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3 cup all purpose flour
1 cups water (or half/half mix with milk)
1.5 tbsp dry yeast
pinch of salt
1 tsp sugar
mix well in a big bowl, then cover put in warm place (around 120F) or bread maker machine choose option on dough maker. Wait till dough size grow double. Take it out knead for a min, then split it into many little size (around half fist size portion), make each one the shap you want (I make it a ball). Put them on the table top (some flour on bottom preventing sticky) cover up with wet paper towel for 20 – 30 min let yeast do the job. Steam 5 or 7 each time depends on size of steamer, put on the steam tray (you may put wet paper towel on bottom of tray) when water is boiling, leave enough space between dough for each of them to grow. They should be ready after 20min steaming. Do not open cover during steaming. You can also put filling in to the bun, just wrap up with the dough, for example spoon size of raw/cooked meat or vegitable. Enjoy!

Ingredients
2 boneless skinless chicken breasts
4 garlic cloves
4 slices of ginger
5 green onion, cut into 10 cm lenght
2 tbs oil
1 cup of Sichuanese dried red chilis
1 teaspoon Sichuan pepper
2/3 cup roasted unsalted peanuts
MARINADE: 1/2 teaspoon salt
2 teaspoons soy sauce
1 teaspoon Shaoxing rice wine
2 teaspoons cornstarch
1 tablespoon water
SAUCE : 3 teaspoons sugar
2 teaspoons cornstarch
1 teaspoon dark soy sauce
1 teaspoon light soy sauce
3 teaspoons black Chinese vinegar
1 teaspoon sesame oil
1 tablespoon chicken stock

Directions
Cut the chicken into 1/2-inch small cubes.
Place in a small bowl and mix in the marinade ingredients for 5 mins.
finely slice the garlic and ginger,
cut chilli peppers in half , discard seeds
Combine the sauce ingredients in a small bowl
heat 2 tablespoons of oil over a high heat, add the chili and Sichuan pepper and stir briefly until spicy and fragrant.
add the chicken and stir fry over a high flame, stirring constantly.
add the ginger, garlic, and green onion and continue to stir-fry until fragrant and the meat is cooked
add the sauce to the wok, continuing to stir and toss until sauce is absorbed and thick, add the peanuts, stir well, serve.

Servings: 2-3
1 cup soup stock or cold water
1 teaspoon salt
1 teaspoons sugar
2 teaspoons cornstarch
2 teaspoons cold water
1 tablespoon cooking
2 slice ginger minced
1 teaspoon garlic chopped
2 Tablespoon green onions chopped
2 Tablespoon hot bean paste
1 teaspoon Szechuan peppercorn powder
2 Tablespoons soy sauce
¼ cup green peas (or other green bean)
2 pieces tofu 2 oz. ground pork
3 Tablespoons cooking oil
preparation:mix groud pork with 1 teaspoon cornstarch and
1 tablespoon cooking winemix
1 teaspoon cornstarch with
2 easboons cold water

Directions:
Cut the tofu into ½” cubes.
Using high heat, pour 3 Tablespoons of cooking oil in a wok, and stir fry the ground pork, then add the ginger, garlic, hot bean paste, soy sauce, salt, sugar, soup stock, and tofu. Boil for 3 minutes. Stir in cornstarch paste (see preparation) to avoid lumps, then put in the chopped green onion, green peas. Place on a serving platter (or a bowl), and sprinkle with Szechuan peppercorn powder to serve.