Steam until the buns are puffed and cooked through, about 15 minutes. Turn off the heat and let rest for 2 minutes to avoid burning yourself with steam, then uncover and serve hot. Variation ...

Steam the buns over boiling water, 1 or 2 trays at a time, rotating their positions midway, if needed, for 6 to 8 minutes, until puffy and dry looking. Keep in the steamer trays and use slightly ...

Steam until the buns are puffed and cooked through, about 15 minutes. Turn off the heat and let rest for 2 minutes to avoid burning yourself with steam, then uncover and serve hot. Variations: ...

4. Smear a little oil in a clean bowl and put the dough in it. Cover with plastic wrap and put in a warm place, such as an oven with the light on, to rise for 45 minutes, or until nearly doubled.

If you've ever ordered Peking duck at a Chinese restaurant, you know the pleasures of a good bao, the steamed bun into which you pile a helping of the meat, eat and repeat.

Cover and steam buns until puffed and tender, about 15 minutes, adding more water to wok or pasta pot as needed. Step 6. DO AHEAD Can be made 4 hours ahead. Remove steamer with buns from over wok ...

Steamed buns: cloud pockets of steamy goodness, just waiting for you to fill them with tender meats, pickled vegetables, fresh herbs, and ooey-gooey sauces. While the Chinese have been making ...

Line a bamboo steamer with baking paper and keep a pot that it fits into handy. 1 Steamed buns Mix the flour, yeast, sugar and salt together. Make a well in the middle of the dry ingredients and add ...

It was love at first bite — a soft, fluffy yeast bun filled with a sweet-savory-spicy mixture of meat and crisp, fresh vegetables. Skip to content Open sections menu Sections. News.