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This will make more pulled pork than you’ll need, but who would be sad about that? Use the leftovers to make tacos, pulled pork sandwiches, pork stew—whatever your heart desires, really
Beer-braised pork shoulder filling
- 2 lb. boneless pork shoulder (Boston butt)
- 2 teaspoons kosher salt, plus more
- Freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 medium onion, thinly sliced
- 2 12-oz. cans light or dark beer
Buns and Assembly
- 1 1/4-oz. envelope active dry yeast (about 2 1/2 tsp.)
- 1 tablespoon light brown sugar
- 1/4 cup unsalted butter, room temperature
- Nonstick cooking oil spray
- 3 tablespoons baking soda
- 1 large egg, beaten to blend
- Flaky sea salt (such as Maldon)
- Dijon mustard, cornichons, and cold beer (for serving)
Beer-braised Pork Shoulder Filling
Preheat oven to 325°. Season pork with pepper and 2 tsp. salt. Heat oil in a medium Dutch oven or other heavy pot over medium high heat and cook pork until golden brown on all sides, 8–10 minutes. Stir in onion to coat, then add beer and bring to a simmer.
Cover and cook in oven until pork is falling apart, 2 1/2–3 hours. Let cool slightly. Shred pork with 2 forks, mixing with braising liquid and onion; season with salt and pepper.
DO AHEAD: Pork filling can be made 5 days ahead. Let cool; cover and chill.
Buns and Assembly
Preheat oven to 425°. Gently warm milk in a small saucepan over medium heat until warm (do not let it get hot). Transfer to the bowl of a stand mixer and whisk in yeast and brown sugar. Let sit until yeast starts to foam, about 5 minutes. Add flour, salt, baking powder, and butter and knead with dough hook until dough is smooth and elastic, about 5 minutes. (Dough should not be sticky or tacky.)
Lightly coat a medium bowl with nonstick spray and transfer dough to bowl. Cover with plastic wrap and let stand in a warm, draft-free place until doubled in size, 1 1/2–2 hours. Alternatively, cover dough and chill overnight.
Divide dough into 10 pieces. Using the palm of your hand, gently roll pieces on an unfloured surface into balls. Loosely cover with plastic wrap and let stand 10 minutes.
Using the palm of your hand, flatten each ball into 3”-diameter rounds. Place 2 Tbsp. pork filling in the center of each round. Bring up edges and pinch together to create a parcel. Gently roll buns, seam side down, to close.
Bring 2 quarts salted water to a boil and add baking soda.
Line a rimmed baking sheet with parchment paper and spray with nonstick spray.
Working in batches, boil buns 2 minutes (they will puff up and float, so don’t crowd the pot). Using a slotted spoon, transfer to prepared baking sheet, spacing about 1 1/2” apart.
Brush buns with egg and sprinkle with sea salt. Bake, rotating halfway through, until golden brown, 20–25 minutes.
Serve immediately with mustard, pickles, and beer.
All-Purpose Chinese Steamed Bun Dough (Man Tou)
Steamed buns, or “man tou,” are a staple in the Beijinger’s diet. I see people buy them by the dozen, dainty Chinese girls eating huge, fluffy ones with their stir-fry for lunch at the local food courts, and plates of them served with various dishes in restaurants.
Man tou delivery guys, with bags and bags of man tou hanging off their electric mopeds and bicycle carts, can be see criss-crossing the streets of the city to deliver these warm buns to restaurants and markets. In their many shapes and varieties, people eat them for breakfast, lunch and dinner.
In general, people from southern China often prefer rice as their primary starch, but people from Northern China often prefer noodles and man tou.
This man tou recipe is your basic, plain, and all-purpose steamed bun recipe, but it’s the gateway to so many varieties of tasty filled buns and snacks. We also now have a ‘Part 2’ recipe for scallion twists, or “hua juan” that is a delightful treat that uses this basic man tou dough.
Nikuman is the Japanese name for the Chinese baozi (包子,肉包), also known as Chūka Man (中華まん). These steamed buns are made from flour dough and filled with meat and other ingredients. In western Japan (西日本) including Osaka, they are called Buta Man (豚まん).
The savory buns are usually steamed inside the bamboo steamer and taste the best when you enjoy them right out hot and fluffy. The texture of the buns is tenderly soft and moist, and when you take a bite, the inside is bursting with sweet-savory, juicy meat mixtures.
