Recipe!

[some_kitten]

Okay, I've been reading LJ again for a little bit, and maybe I'll actually start posting again once in a while. Here is something that has brought me so much joy today that I have to share.

This is my take on Jennie Shapter's "Chinese-Style Chicken Buns". I really love this book, and most of the recipes are pretty forgiving to variations (

Comments

[dolohov]

Try using frozen dinner rolls / Parker House rolls (not the pre-baked or par-baked ones). Thaw them in the fridge overnight so they don't rise too much, then flatten and use as above.

For that matter, I usually make these using leftover Chinese takeout rather than making my own filling. Hunan pork or kung pao chicken, run quickly through a food processor, is quite tasty this way.