Chicken Steamed Buns
10 oz Chicken, Cooked, Shredded or Minced
1 Tsp Chinese 5-Spice Powder
1 Tsp Ginger, finely grated
2 Tbsp Oyster Sauce
1 Tbsp Soy Sauce
1 Tbsp Sesame Oil
1 Tbsp brown sugar
2 Cloves Garlic, Finely Minced
Thaw dough overnight in the fridge, or for two hours on the counter.
Divide dough into 8 equal portions. Roll each into a ball to stiffen the dough- this will help make your buns more even all the way around when you stretch.
On the stovetop, prepare your bamboo steam basket and a large pan of simmering water.
In a large bowl, mix all of your filling ingredients together.
Shape each portion of Feel Good Dough into a 4-inch diameter circle. Add a generous dollop of filling to the center. Carefully fold the dough around the filling, pinching it and twisting it to seal. Place seal side down on a waxed steam sheet in your steamer basket. Repeat for the rest of the buns (you may need to steam in two batches- do not have the buns touching each other).
Place the steamer basket in the simmering water and steam the buns for 10-12 minutes. Remove immediately and repeat with remaining buns. Keep cooked buns warm with a dry cloth. Serve with your favorite Asian dipping sauce- soy sauce or chili sauce.