Min Pao - Peruvian-style Chinese Buns

Prepare the dough: Place the yeast in the warm (not hot) water with a teaspoon of the sugar. Set aside until foamy (about 5 minutes). Place the flour in a large bowl or in the bowl of a standing mixer. Add the salt, sugar, and butter. With the dough hook attachment, mix the dry ingredients, adding the water/yeast mixture gradually. Continue to mix/knead, adding a bit more water if dough seems too dry or a bit more flour if dough is too sticky, until you have a smooth, stretchy dough. (Dough can also be prepared in a bread machine, using the "dough" setting, following the instructions for your particular machine). Place the dough in an oiled bowl, cover with plastic wrap, and set aside in a warm place to rise.

Boil the unpeeled potatoes in salted water until very tender when pierced with a fork. Drain and set aside until cool enough to be handled. Peel the potatoes and force them through a ricer or other sieve. Add 1 tablespoon melted butter, 2 tablespoons sour cream, the lime juice, and salt and pepper to taste.

Divide the dough into about 10 equal portions. Roll each piece into a ball and set aside to rest for five minutes. With a rolling pin or your hands, flatten each piece of dough into a circle. Place a couple of tablespoons of the potato filling in the middle, and bring edges up to wrap around the filling, pinching them together to seal. Place the ball of dough, seal side down, on a baking sheet lined with parchment paper. Repeat with remaining balls of dough. Cover loosely with saran wrap and let rise in a warm place for 20-30 minutes.

Preheat oven to 350 degrees. Lightly mist the buns with water and sprinkle with sesame seeds. Bake the buns until they are puffed and a very light golden brown. Remove from oven and let cool for 5 minutes before serving.

To steam the buns, place the risen buns in a flat bottomed steamer about an inch apart. Steam buns until they are puffed and firm to the touch, and no longer sticky (steamed buns will not brown), about 30-40 minutes.