1 pkg. active dry yeast
1 c. warm water (about 110 degrees)
1/3 c. sugar
2 tbsp. shortening
1 tsp. salt
About 3 1/4 c. all-purpose flour
Chicken and scallop filling (recipe follows)

Dissolve yeast in warm water and sugar and let stand for 5 minutes. In a bowl mix the flour, salt and shortening. Then add the yeast mixture until dough holds together. Place on a lightly floured surface, kneading until smooth and elastic. Place in a greased bowl, cover and let rise in a warm place until doubled. Meanwhile, prepare the filling.

Turn dough onto a lightly floured board and knead for 1 minute. Shape into a rectangle, then cut rectangle into 12 equal pieces.

Roll each piece into a 4 1/2-inch round; press edges to make them slightly thinned than rest of round. Place 2 tablespoons of filling on each round. Pull edges of dough up around filling; twist to seal.

Place each bun, sealed side down, on a 3-inch square of waxed paper. Cover and let rise in a warm place until puffy and light. Set in a steamer over boiling water. Cover and steam for 12-15 minutes. Serve warm.

CHICKEN AND SCALLOPS FILLING:

8 oz. chicken, cubed
8 oz. scallops
1 tbsp. tarragon
2 cloves garlic, chopped
2 tbsp. brandy
2 tbsp. Dijon mustard
1/2 c. cream
Salt and pepper to taste

Puree in a food processor for one minute.