6 c. flour
1/4 c. sugar
1 3/4 c. warm water
1 tbsp. yeast
2 tbsp. shortening

Dissolve sugar in warm water and add yeast. Let stand ten minutes. Mix shortening and flour with liquids and knead into a ball. Remove from bowl. Continue kneading until elastic. Place in clean bowl and cover with damp cloth. Let rise in warm place for 2-4 hours (until doubled).

FILLING:

1 pkg. pitted dates
1 c. water
1/4 c. sugar
2 tbsp. shortening

Roll dough into a long roll and divide into 24 pieces. Flatten each piece with palm of hand. Shape into a bowl in the palm of your hand and place one portion of the filling in the middle. Closer the bowl and seal. Set each bun on a square of paper (parchment, butcher paper) and let rise for 10 minutes. Place buns in a steamer 1/2 inch apart and steam for 10 minutes over high heat. A Chinese bamboo steamer is ideal but any steam can be used if you are careful not to crowd the buns.