Description
These sticky Korean chicken steamed stuffed buns are frankly, irresistible. An unreal sweet, spicy JUICY gochujang chicken filling is stuffed into super soft, fluffy dough for an absolute explosion of flavor. They’re the perfect bite of deliciousness and are much easier to make than you’d think.Plus, they’re a brilliant way to make use of any leftovers you might have.
The dough uses yeast AND baking powder which means the prep time is cut in half! You can steam or pan-fry the buns and I’ve included instructions for both options below.
Ingredients
For the bun dough -
- 350g plain flour
- 2 teaspoons baking powder
- 2 teaspoons instant yeast
- 2 teaspoons salt
- 1.5 tablespoons neutral oil
- 180g lukewarm water
For the chicken -
- 1lb/500g boneless, skinless free-range chicken thighs (you can also use pre-cooked chicken or use leftovers from a roast chicken)
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 tablespoon sesame oil
- 2 garlic cloves, crushed
- 1 tablespoon ginger, grated (or use paste)
- 2 tablespoons gochujang paste
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 3 tablespoons honey (or use sweet chili jam)
To serve -
- 1 tablespoon chilli oil
- 1 tablespoon toasted sesame seeds
- 2 scallions (spring onions), finely sliced
- A handful of fresh cilantro (coriander)
Instructions
- Make the chicken (skip this step if you’re using leftover meat). Heat your oven to 480F/250C fanbake and line an oven tray with parchment paper. Arrange the chicken thighs on the tray and scatter with salt, a good grind of pepper and a drizzle of olive oil. Pop into the oven until charred and golden. Let cool for a few minutes, then roughly shred with 2 forks, or chop.
- Mix the gochujang sauce. Add 2 tablespoons of gochujang paste, 2 tablespoons soy sauce, 3 tablespoons honey (or sweet chili jam), 1 tablespoon of rice vinegar, the garlic and ginger to a large mixing bowl. Mix well, then add the chicken and toss to coat in the sauce.
- Make the dough (stand mixer instructions). Combine 350g plain flour, 2 teaspoons baking powder, 2 teaspoons instant yeast, 2 teaspoons of salt, 1.5 tablespoons sunflower oil and 180g lukewarm water in the bowl of your mixer. With the dough hook attached, knead at a medium speed for about six minutes, until the dough is soft, supple and not sticky to the touch.
- Make the dough (kneading by hand instructions). Combine 350g flour, 2 teaspoons baking powder, 2 teaspoons instant yeast and 2 teaspoons of salt in a large bowl. Mix with a large wooden spoon or spatula then add 1.5 tablespoons sunflower oil and 180g lukewarm water. Keep mixing with the spoon until it comes together into a rough, shaggy dough. At this point, turn it out onto a lightly floured surface and knead for about seven minutes, until it’s soft, supple and smooth. It shouldn’t be sticky.
- Form the buns. Roll the dough into a long sausage, then cut it into 12 equal pieces. You can weigh the dough to make the pieces super accurate but don’t worry if you don’t have a scale. Working with one piece at a time and keeping the others under a clean tea towel to prevent them from drying out, form them into a ball. Flatten the ball out into a circle, then using a rolling pin, roll it out to a circle about 4″/10cm in diameter. If you can, try to make the edges thinner than the middle.
- Seal the buns. Place a heaped teaspoon of sticky chicken into the middle of the dough. I promise the pleating and sealing is easier than it looks and like anything, will get easier the more you practice. Start with the side furthest away from you. Pick up the edge of the dough and fold a small piece back on itself. The dough will stick to itself and make this easier for you. Repeat this action, rotating the bun all the way around as you do. As you complete the circle, press the dough together at the top to seal the bun, then give it a little twist. If you’re steaming the buns, place them into a lined steamer basket and repeat with the remaining dough. If you’re pan frying them, place them on a parchment paper lined plate and cover.
- Let the buns rest briefly. Once all the buns have been formed, they need to rest for 30 minutes and puff up a little bit. This can take longer or shorter depending on the temperature in your kitchen. PRO TIP: Take a photo of the buns as they go into the steamer basket so you can easily compare how they’re looking.
- Cook the buns. Once the buns are looking a little puffier, they’re ready to cook. If you’re steaming them, place your steamer on top of a pot of boiling water, cover and steam for 10 minutes. Remove the basket from the pot and set it aside to cool slightly. If you’re pan-frying them, drizzle a little oil into a large, non-stick pan you have a lid for. Set over medium-high heat, then add the buns. Cook for a couple of minutes, until the bottoms are golden, then pour in enough water to come about one third up the sides of the buns. Lower the heat, pop the lid on and steam for 10 minutes.
- Garnish and serve. I like to serve these directly from the steamer basket if I’ve steamed them as it’s easier and looks fun! If you’ve pan-fried them, transfer them to a serving platter. Drizzle over 1 tablespoon of chili oil (or more if you like), the chopped scallions, cilantro and sesame seeds and dig in.
Notes
ON PLEATING THE DOUGH: I know this might seem a little tricky at first, but I promise it gets easier the more you do it. It’s basically a little ‘pinch and seal’ movement (take a look at the process shots earlier in this post for a demo of how I do it). The dough sticks to itself which makes it easier. Don’t worry if it doesn’t look super pretty, it’ll still taste delicious!
STORAGE INSTRUCTIONS: The buns freeze really well. After cooking, pop them onto a baking paper lined tray and put in the freezer until solid, about 30 minutes. Then just transfer them to zip-lock bags to store in the freezer. You can steam them straight from frozen for 10 minutes.
INGREDIENT NOTES: Switch up the filling! I love using leftovers in steamed buns and it’s a great way to make a little bit go a long way. Pulled pork, roast chicken or roasted or stir-fried veggies are great. Even leftover curry, like butter chicken or chicken saag, is great stuffed in buns.
SERVING SUGGESTIONS: I love to serve the buns with a fresh, zingy smacked cucumber salad and lots of chilli oil for drizzling and dipping.
PRO TIP: To make a perfect liner for your steamer basket, cut out a piece of baking paper that will fit inside. Fold it in half, in half again and in half one more time. Then make 4 cuts with scissors down the folded edge. Unfold it, and you’ll have a liner with holes for the steam to get through and cook your buns!
- Prep Time: 15
- Rising time: 30
- Cook Time: 25
- Category: fakeaways
- Method: steamer
- Cuisine: asian
Nutrition
- Serving Size: 2 buns