Mix all A ingredients thoroughly in a bowl to form filling for buns. Mix dry yeast with water and add to flour. Add other B ingredients and knead into a soft dough. After dough is well kneaded, place in floured bowl and cover. Allow dough to rise for 1 hour in a warm place. When dough has risen, knead it again on a flour-sprinkled board and roll it into a long sausage. Cut sausage into 1-inch lengths, flatten these pieces, and roll each out to the size of a saucer to form wrapping. Put 1 tablespoon of filling in center of each wrapping, flute edges of wrapping, bring egdes together to form a sack, and seal by giving a slight twist and pinching with thumb and forefinger. Place buns in steamer rack on a wet cloth and steam for 15 to 20 minutes. Note: Leftover buns may be served after reheating, either by steaming or frying. The filling (A) may also be fried to produce an altogether different and delightful flavor. Source; Mrs. Mas Chinese Cookbook by Nancy Chih Ma. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (2412g)|
|Recipe Makes: 1|
|Calories from Fat: 1324 (62%)|
|Amt Per Serving||% DV|
|Total Fat 147.2g||196 %|
|Saturated Fat 30.7g||154 %|
|Monounsaturated Fat 70.4g|
|Polyunsanturated Fat 36.5g|
|Cholesterol 163.3mg||50 %|
|Sodium 1562.4mg||54 %|
|Potassium 4614.8mg||121 %|
|Total Carbohydrate 145.2g||43 %|
|Dietary Fiber 24.8g||99 %|
|Sugars, other 120.5g|
|Protein 74.4g||106 %|
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Calories per serving: 2136
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