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Hot-Water Dough Steamed Buns with Shepherd’s Purse, Shiitake Mushrooms and Chicken

Name: Hot-Water Dough Steamed Buns with Shepherd’s Purse, Shiitake Mushrooms and Chicken
Prep time: 54 min
Cook time: 90 min
Total time: 144 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1000g Chicken; 600g Frozen shepherd's purse; 240g Rehydrated shiitake mushrooms; 50g Seasoning oil; 2 tsp Light soy sauce; 2 tsp Dark soy sauce; 2 tsp Salt; 1 piece Ginger paste; 1 tsp Minced ginger; 1 tsp Minced garlic; 1 tsp Five-spice powder; 1 tsp Onion powder; 3 capfuls Cooking wine; 240g All-purpose flour; 120g Buckwheat flour; 120g Boiling water; 120g (100g is enough; I had some left over) Room-temperature water; 100g Onion

Other★★ Intermediate144min

Prep 54m ·
Cook 90m ·
2 Servings

IngredientsWhat you'll need for Hot-Water Dough Steamed Buns with Shepherd’s Purse, Shiitake Mushrooms and Chicken

	Ingredient	Amount	Notes
	Chicken	1000g
	Frozen shepherd's purse	600g
	Rehydrated shiitake mushrooms	240g
	Seasoning oil	50g
	Light soy sauce	2 tsp
	Dark soy sauce	2 tsp
	Salt	2 tsp
	Ginger paste	1 piece
	Minced ginger	1 tsp
	Minced garlic	1 tsp
	Five-spice powder	1 tsp
	Onion powder	1 tsp
	Cooking wine	3 capfuls
	All-purpose flour	240g
	Buckwheat flour	120g
	Boiling water	120g
	Room-temperature water	120g (100g is enough; I had some left over)
	Onion	100g

A delicious Hot-Water Dough Steamed Buns with Shepherd’s Purse, Shiitake Mushrooms and Chicken recipe.

Cooking StepsHow to cook Hot-Water Dough Steamed Buns with Shepherd’s Purse, Shiitake Mushrooms and Chicken step by step

Step 1 Detail

Prepare the filling: Mince the chicken, finely chop the rehydrated shiitake mushrooms, and thaw the frozen shepherd’s purse. Squeeze out excess water from the shepherd’s purse and chop finely.
Step 2 Detail

Season the filling: Combine the minced chicken with ginger paste, minced ginger, minced garlic, five-spice powder, onion powder, cooking wine, light soy sauce, dark soy sauce, and salt. Mix well in one direction until sticky. Stir in the seasoning oil, chopped shiitake mushrooms, and chopped onion. Finally, fold in the shepherd’s purse and mix evenly.
Step 3 Detail

Make the hot-water dough: In a large bowl, combine the all-purpose flour and buckwheat flour. Pour in the boiling water and stir quickly with chopsticks to form flaky shreds. Then add the room-temperature water and knead into a smooth dough. Cover and rest for 20 minutes.
Step 4 Detail

Shape the buns: Divide the dough into equal portions and roll each into a round wrapper. Place a generous amount of filling in the center, pleat and seal the bun.
Step 5 Detail

Steam the buns: Place the shaped buns in a steamer lined with parchment paper or cabbage leaves. Steam over boiling water for 15–18 minutes. Turn off the heat and let rest for 2–3 minutes before opening the lid. Serve and enjoy!