Chinese stuffed buns with chicken

Ingredients for 4 servings:

• 300 g flour
• 3 tsp baking powder
• 110 g sugar
• 125 ml milk
• 90 ml water
• 60 ml oil
• 6 Chinese mushrooms, dried (cloud ear mushrooms)
• 1 tbsp oil
• 3 tsp ginger, peeled and finely grated
• 3 cloves garlic, finely chopped
• 250 g chicken, finely chopped
• 2 tbsp bamboo shoot(s) (can), finely chopped
• 4 spring onions
• 1 tbsp oyster sauce
• 1 tsp soy sauce, light
• 1 tsp oil, sesame oil, dark
• ¼ tsp salt
• 2 tsp cornstarch with
• Mix 2 tbsp chicken stock

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Cooking class recipe

For the dough, sift the flour and baking powder into a bowl and add the sugar. Mix the milk, water, and oil together, gradually adding the flour until a soft dough forms. Turn the dough out onto a floured surface and knead for 1-2 minutes. Wrap in cling film and let rest in a cool place for 1 hour. For the filling, place the mushrooms in a small bowl and pour boiling water over them. Let them swell for 10-15 minutes, or until tender. Drain and squeeze out any excess liquid. Finely chop the mushrooms, discarding any tough stems. Heat oil in a wok or frying pan over medium heat and sauté the ginger and garlic briefly. Add the chicken and cook for 3 minutes until browned. Add the bamboo shoots, spring onions, oyster sauce, soy sauce, sesame oil, salt, and the starch-broth mixture, stirring constantly until slightly thickened. Remove from the heat, transfer the filling to a plate, and let cool thoroughly. Shape the dough into a 40 cm long roll. Divide into 16 pieces, each about 2.5 cm long, and shape each piece into a ball. Cover the dough balls with a damp kitchen towel. Hold each ball in your hand and shape it into a bowl and place 1 teaspoon of the filling in the center. Gather the edges of the dough over the filling, twist to seal, and cover the rolls with a damp towel. Line a bamboo steamer with baking paper and place the rolls on it, sealed side down. Fill a wok or pot with water and bring to a boil. Steam the rolls for 20 minutes. Serve with sweet coriander sauce. TIP: Since the dough is still very liquid after resting, knead it well with flour on a work surface until it reaches the right consistency.