Butter Chicken Steamed Buns
This is a fun and easy dish to make that will wow your friends and family.
It is best to freeze the gravy and then cut it into smaller portions. Wrap each portion with seasoned ground poultry and wrap it in a bun.
Ingredients
- 300g chicken mince
- 500g Self raising Flour
- 400ml coconut milk
- 1/2 Onion, finely diced
- 1 Clove garlic, crushed
- 1 Tablespoon Salt
- 1 Tablespoon Meal Inspirations Butter Chicken spice blend
- 1 Tablespoon roast sesame seeds
Step 1
Filling – In the sauté or fry pan, fry off the onion, chicken mince, garlic and spice. Once cooked, set aside to let the filling cool.
Step 2
Buns -Put flour, coconut milk, salt into the silicone bowl or food processor and blend until dough is combined. Divide dough into 16 even sized buns (balls).
Step 3
How to assemble and cook: Place a wok 1/3 filled with water on to the boil.
Step 4
Using your thumb, make a well in each of the bun dough.
Step 5
Place 1 teaspoon of the mince mixture into the well and pinch the dough over to cover the mixture, allowing no mince to be seen.
Step 6
Place buns into 1-cup muffin moulds and place in a steamer.
Step 7
Place the steamer over the wok, ensuring the basket does not touch the water. Steam for 12 minutes.
Step 8
Once cooked, sprinkle with toasted sesame seeds or chives (optional)
Chef’s Tips
You can replace the butter chicken filling with anything you like, Pork, Beef etc.
Butter Chicken Steamed Buns
Ingredients
- 300 g chicken ( mince)
- 500 g Self raising Flour
- 400 ml coconut milk
- 1/2 Onion ( finely diced)
- 1 Clove garlic (crushed)
- 1 Tablespoon Salt
- 1 Tablespoon Meal Inspirations Butter Chicken spice blend
- 1 Tablespoon roast sesame seeds
Instructions
- Filling - In the sauté or fry pan, fry off the onion, chicken mince, garlic and spice. Once cooked, set aside to let the filling cool.
- Buns -Put flour, coconut milk, salt into the silicone bowl or food processor and blend until dough is combined. Divide dough into 16 even sized buns (balls).
- How to assemble and cook: Place a wok 1/3 filled with water on to the boil.
- Using your thumb, make a well in each of the bun dough.
- Place 1 teaspoon of the mince mixture into the well and pinch the dough over to cover the mixture, allowing no mince to be seen.
- Place buns into 1-cup muffin moulds and place in a steamer.
- Place the steamer over the wok, ensuring the basket does not touch the water. Steam for 12 minutes.
- Once cooked, sprinkle with toasted sesame seeds or chives (optional)
Notes
