Little Pillows of Yummy-ness - Steamed Buns

Ever wondered what to do with the leftover roast chicken/pork/beef?  Here's a new idea for you, a Kiwi take on Chinese Steamed Buns.  You need a few special ingredients, but most of these will keep in the freezer and you just snap off or take out what you need.

Make a plain white dough like so: In a bowl put 1c hot water, 2t dry yeast (not the breadmaker kind), 2t sugar.  Let it sit about 20 mins, then add 2c plain flour and knead well.  Leave to rise for an hour so in a bowl.

Make your filling: take your leftover roasted meat and chop it into 1cm small bits, add 1 piece of lemongrass (out of the freezer) chopped, and 2 small spring onions.  Mix in some leftover gravy till you have wetted all the ingredients, then add 1t Chinese Five Spice and some salt and pepper.

Cut golfball sized pieces of dough and push them out into a saucer sized flat round.  Add a tablespoon blob of filling, and then pull up the sides of the dough to make a nice shape.  Put each one on a piece of baking paper.

Steam them for about 15mins till the dough is soft and cooked. 

While they are cooking, make the dipping sauce by putting 2T sesame oil, 1/2c soy sauce, 1 thumb sized piece of ginger grated, and 1 clove garlic crushed, add 1/4c water, and stir together with a fork.

Eat and enjoy!