Recipe Chicken and shiitake buns

medtran49

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This filling is in the 3 round steamed buns above.

1/2 pound ground chicken (or turkey)
1 Tbsp vegetable oil
1/2 Tbsp finely minced garlic
1/2 Tbsp finely minced ginger
1/2 pound fresh shiitake mushrooms, stems removed and 1/4 inch diced
salt and black pepper
2 Tbsp chopped chives or young slender green onions, additional to garnish if desired
1 Tbsp truffle oil (optional)

Using a medium skillet, heat over medium-high heat, add the oil, swirl, then add the garlic and ginger. Sauce for a minute, then add the shiitakes and saute until soft, about 4-6 minutes. Season with salt and pepper. Allow to cool. Add the chiken, chives/green onions, and truffle oil if using. Combine.

Use for either pot stickers or steamed buns using either leavened or yeasted dough. Cook as directed in the dim sum thread (post 6 for yeasted buns) or steamed unleavened wrappers or pot stickers. Serve.
 
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