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Chicken and Cashew Steamed Buns

Total Time

Prep: 30 min. + standing Cook: 20 min./batch


1 dozen

Chicken and Cashew Steamed Buns Recipe photo by Taste of Home


  • 1/2 pound ground chicken
  • 3 green onions, finely chopped
  • 2 tablespoons finely chopped cashews
  • 1 tablespoon egg white
  • 1-1/2 teaspoons brown sugar
  • 1-1/2 teaspoons soy sauce
  • 1 teaspoon minced fresh gingerroot
  • 1/4 teaspoon sesame oil
  • 1 pound fresh or frozen pizza dough, thawed
  • 1 cup thinly sliced cabbage
  • Hoisin sauce, optional


  1. In a small bowl, combine the first 8 ingredients until mixture forms a paste. On lightly floured surface, roll dough into a 12x9-in. rectangle. Cut into twelve 3-in. squares. Divide chicken mixture between squares. Bring 4 corners of dough together filling; twist and pinch to seal. Let rest 15 minutes.
  2. In a Dutch oven, place steamer basket over 1 in. of water. Line basket with cabbage. In batches, place 4 buns in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until a thermometer reads 165°, 18-20 minutes. Carefully remove lid to avoid dripping condensation onto buns. Serve with hoisin and additional soy sauce, if desired.

Nutrition Facts

1 steamed bun: 132 calories, 4g fat (1g saturated fat), 13mg cholesterol, 155mg sodium, 18g carbohydrate (1g sugars, 1g fiber), 7g protein.

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