It's probably no secret that steamed buns are one of my and probably a lot of fellow Asians' favourite comfort food and I'm back today with a savoury version, the classic steamed buns or bao filled with pork and vegetables (bok choy in this case). Making Chinese steamed buns at home is not difficult but then again, it does require a bit of time and dedication - as I have received quite a few questions from some of you about making steamed buns, I thought it would good to post an even clearer photo tutorial from my previous attempt with a savoury example this time. I know that sometimes it can get frustrating when you're not sure how the dough is supposed to look like or realise just how easy it the process actually is, in cases like these a photo is definitely worth a thousand words. I hope that you will find this improved photo tutorial even easier to follow and 'demystify' so to speak the process of making Chinese steamed bao at home.
Makes 12 medium sized buns
12 4 cm by 4 cm squares of baking paper for the bao