Steamed sweet potato buns with chicken filling

I finally had the courage to make these buns after  making it 4 times last January lol The first time was laughable , the dough is so wet that I can't barely hold it , how should I know that I need to consider the water content of the pumpkin before adding in more liquid especially if you're kneading it by hand ?! I even asked Doreen re the amount of cake flour , maybe it just a typo ? lol I wised up the second time though for the life of me , I can't pleat the top properly ugh ! How come I can pleat the darn potstickers beautifully heh but had a hard time doing it in this kind of dumpling ? The third attempt , I mistakenly used self-rising flour , hey , I thought it was the cake flour *sigh* 

Unlike most steamed buns recipes , this one uses cake flour which has a low protein content . The dough is soft that I wasn't so stingy when it comes to adding some flour when rolling each portion .

This time instead of using pumpkin , I used sweet potato , though the water content is not as great compare to that of a pumpkin , you still need to consider it when adding more liquid in this recipe . It's better to add water gradually  if the dough is a bit stiff to knead than adding more flour to the already wet dough .

Now , who wants some fluffy and deliciously soft buns ?!

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Please check original recipe @ Doreen of My Favourite DIY

Makes 12 buns ( 3 x about 1 1/2-inch ) 

100-120 grams lukewarm water

1 teaspoon instant yeast

280 grams cake flour 

60 grams caster sugar

1 teaspoon baking powder

20 grams lard 

160 grams steamed ( orange ) sweet potato , mashed 

* In a small bowl , whisk together water and yeast , let sit for 1 minute . 

* Place the flour , sugar , and baking powder in a large mixing bowl , whisk to combine . Make a well in the middle of the flour mixture and add in the yeast mixture , lard and mashed sweet potato . Use a wooden spoon or your hand to mix everything together until it forms a shaggy dough . Tip dough onto a clean work surface , knead until dough is smooth and elastic , 12 minutes , the dough is a bit sticky but manageable . Form dough into a ball  and transfer into a lightly-oiled bowl , refrigerate overnight . Or you can proof dough until doubled in size , for 1 hour or depending on the warmth of your place . 

* Divide dough into 12 pieces at 52 grams each , form each portions into a small ball , cover with tea towel or plastic wrap and let rest for 10 minutes . 

* In a lightly-floured work surface , sprinkle some flour on top of a dough , flatten it with the heel of your hand and using a floured rolling pin , roll the dough to about 4-inch diameter . Place a tablespoonful of the chicken filling on top of the dough and pleat it , sealing the top firmly , transfer filled dough to the bamboo steamer , cover with tea towel and continue with the remaining dough . 

* Let filled dough rest for 30-40 minutes or depending on the warmth of your place , it'll expand but won't double in size . 

* Steam for 10 minutes over medium heat . Serve hot or at room temperature . 

For the chicken filling : 

300 grams boneless , skinless whole chicken legs , cut into small cubes 

6 pieces water chestnuts , peeled and cut into small dices , optional 

3/4 cup chopped finely onion 

2 teaspoon minced ginger 

1/2 teaspoon chicken powder

generous dash of ground white pepper

4 tablespoons chopped spring onion , green and light green part only 

Sauce : 

5 tablespoons water 

1 teaspoon cornstarch

2 teaspoon dark soy sauce

1 teaspoon light soy sauce

1 teaspoon oyster sauce

1 teaspoon brown sugar

1 teaspoon sesame oil 

* Combine the sauce ingredients in a small bowl and set aside . 

* Pour about 1 tablespoon of oil into the heated pan , add in the chopped onion , cook over low heat for 10 minutes . Transfer to a plate , set aside .

* Turn heat to high, add oil if necessary , add in the ginger , stir-fry for 20 seconds then add in the chicken . Cook chicken for 2 minutes , stirring constantly , add in the chicken powder and white pepper , stir well to combine . Add in the cooked chopped onion and chopped water chestnuts , stir thoroughly . Pour in the sauce , stir well to combine , adjust taste , stir until sauce thickens , about 1 minute . Transfer immediately to the bowl and  let cool at room temperature for 20 minutes then put in the fridge to cool completely , stir in spring onion before using .  You can make the filling the day before . 

This post is linked to the Little Thumbs Up , a baking and cooking event organized by Zoe of Bake for Happy Kids and Doreen of My Favourite DIY . This month's theme is CHICKEN and is hosted by Diana of The Domestic Goddess Wannabe .