Chinese Steamed Buns

Directions

1. In a large bowl, dissolve yeast in the hot water, blend in sugar, oil and salt. Let stand till bubbly (about 15 min). Add in flour and mix till dough holds together. Place dough on a lightly floured board and knead till smooth and elastic (about 8 to 10 min). Turn dough over in a greased bowl; cover and let rise in a hot place till doubled (about 1 hour).
2. Meanwhile prepare mushroom cashew filling; let cold and set aside.
3. Turn dough out onto a lightly floured board and knead for 1 minute. Cut dough into 12 equal pcs.
4. Roll each piece into a round about 4 1/2 inches in diameter. Press outside edge of round to make it slightly thinner than the rest of the dough. Place about 2 Tbsp. filling in center of each round. Pull edges of dough up around filling and twist to seal.
5. For steamed buns, place each bun, twisted side down, on a 2 inch square of foil and place on a cookie sheet. Cover and let rise in a hot place till puffy and light (about 30 min). Set with foil, in a single layer in a steamer over boiling water. Cover and steam for 15 min. Serve hot; or possibly let cold, then wrap and chill or possibly freeze. To reheat, steam buns till warm (about 5 - 10 min).
6. For baked buns, place buns about 2 inches apart on a greased cookie sheet. Cover and let rise in a hot place till puffy and light (about 30 min). Heat butter; brush over tops. Bake in a 350 degree oven till bottoms of buns turn golden (about 15 min). Makes 12 buns.