Chicken & Mushroom Steamed Buns - 24 Pack
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Not eligible for shipping to CanadaPremium chicken is carefully seasoned and mixed with chopped carrots, celery, and oyster mushrooms, and wrapped up in a fluffy bun!
Din Tai Fung is a global phenomenon with over 170 locations worldwide, but it traces its roots back to 1958 when Bing-Yi Yang immigrated from China and opened a cooking oil shop in Taiwan alongside his wife, Lai Pen-Mei. In 1970, they decided to dedicate half of their shop to making and selling xiao long bao, or steamed pork soup dumplings. Their xiao long bao proved to be so popular that in 1972 they phased out the cooking oil business and turned Din Tai Fung into the full-fledged restaurant that it is today. Din Tai Fung is still run by the Yang family today, and the Hong Kong branch has been awarded a Michelin Star five times.
This package serves 8-10 people and includes 24 Chicken & Mushroom Steamed Buns
- Each bun weighs 3 oz. and measures approx. 3″ × 2″
- Buns ship frozen with dry ice.
- Dry ice may dissipate in transit, product may thaw.
- Do not remove dry ice with bare hands.
- Upon arrival, store buns in the refrigerator or in the freezer.
- Buns last up to 3 days in the refrigerator or up to 3 months in the freezer.
To Serve
Stove Top – From Thawed
- Thaw buns in the refrigerator for 3 hours prior to cooking.
- Fill a pot with 2 inches of water.
- Place a colander lined with parchment paper or cabbage leaf (not included) on top of the pot and cover.
- When water boils and begins to produce steam, place buns in the colander and cover.
- Steam buns for 4-6 minutes.
- Carefully remove buns from heat and allow to cool slightly.
- Serve and enjoy!
Stove Top – From Frozen
- Fill a pot with 2 inches of water.
- Place a colander lined with parchment paper or cabbage leaf (not included) on top of the pot and cover.
- When water boils and begins to produce steam, place buns in the colander and cover.
- Steam buns for 12 minutes.
- Carefully remove buns from heat and allow to cool slightly.
- Serve and enjoy!
Microwave – From Thawed
- Thaw buns in the refrigerator for 3 hours prior to cooking.
- Place 1-2 buns in a microwave-safe bowl.
- Cover the top of the bowl with a damp paper towel (be sure the bowl is completely covered with the damp paper towel and there are no air pockets).
- Heat in microwave for 1 minute (internal temperature should be 165°F).
- Carefully remove buns from the microwave.
- Serve and enjoy!
Microwave – From Frozen
- Place 1-2 buns in a microwave-safe bowl.
- Cover the top of the bowl with a damp paper towel (be sure the bowl is completely covered with the damp paper towel and there are no air pockets).
- Heat in microwave for 1 minute and 45 seconds (internal temperature should be 165°F).
- Carefully remove buns from the microwave.
- Serve and enjoy!
- Chicken & Mushroom Filling – Contains: Gluten & Soy
Chinese Classics From the Michelin-Starred Icon
Chinese Classics From the Michelin-Starred Icon
Din Tai Fung is a global phenomenon with over 170 locations worldwide, but it traces its roots back to 1958 when Bing-Yi Yang immigrated from China and opened a cooking oil shop in Taiwan alongside his wife, Lai Pen-Mei. In 1970, they decided to dedicate half of their shop to making and selling xiao long bao, or steamed pork soup dumplings. Their xiao long bao proved to be so popular that in 1972 they phased out the cooking oil business and turned Din Tai Fung into the full-fledged restaurant that it is today.
Din Tai Fung is still run by the Yang family today. They are best known for their xiao long bao (each famously folded exactly 18 times), as well as steamed buns, dumplings, noodle soups, and other Chinese classics. Din Tai Fung was named one of the top ten restaurants in the world by the New York Times in 1993, and the Hong Kong branch has been awarded a Michelin Star five times.
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