Instructions: 1.Prepare the filling: Soak the mushrooms in warm water for 30 minutes; Drain. Discard the stems and finely dice the caps. Sprinkle the cabbage with salt and let stand for 30 minutes; squeeze to extract any moisture.

2.Heat a wok over high heat until hot. Add the cooking oil, garlic, and ginger, and stir-fry for 10 seconds. Add the diced mushrooms, cabbage, bamboo shoots, fresh mushrooms, and carrot, and stir-fry for 1-1/2 minutes.Add the soy sauce, sugar, pepper, and sesame oil, and cook for 2 minutes. Add the green onions and cornstarch solution and cook, stirring continuously, until very thick, about 1 minute. Transfer to a bowl, let cool, then chill for at least 1 hour.

3.Prepare the dough: In a large bowl, dissolve the yeast in the water. Let stand until bubbly, about 10 minutes. Gradually mix in the milk, flour, sugar, and shortening. Add 1 or 2 tablespoons more water if the dough is crumbly. On a lightly floured board, knead the dough until smooth and elastic, about 5 minutes. Shape into a ball and place in a greased bowl; turn the dough over to grease the top. Cover with a damp cloth and let rise in a warm place until doubled, about 1 hour. Punch down the dough and shape it into a ball. Cover with a damp cloth and let rest for 10 to 15 minutes.

4.On a lightly floured board, roll the dough into a 12-inch-long cylinder. Cut the cylinder in half, then cut each half into 12 pieces. Roll each piece into a ball. Flatten one ball with a rolling pin to make a 3- to 3-1/2 inch circle; keep the remaining dough covered to prevent drying. Place 1 heaping teaspoon of the filling in the center of the circle. Gather the edges of the circle over the filling, and close the top by pleating, then twisting the pleated edge together. Place the buns seam side up in a lightly floured shallow pan and let them rise for 5 to 10 minutes.

5.Cook buns a dozen at a time. For each batch, heat 1 tablespoon cooking oil in a heavy, wide nonstick frying pan over medium heat. Set the buns seam side up in a pan and cook until the bottoms are golden brown, about 2 minutes. Pour 1/2 cup broth into the pan, around but not on the buns, and immediately cover the pan tightly. Reduce the heat to medium-low and cook for 6 minutes. Uncover and continue cooking until all the liquid is absorbed. Drizzle 1 teaspoon sesame oil around the buns and cook for 1 more minute or until the bottoms of the buns are dried.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.