Stuffed Buns

These Asian-inspired but highly-westernized buns were something my college roommate made me a million years ago, and they are still simply delicious. They are as labor-intensive as their Chinese counterpart (包子 baozi). If you do make these delicious buns and then watch episode of the TV show Firefly where Saffron (or as we like to call her in my house, Yo-Saf-Brig) makes Mal a single bao, you're like to get really irritated at the unlikeliness of such an act! Anyway, I don't where my roommate got this recipe but it is definitely worth the work especially if you love mushrooms!! 

Dough

1 pkg yeast

1 cup warm water

1 tbsp sugar

2 tbsp vegetable oil

1 tsp salt

2 3/4 cups flour

Filling

1/4 lb mushrooms

1 onion

1 clove garlic

1 tsp ginger

1/2 cup cashews

1 can bamboo shoots

2 scallions

3 tbsp soy sauce

1 tbsp  dry sherry

1 tsp sugar

1/4 cup water

2 tbsp flour

BUNS:

In a large bowl, dissolve yeast in the warm water; blend in sugar, oil, and salt.  Let stand until bubbly (about 15 minutes).  Add flour and mix until dough holds together.  Place dough on a lightly floured board and knead until smooth and elastic (about 8 to 10 minutes).  Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 1 hour).

FILLING:

Chop the mushrooms, onion, cashews, bamboo shoots, and scallions.  Mince the galric and ginger. In a bowl combine the soy sauce, sherry, sugar, water, and flour.  Heat the oil in a wok over high heat.  Add the mushrooms, onion, garlic, and ginger and stir-fry for 3 minutes.  Add bamboo shoots, cashews, and green onions and cook for 2 minutes.  Pour in soy mixture and cook, stirring, until sauce bubbles and thickens.  Stir in 1-teaspoon sesame oil.  Remove pan from heat; cool and set aside.

Turn dough out onto a lightly floured board and knead for 1 minute.  Cut dough into 12 equal pieces.

Roll each piece into a round about 4½ inches in diameter.  Press outside edge of round to make it slightly thinner than the rest of the dough.  Place about 2 tablespoons filling in center of each round.  Pull edges of dough up around filling and twist to seal.

Place buns about 2 inches apart on a greased cookie sheet.  Cover and let rise in a warm place until puffy and light (about 30 minutes).  Melt butter; brush over tops.  Bake in a 350° oven until bottoms of buns turn golden brown (about 15 minutes).