INGREDIENTS

DOUGH
2 1/2 cups all-purpose flour
1/2 cup boiling water
2/3 cup cold water
FILLING
1/2 pound boneless, skinless chicken, coarsely chopped
3 tablespoons finely chopped ginger
1/4 cup chicken broth
2 tablespoons oyster-flavored sauce
1 tablespoon hoisin sauce
2 teaspoons soy sauce
2 teaspoons sesame oil
1 teaspoon Chinese rice wine or dry sherry
1/4 teaspoon white pepper
DIPPING SAUCE
1/4 cup red wine vinegar
1 tablespoon minced green onion
2 teaspoons grated ginger

COOKING METHOD

GETTING READ

Prepare dough: Place flour in a bowl. Add boiling water, stirring with chopsticks or a fork. Gradually stir in cold water, mixing until dough holds together. On a lightly floured surface, knead dough until smooth and satiny, about 5 minutes. Cover and let rest for 30 minutes.

Combine filling ingredients in a bowl; mix well. Combine dipping sauce ingredients in a small bowl.

On a lightly floured surface, roll dough into a cylinder, then cut into 28 equal portions. To make each bun, roll a portion of dough into a 4-inch circle about 1/8-inch thick; keep remaining dough covered to prevent drying. Place a rounded tablespoon of filling in center of dough. Gather edges of dough around filling; pinch and pleat to seal.

Place buns, seam side up, in 2 heatproof dishes. Let buns rest for 5 to 10 minutes before steaming.

COOKING

Prepare a wok for steaming. Cover and steam buns, one dish at a time until filling is cooked through.

Serve buns hot with dipping sauce on the side.

SOURCE: Yan Can Cook, Inc. © 2000 / Martin Yan