How To Make Spiced Chicken Stuffed Buns
These stuffed buns are savory, flavorful, and wonderfully filling especially with the well-seasoned chicken stuffing. Try making these at home for the kids.
Serves:
Ingredients
For Whole Wheat Buns:
- 1cupmilk,warm
- ¼cupsugar
- 1pkgactive dry yeast
- 1cupall purpose flour
- 3cupswhole wheat flour
- 3tbspbutter,melted
- 2eggs
- ¾tspsalt
For Spiced Chicken Filling:
- 3tbspoil
- 1onion
- 4clovesgarlic
- 1tspfresh ginger, grated
- 1lbground chicken
- 1tspsmoked paprika
- 1tspcoriander
- ¼tspturmeric
- ¼tspcumin
- 3tbsptomato paste
- ⅓tspsalt,or to taste
- ⅓tsppepper
- ½tspchili powder,optional
- ½cuppeas,frozen , thawed
- black/white sesame seed,optional
Instructions
Whole Wheat Buns:
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First, warm milk by placing it in the microwave for 20 seconds or so. Add sugar to milk and mix well.
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Then, add in the active dry yeast and set aside for 10 minutes.
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Add all-purpose flour and 1 cup of whole wheat flour to a bowl and then add the milk/yeast mixture to it. Mix with a wooden spoon.
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Then, add in the 1 egg, salt, and melted butter.
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Add in the remaining wheat flour and mix well. Use your hands to knead the dough.
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When the dough is slightly tacky, place it in a large greased bowl. Wrap bowl with plastic wrap.
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Place a warmed towel over it and place in a dark dry place for 1 hour to proof.
Spiced Chicken Filling:
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First, chop the onion and add it to a pan over a medium flame with the oil. Let sauté for about 10 minutes, mixing as needed with a spatula.
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Chop the garlic and grate the ginger and then add these to the sauteing onion. Saute another 2 minutes or so. Then, push the onion mix to the side of the pan and add in the chicken.
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Sprinkle in the smoked paprika, coriander, cumin and turmeric and saute until all the liquid from the chicken has evaporated.
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Then, add in the tomato paste and salt and stir well. Add in the salt and pepper and chili powder if using. Season further to taste.
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Then add in the peas, saute another 2 minutes and set aside to cool a bit.
Assembly:
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When the dough has proofed and has doubled in size, remove the plastic wrap, and towel and punch the dough down.
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Split the dough into two partitions. Wrap one part with plastic to keep moist and spread the other one out using a rolling pin.
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Use a bowl to cut circles into dough. Into each dough circle, spoon 2 or so tablespoons of filling.
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Seal the buns by flipping the sides over the filling and pinching them together.
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Then lay buns down, with the sealed side on the bottom on a parchment-lined baking tray. Repeat until all the dough and filling are used up.
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Preheat the oven to 175 degrees F, place a damp towel over the stuffed buns and place them in the oven to proof for another 30 minutes.
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Remove them from the oven and preheat the oven to 375 degrees F.
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Beat the remaining egg and brush it over the buns.
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Sprinkle buns with sesame seeds and place in the oven for 20 to 22 minutes.
Nutrition
- Calories: 314.72kcal
- Fat: 12.01g
- Saturated Fat: 3.75g
- Trans Fat: 0.16g
- Monounsaturated Fat: 5.02g
- Polyunsaturated Fat: 2.28g
- Carbohydrates: 39.30g
- Fiber: 5.18g
- Sugar: 6.68g
- Protein: 15.18g
- Cholesterol: 68.83mg
- Sodium: 290.33mg
- Calcium: 52.87mg
- Potassium: 470.55mg
- Iron: 2.48mg
- Vitamin A: 56.88µg
- Vitamin C: 4.43mg
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