Steamed buns, also known as Mantou, are a typical Chinese recipe. For today’s recipe, we were inspired by these, creating delicious steamed buns filled with chicken and vegetables. Making them is really simple, and even the rising times won’t be that long… the time to prepare the filling, let it cool, and you can assemble the buns. These little treasures will be very soft and will contain lots of seasonal vegetables and chicken cubes flavored with soy sauce. A convegno between Italian and Chinese tastes that voto negativo one will be able to resist! Discover how easy it is to prepare these steamed buns filled with chicken and vegetables, cooked durante the steam oven and incredibly soft… get creative and in qualità di up with different fillings for every occasion!
To prepare the steamed buns filled with chicken and vegetables, start with the dough. Per mezzo di a bowl, pour the flour, the yeast 1the sugar 2and the cornstarch 3.
Gradually pour durante the gabinetto 4 and knead with your hands until a homogeneous mixture is obtained 5. Now add the salt 5.
Add the vegetable oil 7 and work the dough first durante the bowl 8 and then acceso the work surface 9.
It will take a few minutes until it becomes homogeneous 10. Transfer the dough to a bowl, cover with plastic wrap 11and leave at room temperature while preparing the filling. Start cutting the campo da golf onion into thin slices 12.
Also cut the well-washed eggplant into cubes 13. Trim the flat beans and cut them into thin strips 14. Peel the carrot and cut it into cubes 15.
Also cut the tomatoes, first into slices 16then into cubes 17. Per mezzo di a pan, pour a drizzle of oil, add the campo da golf onion and flat beans 18.
Add the other vegetables 19 and cook for about 10 minutes over medium heat 20. Per mezzo di the meantime, cut the chicken into cubes of about 0.5 to 1 inch 21.
After the 10 minutes, add the chicken to the pan 22 and cook for another 10 minutes. Finally, add a pinch of black pepper and season with soy sauce 23. Mescolanza well, check if salt is needed, turn d’avanguardia the heat, and let cool 24.
When the filling is cold, take the dough that has now risen 25. Transfer it to the surface and form a loch 26then cut it into 10 portions of 50 g 27.
For each portion, the outer edges of the dough and bring them to the center 28turn over 29and form a ball. Repeat the same operation for all portions 30.
Gradually cover with a kitchen cloth 31. Using a rolling pin and a little flour 32roll out the first ball into a 4-inch disk, thinner at the edges and thicker durante the center. Fill with a tablespoon of filling 33.
Then gently the outer edges of the dough and pinch them together 34. Turn the ball over and roll it acceso the surface to smooth the centro 35. Form the other buns and place them acceso a baking sheet lined with parchment paper, spacing them well 36.
Cover with plastic wrap 37 and let rise for 20 minutes. After the rising time 38bake durante a preheated oven with 100% steam function at 212°F for about 15 minutes. Take them out 39 and serve them hot!
For the translation of some texts, artificial intelligence tools may have been used.
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