Here are some of my dad's steamed buns, in the steamer, just before cooking. He's a pro at making a dough that is just thick and sturdy enough to hold the filling and its juices together. A couple of these are great for a light lunch, and if there are leftovers, I love them just as much pan-fried.
These steamed buns are filled with shredded Napa cabbage, mung bean noodles, wood ear mushrooms, and a tiny bit of dried shrimp. If you're lucky, you'll get a little hunk of pork belly inside too. The high water content in the Napa cabbage makes this filling so juicy.
I'm Wendy Kiang-Spray, gardener, home cook, and author of The Chinese Kitchen Garden. Learn more about the book here. Enjoy the blog and be sure to like The Chinese Kitchen Garden Facebook page for notifications when there are new posts.