Steamed Bun Dough

From Starter

Preparation info

    • Difficulty


Appears in

The Dim Sum Book

The Dim Sum Book

By Eileen Yin-Fei Lo

Published 1982

  • About

If steamed bun dough is not used the same day it is made, it becomes starter and can be used as the base for another Steamed Bun Dough recipe. (See Steamed Bun Dough.) As a matter of course, restaurant chefs make extra dough so that they will have starter for the following day. Most of the fine Chinese chefs I know agree that dough made from starter tastes better than that made from scratch.