During the winter months in Japan, convenience stores sell hot steaming chūka man including Nikuman, Kare–man (curry flavor), An-man (with red bean paste), and Pizza-man (pizza flavor).
Yokohama, Japan’s 2nd largest city I grew up in, has the largest Chinatown and I just loved walking around to see the traditional Chinese steamed buns that are as big as my face being sold at the stores. Or at least that’s how I remembered as a small child.
She made homemade nikuman for us and I was very impressed that she made the pork buns from scratch. To my surprise, she told me that they are very easy to make. The buns were so good as they were freshly made and everyone loved them. Since then I started to make my own and my family simply can’t get enough, especially my daughter who loves the soft white steamed buns.
You might wonder if it’s really worth your time to make the steamed buns at home, especially if you can just buy pre-packaged stuff from the grocery stores. But, let me tell you why you’ll love the homemade buns:
Why Make Nikuman at Home:
- Healthier – Prepackaged steamed buns tend to have additives or less ideal ingredients. It’s different when you make the buns from scratch.
- Customization – Don’t like pork? Then use your favorite ingredients for the fillings. Make it vegetarian or vegan. These steamed buns are for YOU! I like to make them in two sizes, big ones for the adults and small ones (like today’s recipe) for the kids.
- An approachable recipe – I was so glad when I discovered how easy it was to make my own steamed buns. Watch my video, and follow the step-by-step instructions. You’ll see how easy and straightforward the recipe is.
- Taste fresh and delicious – Nothing is better than food made fresh, right in your own kitchen. Steamed buns are definitely one of those dishes. These nikuman are so fresh tasting and satisfying!
- Freezer-friendly – Leftovers can be kept frozen and reheated easily to enjoy later.
Making these steamed buns do pose some small challenges, but nothing too hard to stop anyone from giving the recipe a try!
- Requires some time – You have to let the dough rest and it’s necessary for good steamed buns.
- Wrapping & folding technique – Making the steamed buns look good will require a little practice. BUT don’t worry. I’ll show you an EASY METHOD in the recipe (Step 18) and in my video tutorial, so you can follow along with confidence.
Mastering The Folding & Pleating for Steamed Pork Buns
This is the part that intimidates people most. For many years, I folded the dough with the EASY METHOD I shared in my recipe (Step 18). My Nikuman tasted great, but the look could be better.
When my friend Maggie of Ominivore’s Cookbook shared her Kimchi Pork Steamed Bun recipe, she showed her mom’s technique of folding and pleating in her youtube video . Since then, I’ve been wrapping my nikuman the same way. I still need to perfect my skill, but I’ve seen huge improvements with the method.
So I leave it up to you on how you want to wrap the dough. The nikuman taste great either way. Meanwhile, I’ll keep practicing my folding and pleating!
PS: If you enjoyed these steamed pork buns, I think you ought to check out Shumai and Manju too!
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.
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We Asked 100 Women: Are You Into Guys With Man Buns?
Chris Hemsworth, David Beckham, Jared Leto, and Leonardo DiCaprio have one thing in common. Well, actually, they have a lot in common like incredible genes, tons of money, and millions of women pining after them. BUT for the sakes of this story, we’re focusing on their hair. At some point, they’ve all donned the “man bun.”
But how about the average man? Women are quite vocal about their adoration for celebrity man buns, but is it something they look for in a guy they’d date?
We took to the polls and asked 100 women. Here’s the breakdown:
“I only go after guys with man buns.” – 5
“Sure, why not.” – 21
“Maybe, but it’s not something I look for.” – 43
“Absolutely not.” – 31
As we read through the comments to pick our favorite quotes, we saw at lease one common theme. Whether they were pro-bun or all about the clean-cut look, they had something to say about hair ties.
“I can’t really explain the sex appeal of a man bun. Maybe it’s the convenience factor of being able to share hair ties with your boyfriend. Either way, I love them.” -Victoria C.
“Love the hair to pull, hate the fact you’d take my hair ties. I have a hard enough time keeping track of them as it is. “ – Mary C.
“Between rent and socializing I can barely afford hair ties nowadays. I’m definitely not willing to share the few I have.” – Julia C.
And now for the top quotes of the week…
“I’ve seen on TV guys that look hot with the man bun but so often guys in real life just look greasy and dirty. Guys, if you rock the man bun, you still have to shower and wash your hair regularly! – Grace Z.
