Steamed Chicken Buns

Source: RotiNRice, with changes by me

Ingredients for Fillings:
2 tbsp vegetable oil
2 cloves garlic
1 onion, finely diced
1 small carrot finely diced
8 oz (225g) roasted chicken breast, cubed
2 tbsp hoisin sauce
1 tbsp dark soy sauce
1/2 cup frozen green peas
1 tsp cornstarch mix with 2 tbsp water
2 green onion (spring onion), finely sliced

Method for Fillings:

Heat vegetable oil in a medium size pan.

Saute garlic, onion and carrot for 2 minutes.  Add roasted chicken and fry for another 3 minutes.

Add hoisin sauce, dark soy sauce and 1/2 cup (120ml) water.

When liquid comes to a boil, reduce heat and simmer for 3 minutes.  Add frozen green peas and continue to cook for another 3 minutes.

Pour in cornstarch mixture.  When sauce thickens, turn off heat.  Mix in sliced green onions.

Set aside and allow filling to cool.

Dough:

3 cups / 400g bao flour or all-purpose flour
3 tablespoons powdered sugar
1/2 tsp salt
2 tsp baking powder
2 tsp dry yeast granules
1 cup (240ml) warm water, about 110F (43C)
3 tbsp vegetable oil

Method for Dough:
Sift flour, powdered sugar, salt and baking powder into a large bowl.
Make a well in the middle.  Fill well with warm water and yeast.  Gently stir the water with a spatula to dissolve the yeast.
Then mix in flour to form a soft dough.  With clean hands, knead dough in the bowl for about 5 minutes.
Cover bowl with plastic wrap and allow it to rest for 10 minutes.
Add vegetable oil and knead to get oil incorporated into dough.  Remove from bowl and continue to knead on a flat surface for another 8 to 10 minutes until dough is nice and smooth.
Put dough back into the bowl and cover with plastic wrap.  Allow dough to rise in a warm place for 1 to 1 1/2 hours or until double in size.
Prepare 12 pieces of 2 x 2" wax paper on a large platter.
When dough is ready, remove from bowl.  Gently punch down and cut into 12 equal portions.
Roll a portion of dough in the palm of your hands to form a ball.
Flatten the ball into a disk of about 3" in diameter with a slightly thicker center and tapered edges.
Add a rounded tablespoon of filling in the middle of dough.
Gather and pleat the edges.  Then pinch and twist to seal.
Place seam side up onto wax paper.  Repeat with remaining dough.  Cover with tea towel and allow prepared buns to rest and rise for another 15 minutes.
Prepare a steamer and allow water to come to a boil.  Place buns in steamer, cover with lid and steam for 12 minutes.
Remove lid carefully to avoid water from dripping onto buns.  Steam in 2 batches if necessary.
Serve immediately.
Notes:  Leftover buns may be kept in the freezer.  When ready to eat, re-steam frozen buns for 8 to 10 minutes.