|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.