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Butter Chicken Steamed Buns

Butter Chicken Steamed Buns

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 16
Course: Breakfast
Ingredients Method Notes

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

Method
 

  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.
  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).
  3. How to assemble and cook: Place a wok 1/3 filled with water on to the boil.
  4. Using your thumb, make a well in each of the bun dough.
  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.
  6. Place buns into 1-cup muffin moulds and place in a steamer.
  7. Place the steamer over the wok, ensuring the basket does not touch the water. Steam for 12 minutes.
  8. Once cooked, sprinkle with toasted sesame seeds or chives (optional)

Notes

You can replace the butter chicken filling with anything you like, Pork, Beef etc.