Chicken Bao (Chinese Steam Bun)

Chinese Chicken Bao 

Ingredients
1 cup warm water (between 94-110 degrees)
2 teaspoons Sugar
1 packet rapid rise Yeast (or 2 1/14 teaspoons rapid rise yeast)
2 1/2 cups flour
16 oz ground Chicken
4 Green Onion
1 teaspoon Ginger, peeled and grated
1 tablespoon Soy Sauce
¼ teaspoon Salt
¼ teaspoon Sugar
¼ teaspoon Oyster Sauce
1 tablespoon Rice Wine
2 tablespoons Corn Starch
2 tablespoons Sesame Oil
½ cup water
Parchment paper (cut into squares for each dumpling)

Method

1. In a small bowl mix water, sugar and yeast. Set aside 10-15 minutes.
2. In a large mixing bowl add 2 cups flour and in 3 intervals add the yeast mixture until a sticky dough forms. Roll out onto a lightly floured surface.
3. Knead the dough by hand for about 10 minutes, cover and set aside for 1 hour to rise until double in size. Use the 1/2 cup of dough if the dough remains sticky and does not form a soft ball.
4. In a large mixing bowl combine chicken, onion, ginger, soy, salt, sugar, oyster sauce, rice wine, corn starch and sesame oil. Slowly and in 3 intervals add in and mix water.
5. Pour out the dough onto a lightly floured surface. Knead the dough to remove all the bubbles.
6. Cut the dough into 2. Roll out each ball and cut into 12 even chunks. 24 total.
7. Roll out the edges of each ball to the size of the palm of your hand. You want the center to be thicker to hold all of the filling into a pillow like ball.
8. Put 1 tablespoon or less onto a dumpling dough and fold edges about 10 times.
9. Squeeze and twist the last piece of the dough, leaving a small hole at the top.
10. Set aside.
11. Fill the bottom of a large pot with warm to hot water and then place the steamer over water.
12. Add the dumplings and cover, let sit 10 minutes to rise a bit more.
13. Turn the heat to high and let boil 20 minutes. Turn off the heat and let sit 5 minutes.
14. Remove cover and serve with Hoisin dipping sauce.