Chicken and Cashew Steamed Buns

Total Time

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


1 dozen

Updated: Jun. 27, 2023
Served with hoisin or soy sauce, steamed buns are a tasty starter with a surprise inside. Cook them in batches so the steamer doesn't get overcrowded. —Greg Fontenot, The Woodlands, Texas
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 large 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 a lightly floured surface, roll dough into a 12x9-in. rectangle. Cut into twelve 3-in. squares. Divide chicken mixture among squares. Bring 4 corners of dough together; twist and pinch to seal. Let rest 15 minutes.
  2. In a Dutch oven, place a steamer basket over 1 in. water. Line basket with cabbage. In batches, place 4 buns in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam buns, covered, until a thermometer reads 165°, 18-20 minutes. Carefully remove lid to avoid dripping condensation onto buns. Serve with hoisin 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.