Comments on: how to make steamed pork bun dough with yeast

By: Angel

Angel — Wed, 20 Jan 2010 22:09:10 +0000

Hey anna, I have used this recipe of yours several times and loved it. Hope you don’t mind I did a cover of it on my bento blog with links to you and the recipe. Hope you can check it out!

http://angelsbentoblog.blogspot.com/2010/01/chicken-mulligatawny-steam-buns.html

By: zorojr

zorojr — Fri, 11 Sep 2009 18:09:35 +0000

do you put paper on the bottom of the bun as well?

also when needing, do you kneed till the dough doesn’t stick to the side? how do u know you are done kneading?

By: Winnie

Winnie — Mon, 20 Apr 2009 20:02:18 +0000

Thanks for the recipe, Anna (and Derek). I used it to make a ton of pork belly buns yesterday, as well as some mantou, and they turned out great. They tasted just like my mom’s. Man, I can’t believe I waited so long to get a bamboo steamer — that thing is magical.

By: AnnaTheRed

AnnaTheRed — Tue, 31 Mar 2009 01:44:05 +0000

Hi JuAn
When you steam frozen buns, you can leave them at room temperature for about 5 minutes, and steam them for 12-14 minutes.
You can freeze steamed buns too (you can just steam or microwave them after taking them out of the freezer), but I recommend you freeze them before steaming. It’s definitely tastier that way.

By: AnnaTheRed

AnnaTheRed — Tue, 31 Mar 2009 01:29:38 +0000

Hi sara,

Shiitake stems are edible, but very hard and chewy, so most people throw them out. But if you don’t want to waste them, you can boil them in water to make “dashi” (very basic cooking stocks for Japanese cooking) or you can cut it into very thin strips and sauteed with other vegetables. You can freeze them and use them later too.

By: JuAn

JuAn — Sun, 29 Mar 2009 12:10:46 +0000

a little question
When you freeze the buns before steamed, who do you unfreeze them for steam?
You let them unfreeze at room temperature and then steam, or you steam them freezed for more time the 12-14 mins?

By: Angel

Angel — Sun, 29 Mar 2009 02:30:22 +0000

Woot I think i have the stuff to try this out maybe this next week. They look delicious.

By: Ashley

Ashley — Sat, 28 Mar 2009 02:34:47 +0000

Great post! I’m excited to try these out sometime!

By: sara

sara — Fri, 27 Mar 2009 04:27:27 +0000

oh, one more question. why do we remove the stems on the shitake mushrooms? are they not edible?

By: sara

sara — Fri, 27 Mar 2009 04:26:30 +0000

thank you, they look really good and it seems like i will be able to get all the ingredients in my regular grocery store. i can’t wait to make them! (pork buns are my favorite thing when i get dim sum, so it will be awesome to be able to make them on my own).