BUNS AND DUMPLINGS RECIPES

Steps:

• For dough*, place flour in a large bowl. Make a well in center; pour in warm water. Using a fork, stir just until a shaggy dough forms. Cover with plastic wrap. Let stand 15 minutes. Add oil. Mix until combined and dough forms a ball. Transfer to a lightly floured surface. Knead until soft and smooth, about 5 minutes, adding flour as needed to prevent sticking. Sprinkle lightly with flour; cover with plastic wrap. Let stand at room temperature 1 hour.
• Meanwhile, prepare desired filling; chill. Line the bottom of a bamboo steamer basket with a piece of parchment cut to fit. Using a sharp knife, make several slits in paper; lightly coat with cooking spray.
• Divide dough into four equal portions. Roll one portion of dough at a time into a 12-inch log (keep remaining dough covered with plastic wrap). Using a ruler as a guide, cut into 1-inch pieces. Press each piece into a circle, then roll to a 4-inch circle. Spoon 1 tablespoon filling in center. Working your way around the dumpling, pull the dough up over filling, creating pleats to enclose. Pinch dough at the top and twist.
• Transfer to prepared steamer basket. Repeat with remaining dough and filling. (Fill and shape remaining batches of dumplings while the first batches steam.)
• Set basket over a skillet of boiling water (not touching water). Cover; steam 10 minutes or until dumplings reach 165°F when an instant-read thermometer is inserted into filling. Serve with desired dipping sauce.

Steps:

• Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 30 minutes.
• Mix in 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 2 1/2 to 3 hours.
• Punch down dough, and spread out on a floured board. Sprinkle baking powder evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working with in a covered bowl. Divide each half into 12 parts. Shape each part into a ball with smooth surface up. Put each ball on a wax paper square. Let stand covered until double, about 30 minutes.
• Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes.
• REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.