Where can I buy chicken buns?

Question

As a thank you, my neighbor from the Philippians once gave me a package of chicken buns and I loved them. I moved soon after and I never got a chance to ask where she got them. Please respond!

Answer 1

An Asian market or make your own

Steamed Chicken Buns

INGREDIENTS

DOUGH
2 1/2 cups all-purpose flour
1/2 cup boiling water
2/3 cup cold water
FILLING
1/2 pound boneless, skinless chicken, coarsely chopped
3 tablespoons finely chopped ginger
1/4 cup chicken broth
2 tablespoons oyster-flavored sauce
1 tablespoon hoisin sauce
2 teaspoons soy sauce
2 teaspoons sesame oil
1 teaspoon Chinese rice wine or dry sherry
1/4 teaspoon white pepper
DIPPING SAUCE
1/4 cup red wine vinegar
1 tablespoon minced green onion
2 teaspoons grated ginger


COOKING METHOD

GETTING READY

Prepare dough: Place flour in a bowl. Add boiling water, stirring with chopsticks or a fork. Gradually stir in cold water, mixing until dough holds together. On a lightly floured surface, knead dough until smooth and satiny, about 5 minutes. Cover and let rest for 30 minutes.

Combine filling ingredients in a bowl; mix well. Combine dipping sauce ingredients in a small bowl.

On a lightly floured surface, roll dough into a cylinder, then cut into 28 equal portions. To make each bun, roll a portion of dough into a 4-inch circle about 1/8-inch thick; keep remaining dough covered to prevent drying. Place a rounded tablespoon of filling in center of dough. Gather edges of dough around filling; pinch and pleat to seal.

Place buns, seam side up, in 2 heatproof dishes. Let buns rest for 5 to 10 minutes before steaming.

COOKING

Prepare a wok for steaming. Cover and steam buns, one dish at a time until filling is cooked through.

Serve buns hot with dipping sauce on the

Answer 2

I don't know if this is what you're looking for - but looks like a great recipe!
ORIENTAL CHICKEN BUNS

1/4 c. sugar
1 - 1 1/2 tsp. fresh ginger root, finely grated or 1/4 tsp. ground ginger
1 clove garlic, minced or 1/4 tsp. garlic powder
1/4 c. soy sauce
2 boned chicken breasts, cut into 1/2" cubes (1 1/2 c.)
2 tsp. cornstarch
1 tbsp. water
1/3 c. finely chopped water chestnuts
1 green onion (top included), chopped
10 oz. can Hungry Jack Refrigerated Flaky Biscuits
1-2 tbsp. butter, melted
Sesame seeds

Heat oven to 375 degrees. In medium skillet, combine sugar, ginger, garlic and soy sauce. Cook over medium heat until boiling; add chicken. Cook 3 to 4 minutes or until chicken becomes opaque; remove from heat. With a slotted spoon, remove chicken from ginger sauce; drain well, reserving 1/4 cup ginger sauce. Combine cornstarch and water; stir into reserved ginger sauce. Return to heat; heat to boiling, stirring continuously. Cook until clear and thickened. Stir in chicken mixture, water chestnuts and green onion. Remove from heat; cool 10 minutes.
Separate dough into 10 biscuits; press or roll each biscuit to 4" circle. Place 2 tablespoons chicken mixture on center of each circle. Fold dough over chicken, covering completely; seal well, shaping into balls. Place filled biscuits seam side down on ungreased cookie sheet. Brush tops with melted butter; sprinkle with sesame seeds.

Bake at 375 degrees for 9 to 14 minutes or until golden brown. Remove from cookie sheet immediately. 5 servings.

TIP: To reheat, wrap loosely in foil; heat at 350 degrees for 14 to 16 minutes.