Chicken Siopao



For the dough:

For the filling:


For the dough:

In a bowl, dissolve 2 tbs sugar in the milk and water. Sprinkle the yeast and let stand in a warm place until bubbly (around 10 minutes).

Gradually add the remaining sugar, 2 cups of flour and salt. Add more flour as needed until the dough is not sticky.

Place the dough in a lightly floured surface and knead until smooth and elastic (around 8 minutes).

Place the dough in an oiled bowl, cover and let it rise in a warm place until doubled volume (around 2 hours)

For the filling:

Heat up oil in a large wok, add the green onions and garlic, fry for 1 minute. Stir in the water, hoisin sauce, oyster sauce and sugar.

Add the cornstarch solution, boil, stirring until thick.

Add the chicken, stir well and set aside.

Pounch the dough, then roll into a cylinder. Cut into 12 equal pieces, roll each piece into a ball. Cover

Flatten each ball and roll into a ccircle from around 6 cm diameter. Place 1 tablespoon of filling in the center.

Gather the edges of the circle over the filling; twist and pinch edges together to seal.

Place under the buns small wax paper square.

With the seam side up, place the buns on a baking sheet. Cover and let it rise on a warm place.

Steam the buns in high heat until the tops are smooth and shiny (around 15 minutes).