Steamed Barbecue Chicken Buns

1. Combine yeast, sugar, and 1 cup warm water.
2. Allow to stand for 5 minutes, until bubbly.
3. Stiri to dissolve sugar.
4. Pour flour onto a worksurface.
5. Make a well in the center.
6. Pour yeast mixture and 1 tablespoon oil into the well.
7. Stir until mixture makes a soft dough.
8. Kneadi for 5-6 minutes, until smooth and elastic.
9. Place into a greased bowl, turning to coat on all sides cover with a towel.
10. Set in a warm place and allow to rise for 60-90 minutes, until doubled.
11. Meanwhile, combine soy sauce, wine, hoisin, catsup, honey, garlic, ginger, and allspice-mix well.
12. Finely dice chicken or run through a grinder.
13. Add to the soy mixture-mix well.
14. Cover and chill for 4-96 hours.
15. Heat 2 tablespoon oil in a large wok or skillet, over a moderately-high flame.
16. Add chicken mixture.
17. Heat and stir for 2-3 minutes.
18. Combine broth and cornstarch-mix well.
19. Add to chicken mixture.
20. Heat and stir until thickened fairly well.
21. Remove from heat, set aside.
22. Cut one 4x4-inch piece of parchment or waxed paper for each portion.
23. Remove dough from bowl, punch down, and allow to rest for 5 minutes.
24. Divide into individual portions, rolling each into a ball.
25. Roll each ball into a 4-inch diameter circle.
26. Press edges to flatten slightly.
27. Place a tablespoon of the chicken mixture into the center of each.
28. Bring edges of dough up around filling and press together to completely seal.
29. Place sealed edge down upon a square of parchment or waxed paper.
30. Repeat with remaining dough and filling.
31. Place a few into a bamboo steamer, leaving a 2-inch space between each.
32. Cover and steam for 15-20 minutes.
33. Remove from steamer and repeat with remaining buns.
34. Serve hot, warm, or at room temperature.