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Dim Sum Buns: <\/span><\/p>\n 3\/4 cup warm water <\/span><\/p>\n 1\/8 cup sugar <\/span><\/p>\n 1\/2 tablespoon dry yeast <\/span><\/p>\n 1\/2 tablespoon melted lard <\/span><\/p>\n 2 1\/2 cups sifted all-purpose flour <\/span><\/p>\n 5 tablespoons water <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Chicken and Shiitake Stuffing:<\/span><\/p>\n Canola oil, to cook <\/span><\/p>\n 1 tablespoon minced garlic <\/span><\/p>\n 1 tablespoon minced ginger <\/span><\/p>\n 2 cups sliced shiitake mushrooms <\/span><\/p>\n Salt and black pepper <\/span><\/p>\n 2 cups ground chicken meat <\/span><\/p>\n 1\/3 cup chopped chives <\/span><\/p>\n 1 tablespoon truffle oil <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Buns: Mix warm water with sugar to dissolve. Add yeast and let stand for 10 minutes. Mixture should get foamy, or the yeast is dead. Mix in lard. In a food processor, add flour and yeast mixture. While blade is spinning, pour in water until a ball forms. If dough is too sticky, add more flour. If dough appears dry and doesn’t form a ball, add more water. As soon as a ball forms, take dough out and knead by hand on a floured surface. For 10 minutes roll dough into one long log about 2-inches thick. Cut into 2-inch pieces. Filling: In a saut\u00c3\u00a9 pan coated with oil, saut\u00c3\u00a9 garlic and ginger. Add shiitakes and cook until soft. Season with salt and pepper. Let mixture cool. Assembly: In a bowl, mix shiitakes, chicken, chives, and truffle oil. Season with salt and pepper. Keep filling chilled before stuffing buns. Form thick circles and place about 1 tablespoon of stuffing in the middle of each piece of dough. Encircle stuffing with the dough, but do not seal. Let rest in a warm place for 30 minutes. In a steamer basket, steam buns for 10 to 12 minutes.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 Dim Sum Buns: 3\/4 cup warm water 1\/8 cup sugar 1\/2 tablespoon dry yeast 1\/2 tablespoon melted lard 2 1\/2 cups sifted all-purpose flour 5 tablespoons water \u00c2\u00a0 Chicken and Shiitake Stuffing: Canola oil, to cook 1 tablespoon minced garlic 1 tablespoon minced ginger 2 cups sliced shiitake mushrooms Salt and black pepper 2 cups ground chicken meat 1\/3 cup chopped chives 1 tablespoon truffle oil \u00c2\u00a0 Buns: Mix warm water with sugar to dissolve. Add yeast and let…<\/p>\n