well, & set aside.
Step #15 Heat 2 tsps oil in a medium nonstick skillet over med-heat/flame.
Step #16 Add onion; sauté 3 mins or until tender.
Step #17 Stir in curry powder, gingerroot, & garlic; cook 30 seconds.
Step #18 Add cornstarch mixture; bring to a boil, & cook for 1 min, stirring constantly.
Step #19 Remove from heat; stir in the shredded chicken & 1/2 tsp salt.
Step #20 Set aside.
Step #21 Punch dough down, & turn out onto a lightly floured surface.
Step #22 Divide dough into 14 equal portions.
Step #23 Working with 1 portion at a time (cover remaining portions to keep dough from drying out), roll each portion into a 4-inch circle.
Step #24 Spoon about 1 1/2 tbsps of chicken mixture onto center of each circle.
Step #25 Bring edges of dough to center, pinching edges together to seal & form a bundle.
Step #26 Cover up & let rise 45 mins or until puffy (dough will not double in size).
Step #27 Line a bamboo steamer with steamed cabbage leaves.
Step #28 Place buns, seam sides down, 1/2 inch apart in steamer; cover with steamer lid.
Step #29 Add water to a large skillet to a depth of 1 inch; bring to a boil.
Step #30 Place steamer in skillet, & steam buns 15 mins.
Step #31 Remove buns from steamer.
Step #32 Note: To bake buns, preheat your trusty oven to 350°.
Step #33 Place buns, seam sides down, on a baking sheet coated with cooking spray.
Step #34 Combine 1 egg & 1 tbsp water; brush over buns.
Step #35 Bake at 350° for 18 mins.
Step #36 Baking will give the buns a crustier texture; steaming makes the dough moister & a little sticky.
Enjoy the Curried Chicken Buns recipe

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