“It makes them look more rugged, like a real man.” – Allison K
“My now husband has had a man bun since we met five years ago. We’re both unsure if it would have worked out had he ever cut it off.” – Sara L.
“It’s different and sexy!” – Laura F.
“Going for a man with a man bun would be out of the box for me, but I appreciate the look and can find it sexy when done in a masculine way.” – Amy M.
“Buns look good…in boxer briefs.” – Alicia F.
“The man bun is the highest height of confidence in masculinity and that is hot!!” – Tomi T.
“It just depends on the guy. If it fits his style then it looks good. But if it is forced or feels too “done up” then I’m not into it. A guy shouldn’t have a more involved hair style than me.” – Michelle C.
“Buns are meant for lazy ladies with a bad hair day. Don’t take that away from us fellas.” – Vanessa P
“Only 1% of males who rock the man bun, REALLY rock the man bun. And that 1% makes me all sorts of crazy.” -Dani N
- 4 ½ teaspoons active dry yeast
- 1 teaspoon white sugar
- ½ cup warm water
- 2 cups warm milk
- 6 tablespoons vegetable shortening
- 2 eggs
- 6 cups all-purpose flour, divided
- 1 tablespoon vegetable oil
- ¼ cup white sugar
- 1 ½ teaspoons salt
- ½ cup baking soda
- 4 cups water
- ¼ cup melted butter
- sea salt
Sprinkle the yeast and 1 teaspoon sugar over 1/2 cup of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
Add milk, shortening, eggs, oil, 3 cups flour, 1/4 cup sugar, and 1 1/2 teaspoons salt. Blend with an electric mixer on medium speed until smooth. Mix in remaining 3 cups of flour by hand, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a floured surface, and knead until smooth and elastic, about 5 minutes. The dough will be sticky.
Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour. Uncover the dough and punch it down.
Preheat an oven to 350 degrees F (175 degrees C).
Pull off baseball size portions of dough and roll into "snakes" about 6 inches long. Roll each "snake" into a spiral to give the tops some texture. Set each formed bun aside.
Mix the baking soda and 4 cups hot water in a bowl. The baking soda does not need to dissolve completely. Dip each bun in the baking soda solution before placing on a baking sheet. Brush each bun with melted butter and sprinkle with sea salt. Bake in the preheated oven until brown, 20 to 25 minutes. Cool on a wire rack or brown paper bag.
Frequently Asked Questions
Can I Add Filling to the Dough?
Absolutely, you can wrap mantou with all kinds of sweet or savory fillings to make steamed buns or baozi.
You can also use sweet filling such as red bean steamed buns.
Can I Freeze the Dough?
I don&rsquot recommend freezing the dough, however you can keep the dough in the fridge overnight.
When you are ready to proof the dough, just remove it and let rise and proof and continue with steaming.
Video Tutorial for Vegan Chinese Steamed Buns AKA Mantou
It was during a trip to Hong-Kong that I first had Mantou I think it was the summer of third grade. My maternal grandmother was celebrating a milestone birthday and as with most important family events, it was celebrated with a large family banquet. With the start of the meal, little steamed and fried buns were served. There were all sorts of dips that I could only discern with a dip of the finger. By that age, my Cantonese was already shaky I could understand most of what was said with context clues filling the gaps in my vocabulary. Speaking the language was more challenging as I grasped for the right words, so instead of asking a lot of questions about the unfamiliar foods, I just ate.
Let the yeast bloom first so that you can see that the yeast is active. Otherwise, you’ll end up with flat, hard buns instead of puffy, soft ones.
Compared to the flavourful baozi that I knew and loved, mantou were painfully bland. It was just bread. Except when you started dipping. You guys know dipping is my favourite way to eat food right? Soon my mom was telling my younger brother and me not to eat so many. Third-grader-me was also very amused that the name of the bun sounded like the words for “slow head” and had a blast chasing and getting chased while yelling “mantou! mantou!” Real mature for my age, I know.
Making the dough is similar to other breads. Let this one rise once to double its size.
So take this little steamed bun and do whatever you like with it. Eat them plain, with savory foods or dip it in some condensed plant-milk for a sweet treat.
Chinese desserts aren’t usually very sweet. Just a little condensed milk turns the plain Mantou into dessert.
Their small size also makes for a nice slider bun. Just serve them fresh as they are best straight out of the steamer.
This Mantou is filled with smoked tofu, red onion, romaine lettuce, and spicy peanut aioili.
