These beautiful, delicious, and perfectly packed buns will be a wonderful addition to your holiday tables. They taste as amazing as they look and will quickly become a favorite in your home.
YOU. GUYS.
I did something.
And I’m elated to share with you.
I perfected the ultimate stuffed buns. And I’m pretty darn proud of them.
Chicken stuffed buns is a classic Russian dish – although you can stuff this bread with just about anything. But it’s this chicken filling that is tradition. And I have finally mastered the recipe that yields perfect buns with airy, delicious pockets. And today, I’m sharing that recipe with you.
I’m so excited!
Why you need these chicken stuffed buns in your life
They’re delicious. That is an understatement actually. These buns are out-of-this-world amazing.
They’re impressive. If you need something to wow your guests, these stuffed buns are it.
They’re fun. From the outside, these look like ordinary buns, baked to golden perfection. But once you take a bite from it, you’ll taste the amazing goodness of the chicken filling.
They’re not so complicated. I know, I know. They look like they must have taken all day. But I assure you, they don’t. The dough comes together quite easily and then rests for half an hour. The chicken filling is made in under ten minutes. And once put together, you bake these buns for another half hour.
They’re versatile. You can use any ground meat you’d like in this recipe. Tofu works well too if you’re looking for a vegetarian version.
I could go on and on about these yummy stuffed buns.
But I don’t think you can fully understand how good they are until you try them for yourself!
Ingredients
For the dough:
- 2 cups white flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 3 Tbsp butter, cubed or grated
- ¾ cup milk
For the filling:
- 300g or 1 medium chicken breast, shredded or grounded
- 1 small onion
- ½ cup chopped parsley or cilantro
- salt and pepper, to taste
For topping:
- 1 egg, lightly beaten
- Sesame seeds
- 1 Tbsp of unsalted butter, melted
How to make Chicken Stuffed Buns:
- Preheat the oven to 355F.
- To make the dough, combine 2 cups of flour, salt, and baking powder in a large bowl. Add in 3 Tbsp of cubed or grated butter, and mix it in with your fingers until the mixture resembles breadcrumbs.
- Pour ¾ cup of milk in the center and mix until the mixture forms into a dough. Place into a bowl, cover, and let the dough rest for half an hour. The dough will become smooth and easy to work with.
While the dough is resting, prepare the filling:
- Pour 2 tablespoons of olive oil or butter into a frying pan and add ground chicken breast. Cook for 2 minutes over medium heat, then add one small finely chopped onion and cook for 2 more minutes. Take off the heat and let cool off completely. Add chopped parsley or cilantro, season with salt and pepper, and mix until the ingredients are well combined.
- Divide the dough into 8 equal pieces. Form each piece into a ball. Lightly flour the working surface and start forming your chicken buns. by rolling each ball into a 4 inch circle and placing one full Tablespoon of the filling in the middle of each circle, gather edges of circles over the filling, and pinch them together to seal.
- Place the buns on a greased baking tray, sealed side down.
- Brush each bun with lightly beaten egg and sprinkle with sesame seeds.
- Bake at 355F for 30 minutes until the buns turn golden brown.
- Brush lightly with melted butter as soon as you take them out of the oven.
- Transfer onto a serving dish and enjoy!
More baked recipes to try:
Equipment I Used
Chicken Stuffed Buns
Equipment
- Knife
- Cutting board
- bowl
Ingredients
For the dough:
- 2 cups white flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 3 Tbsp butter cubed or grated
- ¾ cup milk
For the filling:
- 300 g ground chicken
- 1 small onion
- ½ cup parsley or cilantro chopped
- salt to taste
- black pepper to taste
- 2 Tbsp olive oil for frying
For topping:
- 1 egg lightly beaten
- sesame seeds
- 1 Tbsp unsalted butter melted
Instructions
- Preheat the oven to 355F.
- To make the dough, combine 2 cups of flour, salt, and baking powder in a large bowl. Add in 3 Tbsp of cubed or grated butter, and mix it in with your fingers until the mixture resembles breadcrumbs.
- Pour ¾ cup of milk in the center and mix until the mixture forms into a dough. Place into a bowl, cover, and let the dough rest for half an hour. The dough will become smooth and easy to work with.
Prepare the filling:
- Heat 2 Tablespoons olive oil or butter in a frying pan and add ground chicken breast.
- Cook for 2 minutes over medium heat, then add one small finely chopped onion and cook for 2 more minutes.
- Add chopped parsley or cilantro, season with salt and pepper and mix until the ingredients are well combined.
- Set aside while preparing the dough.
- Divide the dough into 8 equal pieces. Form each piece into a ball.
- Lightly flour the working surface and start forming your chicken buns by rolling each ball into a 4 inch circle and placing one full Tablespoon of the filling in the middle of each circle.
- Gather edges of circles over the filling, and pinch them together to seal.
- Place the buns on a greased baking tray, sealed side down.
- Brush each bun with lightly beaten egg and sprinkle with sesame seeds.
- Bake at 355F for 30 minutes until the buns turn golden brown.
- Brush lightly with melted butter as soon as you take them out of the oven.
- Transfer onto a serving dish and enjoy!
Nutrition
What is the cup measurement that you have used
The ingredients are in cups or spoons. If you are referring to the chicken, it’s 1 medium sized chicken breast (boneless and skinless)
hi is there a substitute for the egg that needs to be brushed. Also what would be the measurements of the dough ingredients if I wish to make 12 buns instead of eight buns
You do need an egg to brush them and also for the sesame seeds to stick. I haven’t tried substituting it so i wouldn’t want to guess on it. However, you could go without the brush of an egg they just won’t have that golden color and will look more plain.
To make 12, you could make 1 portion plus a half to get full 12 buns or follow the recipe as is once and divide the dough into 12 instead of 8. You will just have a bit small rolls.
You can brush with milk instead of an egg, I am making this tonight for dinner, I am stuffing with chicken cheese rice and beans 🙂 I hope they come out well. I will comment later after they are done 🙂
Hi, hope this recipe turned out well for you.