Spicy Chicken Filling
- 3 tablespoons rice wine vinegar
- 2 tablespoons soy OR tamari sauce
- 2 tablespoons chile garlic sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 2 teaspoons Fleischmann's® Corn Starch
- 1 teaspoon Chinese five spice
- 12 ounces boneless, skinless chicken thighs, very finely chopped
- 2 cuillères à café d'huile de maïs Mazola®
- 2-1/4 to 2-3/4 cups all-purpose flour
- 1/4 tasse de fécule de maïs Fleischmann's®
- 1 (2-1/4 c. à thé) enveloppe de levure à levée rapide Fleischmann's®
- 2 c. à soupe de sucre
- 3/4 c. à thé de sel
- 1 tasse d’eau chaude (120 °F à 130 °F)
- Parchment paper
- Black sesame seeds and sliced green onions, if desired
- Stir together rice wine vinegar, soy sauce, chile garlic, hoisin sauce, brown sugar, corn starch and five spice in a shallow container. Add chicken and toss to coat. Cover and marinate in the refrigerator while making dough.
- Stir together 2 cups flour, corn starch, undissolved yeast, sugar and salt in a large bowl. Stir in warm water. Turn out onto floured work surface and knead 4 to 6 minutes until smooth and elastic; adding additional flour if necessary. Cover and let rest 10 minutes.
- Heat oil in nonstick skillet over medium-high heat. Remove chicken from marinade and add to skillet. Discard remaining marinade. Cook chicken 5 to 7 minutes or until cooked through. Remove from heat and spread on a plate to help cool. Chicken can be made ahead of time and kept in refrigerator for several days before filling buns.
- Prepare a bamboo steamer: Cut 2 pieces of parchment paper to fit in steamer basket. Brush lightly with oil. Set aside.
- Divide dough into 16 equal portions. Roll each portion into a 4-inch round. Place approximately 1 tablespoon chicken in the center. Bring up sides, pinch to seal. The seam can go on the bottom OR make a more decorative look by putting the seams on the top. Place roll on parchment paper. Repeat with remaining dough; leaving enough space between buns for rising. Depending upon size of steamer, these made be made in multiple batches. A typical bamboo steamer will hold 8 buns.
- When steamer is ready, place parchment paper with bun into basket. Cover and steam 12 to 15 minutes or until dough is cooked through. Carefully remove lid; sprinkle with sesame seeds and green onions, if desired.
- Remove buns from steamer using tongs. Discard parchment paper; repeat with remaining buns.
- Serve with dipping sauce of your choice.