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%3A%2F%2Fwww.china-on-site.com%2Fcooking%2Findex.html
Total Time: 30m
Ingredients:
Filling:
*1 1b. raw, diced chicken meat
*1 T. each: cornstarch, cooking wine
*t. salt
*1 T. each: chopped green onions, minced ginger root
*c. each: precooked and diced bamboo shoots, sliced button mushrooms
*6 pre-softened Chinese black mushrooms, diced
*c. water
*1 T. cornstarch
*1 T. each: cooking wine, soy sauce
*t. each: salt, pepper
Skin: Leavened Dough
Method:
1.Filling: Marinate the chicken meat in meat, cooking wine, salt and onions for 20 minutes. Heat the pan then add oil; stir-fry
the meat and ginger root until they are fragrant. Add and mix well. Remove and allow to cool.
2. Skin: Prepare the leavened dough. Remove the risen 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. Wrap the dough to enclose the filling. Shape the dough circle
by pleating and pinching the edges to form the bun. Make the other buns in the same manner. Let the buns stand for 10-30
minutes then steam them for 10 minutes.