Posts tagged dough
Chicken Sausage Steamed Bun
Chicken Sausage Steamed Buns Recipe - Eat Cho Food

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!

Chicken Sausage Steamed Buns Recipe - Eat Cho Food
Chicken Sausage Steamed Buns Recipe - Eat Cho Food
Chicken Sausage Steamed Buns Recipe - Eat Cho Food

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!

Chicken Sausage Steamed Buns Recipe - Eat Cho Food
Chicken Sausage Steamed Buns Recipe - Eat Cho Food
Chicken Sausage Steamed Buns Recipe - Eat Cho Food

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 Recipe - Eat Cho Food
Chicken Sausage Steamed Buns Recipe - Eat Cho Food

Chicken Sausage Steamed Buns

makes 6 large buns


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

  1. 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.

  2. 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.

  3. 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.

  4. Enjoy plain or top with scallions and Sriracha. Toast the buns in a hot pan for a little extra texture!

Matcha Beignets
Matcha Beignets - Eat Cho Food
Matcha Beignets - Eat Cho Food
Matcha Beignets - Eat Cho Food
Matcha Beignets - Eat Cho Food
Matcha Beignets - Eat Cho Food
Matcha Beignets - Eat Cho Food
Matcha Beignets - Eat Cho Food
Matcha Beignets - Eat Cho Food
Matcha Beignets - Eat Cho Food

Is anyone else sluggishly crawling out of bed after the long and awkwardly disjointed weekend? Our July 4th was pretty low-key. We went over to a friend’s house to consume our obligatory hot dog and meet a new adorable puppy, which has a striking resemblance to a lamb. We promptly left before the fog got too chilly and got home with enough time to watch 4 episodes of Stranger Things. I’m going to let you in on a secret… we ordered Dominos for dinner that night and had no regrets! It brought back major 90s/early 00s pizza and movie nights at home nostalgia, minus the paper plates my mom only used for pizza night.

Friday and Saturday were technically work days for me. I was prepping for another private workshop and dinner, so I spent most of my time chopping vegetables to the beat of the Jonas Brothers and painting up some cute menus. After I finished plating the last dish for their dinner, I swiftly packed up my things and had Reuben take me to go get ice cream, which has become a new post workshop tradition! I love it. I got Jeni’s obviously. We ate said ice cream and finished watching the remainder of Stranger Things. SO MANY EMOTIONS.

Finally, Sunday felt like a real weekend for me. So what did we do? We drove to the suburbs! lolololol I’ve been in search of the perfect small size, not awful or too trendy looking bedside lamps, so we drove out to the suburban Home Goods and Target to see what was out there in the world. NOTHING. But we did find a brand spanking new Target that was bright and shiny and the aisles were wide enough for 3 carts to pass though. 3 CARTS WIDE, people!! We were ridiculously happy leaving that Target, despite failing to find a new unnecessary addition to our bedroom. I think it’s just a sign that we probably need to get out of the city more.

Sorry if that all sounded incredibly boring to you. BUT! I’m noticing a little pattern in my recount of this past weekend. And it’s that I think I’m a little basic. Is being considered basic still a relevant thing? Is it still an insult? Or are we all finally allowed to just be our normal Jonas Brothers-Dominmo’s Pizza-Vanilla Latte-Riverdale-Suburban Target loving selves?! I sure hope so because I’m not changing and the new Jonas' Brothers album is excellent. Have I mentioned the Jonas Brothers enough in one blog post?

Matcha Beignets - Eat Cho Food
Matcha Beignets - Eat Cho Food
Matcha Beignets - Eat Cho Food

Anyways! I was recently talking to someone who said Matcha is considered basic and played out… what?! People have literally been drinking matcha for a thousand years… and only became majorly popular in 2014/2015. So I don’t think it’s going anywhere. Maybe it’s because Green Tea Lattes are so readily available in every Starbucks and Trader Joe’s makes Matcha flavored everything that we feel an over saturation of matcha things. To be honest though, I’m all for it. I’ve loved matcha forever and I’m still going to love it, even if it makes me basic.

