Shanghai Lil and Steamed Chicken Buns with Dipping Sauce

"What are you doing here in Shanghai?"
"I've come to buy a hat."

So answers Marlene Dietrich in the 1932 movie "Shanghai Express" in which she plays Shanghai Lil.  Her character is called a "coaster", a woman who lives by her wits along the China coast.  Such an exotic film.  Miss Dietrich's clothes are exquisite.  In the scene where she answers this question she is wearing an amazing feather cloche.  Worth watching to see her in that hat.

Another thing she could do in Shanghai would be Yum Cha, the act of going to have Dim Sum, which literally means drink tea.  She would have loved my steamed chicken buns.  These are gluten free and re-heat perfectly. For a party you can make them the day ahead, re-heat and serve with a zucchini, cucumber, cilantro dipping sauce.


Steamed Chicken Buns

Makes 24 buns

Chicken Bun Dough

2 1/2 cups Zazu & Violets' all purpose gluten flour mix
1 1/2 tsp. xanthan gum
3 tsp. baking powder
1/2 cup superfine sugar (I grind raw cane sugar in a spice grinder until superfine)
1 1/2 tsp. salt
1/2 cup milk
1/3 cup water
1/4 cup grape seed oil

To make the dough, sift together the flour, xanthan gum, baking powder, sugar and salt.  Make a well in the flour mixture.  In a big measuring cup whisk together the milk, water and oil.  Pour the milk mixture into the flour and slowly stir with a wooden spoon until all the flour is mixed in and it forms a ball.  It will be a very soft dough.  Turn out onto a floured board and knead for about 5 minutes until dough is smooth adding a little flour to the board as needed to prevent sticking.  Wrap in plastic wrap and chill for at least one to two hours.  Make the filling.

This version of the filling uses herbs I have growing.  I also grind the chicken myself so I can use organic thighs and control the size of the grind.


Chicken Bun Filling

3 tbls. olive oil
1 clove garlic, chopped fine
1 tbs. grated fresh ginger
1 1/4 lb. ground boneless skinless organic free-range chicken thighs
2 medium zucchini, grated, lightly salted, pressed in a sieve and   drained (reserve zucchini juice to add to dipping sauce)
1 tsp.  chopped fresh tarragon
1 tsp. chopped fresh sweet marjoram
1/4 cup water chestnuts, chopped fine
2 tsp. fish sauce
2 tsp. cornstarch mixed with 2 tbs. white wine
3 tbs. chopped cilantro

In a wok on medium high heat, sauté the garlic and ginger in the olive oil for a minute.  Add the grated zucchini and cook for 3 minutes. Add the ground chicken.  Sauté the chicken for about 5 minutes until it changes color and looks cooked.  Throw in the fresh herbs, the water chestnuts and the fish sauce.  Add the cornstarch mixture and cook another few minutes until sauce is thickened.  Turn off the heat and fold in the chopped cilantro.  Set aside in a bowl to cool completely.

Fill a low saucepan or a wok with at least 3" of water to steam the buns.  Keep the water level below the bamboo steamers.  I use two 10” steamers and steam 12 buns at a time, 6 in each steamer.  Cut out 24, 4” circles of parchment paper to put the buns on, this is when little decorative scissors are useful.

To form the buns, work with half the dough at a time, leaving the other half chilling. On a floured surface, roll the dough into a long cylinder shape and cut into 12 equal pieces.  Form into balls and cover with a kitchen towel to prevent them drying out.
 
Roll each ball into a 4” circle. Try to make the edges a little thinner. Keep all the circles under the towel.  Working with one circle of dough at a time, cup the dough in your hand and fill with a generous tablespoon of filling.  Ruffle the edges of the dough and bring together to cover the filling, forming the bun. Place seam side down on your parchment paper circles and cover again with the towel while you form the other buns.

Place the buns in the steamers, cover and keep the heat on high for lots of steam.  Steam for 35-40 minutes.  When they don't feel sticky they are done.  While the first 12 buns are steaming, form the next twelve.
 
Serve with a zucchini, cucumber and cilantro dipping sauce.
 
Dipping Sauce

Reserved zucchini juice, about 1/4 cup
1/4 cup lime juice
3 tablespoons fish sauce
1 tablespoon superfine sugar
1/2 tsp. salt
3 tablespoons chopped cilantro
1/2 small cucumber, seeded and diced small

Combine all ingredients and serve in small individual bowls for dipping. 

To re-heat buns, place on a baking sheet, cover with foil and put in a 300 degree oven for 15-20 minutes.

A salad of different kinds of sprouts, dressed with a little grape seed oil and rice vinegar is perfect with the steamed buns. Yum Cha!

To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.