Tasty Chicken Buns

Skin
See Leavened Dough
Filling
1 lb raw, diced chicken meat
(1)-(1 tbsp cornstarch, cooking wine
       tsp salt)
1 tbsp chopped green onions, minced ginger root
(2)-( cup precooked and diced bamboo shoots,
                  sliced button mushrooms
6 pre-softened Chinese black mushrooms, diced)
(3)-( cup water
       1 tbsps cornstarch
       1 tbsp cooking wine, soy sauce
       tbsp sesame oil, sugar
       tsp salt, pepper)

1. Filling: Marinate the chicken meat in (1) for 20 minutes. Heat the pan then add oil; stir-fry the meat until it changes color. Heat 4 tablespoons oil; stir-fry the green onions and ginger root until they are fragrant. Add (2) and mix; add (3) and bring to a boil. Add the meat and mix well. Remove and allow to cool.

2. Skin: Prepare the leavened dough. Remove the risen dough from the bowl and knead it on a lightly floured surface until it is smooth and elastic. If the dough is too dry, add water; if too sticky, add flour. Roll the dough into a long roll and cut it into 24 pieces; flatten each  piece with the palm of the hand to form a thin circle.

3. Place one portion of the filling on the center of a dough circle.

4. Wrap the dough to enclose the filling.

5. Shape the dough circle by pleating and pinching the edges to form the bun.

6. Make the other buns in the same manner. Let the buns stand for 10-30 minutes then steam them for 10 minutes (See Method to Steam Snacks). Remove and serve.

7. Method to Steam Snacks: Cover the snacks with a sheet of plastic wrap; let the snacks stand for 10-30 minutes depending on the weather. Do not let the snacks stand more than 30 minutes or the dough will fall.

8. Remove the sheet of plastic wrap. Line a steamer with a damp cloth or pieces of paper, 1" square, on which to set the snacks.

9. Always steam snacks over boiling water, over high heat; otherwise the snacks will be doughy.

     Makes 24.