I made steamed pork buns (tsa sao bao) with my friend RH last night. It was surprisingly a lot less work than I anticipated and we had a good time. We made two different types of dough, one Vietnamese presifted flour packet bought from a local korean supermarket and one from a recipe in JT's Asian cookbook.
This time, they came out big and plentiful. I use to eat these by the tens as a kid. Now, I can make it and then eat my fill. =)
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