Okay, basic rant over! There isn’t actually any matcha in the beignet dough. The matcha powder is mixed into powdered sugar to make the easiest and prettiest flavored sugar! You could use the matcha powdered sugar on so many things! Brownies, donuts, pies, cakes, churros! Endless options! I used the matcha powdered sugar to top these pillowy soft beignets. I’ve been wanting to try my hand at making beignets for the longest time because my Mom always brings them up whenever I’m home. “Maybe we should make beignets?”has been uttered so many times. I’ll have to finally make these with her when I’m home next month!

I briefly spent a few days in New Orleans many many years ago and remember how amazingly soft the beignets were and how you have to time your breathing with each bite. DON’T EXHALE MID BITE. I most likely had a cup of chicory coffee to sip on while enjoying them too! The recipe for these beignets are fairly traditional and based on this great Joy the Baker recipe. I halved the recipe because beignets are best eaten fresh and I didn’t want to temp myself with all that fried dough being so close to me. I also replace some of the flour with mochiko or glutinous rice flour! When I was testing the recipe, I had some mochiko flour sitting on the counter leftover from baking some mochi muffins and I was like, “why not?!” The result is a magically soft and fluffy dough with the most beautiful and slightly chewy texture. I was hooked. If you don’t have mochiko flour, don’t sweat it! You can just use 2 whole cups of all-purpose flour instead.

Gosh, just writing about these beignets make we wish I had a plate full of them and a warm matcha latte sitting next to me!

Thanks, Aiya Matcha for sponsoring this post!

Matcha Beignets

makes about 18 beignets

beignet materials:

3/4 teaspoons active dry yeast 
2 tbsp white sugar + 1 pinch
⅓ cup warm water
¼ cup whole milk
1 large egg
1 tablespoons melted unsalted butter
¼  teaspoon salt
1 ½ cup AP flour, plus more for dusting
½ cup mochiko flour
Vegetable oil, for greasing the bowl and deep-frying

matcha powdered sugar materials:

½ cup powdered sugar
1 tsp Aiya Culinary Grade Matcha Powder


  1. In the bowl of you your stand mixer fitted with a dough hook, add yeast, pinch of sugar, and warm water. Give it a quick stir and allow to sit for 5-10 minutes until foamy. In a separate bowl, whisk together milk, egg, butter, salt, and 2 tbsp of sugar. Add the milk mixture to the yeast. Stir the yeast mixture on low speed while gradually adding the flour and mochiko flour. Increase speed to medium and beat for 4-5 minutes, until the dough is smooth. Dough will still be a little sticky.

  2. Place dough in a lightly greased bowl. Toss dough ball in the oil so that it is completely coated. Cover the dough in plastic wrap or a damp paper towel. Allow dough to rest at room temperature for 2-3 hours or in the refrigerator overnight. Dough should double in size.

  3. Heat 1”-2” of oil in a heavy bottom pot or cast iron skillet over medium heat. 

  4. Dust a clean work surface with flour. Place dough on the surface and sprinkle a bit of flour over the dough so it doesn’t stick. Roll out the dough until it’s about ¼” thick. Cut into 2” square pieces.

  5. Once the oil is hot, at 360 degrees or test heat with a scrap piece of dough, fry the beignets in batches. Fry on one side for 60-90 seconds, until golden brown. Flip and fry the other side for another 60 seconds. Transfer beignets onto a wire rack set on a baking tray and allow to cool slightly. Repeat with remaining dough.

  6. Whisk/sift together powdered sugar and matcha powder. Dust the warm beignets with matcha powdered sugar and enjoy!

Mini Bourbon Apple Galettes

Hey! Happy Saturday! I wish I had one of these mini galettes for breakfast this morning. Before I give you the recipe for these cuties, I have a few things that I need to confess to you guys... 

1. I've never made my own coffee 😣

2. I've never made a pie 😧

Are you going to unfollow me? I feel semi-embarrassed and slightly confused about how this happened. I will address the coffee issue first. To be honest, I've spent an exorbitant amount of money buying coffee and I've always been around people who are really great at making coffee. I love the ritual of stopping by the coffee shop 30 seconds from my apartment or the Peet's on my way in to work. Reuben takes his coffee making seriously and I always just ask him to make a half cup of coffee for me (that's all I really need anyways to get pepped up). I've also jumped on the Matcha Latte bandwagon and have been focusing my caffeinated desires towards making a good cup of matcha. I NEED to learn how to make my own coffee. It's just plain silly that I don't know how. Reuben will give a crash course in grinding and brewing soon. That wasn't meant to sound weird.

