Steamed Buns Recipe

There is nothing I love more than steamed buns. If I had to choose between artisanal bread and steamed buns, I will choose steamed buns. For the longest time, I’ve put off making steamed buns because I was a bit intimidated by the process – and also because I didn’t have a steamer.

I’ve made steamed buns in the past but mostly it was used in the form of a traditional steamed bun where there’s filling inside and you can’t see it until you bite into it. See my Nikuman – Chinese Steamed Pork Buns recipe I made in the past to better understand what I’m talking about.

However, while I was making my Momofuku themed dinner, I stumbled across David Chang’s Pork Buns recipe which used the traditional steamed buns recipe but instead of stuffing it with filling, it was used almost like a taco wrap.

This recipe was really easy to make – it took about the same amount of time as making any standard bread recipe. Plus, I also found the bun a bit sweet which I like! The buns turned out really well – it was super soft and fluffy 🙂 I think I might use this recipe as the foundation of my other steamed buns recipe moving forward.

From an aesthetics point of view, this style of bun was great because you get to see exactly what you eat and it can be more visually appealing. It also lends a different texture than a crunchy lettuce wrap if you were to have pork belly ssam for example.

To learn how to make this steamed buns recipe, see below! To learn more about the Momofuku Pork Buns that I made using this steamed buns recipe (see photo above), click here.

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Pork with Bitter Melon and Black Beans Sauce Recipe

We were going grocery shopping at our local chinese supermarket one day when we discovered that bitter melon was on sale. I’m personally not a fan of bitter melon – in fact, I really dislike it but since the bf loves it so much,  I let him buy it and do what he wants with it, so long as he doesn’t cook my dishes with it as it often leaves a strong bitter taste along with whatever it’s cooked with.

One day I came home late from my workout — starving. I was excited to see what the bf was cooking for dinner when lo and behold – he was making pork with bitter melon and black beans sauce. I urged him to cook the bitter melon separately but seeing as it would prove too difficult – I accepted the fact that I will just have to pick them out myself later 🙁

Pork with Bitter Melon

The dish itself was actually really good – I didn’t taste the bitter melon in my pork which was great for me!

Here’s how it’s made:


Prepare the marinated pork by marinating it with shaoxing wine, sugar, and salt. We added some grated ginger to give it a little kick.

Also prepare your bitter melons by chopping it up into 1/4 inch thick slices. For the black bean sauce, thoroughly wash the preserved black beans and season it with grated garlic, fish sauce, shaoxing wine, soy sauce,  salt and sugar. Mix to combine.

Once you have all your ingredients prepped, it’s time to put it all together.

Bitter Melon and Pork

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