|Hot roll mix||1 Cup (16 tbs) (1 Package)|
|Dry mustard||1 Teaspoon|
|Soy sauce||1 Tablespoon|
Prepare roll mix and let rise the first time as directed on the package.
Punch down the risen dough and knead gently on a lightly floured board just until smooth.
Pinch off pieces of dough that are between walnut and egg size.
On a lightly floured board, pat or roll out the pieces of dough to 3-inch rounds.
With floured finger tips, press outside edges of dough to make them slightly thinner than the rest of the round (so edges pinched together will not be thick with dough).
Spoon 1 to 2 tablespoons of filling in center of each round.
Pull edges up around filling and pinch together to seal in.
Place each bun, pinched side down, on a 3-inch square of foil.
Allow to rise in a warm place for about 15 minutes or until about doubled in size.
Place buns 1 inch apart on a perforated steamer tray.
Set in steamer over boiling water.
For information about steamers to buy or improvise and how to use
Cover and steam, without lifting the lid, for 12 to 15 minutes.
A red dot or any other marking on top of the buns you buy indicates the kind of filling inside.
We suggest that you adopt this system to tell the buns apart if you make more than one kind.
Dip the tip of a chopstick or skewer into undiluted food coloring and touch it to the top of the buns, either as you form them or after they have been steamed.
It is better to add color after steaming, as the steam may cause the color to run.
To freeze the buns, steam them as directed.
When cooled, wrap and freeze.