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Steamed Pork Buns

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This recipe for savory steamed pork buns is courtesy of chef David Chang.

Source: The Martha Stewart Show, November Fall 2007
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Ingredients

Directions

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Reviews

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How would you rate this recipe?
44
  • palma3945
    21 JAN, 2012
    I can't wait to make these buns.
    Reply
  • MS11286535
    27 DEC, 2009
    We made this for Christmas this hear?
    Reply
  • lmuas
    19 APR, 2009
    I'm in a guy and need help with the bun recipe. I don't understand how to get the pork fat. Do I get it from its juices from the roasting pan, after which it is cook? Please someone help me with this. Emali me at moua9240@stthomas.edu
    Reply
  • jlynnhamblin
    22 DEC, 2008
    i finally had the courage to make this today. it is very delicious. i started at 9 this morning and it is 4:17 and i just took my first bite of the pork bun. you need all day for this. very simple but a lot of work with the dough and waiting for it to rise. i did not have a bamboo steamer so i used my stainless steel. the buns will sink when it gets wet from the steam. i think thats why they use the bamboo. so, i suggest putting a towel over the pot then the cover. VERY VERY GOOD.
    Reply
  • jlynnhamblin
    22 DEC, 2008
    i finally had the courage to make this today. it is very delicious. i started at 9 this morning and it is 4:17 and i just took my first bite of the pork bun. you need all day for this. very simple but a lot of work with the dough and waiting for it to rise. i did not have a bamboo steamer so i used my stainless steel. the buns will sink when it gets wet from the steam. i think thats why they use the bamboo. so, i suggest putting a towel over the pot then the cover. VERY VERY GOOD.
    Reply
  • cbtj
    11 SEP, 2008
    ...
    Reply
  • cbtj
    11 SEP, 2008
    joni732, I think you should probably freeze the buns AFTER you steam them since I've seen these buns many times at asian grocery stores packaged that way...steamed
    Reply
  • cbtj
    11 SEP, 2008
    joni732, I think you should probably freeze the buns AFTER you steam them since I've seen these buns many times at asian grocery stores packaged that way...steamed
    Reply
  • Cassey
    11 SEP, 2008
    My son lives in Manhattan and kept raving about Momofuku. We visited at the end of August and now I know why. In my quest for this addictive treat I came upon MS David Chang himself giving the recepie. I just cut the recepie in half to try it out. I had already failed at two previous attempts at making the buns from the recepie posted at Epicurious,BAAD. Dont' substitute a thing. Get the pork belly from Newman farms as Mr. Chang does DO NOT substitue anything. .
    Reply
  • joni732
    11 SEP, 2008
    Us there a way to store the buns? Thirty is alot. I could freeze them BEFORE steaming them, I suppose, but I was just wondering about storage, thanks.
    Reply

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