Steamed buns: pockets of steamy goodness, just waiting for you to fill them with tender meats, pickled vegetables, fresh herbs, and ooey-gooey sauces. While the Chinese have been making mantou—steamed bread dough—forever, America’s obsession with the buns can be credited to David Chang. The Momofuku magnate is pretty modest about the whole thing, however; in the cookbook named for his restaurant, Chang puts it this way: “They’re just our take on a pretty common Asian food formula: steamed bread + tasty meat = good eating.” When Nick Gavin set out to make a ChefSteps version of steamed buns, he started with Chang’s recipe. Through dozens of trials, he found ways to simplify steps for home cooks, eventually winding up with the recipe here—an assiduously tested path to perfect little Chinese-style taco shells in which to stick your favorite pork belly, smoky chicken, or marinated tofu. Get the full recipe at Chefsteps.com We've partnered with the mad food scientists at ChefSteps to bring their hyper-inventive cooking videos to F&W readers. ChefSteps shares how to make fantastic steamed buns inspired by star chef David Chang.
[MUSIC] Basically, there is anything more tender than Chinese steamed bun dough. [MUSIC] Steamed buns are one of my favorite things to eat. What I love about Bao is it translates to a wrapper, it's not just a hunk of bread. It's like a little pocket, a little cloud. You can fill it with pork belly, duck. They're super easy to make, great to have with your friends and family, and it's great to fill with all of your favorite goodies. We were inspired to pursue this recipe from David Chang at [UNKNOWN]. We took his recipe, tweaked it a little bit, and we're gonna show you three ways that you can use it. [MUSIC] For the full in depth recipe please come to Chefsteps.com and sign-up for premium. Premium is a place that you can get any recipe that ChefSteps will ever do. [MUSIC] You know you want to. Just do it now. [MUSIC]