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Spiced Chicken Stuffed Buns

Community Member
June 03, 2020
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Spiced Chicken Stuffed Buns

Ingredients

for 12 servingss

For the whole-wheat buns:

  • 1 cup milk (240 mL), warm
  • ¼ cup sugar (50 g)
  • 1 package active dry yeast
  • 1 cup all purpose flour (125 g)
  • 3 cups whole wheat flour (375 g)
  • 3 tablespoons butter, melted
  • 2 eggs
  • ¾ teaspoon salt

For the spiced chicken filling:

  • 3 tablespoons oil
  • 1 onion
  • 4 cloves garlic
  • 1 teaspoon fresh ginger, grated
  • 1 lb ground chicken (455 g)
  • 1 teaspoon smoked paprika
  • 1 teaspoon coriander
  • ¼ teaspoon turmeric
  • ¼ teaspoon cumin
  • 3 tablespoons tomato paste
  • ⅓ teaspoon salt, or to taste
  • ⅓ teaspoon pepper
  • ½ teaspoon chili powder, optional
  • ½ cup frozen peas (75 g), thawed
  • black/white sesame seed, optional

Nutrition Info

  • Calories 343
  • Fat 12g
  • Carbs 42g
  • Fiber 5g
  • Sugar 5g
  • Protein 17g

Estimated values based on one serving size.

Preparation

  1. For the buns: First, warm milk by placing it in the microwave for 20 seconds or so. Add sugar to milk and mix well.
  2. Then, add in the active dry yeast and set aside for 10 minutes. The yeast should have "ballooned" by this time and be frothy.
  3. Add 1 cup (125 G) all purpose flour and 1 cup (125 G) whole wheat flour to a bowl and then add the milk/yeast mixture to it. Mix with a wooden spoon.
  4. Then, add in 1 (one) egg, salt and melted butter.
  5. Add in the other 2 cups (250 G) of wheat flour and mix well. At this point you can set the spoon aside and use your hands to knead the dough.
  6. When the dough is slightly tacky, place it in a large greased bowl. Wrap bowl with plastic wrap. Place a warmed towel over it and place in a dark dry place for 1 hour to proof.
  7. While the dough is proving, you can make the filling as follows:
  8. For the filling, first chop the onion and add it to a pan over a medium flame with the oil. Let saute for about 10 minutes, mixing as needed with a spatula.
  9. 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.
  10. Sprinkle in the smoked paprika, coriander, cumin and turmeric and saute until all the liquid from the chicken has evaporated.
  11. 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.
  12. Then add in the peas, saute another 2 minutes and set aside to cool a bit.
  13. To assemble the buns: When the dough has proofed and has doubled in size, remove the plastic wrap and towel and punch dough down. Then, split dough in 2. Wrap one part with plastic to keep moist and spread the other one out using a rolling pin.
  14. Use a bowl to cut circles into dough. Into each dough circle, spoon 2 or so tablespoons of filling.
  15. Seal the buns by flipping the sides over the filling and pinching them together. Then lay buns down, with sealed side on the bottom on a parchment lined baking tray. Repeat until all the dough and filling are used up.
  16. 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. When they are done, they should be slightly bigger. At this point, remoove them from the oven and preheat the oven to 375 degrees °F.
  17. Beat the remaining egg and brush it over the buns.
  18. Sprinkle buns with sesame seeds and place in oven for 20-22 minutes.
  19. Finally, enjoy warm or at room temperature.
  20. *Note:* Buns can be reheated by placing in a 350 degree oven for 10-15 minutes.

Ingredients

for 12 servingss

For the whole-wheat buns:

  • 1 cup milk (240 mL), warm
  • ¼ cup sugar (50 g)
  • 1 package active dry yeast
  • 1 cup all purpose flour (125 g)
  • 3 cups whole wheat flour (375 g)
  • 3 tablespoons butter, melted
  • 2 eggs
  • ¾ teaspoon salt

For the spiced chicken filling:

  • 3 tablespoons oil
  • 1 onion
  • 4 cloves garlic
  • 1 teaspoon fresh ginger, grated
  • 1 lb ground chicken (455 g)
  • 1 teaspoon smoked paprika
  • 1 teaspoon coriander
  • ¼ teaspoon turmeric
  • ¼ teaspoon cumin
  • 3 tablespoons tomato paste
  • ⅓ teaspoon salt, or to taste
  • ⅓ teaspoon pepper
  • ½ teaspoon chili powder, optional
  • ½ cup frozen peas (75 g), thawed
  • black/white sesame seed, optional

Nutrition Info

  • Calories 343
  • Fat 12g
  • Carbs 42g
  • Fiber 5g
  • Sugar 5g
  • Protein 17g

Estimated values based on one serving size.

Preparation

  1. For the buns: First, warm milk by placing it in the microwave for 20 seconds or so. Add sugar to milk and mix well.
  2. Then, add in the active dry yeast and set aside for 10 minutes. The yeast should have "ballooned" by this time and be frothy.
  3. Add 1 cup (125 G) all purpose flour and 1 cup (125 G) whole wheat flour to a bowl and then add the milk/yeast mixture to it. Mix with a wooden spoon.
  4. Then, add in 1 (one) egg, salt and melted butter.
  5. Add in the other 2 cups (250 G) of wheat flour and mix well. At this point you can set the spoon aside and use your hands to knead the dough.
  6. When the dough is slightly tacky, place it in a large greased bowl. Wrap bowl with plastic wrap. Place a warmed towel over it and place in a dark dry place for 1 hour to proof.
  7. While the dough is proving, you can make the filling as follows:
  8. For the filling, first chop the onion and add it to a pan over a medium flame with the oil. Let saute for about 10 minutes, mixing as needed with a spatula.
  9. 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.
  10. Sprinkle in the smoked paprika, coriander, cumin and turmeric and saute until all the liquid from the chicken has evaporated.
  11. 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.
  12. Then add in the peas, saute another 2 minutes and set aside to cool a bit.
  13. To assemble the buns: When the dough has proofed and has doubled in size, remove the plastic wrap and towel and punch dough down. Then, split dough in 2. Wrap one part with plastic to keep moist and spread the other one out using a rolling pin.
  14. Use a bowl to cut circles into dough. Into each dough circle, spoon 2 or so tablespoons of filling.
  15. Seal the buns by flipping the sides over the filling and pinching them together. Then lay buns down, with sealed side on the bottom on a parchment lined baking tray. Repeat until all the dough and filling are used up.
  16. 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. When they are done, they should be slightly bigger. At this point, remoove them from the oven and preheat the oven to 375 degrees °F.
  17. Beat the remaining egg and brush it over the buns.
  18. Sprinkle buns with sesame seeds and place in oven for 20-22 minutes.
  19. Finally, enjoy warm or at room temperature.
  20. *Note:* Buns can be reheated by placing in a 350 degree oven for 10-15 minutes.

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