This is a recipe from my new cook book "Chinese Dim Sum". Please note that I have not tried this recipe yet but I am posting it per request. (I may not get to try these recipes until either I get a cooking scale or translate the grams and ounces into what we Americans use for measuring!) This makes 30 buns, note that they do keep wonderfully in the freezer! Just freeze them individually (on a cookie sheet so they don't stick together), then after they are frozen, place them tightly sealed freezer bags, wrapped twice is best. When you want some just take out as many as you desire and re-steam them until soft in the middle when you press on it (use the back of a wooden spoon or if you dare, your finger), usually about 6 minutes or so. Although re-steaming them gets the best results, you can also microwave them, the trick is to keep them moist so cover it up and sprinkle a little water on them which will help keep them from getting rubbery when you zap them. Please note: For the dough to rise, I suspect the water may need to be warm enough to activate the yeast (see according to package instructions). The recipe and directions from the book did not indicate what temperature water to use!