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.
It’s finally the long weekend, yay! Monday is Victoria Day here in Canada so I decided to take advantage of my extra day off and do more creative baking.
Last week, I made Nikuman (Chinese Steamed Bun) in an effort to step outside my comfort zone. Having been quite proud of how my steamed buns turned out, I decided to take it one step further this time and turn them into cute animals! Quite often I go to my local Chinese grocery store and see pre-made steamed buns shaped into pigs which I thought were super adorable. I’ve always wondered how they did it and upon some additional research, I may have figured it out!
So how did I do this? Well first, you need to make the dough and filling as per my Nikuman recipe.
I love steamed buns, especially the ones you get at Chinese dim sum restaurants. I always found the idea of making them a bit intimidating because I don’t know what goes into making Chinese steamed buns.. I’ve only made western bread that’s baked in the oven such as the French baguette I made earlier this year.
I decided to challenge myself and step outside my comfort zone to make my first Chinese steamed bao! Having seen a YouTube video on how to make this, I gathered the courage for my first attempt.
The entire process was definitely challenging and stressful… I actually failed at making the dough the first two times having followed several recipes I found online. Both times my dough was too dry and I ended up over kneading it trying to get the consistency that I wanted. On my third and final attempt, I decided to ignore the recipes I found online and went with my own flow, having reduced the amount of flour that was asked by at least 32 g. I only added extra flour into my dough mixture as needed.
The end result? Super fluffy steamed buns that were soft and flavourful. These were definitely time consuming to make but it was worth the effort in my opinion! Definitely do the majority of the prep work the night before to minimize the actual cooking time.
For a step by step process of how I made these Chinese Steamed Pork Buns, read on!