Stuffed Chicken Buns

Ingredients for dough

Water 1 cups
Milk 1 1/2 cups
Flour 3 cups
Flour 2 cups
Olive oil 1/4 cup 
Yeast 3 tsp
Salt 1 tsp
Sugar 1 tsp

Method for dough

In 1 cup of luke warm water, stir in sugar and yeast. Let it sit for 15 mins until frothy. Add olive oil and milk to the mixture after it is frothy.
Mix 1 cup of flour and salt in a large bowl.
Add in the yeast mix and stir with a wooden spoon or your hands. let rest for another 10 mins.
Pour the flour out on a well floured surface. (use flour from remaining two cups)
Start kneading and adding flour until the dough is smooth and elastic around 12 mins.
In a large bowl put one table spoon of oil and put the dough ball in, rub oil all over the dough, cover with a wet cloth or shrink wrap and let it sit until it doubles in size, around 2-3 hours.
Punch the air out of the dough and make 15 balls. Cover the balls and let rest until they double in size, it may take from 45-75 mins depending on your room temp.

Ingredients for filling

Chicken 3 cups 
Carrot 1 cup grated
Spring Onion 1 cup thinly sliced
Cheese 1 cup
Ketchup 1 tbsp
Mushrooms 1/2 cup chopped
Oil 2 tbsp
Salt 1 tsp
Black pepper 1/2 tsp
Method

Cut chicken into tiny pieces.
Heat oil in a pan and add chicken and fry. Add salt and pepper and take it off the heat when it has changed color and cooked through.
Let its cool completely and then add all other ingredients and mix well. Check for the seasoning at this stage.

Assembling Buns 

Egg 1
Beat the egg and keep aside.
Roll the ball of dough using a rolling pin or your palms to 3-4 inches diameter.
Fill 1.5 tbsps of filling and join the seams to close it tightly.
Put the buns on a lined baking sheet seam side down.
When done with all the buns, cover and let rest for 10 mins.
Preheat the oven at 400 for 10 mins.
Brush the buns with egg and put them in the oven. Bake till nice golden brown on top.

Stuffed Chicken Buns