This is a great use for Thanksgiving leftovers, but you can make it any time of year, with rotisserie chicken, oyster mushrooms, etc - it's very versatile! Tangy, umami, and fresh flavors predominate. The steamed buns are easy to put together, but you can use any bread or rolls, and this will be equally good.
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3-4 c leftover turkey, shredded chicken, or dehydrated/rehydrated oyster mushrooms
1 15oz can jellied cranberry sauce
1-2 c commercial or homemade hoisin sauce*
OPTIONAL: 1 recipe Five minute milk Bread or about 1 1/2 lb of any good raw, proofed bread dough OR prebaked rolls etc
OPTIONAL: freshly chopped cilantro, freshly chopped green onions or chives, thinly sliced red cabbage, thinly sliced cucumber, and crushed red pepper
In a blender, combine cranberry sauce and hoisin sauce. Blend until smooth, just a few seconds.
Pour the sauce into the shredded turkey, chicken or oyster mushrooms.
See below for ideas on what do do with the filling:
Sliders or sandwiches: Place filling on top of bread or toasted rolls. top with a little fresh cilantro, green onion, or crushed red pepper (or all three!) as desired, and serve.
Steamed Dumplings: Heat about 3-4 inches of water to a simmer in a heavy pot with colander insert or a steamer, keeping the insert out until filled. Take prepared milk bread dough (cut into 18 even portions), and roll into 1/8 inch thick circles. Place 1-2 tbsp in the center of each circle, and crease the circles to form dumpling 'purses'. Place on a piece of parchment paper inside of the collander or steamer and place prepared dumplings on the paper, leaving about 1 inch of space around the dumpling. Steam for 6-8 minutes, covered, or until the dumplings are cooked through. Repeat until all the dough is used. Serve with dipping sauce if desired (I like a little soy sauce, brown sugar, and crushed red pepper, and you can also add a bit of sesame oil)
Pan steam fried Dumplings: Heat a heavy cast iron skillet on medium high heat and grease lightly with high heat oil. Take prepared milk bread dough (cut into 18 even portions), and roll into 1/8 inch thick circles. Place 1-2 tbsp in the center of each circle, and crease the circles to form dumpling 'purses'. Place on hot pan, repeating until you have 4-6 on the pan, with space in between each dumpling. Pour a small amount - 1-2 tbsp - of water on the pan, and cover dumplings with a lid. Steam for about 3 minutes, then flip, adding a bit more water, and steam for another 3-4 minutes. Remove lid and continue to cook a minute or two, or until the bottom of the dumpling is crispy. Serve with dipping sauce if desired (I like a little soy sauce, brown sugar, and crushed red pepper, and you can also add a bit of sesame oil)
Bao Sliders: Divide dough into 18 even portions and roll into 1/8 inch -1/4 inch thick circle (about 4-6 inches wide). Oil the surface of the rolled circles. place a well oiled chopstick in the center of each piece and fold in half, pressing lightly. Slide the chopstick out and place the bun on parchment paper in a steamer basket, leaving at least 1/2 inch room around the edges. Place extra buns on separate parchment paper. Steam in batches for 8 minutes each (note that you can allow these to rise for up to 2 hours before steaming. The longer you wait, the fluffier this will be). Remove from steamer and repeat until all buns are steamed. If desired, fry on a heavy, oiled pan, for a minute or two on each side to crisp up the buns. Open buns and fill with filling. Top with cilantro, green onion, cucumber, shredded red cabbage, or crushed red pepper as desired, and serve.
Better Batter Gluten Free Flour
1885 E Pleasant Valley Blvd Altoona PA 16602