It has been three whole years since I started my little Dash of Savory adventure and what better way to celebrate than revisiting the recipes I love most and started out with first on the blog. Here’s one that’s near and dear to my heart with the perfect dough starter that will continue to fuel your bun bun creativity. Mix and match different fillings with this dough and freeze for any easy lunch fix any day of the week!
I grew up with an adaption of these buns and this is my take on these delicious little bundles. This dough recipe makes almost 30 buns depending on the size so if you want a faster easier way to start with, try halving the recipe. Or if you prefer to make a big batch, you can freeze them and pull them out whenever you want a handheld meal.
Honestly I think of them as gourmet hot pockets! But then again is there anything better then warm bread with yummy filling in the middle?! This recipe is my baby, I am constantly figuring out new combinations and flavors to try. Have any suggestions? Don’t hesitate to share your creation!
Hoisin Chicken Buns
This recipe is labor intensive just for making the dough but if you want a semi-homemade effect, try buying Rhodes 3 pack frozen dough found in your freezer grocery aisle. This is a much easier option but you'll still need to follow the rising instructions on the label. Enjoy!
Ingredients
- 1/2 cup Sugar
- 2 cups Warm Milk
- 1 1/3 cup Warm Water
- 3 packages Active Dry Yeast
- 1 tablespoons Kosher Salt
- 1/4 cup Olive Oil
- 8 cups All Purpose Flour
- 4 whole Chicken Thighs
- 2 whole Chicken Breasts
- Kosher Salt and Ground Black Pepper, for seasoning
- 2 tablespoons Olive Oil
- 1 package {8 ounces} White Button Mushrooms, diced
- 1 whole Shallot, diced
- 3 cloves Garlic, grated or minced
- 1/2 cup Chicken Stock
- 4 whole Green Onions, thinly sliced
- 3 tablespoons Hoisin Sauce
- 2 tablespoons Oyster Sauce
- 1 teaspoon Garlic Chili Paste, {I use Huey Fong Sambal Oelek Chili Paste}
- 1 teaspoon Cornstarch
- 1 whole Egg, beaten
- Sesame Seeds
Directions
- Step 1 In a stand mixer with a dough hook, dissolve a 1/2 cup of sugar in the warm milk and water. Add the yeast and let stand for 15 minutes until mixture looks puffed and foamy. Add the 1 tablespoon salt, combine well. Add the olive oil and with the mixer running, slowly start adding in the flour cup by cup. Mix until smooth and elastic and dough is no longer sticky. {Use additional flour if needed.} Turnout dough onto a floured surface and knead by hand for 10 minutes. Transfer dough to a oiled bowl and cover with plastic wrap. Allow dough to rise in a warm dark place for 30 minutes. Punch dough down and allow to rise the second time. Let dough rest overnight in the refrigerator. Bring the dough back to room temperature when ready to use.
- Step 2 Heat the oil in a large skillet over medium high heat. Season the chicken with salt and pepper and add the chicken to the pan. Cook chicken for 5 minutes per side. Remove chicken from the pan and set aside.
- Step 3 Add the diced mushrooms to the pan, cook until tender and browned, about 4 minutes.
- Step 4 Add the shallot and garlic to the pan and cook for 2 minutes.
- Step 5 Add the chicken stock to the pan and bring to a boil. Add the chicken back to the pan. Simmer until stock has reduced and all contents of the pan are tender.
- Step 6 Remove chicken, cool slightly and medium dice. In a medium size bowl mix together hoisin, oyster sauce, garlic chili paste and the cornstarch. Add sauce to the pan and turn heat down. Cook sauce on low until thickened.
- Step 7 Remove pan from the heat and add the shredded chicken back with the chopped green onions. Fold everything together and set aside for assembly.
- Step 8 Preheat oven to 350 degrees. Divide dough in half. Roll each half into a long cylinder and cut each halves into 12 equal pieces.
- Step 9 With a rolling pin roll each piece into a 6 inch thin circles. Work in batches. Add about 1/3 cup of filling in the middle of the dough.
- Step 10 Gather all side of the dough together into the center and pleat edges, twist and pinch to seal.
- Step 11 Place seam side down on a sheet pan. Brush the tops of the buns with the beaten egg and sprinkle sesame seeds on top. Bake for 25-30 minutes or until golden brown. Remove from oven and place buns on a wire rack to cool before serving or freezing batch.
FOR THE DOUGH
In a stand mixer with a dough hook, dissolve a 1/2 cup of sugar in the warm milk and water. Add the yeast and let stand for 15 minutes until mixture looks puffed and foamy. Add the 1 tablespoon of salt, combine well. Add the olive oil and with the mixer running, slowly start adding in the flour cup by cup. Mix until smooth and elastic and dough is no longer sticky. {Use additional flour if needed.} Turnout dough onto a floured surface and knead by hand for 10 minutes. Transfer dough to a oiled bowl and cover with plastic wrap. Allow dough to rise in a warm dark place for 30 minutes. Punch dough down and allow to rise the second time. Let dough rest overnight in the refrigerator.
Bring the dough back to room temperature when ready to use.
FOR THE FILLING
Heat the oil in a large skillet over medium high heat. Season the chicken with salt and pepper and add the chicken to the pan. Cook chicken for 5 minutes per side. Remove chicken from the pan and set aside.
Add the diced mushrooms to the pan, cook until tender and browned, about 4 minutes.
Add the shallot and garlic to the pan and cook for 2 minutes.
Add the chicken stock to the pan and bring to a boil. Add the chicken back to the pan. Simmer until stock has reduced and all contents of the pan are tender.
Remove chicken, cool slightly and medium dice.
In a medium size bowl mix together hoisin, oyster sauce, garlic chili paste and the cornstarch. Add sauce to the pan and turn heat down. Cook sauce until thickened.
Remove pan from the heat and add the diced chicken back with the chopped green onions. Fold everything together and set aside for assembly.
TO ASSEMBLE BUNS
Preheat oven to 350 degrees.
Divide dough in half. Roll each half into a long cylinder and cut each halves into 12 equal pieces.
With a rolling pin roll each piece into a 6 inch thin circles. Work in batches. Add about 1/3 cup of filling in the middle of the dough.
Gather all side of the dough together into the center and pleat edges, twist and pinch to seal.
Place seam side down on a sheet pan. Brush the tops of the buns with the beaten egg and sprinkle sesame seeds on top. Bake for 25-30 minutes or until golden brown.
Remove from oven and place buns on a wire rack to cool before serving or freezing batch.
Savor and Enjoy!
THIS LOOKS TOO yummy and reminds me of something my kids used to like years ago! Keep the beautiful recipes coming!
Just stumbled on your site — OMG it’s AWESOME — have been glued to your website — love the recipes.
Aww thank you Lydia! If you have any questions about any of them, don’t hesitate to ask. Cheers!