Bukharan Steamed Buns with Cilantro and Chives

North American Jews have long had a special fondness for Chinese food. (After all, who else fills all those Chinese restaurants on Christmas Day and Easter?) I was intrigued to learn of another Judeo-Chinese food relationship: that of the Jews of Bukhara in Central Asia. According to Rabbi Gil Marks, author of The World of Jewish Cooking (Simon & Schuster, 1996), yutangza are herb-flavored buns beloved by Bukharan Jews and steamed in the style of the Chinese. I’ve taken a few liberties