Wednesday, March 16, 2011

Chicken Hoisin Buns of deliciousness!

I don't have a lot to say about these. Mostly because my mouth is full. It's a little mini party in my mouth!

These mini bundles are a twist on traditional Chinese steamed buns aka dim sum (Which I also think is some kind of wonderful...)

These are sweet and savory. They are warm and soft with a hint of crunch from the sesame seeds. Bottom line, they are really tasty.

And, unbelievably simple to make!

Serve these guys up with soup or a salad for a complete meal.

Go, go to your kitchen and whip up a batch. Trust me, your family will love you. ;)

Here's to you and your culinary adventures, friends. Cheers!

Chicken Hoisin Buns
Makes 9
143 calories per

12 oz boneless, skinless chicken thighs
1/4 cup finely chopped green onions
1 1/2 TBS hoisin sauce
1 TBS oyster sauce
2 tsp rice vinegar
9 frozen white roll dough pieces, thawed over night in the fridge
1 large egg, lightly beaten*
1 teaspoon sesame seeds, toasted

Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 4 minutes on each side or until done. Cool slightly; shred meat with 2 forks. Place chicken in a medium bowl. Add green onions, hoisin sauce, oyster sauce, and vinegar; toss well to combine.

Roll each dough piece into a 4-inch circle on a lightly floured surface. Spoon about 2 tablespoons chicken mixture into center of each dough circle. Gather edges of dough over filling; pinch to seal. Place the filled dough, seam sides down, on a baking sheet coated with cooking spray. Lightly coat filled dough with cooking spray. Cover and let rise 20 minutes.**

Preheat oven to 375°.

Uncover filled dough. Gently brush with egg; discard remaining egg. Sprinkle evenly with sesame seeds. Bake at 375° for 15 minutes or until golden brown. Serve warm.

* I used Egg Beaters original
** I was impatient and omitted the 20 minute rise. They still puffed up beautifully.

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