This recipe is just one way of making Mantou. They can also be deep fried, shaped differently and filled, but this way is a simple and easy way to start.
Hot Cross Buns
A delicious Good Friday tradition. Deliver them to your friends for a meaningful Easter treat.
package (2 1/4 teaspoons) active dry yeast
Spices: Cardamom, nutmeg, allspice (optional)
- For the buns: Combine 2 cups milk, canola oil, and 1/2 cup sugar in a saucepan. Stir and heat until very warm but not boiling. Turn off the heat and allow to cool until mixture is still warm, but not hot--about 30 minutes.
- Sprinkle yeast over mixture. Add 4 cups of flour and stir to combine. Mixture will be very sticky. Cover with a towel and set aside for 1 hour.
- Add 1/2 cup flour, baking powder, baking soda, and salt. Stir till combined.
- Combine 1/4 cup sugar with cinnamon and whatever other spices you want to use.
- Lightly flour surface. Press to slightly flatten dough. Sprinkle a couple tablespoons of the sugar/cinnamon mixture. Sprinkle on about a third of the raisins. Then fold the dough over on itself and flatten again so the dough is "plain" again. Repeat the sugar/raisin process, then fold the dough again. Repeat a third time until all the raisins are used. (You won't use all the sugar/cinnamon mixture.)
- Pinch off ping pong or golf ball-size bunches of dough. With floured hands, quickly roll it into a ball, then turn the edges under themselves slightly. Place on a lightly greased cookie sheet. Cover and allow to rise in a warm place for at least 30 minutes. an hour-plus is better.
- Preheat oven to 400 degrees.
- For the glaze: Mix 1 egg white with a splash of milk. Brush onto each roll.
- Bake for 20 minutes, give or take, or until tops of buns have turned nice and golden brown.
- Remove from pan and allow to cool on a cooling rack.
- For the icing: Mix 1 egg white with enough powdered sugar for icing to be very thick. Splash in milk as needed for consistency.
- Add icing to a small plastic bag and snip the corner. Make icing crosses on each roll, making sure they're completely cooled first. Happy Easter!
To me, Hot Cross Buns are as synonymous with Good Friday as scrambling around town to buy Easter Egg dye and synthetic blue grass. There&rsquos so much legend and lore behind Hot Cross Buns, which date back to the old country. English folklore said that Hot Cross Buns baked on Good Friday would never spoil throughout the following year. Some bakers believed that holding on to one Hot Cross Bun and hanging it in the kitchen meant that all yeast products in the coming year would rise successfully. Some sailors took Hot Cross Buns on their voyages to ensure their ships wouldn&rsquot sink. And friends who gift one another with Hot Cross Buns every year are said to remain friends for life.
I&rsquom not sure if that&rsquos due to inherent powers in the buns&hellipor just all the yummy carbohydrate goodness. The line is kind of blurry.
Either way, Hot Cross Buns are a fun, meaningful Easter tradition. My mom used to make them, and now I do too.
Start by scalding milk, oil, and sugar. In my world, scald means to heat it almost to the point of boiling, but turn off the heat before it boils. Then walk away and let it cool for at least 30 minutes or so. Ultimately, you want it to be very warm, but not hot to the touch at all.
Grab a packet of active dry yeast.
FYI: One packet = 2 1/4 teaspoons yeast.
Sprinkle the yeast over the top of the warm milk mixture.
Next, dump in some flour. (Note that I made twice the quantity that this recipe calls for your pan won&rsquot look this full! If you hadn&rsquot noticed yet, this is my trusty cinnamon roll dough recipe.)
Stir it together with a large spoon (it&rsquoll be sticky and thick.)
Cover the pan with a towel and let it sit for a good hour.
During that hour, special things will happen.
Now, dump in a little more flour&hellip
Just fold it all together&hellip
Now, at this point you can walk away for awhile if you need to Just cover it with a tea towel until you need it. You can also cover it tightly and store it in the fridge overnight.
Or&hellipyou can just make some hot cross buns! Time&rsquos a wastin&rsquo!
In a bowl, mix together some sugar and cinnamon. You can also throw in other spices: cardamom, allspice, nutmeg, etc.
Now just lightly flour your countertop.
And just roughly flatten the dough with your hand.
Sprinkle a teaspoon or so of the sugar mixture&hellip
And about a third of the raisins.
Then fold the dough over on itself so that the sugar/cinnamon raisins are totally enveloped.
