|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Active dry yeast package||1|
|Milk||1⁄2 Cup (8 tbs)|
|Cooking oil||2 Tablespoon|
|Filling||1 Cup (16 tbs)|
In mixer bowl combine 1/2 cup of the flour and the yeast.
In saucepan heat together milk, oil, sugar, and salt just till warm (115° to 120°).
Add to dry mixture in bowl.
Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
Stir in as much of the remaining flour as you can mix in with a spoon.
Turn out onto lightly floured surface.
Knead in enough of the remaining flour to make a moderately stiff dough (6 to 8 minutes total).
Place in lightly greased bowl; turn once to grease surface.
Cover; let rise in a warm place till double (about 1 hour).
Punch dough down; turn out onto lightly floured surface.
Shape into 12 balls.
Cover; let rest 5 minutes.
On lightly floured surface, roll each ball of dough to a 3-inch round.
Place a heaping tablespoon of filling in center of each round.
Bring edges of dough up around filling till edges just meet; pinch to seal in center, forming a small ball.
Cover; let rise 10 minutes.
Pour boiling water into wok to reach 1/2 inch below steamer rack.
Place buns, seam side down, on lightly greased steamer rack so sides don't touch; do not allow to rise.
(If all buns won't fit on steamer rack, refrigerate some while others steam.) Place steamer rack over boiling water.
Cover wok; steam buns 20 to 25 minutes or till done.
Cool slightly before serving.
Serving size: Complete recipe
Calories 1324 Calories from Fat 316
% Daily Value*
Total Fat 36 g55%
Saturated Fat 6.7 g33.3%
Trans Fat 0 g
Cholesterol 11.3 mg3.8%
Sodium 650.9 mg27.1%
Total Carbohydrates 229 g76.4%
Dietary Fiber 7.6 g30.3%
Sugars 55.9 g
Protein 23 g46.5%
Vitamin A 3.5% Vitamin C 7.1%
Calcium 16.6% Iron 52.6%
*Based on a 2000 Calorie diet