Back to top
Home | A Family that Eats Together: Chinese Roast Chicken Whole Wheat Buns

A Family that Eats Together: Chinese Roast Chicken Whole Wheat Buns

Chinese roast chicken bunsMarin Mommies presents this week's guest recipe from Nicole Cibellis, Marin mom and author of the blog A Family that Eats Together, where she shares meal plans and recipes that will please foodies and children alike. Nicole is also the creator of the new Little Froglet line of children's activewear.

Nicole's meal plan for this week features roasted winter squash risotto, lamb and pork kefte with late summer grilled vegetables, quick-and-easy homemade pizza, smokey tomato bacon soup with grilled cheese, and these Chinese whole wheat steamed buns with a roast chicken filling.

Servings: 4
Prep time: 25 minutes
Inactive time: 2 hours
Cook time: 30 minutes

Ingredients for the buns

  • 1 cup unbleached all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1-1/2 tsp active dry yeast
  • 1-1/2 tsp sugar
  • 1/8 tsp kosher salt
  • 1/2 cup warm water (105ºF)
  • 1 tsp vegetable oil (plus more for brushing)

Ingredients for filling

  • Roast chicken, sliced
  • Hoisin sauce (found is the Asian food aisle of the supermarket)
  • Sliced cucumber
  • 6 scallions thinly sliced
  • Spicy Chili Crisp, to taste

Directions for making the buns

  1. In a food processor, combine the flour, pastry flour, yeast, sugar and salt. Pulse for 20 seconds. Slowing add the water and oil as you continually pulse the mixture. Pulse until the dough comes together.
  2. Remove the dough from the processor and place on a lightly floured board. Kneed the dough until is it smooth. About 30 seconds.
  3. Place dough in an oiled bowl and cover with a clean dish towel. Keep the bowl at room temperature in a draft free area of a warm room. for 1 hour.
  4. Punch down the dough and form a rope, rolling out the dough. Cut the rope into 1-1/2″ pieces. Roll each piece into a ball and place on a parchment paper lined baking sheet. Cover loosely with plastic wrap and let rise in the same place for 30 minutes.
  5. Pat each ball into a long oval about 5″ x 2″ and 1/8" thick. Brush the inside of the oval with oil and fold over crosswise. Place the ovals back on the parchment paper lined baking sheet. Cover loosely with plastic wrap and let rise in the same place for 30 minutes.
  6. Bring a few inches of water to a simmer and place a steamer over the top. Add the buns, in batches, to the steamer. Don’t let them touch. Steam for 10 minutes per batch.

Directions for putting them together

  1. Place a dollop of Hoisin sauce on the bun. Layer the chicken, scallions and cucumbers.
  2. For kids, if necessary, leave the scallions and cucumbers off the bun.

Serve with garlic spinach.

To Prepare Spinach, add 2 minced garlic cloves to 2 tsp extra virgin olive oil, add 1 large bag of baby spinach. Cook until wilted, about 2 minutes.