Chinese Steamed Buns, Three Ways


Preparation info
    • Difficulty


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By Barbara Tropp

Published 1982

  • About

Steamed pork buns, usually unspeakably sweet and gooey on the inside, are a regular fixture of Cantonese-style Chinese eating in America. In China, the same steamed bun dough is found throughout the country, stuffed with something different as one travels from province to province and eats of the imagination of different cooks. What follows is a trio of excellent fillings, each unique in character and fairly novel to the Western experience of Chinese food, plus specific instructions on the