INGREDIENTS:
For the Dough:
- 2 & 1/2 cups flour
- 1/2 cup warm milk
- 1/3 cup warm water
- 2 tsp active dry yeast
- 4 tbsp sugar
- 1/2 tsp salt
For the Filling:
- 2 cups cooked chicken, shredded
- 4 tsp hoisin sauce
- 4 tsp oyster sauce
- 1/2 cup water
- 2 tsp cornstarch dissolved in 2 tbsp water
- 1/2 cup green onions, minced
- 2 tsp garlic, minced
- 1 tbsp sugar
- 2 tbsp vegetable oil
HOW TO MAKE:
For the Dough:
- In a bowl, dissolve 2 tbsp of the sugar in the milk and water.
- Sprinkle the yeast and let stand in warm place for around 10 minutes or until bubbly.
- Gradually add the remaining sugar, 2 cups of the flour, and salt (add more flour as needed until dough is no longer sticky).
- Place dough on a lightly floured work space and knead for about 6 minutes or until smooth and elastic.
- Place in an oiled bowl, cover, and let rise for about 1 hour or until doubled in bulk.
For the Filling:
- Pour and heat the oil in wok or pan.
- Add- in the green onions and garlic, and fry for 1 minute.
- Stir- in the water, hoisin sauce, oyster sauce, and sugar.
- Add- in the cornstarch solution and boil while stirring until thick.
- Add- in the chicken.
- Allow to cool.
Assembly:
- Punch down the dough then roll into a cylinder.
- Cut into 12 equal pieces, rolling each piece into a ball. Cover.
- Flatten each ball and roll into a circle about 4 to 6 inches in diameter.
- Place 1 heaping tbsp of the filling in the center.
- Gather the edges of circle over the filling then twist and pinch edges together to seal.
- Cut 3-inch squares of wax paper and place under the buns.
- With seam side up, place buns on baking sheet.
- Cover and let rise in a warm place.
- When buns have risen, steam in high heat for about 12 to 15 minutes or until tops are smooth and shiny.
- Remove from heat and serve warm. Enjoy!
IMAGE: theskinnypot.com
Also try: Siopao Asado
