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1
Add yeast to water.
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2
Stir in 1/4 cup of sugar.
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3
Allow to sit for 10 minutes until foamy.
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4
Beat egg with 2 tbsp of butter and add to yeast mixture.
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5
With mixer on low, add salt and slowly add in 31/2 cups of flour, one cup at a time.
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6
Knead in mixer on low for 10 minutes or until dough is pliable.
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7
Remove and shape as rolls, placing them on a pan lined with wax or parchment paper.
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8
Allow to rise for 30 minutes.
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9
While dough rises, heat a skillet over medium-high heat.
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10
Coat pan with cooking spray.
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11
Add chicken; cook 4 minutes on each side or until done.
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12
Cool slightly; shred meat with 2 forks.
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13
Place chicken in a medium bowl.
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14
Add green onions, hoisin sauce, oyster sauce, and vinegar; toss well to combine.
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15
Roll each dough piece into a 4-inch circle on a lightly floured surface.
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16
Spoon about 2 tablespoons chicken mixture into center of each dough circle.
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17
Gather edges of dough over filling; pinch to seal.
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18
Place the filled dough, seam sides down, on a baking sheet coated with cooking spray.
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19
Lightly coat filled dough with cooking spray.
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20
Cover and let rise 20 minutes.
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21
Beat together egg and water, set aside.
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22
Preheat oven to 375.
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23
Uncover filled dough.
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24
Gently brush with egg wash.
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25
Sprinkle evenly with sesame seeds.
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26
Bake at 375 for 15 minutes or until golden brown.
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27
Serve warm.
