Curried Chicken Buns

• 1 package dry yeast
• 1 tablespoon sugar
• 1/3 cup warm water (105u0b0 to 115u0b0)
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons vegetable oil
• 1 teaspoon baking powder
• Vegetable cooking spray
• 1/2 cup dry sherry
• 1/2 cup water
• 1 pound chicken thighs, skinned
• 1 tablespoon cornstarch
• 2 teaspoons vegetable oil
• 1/2 cup finely chopped onion
• 2 teaspoons curry powder
• 2 teaspoons minced peeled gingerroot
• 1 garlic clove, crushed
• 1/2 teaspoon salt
• Steamed green cabbage leaves

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. Sprinkle baking powder over surface of dough, and knead lightly (about 2 minutes).
4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u0b0), free from drafts, 1 hour or until doubled in bulk.
5. 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. Remove chicken from cooking liquid, and let cool. Set aside 1/2 cup cooking liquid, and let cool completely. Discard remaining cooking liquid. Remove chicken from bones, and shred chicken.
6. Combine 1/2 cup cooking liquid and cornstarch; stir well, and set aside. Heat 2 teaspoons oil in a medium nonstick skillet over medium heat. Add onion; saute 3 minutes or until tender. Stir in curry powder, gingerroot, and garlic; cook 30 seconds. Add cornstarch mixture; bring to a boil, and cook for 1 minute, stirring constantly. Remove from heat; stir in shredded chicken and 1/2 teaspoon salt. Set aside.
7. 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).
8. Line a bamboo steamer with steamed cabbage leaves. Place buns, seam sides down, 1/2 inch apart in steamer; cover with steamer lid. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in skillet, and steam buns 15 minutes. Remove buns from steamer.
9. Note: To bake buns, preheat oven to 350u0b0. Place buns, seam sides down, on a baking sheet coated with cooking spray. Combine 1 egg and 1 tablespoon water; brush over buns. Bake at 350u0b0 for 18 minutes. Baking will give the buns a crustier texture; steaming makes the dough moister and a little sticky.

yeast, sugar, warm water, flour, salt, vegetable oil, baking powder, vegetable cooking spray, sherry, water, chicken, cornstarch, vegetable oil, onion, curry powder, gingerroot, garlic, salt, steamed green cabbage

Taken from www.myrecipes.com/recipe/curried-chicken-buns (may not work)