Ginger, Chicken & Shitake Sticky Buns


Dough-Chinese Steamed Buns


1 tablespoon active dry yeast
1 teaspoon white sugar
1/4 cup all-purpose flour
1/4 cup water
1/2 cup warm water
11/2 cups all-purpose flour
1/4 teaspoon salt
2 tablespoons white sugar
1 tablespoon vegetable oil
1/2 teaspoon baking powder


1. Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 30 minutes.

2. Mix ini 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 21/2 to 3 hours.

3. Punch down dough, and spread out on a floured board. Sprinlke baking powder evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working in a covered bowl. Divide each half into 12 parts. Shape each part into a ball with smooth surface up. Put each ball on a wax paper square. Let stand covered until double, about 30 minutes.

Ginger Shitake Chicken


1/2 pound cooked chicken thighs (boneless, skinless) shredded and chopped
1 cup Shitake mushrooms, chopped
2 teaspoons ginger, chopped fine
2 teaspoons garlic, chopped fine
1/4 cup scallions, sliced thin
1 tablespoon dark soy sauce
2 tablespoons rice wine vinegar
1 tablespoon brown sugar
1/4 cup soy sauce
1/4 cup water
1 tablespoon corn starch
1 recipe Chinese Steamed Buns


1. In a medium sauce pan heat all mix chicken ingredients and bring to a boil until thick.

2. Prepare dough for Chinese Steamed Buns.

3. Shape dough into balls. Roll each out into a circle (like Won-Ton wrappers). Put 1 tablespoonful of prepared meat mixture in the center of each circle, and wrap dough around filling. Place seams down onto wax paper squares. Let stand until doubled, about 30 minutes.

4. Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. .Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 to 20 minutes.

5. REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish “blisters” on bun surfaces. Continue steaming batches of  buns until all are cooked.