I made these a few days ago, if some of you have seen it on my Flickr page. The main reason why I’ve made them because: (1) My parents purchased a lot of whole chickens over the weekend and (2) My mom’s having a craving for a savory version of the mantou; in other words, a stuffed steam bun.
As you can see it went pretty well. Thankfully, my dad’s a little more of the expert on making the ground chicken filling. Yes, he boned and skinned the chicken and used a meat grinder to make this filling. My mom chopped the Chinese chives and the reconstituted shitake mushrooms to add more depth of texture and flavor to the meat filling. I just made the bread dough from the leftover starter that I have in my refrigerator from my sourdough venture from Thanksgiving.
Unfortunately, I was not too sure what is in the meat filling, as in the measurements or proportions of the ingredients in there. To tell you vaguely, it’s about half a pound of ground chicken, chopped Chinese chives, chopped reconstituted shitake mushrooms, salt, pepper, sesame seed oil, a tiny bit of water, and oyster sauce. I forgot to ask my parents since they’re making the filling at an earlier time when I was studying…sorry.
The bread dough’s recipe
1 cup of my leftover starter
3 cups of unbleached all purpose flour
1 cup of room temperature water
1/2 teaspoon of salt
(Please note that these measurements are approximate.)
Mix all the ingredients above and let it proof (rise) overnight in a lightly greased bowl. Once it’s proofed, dump it out on a floured counter and knead the dough. Let it rest for 10 minutes and then cut the dough into three wedges. Take one wedge, cover the remaining two in plastic wrap or invert the bowl that the dough has been risen, and roll it out into a long log, until it is about 1 1/2 inches in diameter. Repeat this to the remaining wedges. Once that’s done, line up all three logs of dough and cut it into 1 1/2 inches in length. Cover all but one piece. Dust the counter with flour again. Flatten the one piece of dough into a flat circle and roll it with a rolling pin until it’s about a 1/8 inch thickness. Repeat to the remaining dough pieces.