Then repeat what you just did: stretch and pull and flatten&hellip
Sprinkle on the sugar/cinnamon&hellip
And fold the dough in on itself. Then repeat this one more time, ending by folding the dough in on itself (is that even grammatically correct? Something tells me it isn&rsquot.)
Next, pull off golf ball (maybe ping pong ball) size pieces of dough.
With floured hands, roll the pieces into balls, then (this is hard to explain) use your fingertips to sort of pull the edges of the dough downward so the ball is a little more neat and tight&hellipand ball-like.
I&rsquom so scientific with my terminology, aren&rsquot I?
Place them on a lightly buttered (or sprayed) cookie sheet, then&mdashIMPORTANT, BABY&mdashcover them with a clean tea towel and allow them to rise in a warm place for a good hour. My kitchen is quite drafty, so what I do is heat up my griddle, turn it off, then place a couple of towels on top of it. Then I place the tea towel-covered cookie sheet on top of the tea towels.
Tea towels, tea towels, tea towels. I promise not to say that again for at least a year.
When the rolls have risen, mix 1 egg white with a splash of milk and whisk it together with a fork.
Lightly brush the mixture all over the surface of the dough.
Make any wisecracks about the condition of my brush and I&rsquoll deck ya.
I love this brush and I don&rsquot care who knows it.
Now just pop the rolls into a preheated 400 degree oven, on a rack just about the midpoint in the oven. The rolls will get more brown this way.
Bake &rsquoem till they&rsquore golden brown.
Oh! I forgot to mention this. If you want to, after the rolls have risen but before you brush on the glaze, you can use a very sharp knife to cut a cross in the surface of each roll. I&rsquove done that before, and it&rsquos kind of nice to have a little groove in which to lay the icing.
But I sort of like to leave them neat and tidy. Sometimes when you slice into the top of the rolls, you never know what craziness will happen.
Allow the rolls to cool completely on a cooling rack while you make the icing.
Ooooh, but first I had to tear into one of them. Perfection!
Now, throw an egg white into a mixing bowl.
With the mixer on low, gradually add in enough powdered sugar to achieve a very thick, smooth, white icing. Splash in a little milk here and there to help the consistency.
This is kind of a mess, as the powdered sugar sometimes has a tendency to adhere to the sides of the bowl. Don&rsquot be afraid to turn off the mixer and scrape the bowl a few times. The milk helps too.
Just be sure to keep adding powdered sugar until the mixture is thick, and bump up the speed on the mixer toward the end so the icing will be nice and smooth and glossy.
Now, you could do the whole pastry bag and dig-through-your-drawer-trying-to-find-the-perfect-Ateco-tip thing&hellipor you could just take the easy road and acknowledge that situations like these are why God invented Ziplocs. I used a small Ziploc for this.
With sharp scissors, just snip off the corner and pipe away!
IMPORTANT: Make sure the rolls are completely cooled. No warmth at all, or the icing will spread and melt.
Forget mullets and man-buns – only one hairstyle for men is truly unforgivable
Obviously, Joe, the answer to your question is yes, but first I must take issue with your contention that mullets and man-buns have been “redeemed” by hipsters and that this now makes them OK. Repeat after me, Joe: just because something has been in GQ does not make it good. In fact, some might argue that it proves the contrary, but that is a subject for another day. The point is that it would go against everything I stand for if I let you walk away thinking a man-bun is acceptable because Shia LaBoeuf is wearing one in GQ, Esquire, or whatever magazine you picked up in the dentist’s waiting room. (Mullets, actually, I have a soft spot for, although a formative crush on Patrick Swayze may be to blame for that.)
But let’s talk about a genuinely unforgivable men’s hairstyle, which I call “rich asshole” hair. You know the kind: the weird-slicked-back hair that you thought only someone dressing up as Gordon Gekko for Halloween would adopt. It is an extraordinary look, that wet, shellacked look, and just the ticket if you prefer to look as if you are sporting the shell of a polished walnut on your head instead of actual hair. Who on earth would want to look like that, you cry? Rich assholes is the answer!
The currently somewhat beleaguered Donald Trump Jr, as well as his younger brother, Eric, are probably the most high-profile US fans of the style since Patrick Bateman. I had thought British supporters of the look had disappeared with the glory days of Alan B’Stard, but then a chap by the name of James Stunt came to my attention. Stunt, a name that confirms cockney rhyming slang is alive and well in this country, is the imminently ex-husband of Petra Ecclestone, and a man so extraordinary that he has managed to make his soon-to-be-ex-father-in-law, Bernie Ecclestone, the sympathetic, sensible, good guy in this scenario. Hats off, James, for this incredible feat.
