Turn the dough out onto a lightly floured board and knead, adding more flour as necessary to prevent sticking, until smooth and elastic, 5 to 10 minutes. Using the vegetable oil, lightly grease the inside of a 2-gallon resealable plastic bag. Slip the dough into the bag, add the 1/2 teaspoon water and seal the bag. Let rise in a warm location until the dough doubles in size, 2 to 3 hours.
Divide the dough into 15 equal pieces. Roll one piece into a round about 4 inches in diameter. Press the edges of the dough circle with your fingers to make them slightly thinner than the center. Place about 2 tablespoons of the filling in the center of the round. Gather the edges of the dough over the filling, completely enclosing the filling, and twist the edges together to seal.
This recipe yields 15 buns.
Yield: 15 buns