1 tablespoon hoisin sauce

2 tablespoons sweet chili sauce

2 tablespoons chopped fresh cilantro

1. For the dough, stir the flour, baking powder and sugar in a bowl. Stir in the oil and water to make a soft dough; shape into a ball. Knead on a lightly floured surface until smooth and pliable, 3 to 4 minutes. Return to the bowl, cover with a towel, and let rest 10 to 15 minutes.

2. For the filling, heat the sesame oil in a wok or skillet, add the mushrooms and garlic, stir-fry for 2 to 3 minutes. Add the remaining 5 ingredients, mix well and cook until thick and sticky. Remove to a bowl to cool.

3. Roll the dough flat. With a 3-inch cookie cutter, cut up to 16 rounds. Roll or hand-flatten each round thin. Place a generous tablespoon of filling in the center of each, gather up the edges and twist firmly to secure the filling. Put the buns (twist up) in a foil-lined bamboo steamer. Be sure they don't touch. Steam over a pan of simmering water until firm, about 15 minutes. Serve warm.

Per serving (based on 16): 141 calories, 4 grams protein, 22 grams carbohydrates, 3 grams sugar, 5 grams fat, trace cholesterol, 108 milligrams sodium, 1 gram dietary fiber.