DOUGH:

2 pkg. Rapid-Rise yeast
1/2 cup lukewarm water
1 tbsp. sugar
1 cup lukewarm milk
4 1/4 cups all-purpose flour

FILLING:

1/2 lb. cooked chicken, turkey or pork, chopped (cold)
2-3 green onions, chopped
1/2 cup thinly sliced or chopped Chinese Napa Cabbage
1 tbsp. Hoisin sauce
1/2 tbsp. oyster sauce
1 tbsp. molasses
1/2 tsp. sesame, peanut, canola or light olive oil
1 tbsp. low sodium soy sauce
pinch of hot pepper
5 cloves garlic, finely minced
1 tsp. sugar
1 tbsp. cornstarch or potato starch dissolved in 1 tbsp. cold water
1/2 tsp. finely grated fresh ginger

DOUGH:

Dissolve yeast in lukewarm water and sugar; stir. Allow to stand for 5 minutes. Add warm milk (about 90°F).

Stir in flour. Turn out onto a clean work surface and knead for 5 minutes. Cover and allow dough to rise for 1 hour or until doubled. Punch down and rise again for another 30 minutes.

While the dough is rising, combine all ingredients for the filling (except the corn/potato starch) and sauté over high heat for several minutes. Dissolve the starch in water or cold broth and stir in to thicken. Remove from heat and allow to cool.

Roll dough out and form 24 balls. Roll each ball out into a 3½-4 inch circle. Fill each circle with a small amount of filling (a heaping teaspoon) then pinch all edges up around the top. Place open side down on parchment paper in a steam for about 15 minutes.

Serve with duck sauce, hot mustard or wasabi sauce or grated horseradish.

Yield: 15