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3 cup all purpose flour
1 cups water (or half/half mix with milk)
1.5 tbsp dry yeast
pinch of salt
1 tsp sugar
mix well in a big bowl, then cover put in warm place (around 120F) or bread maker machine choose option on dough maker. Wait till dough size grow double. Take it out knead for a min, then split it into many little size (around half fist size portion), make each one the shap you want (I make it a ball). Put them on the table top (some flour on bottom preventing sticky) cover up with wet paper towel for 20 – 30 min let yeast do the job. Steam 5 or 7 each time depends on size of steamer, put on the steam tray (you may put wet paper towel on bottom of tray) when water is boiling, leave enough space between dough for each of them to grow. They should be ready after 20min steaming. Do not open cover during steaming. You can also put filling in to the bun, just wrap up with the dough, for example spoon size of raw/cooked meat or vegitable. Enjoy!

2 cup sifted all purpose flour
2 tsp sugar
2/3 cup salad oil
3 tbsp milk
Into an 8 or 9 inch pie plate, sift togeter flour suger and salt with fork, whip together oil and milk. Pour over flour miture. Mix with fork untill all flour is dampened. Covered and put in freg for an hour. Reserve about half dough for top crust pie, prick sides and bottom with fork and bake at 450 degrees for 10 min. May also fill with a fruit filling and sprinkle to with remaining dough. Bake as directed in a fruit pie recipe.