Steamed Chicken Buns

How to make it

1. https://www.youtube.com/embed/7Sn6q6KQtZw
2. In a large mixing bowl or mixer with a dough hook attachment, completely dissolve yeast and sugar in lukewarm water. Wait 10-15 minutes to let the yeast become active and foam up. Add in the flour ½ cup at a time and knead for about 15 minutes. Adjust the last ½ cup flour accordingly. The dough should be soft––not sticky and not too firm. Once the dough is even and smooth, form it into a ball. Cover it with a damp kitchen towel and let it proof for one hour in a warm place. While it’s proofing, make the filling.
3. Add the ground meat to a large mixing bowl and stir in 3 Tbsp. of water until well incorporated. Preheat a wok or a cast iron pan until it starts to smoke lightly. Add in 3 tablespoons of oil, along with the diced onion, Lee Kum Kee Minced Garlic, and Lee Kum Kee Minced Ginger. Cook over medium heat until the onions soften. Add in the ground chicken and turn up the heat, stirring to break up any large chunks. Cook until all the chicken is cooked through.
4. Add wine, Lee Kum Kee Panda Brand Cooking Soy Sauce, Lee Kum Kee Hoisin Sauce, Lee Kum Kee Black Bean Sauce, sugar, Lee Kum Kee White Pepper Powder, and Lee Kum Kee Pure Sesame Oil. With the heat on high, stir everything together until well-combined. Taste the filling and adjust seasoning if needed. Cook for a couple of more minutes to cook off any remaining liquid. Stir in the cornstarch and water mixture, allowing everything to bubble together for 30 seconds to a minute. Turn off the heat and let the filling cool uncovered. After the filling has cooled, mix in the chopped scallions.
5. After the dough has finished proofing, turn it out onto a clean surface dusted with flour. Knead for 2 minutes to get rid of any air pockets. Divide the dough into 20 equal pieces (each should weigh about 48g-50g). Take each dough ball, and with a rolling pin, roll it from the edge towards the center, without actually rolling the center of the dough. The goal is to flatten the dough into a round circle with a thinner edge and thicker center. Add a small amount of filling to the center. Pinch the edges of dough around the filling and pinch to seal tightly. Then simply flip the buns seam side down, cover, and proof for 15 minutes.
6. With the buns in the steamer, start with cold water and turn on the heat to medium. Set the timer to 15 minutes. After 15 minutes, turn off the heat, and keep the lid on. Let the buns “rest” for 5 minutes before opening the lid to ensure that they don’t collapse. Serve with your favorite dipping sauce. Enjoy!