Chicken and Pork Bun Stew
Like chicken and dumplings, but the dumplings are actually spicy pork buns, steamed right on top of the chicken stew! Using tasty spicy pork buns for this swap out was so flavorful and added such a unique and unexpected twist to this classic comfort dish.
The inspiration for this recipe
I have actually been thinking of this idea for a very long time, mainly because of the word “dumplings”. It can have so many meanings. I was thinking of replacing the dumplings in chicken and dumplings, with Chinese style dumplings. Only problem is they would end up just floating around in the stew. When I realized that pork buns would be a similar doughy texture to dumplings and float nicely on the chicken stew, I immediately realized I had a winner.
Make the pork buns
First knead the yeasted dough, then let it rise. Finally, before splitting it, add some baking powder. this gives it a little extra help with puffing up in the pan. I adapted the recipe for these from The Woks of Life. You could also definitely use store bought ones!
This is not the ideal way to fold these. I sort of got distracted while I was doing it. It still worked but use the linked recipe as a guide instead of this photo
Make the stew
Chicken thighs in the pan to brown first, then add carrot, onion, and celery. Next goes in some garlic, then the stock.
Finally, I like to thicken my chicken stew with potato flakes. There is also thyme, butter, and cream. Most people use a flour roux but the potato flakes are nice. You need the chicken stew to be thick enough to hold the pork buns on top.
Steam the pork buns on top of the chicken stew
Once the chicken stew reaches the right consistency, gently add the pork buns on top and put the lid back on. Let them steam about 15 minutes.
Serve the chicken and pork bun stew
Look how nice they steamed on top! Time to scoop out the pork buns and chicken stew into everyone’s bowls!
So tasty! The spicy and sweet filling from the pork is just the right contrast to this stew! It creates a whole new flavor I have never experienced!
Twists and tips on this recipe
I mentioned I used The Woks of Life recipe for the buns, an I also used their guide for the char siu pork. The only thing I really did different was I made the sauce for the pork filling a little more sweet and spicy and Americanized with some bbq sauce. Of course you could use store bought frozen pork buns instead and make this whole recipe about 10 times easier!
I think my yeast is dying in the freezer so I think these would puff up more if I had better and fresher yeast. Also if I folded them better they would be even nicer. I am excited to try this again maybe next year and execute it better.
For more tasty American – Asian comfort food mash-ups, check out my jajangmyeon smashburger, shaking beef tater tots, or this tom kha chicken salad sandwich!
Chicken and Pork Bun Stew
Ingredients
Pork and marinade
- 3 pounds boneless pork shoulder cut into 4 or 5 long strips
- 1/4 cup sugar
- 2 teaspoons salt
- 1/2 teaspoon 5 spice powder
- 1/2 teaspoon sesame oil
- 1 tablespoon Shaoxing rice wine
- 1 tablespoon soy sauce
- 1 tablespoon hoisin
- 2 teaspoons molasses
- 3 cloves garlic
- 2 tablespoons honey
Pork Sauce
- 2 tablespoons bbq sauce
- 1 teaspoon sesame oil
- 1 tablespoon oyster sauce
- 1 tablespoon sriracha
- 2 teaspoons soy sauce
- 1 tablespoon honey
Dough
- 1 tesaspoon active dry yeast
- 3/4 cup warm water
- 3/4 cups flour
- 1 cup cornstarch
- 5 tablespoons sugar
- 1/4 cup peanut oil or other neutral oil
- 2 1/2 teaspoons baking powder
Stew
- 1 1/2 pounds boneless skinless chicken thighs chopped
- 2 carrots chopped
- 1 onion diced
- 3 ribs celery chopped
- 5 cloves garlic minced
- 4 cups chicken stock
- 1 teaspoon dried thyme
- 2 tablespoons butter
- 1/4 cup dehydrated potato flakes (unflavored instant mashed potatoes)
- 1/2 cup heavy cream
Instructions
Make the pork
- Mix all the marinade ingredients except the honey in a large bowl. Put 2 tablespoons of the marinade in a small container and add the honey to it. Cover and put this mixture in the fridge.
- Add the pork and the rest of the marinade to a large bowl or plastic bag. Make sure the marinate is fully coating all the meat. Cover or seal and store in the fridge overnight.
- Bring oven to 450. Place the pork on a wire rack over a baking sheet. Add some water to the baking sheet to prevent the pork drippings from burning.
- Roast the pork for 25 minutes. Flip, adding more water to the pan if needed. Roast another 20 minutes.
- Grab that mini marinade and honey container from the fridge and stir. Brush this mixture over the pork. Cook 10 minutes, flip, and brush more of this mixture onto the pork. Repeat one more time or until you use all the sauce. Finish in the oven until the edges of the pork are crispy and charring.
- Allow the pork to cool, then chop it up. Stir in the pork sauce ingredients. Store in the fridge until ready to use.
Make the buns
- Dissolve the yeast in the warm water and set aside until it starts to bubble and activate.
- In a large bowl, mix the flour, cornstarch, sugar, and oil. Stir in the warm yeast water mixture. Stir to combine.
- Pour onto a work surface (or do this in a stand mixer)
- Knead until a smooth ball is formed.
- Add to a bowl and cover with a cloth. Allow to rest and rise for 2 hours.
- After 2 hours, knead the baking powder into the dough. Roll the dough out and split into 12 equal balls. Roll the balls out into 4 inch rounds.
- In each dough round, add some of the pork filling. Fold up the sides around your finger so that they are pleated and secured to the top, but there is still a hole in the top to see the filling. Do not use mine as an example, check out the linked article instead.
Make the stew
- Add the chicken to a hot pan with oil. Season with salt. Cook on high heat for 8 minutes, stirring occasionally, until the chicken is browned around the edges.
- Add the onion, carrot, and celery to the pan, season with more salt, and cook another 8 minutes, stirring often, until the veggies are softened.
- Add the garlic and cook 5 minutes, stirring.
- Add in the chicken stock and thyme. Bring to a simmer. Cook on low heat for about 20 minutes.
- Stir in the potato flakes, butter, and cream. Simmer a few more minutes until the stew is thick.
- Place the pork buns on top of the stew all around the pan.
- Cover and simmer for 15 minutes to cook the pork buns.
- Remove from heat and serve.