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When I lived in Toronto, I learned how to make Chinese steamed pork buns from my Korean-Chinese friend, Ms. Bong.
Ms. Bong’s story relating to this food fascinated me for a while. She said:
“We used to make a large quantity at once, enough to eat for the whole winter. We kept hundreds of steamed pork buns in earthenware pots in the yard. The weather was so cold that the buns were frozen the whole winter, until we finished them. They were hard as stones the whole time. We ate them every other day, not as a snack, but as a meal. We used to bring some frozen buns to the kitchen, thaw them out, steam them, and eat them.”
I was overwhelmed by this story. I could picture them making the buns and keeping them in a huge earthenware pot. I could imagine them bringing some to their kitchen, thawing them out, and eating them with the whole family! Ms. Bong said they usually served them with rice porridge for a meal.
The small rolling pin that I use in this video was given to me by her. When she gave me the rolling pin, I was so excited that I ran to Chinatown to buy my steamer! The steamer has been one of my most precious kitchen items for 3 years. : )
I modified the filling to be more like a Korean style filling. Real Chinese steamed buns use ground pork, dried shrimp, chives, and blanched napa cabbage.
16 steamed pork buns (6-8 servings)
All purpose flour, dry yeast, water, salt, sugar, and vegetable oil.
Make the dough:
While we wait for this to rise, we can prepare the fillings:
Now let’s make the buns:
When the buns are cooked, turn off the heat and remove the lid to prevent water from the top of the lid from dripping over the buns.
Serve with the dipping sauce, and enjoy!
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