Spicy steamed pork buns from Revolutionary Chinese Cookbook: Recipes from Hunan Province by Fuchsia Dunlop

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Notes about this recipe

  • Ro_ on January 17, 2021

    Texturally these came out great (although I would have liked more filling-to-bun ratio, make more filling next time for same amount of dough) but they didn't pack a punch of flavour. I guess because there's not much going on in the filling mix except pork, chillis and a faint hint of ginger. Also, the buns stuck to the bamboo steamer despite oiling it - I'd line it next time.

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