I had this idea going in my head for quite some time and finally today, it has comes to fruition. Perhaps I was skeptical about making a hot dog bun outta my mantou dough. Guess my determination outlast my scepticism. Lol! The result is still a far cry from being perfect tho; the buns aren't as smooth as I thought they would be and they seem to go all sorts of direction during steaming process. Maybe I should try other shaping methods, what do you think?
I do not consume any other cuts of meat, hence, I had been missing out a lot of those scrumptious hot dog or sausage sandwiches. That's when the thoughts of using Ngoh Hiang came to my mind. Ngoh Hiang is actually a Chinese dish; it is a bean curd skin usually wrapped with minced pork and water chestnut fillings. You can find these in Chinese dim sum eateries. I know I can replicate the taste with chicken thigh or even with mushrooms (maybe I should give it a try).
I know I have to create a deadly sauce to go along with the ngoh hiang and the buns. This sauce is inspired by one of my Instagrammers (I keep getting inspired by people on social media these days). She showed me a Chinese chili sauce by the brand called Laoganma. She insisted that it is a must to try, so I did, and the rest is history! I amped it up with plum sauce (Lee Kum Kee of cos!), some vinegar and some honey. It is super dopey! Be sure to get your hands on Laoganma!
Overall, this is an awesome sandwich, tho, there is a serious need for improvement for the bun. Don't get me wrong, the buns are still soft and pillowy. The ngoh hiang came out crispy, crunchy and chickeny, the sauce... just compliments everything nicely. The green onion cuts thru' everything perfectly too. A side note on deep frying ngoh hiang, the heat has to be medium low to make sure the fillings cook at the same time as the bean curd skins. Without much delay, let's get started with the recipe.
(Make 12 sandwiches)
Laoganma Hot Chili Sauce, 2 TBSP
Lee Kum Kee Plum Sauce, 2 TBSP
Pure Honey, 1 TBSP
Apple Cider Vinegar, 1/2 TBSP
Chicken Thigh Skinless Boneless Finely Diced, 500g
Water Chestnut Finely Minced, 100g
Turnip / Jicama Grated, 100g
Red Onion Finely Minced, 1
Garlic Finely Minced, 3 Cloves
Chinese 5 Spice Powder, 1 TBSP
Tapioca Starch/Flour, 4 TSP + More For Sealing
Glutinous Rice Flour, 4 TSP
Soy Sauce, 2 TBSP
Pure Honey, 1 TBSP
Sea Salt, 1 TSP
White Pepper, 1 TSP
Egg Lightly Beaten, 1
Fresh Coriander Coarsely Chopped, A Handful
Bean Curd Skin, For Wrapping
Canola / Peanut / Vegetable Oil, For Frying
Mantou, 1 Recipe
Green Onion Finely Sliced, A Handful
Wire Cooling Rack / Plate Lined With Kitchen Paper
Please visit my “How To Make Mantou (Steamed or Fried)” page for the mantou recipe.
Prepare the sauce.
In a small bowl, add spicy chili crisp, plum sauce, honey and vinegar.
Stir until well combined.
Cover with cling film. Chill in the fridge until ready to use.
Prepare ngoh hiang.
In a shallow bowl, add chicken, chestnut, turnip, onion, garlic, 5 spice, tapioca starch, rice flour, soy sauce, honey, salt, pepper and egg.
Mix to combine well. Mix, mix, mix.
Cover with cling film and marinate in the fridge for at least 4 hours to overnight.
After marinading, remove from fridge.
Add in coriander. Stir to combine well.
*The reason to only add coriander at this stage, is to keep the coriander fresh in the ngoh hiang as coriander tends to wilt fast.*
Prepare ngoh hiang skin on a working surface.
Scoop 2 heaping TBSP of the chicken mixture onto the skin.
Wrap the chicken tightly into a log shape, probably slightly longer than the mantou's length.
*Make sure the patty is wrap tightly, or it will spill and cause a mess during frying. Do not over wrap, probably about a couple of layers.*
In a small bowl, add 1 TBSP of tapioca starch and 1 TBSP of water. Stir to combine well.
Rub some of the tapioca slurry to seal off the edges.
Add oil into dutch oven, about 2 inches in depth, over medium-low heat.
*To check if the temperature of the oil is ready, place a wooden chopstick into the oil.
If bubbles start to form, the temperature is ready for frying.*
Gently and carefully drop the ngoh hiang away from you into the oil.
Deep fry until golden brown on both sides.
*Deep frying at a higher temperature will cause the bean curd skin to cook faster than the fillings, as the skin tends to cook relatively fast.*
Remove from heat and let cool in a wire cooling rack.
Repeat the steps for the remaining ngoh hiang.
Assemble the sandwich.
Just before steaming the mantou, roll the dough into a square, about 1/4 inch thick.
Cut into 12 equal strips.
Turn the strips, cut side up and gently press down to form a hot dog bun shape.
You should get about 6 to 7 inches in length.
Using a sharp knife, gently slit, lengthwise across
Transfer onto a lightly grease steamer.
Cover and allow the dough to rise for 30 mins.
Steam the hot dog buns as per recipe.
After steaming, remove from heat and set aside to cool down slightly.
Using a sharp knife, slice the buns to about 3/4 of the way down.
Place the ngoh hiang into the opening of the bun.
Drizzle the sauce over the top.
Garnish with green onions.
Repeat the steps for the remaining sandwiches.