By Jeremy Round
As yet, I haven’t mastered the technique of making these buns with their stuffing already inside, but the following recipes provide a fair compromise. The diners stuff them themselves at the table.
This can be a messy first course to a fancy Chineseish meal or an elaborate and time-consuming snack. The buns would also be good as an accompaniment to sloppy, rich, highly flavoured stews, or make up your own filling. I’ve always fancied one with oysters and spring onions in chilli-hot,