As this is a divorce case involving £5.5bn and more lawyers than I can shake a libel breach at, I shall pick my way carefully through the details of the life of Stunt, sticking to the highlights.
1 I first became aware of Stunt in 2014 when photos emerged of him going for a casual afternoon shopping trip in London. This trip necessitated him taking his £350,000 Lamborghini while his security staff drove behind him in a fleet of Rolls-Royces and Range Rovers. At once, I knew I had found my new favourite Z-lister.
2 Further investigation revealed that Stunt lived with his wife in the TV producer Aaron Spelling’s former house in LA, which was exciting for me because I have been fascinated with this 123-room house for decades, ever since I read that it included a gift-wrapping room for Spelling’s wife. The Ecclestone-Stunts bought it for $85m. They also bought a £70m mansion in Chelsea, and, because that seemed a little poky, spent another £25m adding an underground car park and a pool. No word yet on whether it came with a gift-wrapping room.
3 According to the Daily Mail, which has a real way with words when it comes to sticking in the knife, Stunt tried to cultivate a “man-of-mystery act, but fluctuating weight and a preference for shiny suits combine to give him the air of a David Brent rather than a James Bond”.
4 Proving this column’s long-held theory that the bigger the wedding the shorter the marriage, the wedding cost £12m and their union has lasted less than six years, working out at £2m per year of wedded bliss. Yes, I can do maths.
5 It then emerged that Stunt was – and some of you might have seen this coming – a complete schmuck.
6 Newspapers reported that at Stunt and Ecclestone’s divorce hearing he “appeared to make a gun gesture at his father-in-law and knocked into him”. He then addressed Bernie using a term I suspect Stunt is familiar with.
7 Bernie is said to be “thrilled” that he will no longer have to put up with Stunt at family events. I have never felt more sympathy for Bernie.
8 Did I forget to mention that Stunt is never photographed without a dirty plastic water bottle filled with some kind of cloudy liquid which is allegedly lemon, cayenne pepper and maple syrup? I think I did.
9 Oh, and he is fond of giving the finger to photographers, because that’s the kind of classy guy he is.
So, what I am saying, people, is do not think of “rich asshole” hair as hair, but more as a thoughtful warning not to go anywhere near this person. Spot the slicked-back hair on Tinder? Learn from Petra (a phrase I never thought I would say) and two words, ladies: swipe left.
30-Minute Steamed Buns (Man Tao)
When you crave soft steamed buns but don’t have the time to make them from scratch or hassle with dough rising, here is a quick and easy solution for those busy weeknights. It takes just one ingredient and less than 30 minutes to serve up these soft and tender buns.
Let me begin by confessing that this will be more of a food hack rather than a recipe. #foodhacksrock
I oscillated back and forth about whether to share this idea we’ve been enamored with at our home.
There’s typically more than one ingredient in my recipes. I strive to keep food doable and manageable most of the time, but these Quick ‘n Easy Steamed Buns are almost embarrassingly simple. Almost.
But I just can’t contain myself. Both grown ups and kids adore these steamed buns so much that I just can’t keep it to myself any longer.
It’s time to share this tasty little secret…
If you’re on any social media, particularly Pinterest, you’ve seen some pretty cool life hacks.
Life hacks refer to any trick or shortcut or novelty method that increases efficiency…anything that solves an everyday problem in an inspired, ingenious manner. (Thanks, wiki!)
This one just happens to be about food. Naturally.
Steamed buns normally take hours to make from start to finish, with the yeast dough kneading and rise time. What if we want soft, tender steamed buns on a Monday night?
You won’t believe the results. I didn’t believe the results. But we are a buncha believers now, and if you try this, you will be too.
On a particularly busy day, I popped open a refrigerated can of my favorite Trader Joe’s Buttermilk Biscuits (I use Trader Joe’s because it doesn’t contain hydrogenated grease and other artificial stuff.)
Rather than turn on the hot oven, I opted to steam those babies. It was a risk, but a small one. Such a risk taker. Total success.
Asian style steamed buns for dinner, in less than 30 minutes. Incredibly soft, tender, and fluffy. And yeah, somewhat buttery…but who’s going to complain about that? They just silently devour.