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2 tsp. yeast
1 1/4 c. warm water
3/4 c. sugar
1/4 tsp. salt
3 Tbsp. shortening
4 or 4 1/2 c. flour
filling mixture (gluten,
munggo, etc.)

Soften yeast and 1 tablespoon sugar in lukewarm water.
Set aside for 10 to 15 minutes. Mix together sugar, salt and
oil in a bowl. Add softened yeast. Add half of the flour and
mix well. Add remaining flour and continue mixing until well
blended; knead on floured board until smooth. Shape the dough
into a ball and place in a greased bowl. Grease surface of
dough. Let rise for 30 to 40 minutes in a warm place. Punch
down dough; divide it into desired sizes. Form into balls and
let them rise again for 30 minutes. Flatten dough pieces.
Spoon prepared filling into the center. Seal dough and shape
into small balls. Place a piece of clean paper at the bottom
of the balls to prevent them from sticking to the steamer. Let
the balls rise for 1 to 1 1/2 hours or until double in bulk.
Steam for 10 to 15 minutes. (Period of steaming depends on the
size.) Yield: 1 dozen.
Good luck on your cooking days.

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