Spiced Steamed Buns With Miso-Maple Pulled Chicken And Pumpkin
If you’re in the Berkshires and need to meet with someone, in a place where you can get a nice pastry and coffee or a local/organic/homemade meal in a convivial (and wired) setting, where do you go? Very likely, it’ll be one of the two Haven Café and Bakery locations (Lenox and Great Barrington, Mass.), which are favorites on just about everyone’s list. The cafes’ motto is “Taste the Love,” and you really can. Abby Simchak Donovan, Haven’s director of marketing and special events, shares one of Haven’s tastiest offerings with Rural Intelligence readers.
Have you ever tried an authentic Asian steamed bun? If not, this recipe not only gives you the opportunity to create your own but also to experience a brand-new taste sensation which can best be described as Asian-New England fusion. The soft pillow-like texture of the bun paired with autumn ingredients like pumpkin, cinnamon, cardamom and maple has a truly unique flavor profile. Be sure to use an authentic bamboo steamer (an inexpensive investment); it will make all the difference in the moisture and rise of your bun. Leftover buns? Freeze them for the next time you feel like having a special treat.
Spiced Steamed Buns with Miso-Maple Pulled Chicken And Pumpkin
Makes 50 steamed buns
For the Pulled Chicken
1½ lbs. boneless skinless chicken thighs
1 small sugar pumpkin, peeled, seeded and medium diced (about 3 cups)
1 white onion, cut into medium dice (about 1 cup)
½ cup miso paste
1¼ cup organic maple syrup
1 cup organic chicken stock
Kosher salt and freshly ground black pepper
Vegetable oil for frying
1. Position a rack in the center of the oven and heat to 325 degrees. Season chicken with salt and pepper.
2. Heat 3 tbs oil in a large oven-proof braising pan over medium-high heat until wisps of smoke appear.
3. Add chicken and sauté until golden brown on both sides (about 2 minutes per side). Remove and set aside.
4. Add pumpkin and onion, and cook until slightly softened and caramelized (about 4 minutes).
5. Add the chicken stock, miso paste and maple syrup and stir until combined.
6. Place the chicken thighs snugly in a single layer on top of the sauce. Cover and bake for one hour.
7. Using a fork, shred the chicken, mash and stir all other ingredients and keep warm.
1 tbs.+1 tsp active dry yeast
1½ cups warm water
6 tbs. granulated sugar
2 tsp. ground cinnamon
1 tsp. ground cardamom
1 tsp. ground allspice
4¼ cups bread flour
3 tbs. nonfat milk powder
1 tbs. kosher salt
½ tsp. baking soda
½ tsp. baking powder
1/3 cup beef fat or vegetable shortening
Vegetable oil spray
1. In a small glass bowl, combine yeast, water, sugar, cinnamon, cardamom and allspice. Steep for five minutes.
2. In a large bowl, mix all remaining ingredients with yeast mixture. Cover with plastic and let rest in a warm place for one hour.
3. Cut out (50) 4”x4” parchment squares and place the squares on two baking sheet trays. Using a pastry cutter, divide the dough into five equal sections.
4. Roll each section into a 9-inch log. Portion each log into 10 disks of dough.
5. Turn each disk of dough on its flat side and gently roll into an oval. Lightly spray the top of each oval and carefully fold in half. Place each bun on a parchment square and cover with plastic wrap.
6. Using a bamboo steamer, work in small batches to steam all the buns.
7. Allow to cool slightly and fill with desired amount of chicken filling. Serve immediately.
Note: Any unused buns can be frozen for up to one month.