But I actually like Baozi better. . .

Makes about 24 boazi
Preparation time about 1 hour, plus up to 1 1/2 hours rising time.
Cooking time 15-20 minutes

For the dough:
1 tablespoon sugar
2 teaspoons dried yeast
10 fl. oz. warm water
4 cups flour
Dry flour for dusting

Filling:
6 shitake mushrooms
14 oz. pork (or lamb or beef)
2 cups chopped leaf spinach
6 finely chopped green onions
1 teaspoon finely chopped fresh ginger
1 teaspoon salt
1 teaspoon sugar
1 tablespoon light soy sauce
1 tablespoon rice wine

Dissolve the sugar and yeast in the warm water for 5-10 minutes until frothy. Sift the flour into a mixing bowl, then gradually stir in the yeast mixture to make a firm dough. Knead for 5 minutes, then cover with a damp cloth and leave in a warm place to rise for 1-1 1/2 hours.

To make the filling: Coarsely chop the mushrooms, meat and spinach. Mix with the green onions, ginger, salt, sugar, soy sauce, and wine. Blend thoroughly.

Knead the dough on a lightly floured surface for about 5 minutes, then roll into a long sausage. Cut into about 24 pieces and flatten each piece with the palm of your hand. With a rolling pin, roll out each piece into a circle about 4 in. in diameter.

Place 1 tablespoon of the filling in the center of each flattened circle of dough, then gather together the edges to meet at the top around the filling. Twist to enclose the filling. Stand for at least 20 minutes before cooking.

Place a piece of wet cheesecloth on the rack of a steamer, arrange the buns 1 in. apart on the cheesecloth, cover and steam vigorously for 15-20 minutes. Serve hot.