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QuickFood Blog

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Chashu Pork Steamed Bao Recipe

Chashu Pork Steamed Bao Recipe

Have I said it yet have I said Happy New Year! I cant believe its 2016 insane! If I havent, let me take this chance to wish you a happy and healthy new year; I hope it brings you everything your heart desires. So far 2016 has seemed extra busy and just a little bit chilly. Weve had a little bit of snow, which is super exciting around these parts. Mike and I have been making an effort to walk around our little neighborhood because it looks like a winter wonderland with frozen tree branches and dripping icicles.

Whenever we go on a walk, we inevitably pass by people and I have this instinctual urge towave at random people. I do it all the time when I see someone waving in my direction. Its an automatic gesture for me. Wave at me and Ill wave back, if I know you or not. Its led to some comic situations, whereupon after waving, the person will give me a confused look. Ill look around, realize that theyre waving at someone behind or beside me and my face will turn a colorful shade of beet-red.

The reason I do it is because Ive waved at people before (people I know) only to have them not wave back. I always feel like an idiot. I suspect that these people that dont wave back at me are a little too cool for school. Or maybe they have bad eyesight Maybe theyd wave if they knew that waving could lead to an invite to eat these chashu pork buns

I used the slow-braised chashu fromthis postand tucked them into fluffy white buns made fromthis recipe. Im kind of sort of obsessed with folded over Chinese steamed buns. Actually, Im kind of sort of obsessed with all steamed buns. There are so many delicious ones out there, but the fold over guys are perfect I think because theyre kind of a like a steamed bun taco and you can basically stuff them with anything and they taste delicious.

The recipe for the steamed buns is pretty straight forward. Like most bread recipes, its time consuming because of the rise time, but if youre patient, youll be rewarded with light and fluffy buns that are perfect for filling. And if you have leftoverchashuin the fridge, youre golden. Or you could stuffthem withbacon and eggs,fried chicken, orbanh mi fillings Really, the possibilities are endless. In fact, Im wishing I doubled the recipeso I could have hadextra frozen buns in case of a bun-mergency. Next time for sure!