Procedure
In a mixing bowl, add warm milk, warm water, sugar, mix it well, add the dry active yeast, give it a nice stir. Cover and keep it aside for 10-15 mins for activation of the yeast.
In a large mixing bowl, add Vijay Gold Maida, baking powder, baking soda, pinch of salt. Mix everything well.
Add he activated yeast mixture, little by little, and knead it to a soft smooth dough. Add 2 tsp of oil and again knead the dough for about 10-15 minutes.
Grease the dough with little oil, cover and rest the dough for around 2 hours.
Heat oil in a pan, add the chopped ginger, garlic & green chilies. Sauté it for 2-3 minutes.
Add the boneless chicken cut into small pieces, cook it on a high flame for about 4-5 minutes.
Add the chopped onions and cook it for another 3-4 minutes.
Add black pepper powder and salt, mix it well.
Add soya sauce, oyster sauce and red chili sauce, give everything a nice mix for about 2-3 minutes.
Add the spring onion greens, mix it well.
Add the corn flour slurry, cook it for 1-2 minutes.
Lastly add some chopped coriander leaves, give everything a nice mix and the chicken stuffing is ready.
Divide the dough into equal parts, tuck and knead each of dough ball.
After 2 hours, the dough will be double in size, slightly punch the dough, knead it for another 2-3 minutes.
Take one dough ball, sprinkle some maida on a rolling board if needed, roll the dough into small circle, put 1 tablespoon of the stuffing and seal the dough from all the sides and make a ball out of it. Repeat the same for all the dough balls.
Cover and steam it on a medium flame for about 10-12 minutes and your Chicken Stuffed Steam Buns are ready to be served.
Place the stuffed buns at some distance.
Boil some water in a steamer, line the plate in which the buns are to be steamed with parchment paper, grease it well with some oil.
Cover and rest the dough balls, for about 30 minutes.
