Steamed Buns

Photograph of steamed buns on plate.

Filling:

  1. In a bowl, mix:
    • 300 g Cooked Chicken (shredded or chopped).
    • 100 g Sautéed Onions (finely chopped).
    • 30 g Mayonnaise.
    • 50 g Hoisin Sauce.
  2. Refrigerate.

Dough:

  1. In a large bowl, mix:
    • 2 g Baking Soda.
    • 4 g Instant Yeast.
    • 30 g Sugar.
    • 400 g Flour.
  2. Slowly add 200 g Warm Water (105–110°F), while mixing.
  3. Optionally, to reduce kneading, cover and refrigerate overnight, then allow to warm to room temperature for an hour or so.
  4. Add 15 mL Canola Oil.
  5. Work by hand until well combined.
  6. Dump onto well-floured surface and knead for about 10 minutes (4 or 5 minutes if left overnight).
  7. Shape into ball, cover with dampened towel, and let rest for 1 hour.

Construction:

  1. Divide into 8 pieces.
  2. Shape each piece into a 4-5 inch disk, thinner at the edges.
  3. Top with 60 g of meat.
  4. Gather edges, pleat, and twist to seal.
  5. Put on parchment paper and cover with damp towel.

Cooking:

  1. Put buns, with individual parchment paper, onto tray and steam for 30 minutes at 210°F.