Chinese steamed buns

Filling

2 tsp	Ginger, finely chopped
½ tsp	Grapeseed oil
3	Shiitake mushrooms, reconstituted in boiling water, or use fresh, finely sliced (Main)
100 g	Chicken thighs, finely sliced (Main)
½ tsp	Sesame oil
1 tsp	Caster sugar
1 Tbsp	Spring onion, finely sliced
2 tsp	Soy sauce
2 tsp	Oyster sauce

Dough

2 Tbsp	Caster sugar
1 tsp	Baking powder
1 cup	Water, warmed
1 to grease	Sesame oil
30 g	Active dried yeast, /1 sachet
4 cups	Plain flour (Main)

Directions

1. In a large bowl, sprinkle the yeast over the warm water and leave for 5 minutes.
2. Stir in 2 tsp of sugar and 1 cup flour, then leave in a warm place for 10 minutes or until the mixture begins to froth.
3. Add the water, the remaining sugar and then stir to dissolve.
4. Mix in 2 cups of flour sifted with the baking powder, until smooth, then add the remaining flour and knead for 5 minutes until the dough is elastic.
5. Grease the clean bowl with a little sesame oil, put in the dough and turn it over so the dough is completely oiled. Cover and leave in a warm place for 2 hours.
6. To make the filling, heat the oil in a pan, add the chicken, ginger and sliced mushrooms and cook for 5 minutes, stirring.
7. Add the oil, soy, sugar, oyster sauce and spring onion and mix.
8. Divide the dough into 10 even sized pieces. Put a small spoonful of mixture in the centre and form each into a smooth ball.
9. Place on individual squares of baking paper before putting in a bamboo steamer, allowing room to rise and spread. Leave in a warm place for 30 minutes.
10. Place over boiling water and steam for 10 minutes, then remove the steamer but leave covered for a further 5 minutes to cool before eating.