HOISIN-CHICKEN BUNS

Steps:

• Heat a nonstick skillet over medium heat. Coat pan with cooking spray, and add chicken thighs.
• Cook until done, flipping midway through, about 4 minutes on each side (I like mine lightly browned). Remove from pan.
• Using two forks, shred the chicken thighs and place them into a bowl. Mix in the scallions, hoisin sauce, oyster sauce, and vinegar.
• Lightly flour your hands, a rolling pin, and the surface. Roll a piece of dough into a flat circle, about 4" wide.
• Spoon some of the chicken mixture into the center of the dough, about a heaping tablespoon (maybe more if you're awesome). Visualize your dough piece as a globe -- pull the N and S points, and then the E and W points, towards the center and pinch together.
• You will have gapsin the dough to the NE, SE, SW, and NW. Pull those corners in towards the center and pinch to seal the filling inches
• Place the bun, pinched seam down, on a baking sheet lightly coated with cooking spray. Cover lightly with plastic wrap and let rise for 20 minutes.
• (You can also spray the buns before putting on the plastic wrap, but I did not find this necessary).
• Preheat oven to 375°.
• Uncover the buns. Gently brush each with the egg and sprinkle evenly with toasted sesame seeds (toast your own seeds for best results).
• If eating immediately, bake for 15 minutes or until golden brown. Serve warm.
• If storing, bake for 12-13 minutes, or until a very light brown. Remove from oven and let cool.
• Freeze in a single layer - once frozen, you can store the buns in freezer bags.
• To reheat, thaw the buns in the refrigerator overnight, then bake at 375° for 3-5 minutes until golden brown and let the buns remain in the oven with the heat off to ensure they are hot all the way through (drop the heat to 350° if using a toaster oven).
• You can also reheat straight from the freezer by baking at 300° for 10 minutes, or until heated through and golden brown (keep checking to ensure the buns don't burn).