Chinese steamed buns

Viva 21/5/2008

Amanda Laird

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Serves 10

½ tsp	Grape seed oil
100 g	Chicken thighs, finely sliced
2 tsp	Ginger, finely chopped
3	Shiitake mushrooms, reconstituted in boiling water, or use fresh, finely sliced
½ tsp	Sesame oil
2 tsp	Soy sauce
1 tsp	Caster sugar
2 tsp	Oyster sauce
1 tbsp	Spring onion, finely sliced

In a large bowl, sprinkle the yeast over the warm water and leave for 5 minutes.
Stir in 2 teaspoons of sugar and cup flour, then leave in a warm place for 10 minutes or until the mixture begins to froth.
Add the water, the remaining sugar and then stir to dissolve.
Mix in 2 cups of flour sifted with the baking powder, until smooth, then add the remaining flour and knead for 5 minutes until the dough is elastic.
Grease the clean bowl with a little sesame oil, put in the dough and turn it over so the dough is completely oiled. Cover and leave in a warm place for 2 hours.
To make the filling, heat the oil in a pan, add the chicken, ginger and sliced mushrooms and cook for 5 minutes, stirring.
Add the oil, soy, sugar, oyster sauce and spring onion and mix.
Divide the dough into 10 even sized pieces. Put a small spoonful of mixture in the centre and form each into a smooth ball.
Place on individual squares of baking paper before putting in a bamboo steamer, allowing room to rise and spread. Leave in a warm place for 30 minutes.
Place over boiling water and steam for 10 minutes then remove the steamer but leave covered for a further 5 minutes to cool before eating.