Filling:

• 1 pound Purple or Red Mustard Greens, washed and sliced


• 1 tablespoon cold-pressed vegetable oil


• 1 teaspoon salt


• 4 scallions, white & green parts, minced


• 1 tablespoon soy sauce


• 3 teaspoons minced ginger


• 2 teaspoons minced garlic


• 1/2 teaspoon toasted sesame oil


• 1/4 teaspoon red pepper flakes

Bun Dough:

• 1 heaping teaspoon dried yeast


• 1/2 cup lukewarm water


• 2 1/4 cups all-purpose flour


• 2 tablespoons sugar


• 1 tablespoon vegetable oil


• 1⁄4 cup boiling water

1. Prepare the dough: Dissolve yeast in lukewarm water. Add 1/2 cup of flour. Mix thoroughly. Cover with cloth. Let rise 1 hour, until bubbles appear.

2. Dissolve sugar and vegetable oil in 1/4 cup boiling water. Stir well. Cool until lukewarm. Pour into yeast mixture.

3. Add 1 3/4 cups flour. Knead dough on lightly floured board until smooth. Put into extra large, greased bowl in a warm place. Cover with damp cloth. Let rise until double in bulk, about 1 hour.

4. Prepare the filling while the dough is rising. Heat a large sauté pan over medium high heat and add the oil. Add the greens and sauté until wilted and pan juices have evaporated, season with salt.

5. Place the greens in a strainer to drain any remaining juice. Greens should be very dry. Chop finely and toss with the scallions, soy sauce, ginger, garlic, sesame oil and red pepper flakes. Reserve.

6. On a floured board, knead dough 1 minute and roll into one long, sausage-like roll 2 inches in diameter. Slice the roll crosswise into 1 inch pieces. Flatten each piece with the palm of your hand and roll with rolling pin into 3 inch rounds.

7. Place 2 tablespoons of filling in center of each round. Gather dough up around the filling by pleating along the edges. Bring the pleats up and twist securely and firmly.

8. Place each bun on 2 inch square of aluminum foil on steamer tray. Cover with a towel. Let rise 1/2 hour, until dough springs back when touched with finger. Remove towel. Steam over briskly boiling water 10 minutes.

How to Use a Bamboo Steamer
Before using for the first time, scrub the bamboo thoroughly with mild soap and water. While it is still wet, steam it for 30 minutes. To cook, place one section of the bamboo steamer in your wok (or snugly over a large pan) so that it fits nicely with some room around for the edges. The steamers can be used with a wok or a saucepan. The basic rule of thumb is that a wok should measure about 2” larger in diameter than a steamer. If you don’t have a wok and want to use a saucepan, you’ll get the best results when they fit together snuggly so that the water drips back into the pan. Add water until it just touches the bottom of the first bamboo layer. Then stack the top section of your bamboo steamer, one on top. Cooking can be done in the top section only. Use a bed of lettuce, aluminum foil or parchment paper to line the steamer bottom. Take care not to cover all of the holes. If you are using a dish, make sure there’s enough room between the dish and the sides to allow the steam to rise. Cover snugly with your bamboo steamer lid, and start the water boiling. Steam food to perfection by taste-testing with a fork, to determine when the food is cooked.

Care & Storage of Bamboo Steamer
Rinse the steamer with water and, if necessary, use some mild soap. Do not put it in the dishwasher. Store in a well-ventilated place.

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