1 pkg. active dry yeast
1 c. warm water (about 110 degrees)
1 tbsp. sugar
2 tbsp. salad oil
1 tsp. salt
About 2 3/4 c. whole wheat flour
Mushroom Cashew Filling (recipe follows)
1 tbsp. butter (for baked 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).

Meanwhile prepare mushroom cashew filling; let 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 4 1/2 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.

For steamed buns, place each bun, twisted side down, on a 2 inch square of foil and place on a cookie sheet. Cover and let rise in a warm place until puffy and light (about 30 minutes). Set with foil, in a single layer in a steamer over boiling water. Cover and steam for 15 minutes. Serve warm; or let cool, then wrap and refrigerate or freeze. To reheat, steam buns until hot (about 5 to 10 minutes).

For baked buns, 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 degree oven until bottoms of buns turn golden brown (about 15 minutes). Makes 12 buns.

MUSHROOM CASHEW FILLING:

Prepare the following: 1 sm. onion, chopped 1 clove garlic, minced or pressed 1 tsp. minced fresh ginger 1/2 c. coarsely chopped bamboo shots 3/4 c. coarsely chopped cashews 2 green onions, including tops, thinly sliced

In a bowl, combine: 1 tbsp. dry sherry 1 tsp. sugar 1/4 c. water 1 tbsp. cornstarch

Heat 1 tablespoon salad oil in a wide frying pan over high heat. Add 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.