Now that you have tasted the baked version of this dimsum (Baked Siopao), why not try the steamed ones? 

Ingredients:

Dough:

• 4 tbs sugar
• 1/2 cup warm milk
• 1/3 cup warm water
• 2 tsp active dry yeast
• about 2 1/2 cups flour
• 1/2 tsp salt

Filling:

• 2 cups shredded cooked chicken
• 2 tbs vegetable oil
• 1/2 cup minced green onions
• 2 tsp minced garlic
• 1/2 cup water
• 4 tsp hoisin sauce
• 4 tsp oyster sauce
• 1 tbs sugar
• 2 tsp cornstarch dissolved in 2 tbs water

Directions:

1. Dissolve 2 tbs sugar in milk and water. Sprinkle the yeast and let stand in warm place until bubbly, about 10 minutes.
2. Gradually add remaining sugar, 2 cups flour and salt. Add more flour as needed until dough is no longer sticky.
3. Place dough on a lightly floured work space and knead until smooth and elastic (about 6 – 8 minutes). Place in an oiled bowl, cover and let rise until doubled in bulk (about 1 hour).
4. Prepare filling. Heat oil in wok or pan. Add green onions and garlic, frying for 1 minute. Stir in water, hoisin sauce, oyster sauce and sugar. Add cornstarch solution, boil, stirring until thick.  Add chicken. Cool.
5. Prepare dough.  Punch down dough then roll into a cylinder. Cut into 12 equal pieces, rolling each piece into a ball. Cover.
6. Flatten each ball and roll into a circle about 4 – 6 inches in diameter. Place 1 heaping tbs of filling in the center. Gather edges of circle over the filling; twist and pinch edges together to seal.
7. Cut 3-inch squares of wax paper and place under buns. With seam side up, place buns on baking sheet.   Cover and let rise in a warm place. 
8. When buns have risen, steam in high heat until tops are smooth and shiny, approximately 12 – 15 minutes.

Notes: Steamed buns can be frozen. Reheat frozen buns by steaming for 10 minutes or zap it in the microwave on  high for 2 minutes.

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