– 140 g (5 oz) all-purpose flour – 50 g (1.5 oz) wheat starch – 45 g (1.5 oz) powdered sugar – 4 g (1.5 teaspoons) active dry yeast or instant yeast – 80 ml lukewarm water – 1 tablespoon oil – 1 teaspoon baking powder – 1 teaspoon cold water Chicken Filling: – 225 g (8 oz) skinless and boneless chicken breast, cut into small pieces – 1/2 cup finely sliced napa cabbage – 2 dried shiitake mushrooms, soak in hot water to soften, then diced into thin strips – 1/4 teaspoon salt – 1/4 teaspoon chicken bouillon powder – 1 teaspoon fish sauce – 1/2 teaspoon sugar – 3 dashes white pepper – 1 teaspoon corn starch – 1 tablespoon chopped scallion