Ingredients for Dough:
2 teaspoons active dry yeast
1 1/2 cups lukewarm water
1 tablespoon granulated sugar
2 cups all-purpose flour
1 1/2 cups whole wheat flour
PREPARATION:
Place the yeast in a bowl and pour the warm water over it. Stir in the sugar to dissolve. Let stand for 15 minutes. Sift the flour into a bowl. Add the yeast and water mixture and begin stirring immediately. Keep stirring until you have a dough that holds together and doesn't stick to the sides of the bowl. Adjust the amount of water, adding more or less as is needed. Turn the dough out onto a lightly floured surface, and knead until it is smooth and elastic (about 10 minutes). Add more flour or water if needed. Cover and let rest for 1 1/2 hours. Punch the dough down again, and let it rest for 1 - 1 1/2 more hours, until it's size has doubled.
Ingredients for Chicken Filling:
3-4 boneless, skinless chicken breasts
1 yellow onion cut into quarters
4 cloves of whole garlic
1 yellow onion, finely chopped
5 cloves of garlic, chopped
2 tablespoons fresh ginger, chopped
2 tablespoons vegetable oil
3 tablespoons soy sauce
1/2 cup ketchup
1/4 cup light brown sugar
1 cup sweet chili sauce
2 tablespoons cornstarch
1 tablespoon water
3 cups water chestnuts, chopped
3 scallions, green and white part, thinly sliced
Preparation:
Place chicken, quartered onion and 4 whole garlic cloves in a stock pot. Add enough water to cover and heat over medium high heat until water comes to a boil. When water begins to boil, lower heat to low, cover and simmer chicken for 20 minutes. When chicken is cooked, allow to cool then remove from poaching liquid.
In a small saucepot heat vegetable oil over medium heat. Add onions and allow to cook for 5 minutes or until tender. Add chopped garlic and ginger and cook for another 5 minutes. Add soy sauce, ketchup , brown sugar and chilli sauce. Bring mixture to a high simmer and allow to cook for 10 minutes. Remove sauce from heat allow to cool for 10 minutes. Once sauce has cooled transfer to a blender and blend until smooth. In a small bowl combine cornstarch and water to create a slurry. Place blended sauce back into saucepot and return to heat.
Stir in the cornstarch slurry and bring to a boil. Sauce will thicken. Remove from heat and allow to cool before combining with other ingredients.
Shred chicken into small bite size pieces. Add to a bowl and combine with water chestnuts, scallions and sauce.
Ingredients for Vegetable Filling:
1/2 Napa cabbage, shredded
2 carrots, finely chopped
3 cups green beans, chopped
1 cup chopped mushrooms
3 cloves garlic, minced
1 tablespoon ginger, minced
3 green onions, white part for filling, green part for garnish, thinly sliced
1 teaspoon peanut oil
1 teaspoon sweet soy sauce
1 tablespoon oyster sauce
1 teaspoon chilli paste (sambal)
In a large skillet heat oil over high heat. Cook ginger and garlic for 2 minutes, lower heat to medium. Add carrots and green beans, cook for 5 minutes. Add cabbage and white onion and stir. Season with soy sauce, oyster sauce, chilli paste. Remove from heat and transfer to a bowl, allow to cool.
To Assemble Bao: Form a small ball of dough. Press the ball out into a round circle. Place 1 tablepoon of filling into the center of the dough. Fold the dough over and create a seal by pinching the dough around the filling. Place the seam side of the bun down onto a paper muffin liner sprayed with non-stick baking spray.
For Baked Buns: Brush a light coating of egg wash over bun. Sprinkle sesame seeds over the top.
Bake for 15 minutes at 350 F.
For Steamed Buns: Garnish with a cilantro leaf or a thin sliced scallion. Place buns into a bamboo steamer. Cover tightly and steam over high heat for 12-15 minutes.
