Curried Chicken Buns

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 pound chicken thighs 
• 1 tablespoon cornstarch 
• 2 teaspoons curry powder 
• 0.5 cup cooking sherry dry
• 1 package yeast dry
• 2 cups flour all-purpose
• 1  garlic clove crushed
• 2 teaspoons gingerroot minced peeled
• 14 servings cabbage leaves green steamed
• 0.5 cup onion finely chopped
• 0.5 teaspoon salt 
• 1 tablespoon sugar 
• 2 teaspoons vegetable oil 
• 0.3 cup warm water 105° to 115°
• 0.5 cup water 

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• sauce pan
• oven

Directions

1. Dissolve yeast and sugar in 1/3 cup warm water in a small bowl; let stand 5 minutes.
2. Place flour and 1/2 teaspoon salt in a food processor; pulse 2 times or until blended. With processor on, slowly add yeast mixture and 2 teaspoons oil through food chute; process until dough leaves sides of bowl and forms a ball.
3. Turn the dough out onto a lightly floured surface.
4. Sprinkle baking powder over surface of dough, and knead lightly (about 2 minutes).
5. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in bulk.
6. Combine sherry, 1/2 cup water, and chicken in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until chicken is done.
7. Remove chicken from cooking liquid, and let cool. Set aside 1/2 cup cooking liquid, and let cool completely. Discard remaining cooking liquid.
8. Remove chicken from bones, and shred chicken.
9. Combine 1/2 cup cooking liquid and cornstarch; stir well, and set aside.
10. Heat 2 teaspoons oil in a medium nonstick skillet over medium heat.
11. Add onion; saut 3 minutes or until tender. Stir in curry powder, gingerroot, and garlic; cook 30 seconds.
12. Add cornstarch mixture; bring to a boil, and cook for 1 minute, stirring constantly.
13. Remove from heat; stir in shredded chicken and 1/2 teaspoon salt. Set aside.
14. Punch dough down, and turn out onto a lightly floured surface. Divide dough into 14 equal portions. Working with 1 portion at a time (cover remaining portions to keep dough from drying out), roll each portion into a 4-inch circle. Spoon about 1 1/2 tablespoons of chicken mixture onto center of each circle. Bring edges of dough to center, pinching edges together to seal and form a bundle. Cover and let rise 45 minutes or until puffy (dough will not double in size).
15. Line a bamboo steamer with steamed cabbage leaves.
16. Place buns, seam sides down, 1/2 inch apart in steamer; cover with steamer lid.
17. Add water to a large skillet to a depth of 1 inch; bring to a boil.
18. Place steamer in skillet, and steam buns 15 minutes.
19. Remove buns from steamer.
20. Note: To bake buns, preheat oven to 35
21. Place buns, seam sides down, on a baking sheet coated with cooking spray.
22. Combine 1 egg and 1 tablespoon water; brush over buns.
23. Bake at 350 for 18 minutes. Baking will give the buns a crustier texture; steaming makes the dough moister and a little sticky.