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: ...

Easy Steamed Pork Buns: fluffy dough stuffed with flavorful pork and mushrooms with optional sausage and eggs.

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 ...

Total time: About 1 hour, plus rising time Servings: 16 medium buns Note: With the dough and filling prepared, here's how to bring them together for steamed filled buns.

A basic yeast bun recipe from Andrea Nguyen's "The Banh Mi Handbook," published in 2014. Grilled or roasted meats work well with these buns, Nguyen notes, as do Vietnamese-style pulled pork or ...

Lightly oil a large baking sheet. Punch down the dough and divide it in half. Cover half of the dough with plastic wrap. Roll the other half into a cylinder about 1 inch in diameter.

Makes 8 large buns. A basic yeast bun recipe from Andrea Nguyen’s “The Banh Mi Handbook,” published in 2014. ... She suggests using store-bought steamed buns from an Asian grocery store.

Get easy, classic bread recipes perfect for any home baker, inspired by grandma's kitchen. Simple, comforting, and delicious.

1/4 cup soy sauce. 2 tablespoons rice vinegar. 1 tablespoon light brown sugar. 1 large garlic clove, minced. 8 ounce fresh shiitake mushrooms, stemmed and sliced ...

Recipe tested by Amy DeWall Dadmun. Makes 20 buns. Pork belly: 1 slab (2 pounds) pork belly (see note) ¼ cup packed brown sugar; 2 tablespoons rice vinegar; 1 tablespoon soy sauce ...