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Steamed Bun - SK KHazana

Buns stuffed with a flavourful chicken mince mixture and steamed This is a Sanjeev Kapoor exclusive recipe.

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Steamed Bun - SK KHazana

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Main Ingredients Bun, Refined flour
Cuisine Oriental
Course Snacks and Starters
Prep Time 41-50 minutes
Cook time 31-40 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Non Veg

Ingredients list for Steamed Bun - SK KHazana

  • Bun
  • 2 cups + for dusting Refined flour
  • 2 teaspoons Fresh yeast
  • 1 tablespo teaspoon Castor sugar
  • 1 teaspoon Baking powder
  • 2 tablespoons Milk powder
  • 1 teaspoon Salt
  • 3 tablespoons Melted butter
  • to sprinkle Black sesame seeds
  • Stuffing
  • 300 grams Chicken mince
  • 2 teaspoons Oil
  • 1 tablespoon Ginger chopped
  • 1 tablespoon Garlic chopped
  • 1/2 tablespoon Fresh red chilli chopped
  • to taste Black peppercorns crushed
  • 1 tablespoon Soy sauce
  • 1 tablespoon Oyster sauce
  • to taste Salt
  • 2 tablespoons Cornflour slurry
  • 2 tablespoons Spring onion greens chopped

Method

  1. Take yeast in a bowl, add ½ tsp castor sugar and 2 tbsps warm water, mix and set aside to activate.
  2. Sift flour into a bowl. Add baking powder, milk powder, 1 tbsp castor sugar and salt and mix well. Make a well in the centre, add the activated yeast and sufficient water and knead into soft dough. Add butter, knead again. Cover the dough with a damp muslin cloth and set aside to prove for 15-20 minutes.
  3. To make the stuffing, heat oil in a non-stick pan, add ginger, garlic and red chillies, mix and sauté for 1 minute. Add chicken, mix well and cook for 5-7 minutes.
  4. Add crushed black peppercorns, soy sauce, oyster sauce and salt, mix well and cook for 2-3 minutes. Add cornflour slurry, mix and cook till the mixture thickens. Add spring onion greens, mix and cook for a minute. Take the pan off the heat and set aside to cool.
  5. Dust flour on the worktop, place the dough on it and knock back and roll it into a log. Cut the log into equal portions and toll each portion into a round ball.
  6. Spread each ball into a small disc, place a portion of the chicken mixture in the centre, bring the edges together and seal and further shape it into a bun.
  7. Heat sufficient water in a deep non-stick pan. Cover the base of a bamboo steamer with parchment paper and place the stuffed buns in it. Brush the buns with milk and sprinkle black sesame seeds on top. Cover with the lid, place the steamer over the pan and steam for 12-15 minutes.
  8. Serve them hot in the bamboo steamer itself with a bowl of soya dip.
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