Steamed Buns with Cured Ham
These fluffy buns need two risings. After the second rise, they must be steamed immediately, then they can be held for an hour or two and resteamed just before serving. Jean-Georges Vongerichten's favorite filling for these buns is a dry-cured Smithfield-type ham, which recalls the Yunnan hams found in China.Plus: More Appetizer Recipes and Tips
July 2003