Chicken and Cashew Steamed Buns

Directions

1. In a small bowl, combine the first 8 ingredients until mixture forms a paste. On a lightly floured surface, roll dough into a 12x9-in. rectangle. Cut into twelve 3-in. squares. Divide chicken mixture among squares. Bring 4 corners of dough together; twist and pinch to seal. Let rest 15 minutes.
2. In a Dutch oven, place a steamer basket over 1 in. water. Line basket with cabbage. In batches, place 4 buns in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam buns, covered, until a thermometer reads 165°, 18-20 minutes. Carefully remove lid to avoid dripping condensation onto buns. Serve with hoisin sauce if desired.