Pie. I am most definitely on Team Cake. It's my favorite dessert and it's been my 2017 goal to be able to bake a mean cake with little stress. Growing up, my parents would always buy a banana cream pie for either my Dad's or Brother's birthday. That and sweet potato pie are the the only pies that I could ever get behind. I may have just never had a great fruit pie... the fruit pies that I've had are always so sugary sweet and the fruit tastes like it's from a can. If there was an occasion that pie was the only sweet option, I'd just go for the crust.

I don't want to feel this way about pie forever though. Which is why I am making baby steps towards making and enjoying pie. Mini Galette Steps, if you will. The list of things that I've never done or don't know how to do is infinite. But I'm the type of person that wants to figure out how to do it and how to do it well. I taught myself hand lettering and how to make stationery! I can figure out how to make a damn great pie. Although, there are a few things that I'm totally okay with not being good at. Like skiing. I'm perfectly fine with not being able to ski. Reuben tried to teach me how to ski 2 months ago and I was a dead starfish laying in the snow, cursing at the sky, as 4 year olds zoomed passed me. It was a new low for me.

These mini galettes almost made me switch to Team Pie. They were so effing good. Reuben and I ended up eating all of them throughout the weekend. Sorry, co-workers. I miniaturized the Bourbon Apple Galette recipe from Food52. I thought that by making them mini it would prevent us from eating the whole thing... what was I thinking? The recipe features a super easy all butter pie crust that is INCREDIBLE. I don't think I need to find another pie crust recipe for the rest of my life. In the following months, I'm hope to make my first fruit pie of some sort and maybe a purple sweet potato pie! I'll also need to be a good daughter and sister by learning how to make a killer Banana Cream Pie. Papa Cho and T.Cho will be very very happy : )

Mini Bourbon Apple Galettes

makes 6 mini galettes or 1 large galette

Steps :

1. Start your pie dough by whisking together flour and salt. Add butter cubes and toss in flour until evenly coated. With your hand, rub the butter into the flour until they are the size of walnut halves. You still want to be able to see the chunks of butter.

2. Make a well in the middle of your bowl. Add a few tablespoons of ice water at a time and mix just until the dough comes together. Wrap dough in plastic  and chill in the fridge for at least 30 minutes.

3. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.

4. In a small sauce pan, bring the bourbon to a boil over medium high heat. Reduce until there is about 2 tablespoons of  liquid remaining. Stir in butter until melted.

5. In a small bowl, mix together brown sugar, cornstarch, and cinnamon. Stir in the bourbon butter mixture and let cool.

6. Cut your apples into quarters and remove the core. Slice each quarter into thin slices. Try to keep the quarters together when you slice.

7. On a lightly floured surface, give your pie dough a quick knead. Divid your dough into 6 equal pieces. 

8. Roll out one of your pieces into roughly a 4"x6" rectangle. Dust with a little bit of flour if the dough starts to stick. Transfer the rectangle to your baking sheet. Layer apple slices in the middle of our dough, leaving about a 1/2" border of dough around the filling. Fold the edges over the apples. Pinch the edges a little to secure the edges. Repeat 5 more times with the remaining dough and apples.

9. Carefully spoon the bourbon-sugar mixture over the apples. Egg wash the edges of the dough for a golden color.

10. Bake the galettes for 24-28 minutes, until golden brown and the apples are tender. Bake for 28-33 minutes if making one large galette.

11. Let cool and enjoy with some ice cream!

Pie Dough:

1 1/4 Cup All Purpose Flour - Sifted

Pinch of Salt

8 Tbsp Unsalted Butter - Chilled and Cut into 1/2" Cubes

1/4 Cup Ice Water - more as needed

Galette Filling :

1/3 Cup of Bourbon - The mini bottle is only about 1/4 cup!

3 Tbsp Unsalted Butter

1/3 Cup Brown Sugar

1 Tbsp Cornstarch

1 tsp Cinnamon

3-4 Medium Apples

Egg Wash (1 egg whisked with 1 Tbsp Water)