I was passing through Chinatown on my way home a few days ago, and walked right past one of those old-time bakeries where the smell of steamed buns was just wafting out and enveloping me in a delicious smelling cloud.
Once back home, I decided that it was high time I made some Chinese buns again. The authentic kind that gets steamed in a steamer, not the HK style sweet buns.
After mixing up my dough in the bread machine and my preserved vegetable and pork filling, I had quite a bit of fun trying to make the bread layer as thin as possible without breaking while still stuffing as much filling as possible. What I didn’t bargain for was the marinade staining my bread.
It ended up looking kind of odd and amateurish, but it was really, really delicious!
See how much meat I got inside? I had these for breakfast and lunch over the next few days!