INGREDIENTS

Dough:

240 g (about 1 cup) all-purpose flour flour

3 teaspoons sugar

1 teaspoon instant yeast

⅔ cup warm milk (should be warm to touch but not too hot)

a pinch of salt

1 teaspoon oil

Filling: 

You can really use whatever sounds good to you. I used:

1 cup shredded cooked chicken, seasoned with five spice, garlic powder, and onion powder to taste.

1 cup diced and sauteed mushrooms

Green onions

Shredded leftover adobo would be delicious, and we often make a vegetarian version with shredded zucchini and carrots.

METHOD

Warm up the milk and gently stir in sugar and yeast. Allow it to bloom, about ten minutes.

Combine the flour and salt in a large mixing bowl and slowly mix in the yeast mixture and oil. 

Either use a dough hook or knead by hand until the dough is soft. Even if you use a dough hook, give the dough a couple of turns by hand to ensure it is supple. 

Let dough rest in a bowl until it doubles in size. This is where baking reminds us that rest cannot be codified. Humidity or temperature can change how long this will take on any day. 

While the dough rests, prepare your filling, draining any excess liquid, and let cool.

Turn out your dough onto a work surface, floured as needed, and roll into a log. Divide into 14 balls and set aside. 

Work one ball of dough at a time, rolling it into about a 5” oval, fold in half and roll out again, to remove any remaining air in the dough. I use a combination of a rolling pin and my hands to shape the dough.

Once you have your final slight oval shape, hold it in the cup of one hand and scoop in about a tablespoon of filling into it. 

Begin to pleat the edges to seal, using your thumb to push the filling down and in as you work.  

Bring your steamer to a boil and rest a piece of parchment paper inside to keep the buns from sticking. Place buns in steamer and steam for about 20 minutes. 

Carefully remove and let cool slightly. Serve warm, topped with green onions or dipped in your favorite sauces.