Chicken and Cashew Steamed Buns

Chicken and Cashew Steamed Buns


1/2 pound of chicken that has been ground

Three green onions, cut very coarsely

2 tablespoons of cashews that have been finely chopped

1.5 millilitres of egg white

1 and a half tablespoons of dark brown sugar

1-and-one-half tablespoons of soy sauce

1 milligramme of fresh gingerroot that has been minced

1/4 teaspoon sesame oil

1 pound of pizza dough, either fresh or frozen, that has been thawed

1 cup of cabbage cut into very thin slices

Hoisin sauce, with an option for it.


  • Put the first eight ingredients into a small bowl and mix them together to the point where they form a paste. On a surface dusted with flour, lay out the dough into a 12 by 9-inch rectangle. rectangle. Divide the meat into twelve 3-in. squares. Evenly distribute the chicken mixture among the squares. Gather the four corners of the dough together, then squeeze and twist to seal the filling. Let rest for 15 minutes.
  • Place the steamer basket in the Dutch oven over a depth of 1 in. of water. Cabbage was used to line the basket. Put four hamburger buns at a time into the basket. Bring the water up to a rolling boil. Turn down the heat to maintain a simmer, then steam the meat with the lid on for 18 to 20 minutes, or until a thermometer registers 165 degrees. Carefully remove the cover to prevent any moisture from falling onto the buns. Hoisin sauce and more soy sauce may be served on the side if preferred.

Data Relating to Nutrition

132 calories, 4 grammes of fat (1 gramme of saturated fat), 13 milligrammes of cholesterol, 155 milligrammes of sodium, 18 grammes of carbohydrates (1 gramme of sugars, 1 gramme of fibre), and 7 grammes of protein are included in one steamed bun.

Click here for more Articles

Leave a Reply

Your email address will not be published.