Barbeque Chicken Dim Sum

  • Yield 12 servings
  • Prep 20 mins
  • Cook 15 mins


2 tablespoons vegetable oil
1/2 cup finely chopped onions
1/2 cup prepared smoky barbecue sauce
1/4 cup hoisin sauce
1-1/2 cup cooked chicken, finely diced (6 oz.)
1 -- (12 oz.) package King's Hawaiian Sweet Rolls
1/4 cup apricot jam, melted
-- Chopped chives, garnish


  1. Heat oil over medium heat in skillet, add onion. Cook until soft.
  2. Add BBQ and Hoisin sauces and chicken. Stir together and continue cooking until mixture is heated through. (If dim sum is to be eaten immediately, fill rolls as described below. Otherwise, cook, cover and refrigerate to use.)
  3. Filling: Pull apart rolls. Create a cavity in each roll by gently pushing through interior side of roll with a 1/2 tsp. measuring spoon.
  4. Carefully scoop out two 'balls' of bread.
  5. Carefully fill cavity with four 1/2 tsp. of meat mixture.
  6. Repeat until all rolls are filled.
  7. Place on baking sheet; cover with foil. Bake in a preheated 350F oven, 8-10 minutes.
  8. Brush tops with apricot jam. Sprinkle with chopped chives.
  9. Serve piping hot. 



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