Hoisin Chicken Puffs
A Stokes recipe by What Storm Eats
- Serves 5+
- 30 mins
- Dairy Free
What you'll need
- Ready Rolled Pastry
- Chicken/Pork/Duck
- Cabbage
- Honey
- Sesame Seeds
Method
We learned how to make this fabulous dish from one of our great customers, Storm.
‘I am always trying to think up ways to use up leftovers, especially after a Sunday roast. There are just two of us, so this week there was chicken leftover, I decided to make these little Chinese Dim Sum-style hoisin chicken puffs.
I was kindly gifted this gorgeous Hoisin sauce from @stokes_sauces so I diced up the leftover chicken and added it to some wok-fried cabbage, soy, honey and hoisin sauce. The sauce is rich, sweet and sticky and perfect for being used in these little parcels as well as a dip. I popped the chicken mix into puff pastry circles, egg washed and topped with black and white sesame seeds. You could definitely do these with leftover pork or beef too – pork would work really well, almost like char Sui pork buns! In any event, these are perfect for a pre-dinner snack, or addition to an Asian meal, with additional dipping sauce!’