Chicken Sausage Steamed Bun
Hi from Little Rock! Hopefully! This week is so crazy, I can barely keep my days straight! But if I successfully woke up at 3:30am this morning to make my way to the airport I should be in the “Natural State” about to lay down for a much needed nap in my hotel room. Did you know that Arkansas is called the “Natural State”? I didn’t until like 5 minutes ago. I also didn’t know that Arkansas was the #1 producer of rice in the US! I’m here for a few days with The FeedFeed learning all about rice farming! It’s my first business trip and I find it so fitting that my first trip is all about one of my favorite ingredients in the world! RICE!
I’ll be sharing photos from my trip very soon! In the meantime, y’all can get working on these Chicken Sausage Steamed Buns!
I rarely talk about sports… but if it involves hot dogs or sausages, I’m all about sports! More accurately, I’m more into sitting around the TV while sports are on and enjoying a hot dog. Football just started and Reuben has been PUMPED. Go Eagles??! Sundays, if we’re not setting up for a dumpling workshop, are reserved for football and football foods. That means chicken wings, veggie platters, tortilla chips, and wieners! I love me a great pigs in a blanket, but have you ever heard of a chicken in a space suit???! I just loved the name and the chicken sausage steamed bun that came out when I ordered it at Moongate Lounge a few months ago.
Such a revelation! They bring back so much childhood nostalgia of the soft and fluffy Chinese hot dog buns of my bowl cut youth! The addition of chicken apple sausages made them feel much more adult. If you rather use classic hot dogs or want to go your own way with a currywurst or another fancier sausage, you do you!
How to Make Chinese Steamed Sausage Buns
The beauty of this recipe is that all you really need to do is prep the steamed bun dough! The sausages are just waiting to be wrapped!
To make the dough, you add flour, cornstarch, sugar, and instant yeast into the bowl of your standmixer. While the mixer is kneading, slowly add some warm water and continue to knead for 8 minutes. Take your smooth dough ball and place in a greased bowl to proof for 1 to 1 1/2 hours, until it has doubled in size. I like to proof my dough in the oven with the door left slightly oven. You just want a warm cozy spot for your dough.
After the dough has doubled, punch it back down and then divide the dough into 6 equal parts. Roll out a portion of dough into a 8” to 9” rope and wrap it around a chicken sausage. Place the wrapped sausages on a lined baking tray. Wrap the rest of your sausages. Cover them with a damp towel and let them proof for a final 30 minutes.
During the final proof, start boiling water for your steamer set up. If you have a bamboo steamer you ideally want a pot that has the same diameter. If you don’t have a bamboo steamer basket, you can steam using a multicooker or rice cooker. Steam the sausage buns for 15 minutes. Allow them to cool and then enjoy with or without sports!
Toast Cho Buns!
If you want to go one step further, you can toast your buns for a little extra texture!
Heat a skillet over medium high heat without any oil. Once hot, places buns in the pan and toast for 30 seconds or a little longer until toasty and golden brown. Flip and toast the other side if desired.
I started toasting my steamed buns every once in a while after I messed up a batch of steamed buns. They totally collapsed because I let them proof a little too long… but a little toasting action in a hot pan salvaged them! I love the extra crunch and slight nutty flavor it adds!
Don’t forget to top the buns with a little extra Sriracha and scallions to dress them up a little! Or you can just enjoy them plain with mustard and ketchup. ALWAYS KETCHUP! They are the perfect game time treat or any time meal!
Chicken Sausage Steamed Buns
makes 6 large buns
materials:
250g (~1 3/4 cups) AP flour
50g (~1/3cup) cornstarch
2 tsp sugar
1 tsp instant yeast
1 cup warm water
6 chicken sausages
Combine flour, cornstarch, sugar, and instant yeast in the bowl of your standmixer fitted with a dough hook. Give it a quick mix to evenly incorporate everything. Begin to stir on medium speed. Slowly pour in 1 cup warm water and continue to knead for 8 minutes. Scrape out the dough onto a lightly floured surface and continue to knead for another 5 minutes until you get a smooth ball. Place dough in a lightly greased bowl and cover with a damp kitchen towel. Allow dough to rest in a warm place for 1 hour to 1.5 hours until doubled in size.
Lightly dust your work surface with flour. Punch down the dough and scoop out the dough on to the work surface. Divide the dough into 6 equal portions. Roll out a portion of dough into a 8”-9” long rope. Wrap the dough around a chicken sausage and place a a parchment lined baking tray. Repeat with remaining sausages. Cover the buns with a damp kitchen towel and allow the buns to proof for 30 minutes.
Bring a large pot of water, the same diameter as your bamboo steamer, to a boil. Line the bamboo steamer with perforated parchment or spray with nonstick spray. Place the buns in the steamer and steam for 15 minutes. Remove the steamers from the pot, remove the lid, and allow to cool.
Enjoy plain or top with scallions and Sriracha. Toast the buns in a hot pan for a little extra texture!