12 ounces skinless, boneless chicken thighs
1/4 cup finely chopped scallions
1 1/2 tablespoons hoisin sauce
1 tablespoon oyster sauce
2 teaspoons rice vinegar
1 large egg, lightly beaten
1 teaspoon sesame seeds, toasted
Method of Preparation:
1. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 4 minutes on each side or until done. Cool slightly; shred meat with 2 forks. Place chicken in a medium bowl. Add green onions, hoisin sauce, oyster sauce, and vinegar; toss well to combine.
2. Roll each dough piece into a 4-inch circle on a lightly floured surface. Spoon about 2 tablespoons of chicken mixture into center of each dough circle. Gather edges of dough over filling; pinch to seal. Place the filled dough, seam sides down, on a baking sheet coated with cooking spray. Lightly coat filled dough with cooking spray. Cover and let rise 20 minutes.
3. Preheat oven to 375 degrees.
4. Uncover filled dough. Gently brush with egg; discard remaining egg. Sprinkle evenly with sesame seeds. Bake at 375 degrees for 15 minutes or until golden brown. Serve warm.