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Steamed Buns

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On Thursday night, Kim wanted some comfort food, but my brain only started with the comfort concept of mac and cheese, and wandered into exotic Thai flavors. On Friday, Mandi and I were trying to think of ways to redeem ourselves with Kim and Rich by making something we could all enjoy a bit more, and was closer to the original comfort food idea. We went the opposite route, by STARTING with exotic dim sum, but filling them with comforting flavors. Mandi and I have done this once before, and it was one of the best things we have ever made! But we never tackled the famous steamed buns, the best of the dim sum family. For this night, we started with some of the dumplings we have made in the past, moved on to some steamed buns with shredded pork belly, and finished with dessert steamed buns!


Prepping the pork for braising. Not normally my style, but we used a pre-made Korean bbq sauce to make it easier for us. It had been a stressful day!



Make it taste a little better with some additions. Yes, that is busch light. What's wrong with that? Now this just has to simmer away for awhile.



Yeast rising for the buns.



After you bring it together, it needs to rise for awhile. The recipe is linked at the bottom of this post.



Teamwork.





The dumplings were the ones I made in that other dim sum post. We also made some Bacon-Pineapple-Jalapeno dumplings, because BPJ is one of Rich and Kims favorite combos!





Getting creative with the shapes.



Kim had a separate steamer that was actually really cool.





Just as good as I remembered! And the BPJ ones were awesome too! Now back to the buns.



Shredding the awesome pork.



Kim was asking us all Trivial Pursuit questions as we cooked.



Some of the sauce back into the shredded pork to make it nice and juicy.







All the ingredients lined up. We made a few BPJ ones too, just to see if it would be better in a bun or a dumpling.



Dip the whole thing in sesame oil after you seal it.







These buns are fantastic!



We finished off the night with some dessert ones.



Crushed almonds and cinnamon sugar.



One we just did cinnamon sugar and almond.



One was chocolate, peanut butter, and pretzels.



Wrap it up nice.







Chocolate on the left, white chocolate on the right.



The peanut butter and pretzel ones were awesome. The other varieties needed a bit more filling. We were all pretty much too full to even touch these things anyways!


Shredded Pork Belly
bottle of store bought Korean bbq sauce
half a beer
tablespoon ketchup
tablespoon soy sauce
tablespoon chili paste
dash of cumin and chile powder
pound of pork belly


Sear the belly, then add the rest of the ingredients to the pot and simmer it covered for 2 and a half hours. Shred, removing most of the fat and all of the skin. Add some of the cooking liquid to the pork mixture to make it juicy (skim some fat off the top of the liquid before this step).

The steamed bun dough we found here. It says it makes 24 buns, but we found them to be a bit large, and started making them half the size later in the night.

The dumpling recipe is here.


7 Comments

I'm so excited I can't stand it. Make Biryani! Make Biryani!

from now on i want to put all my food into steamed buns! although i might have said that the first time we made dumplings? and the first time we made raviolis... hm i think i just like pockets of yumminess! great night guys i had so much fun cooking and playing with you :) it has been much missed and was much enjoyed!!!

Wow!!! These look amazing. Now need to get some tissue to wipe the dribble of from my chin ;)

Yo Dan, if you wanna get more exotic with the name, rather than just steamed buns, the technical term for these is Siao Poa (pronounced shoe pow)... my mom used to make these all the time when we were growing up and they were delicious!!!

Great to see you again mandi! I made these buns once and they didn't turn out too bad. But i think the mistake i made was adding warm filling to the dough. The dough started to break apart :(

As a foodie, I love the blog. I made these steamed buns last night and they were awesome. I couldn't find a store that carried pork belly so I used about half (3 lbs) of boston butt. Thanks for the kick-ass idea!

Patrick
Charlottesville, Virginia

I made the regular Pork and Scallion Dumplings/Wontons as well as the BPJ ones. I was just cooking for myself, but so badly wanted to make the Shredded BBQ Pork Steamed Buns, thinking of this post.
Wow, these things are so good.
BPJ still rocks my world, though.
I'd eat them every day...

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