Steam the buns over boiling water, 1 or 2 trays at a time, rotating their positions midway, if needed, for 6 to 8 minutes, until puffy and dry looking. Keep in the steamer trays and use slightly ...

Makes 8 sandwich-style steamed buns Cathy Erway, author of 2015’s “The Food of Taiwan” (Houghton Mifflin Harcourt, $30), writes that this dish, called gua bao, is the classic Taiwanese version.

Line your steamer with parchment paper, so the buns don't stick. They should steam in batches for 10-12 minutes, until they're firm to the touch and cooked through.

Whatever kind of bao you make _ and clearly let your imagination go _ be comfortable knowing steamed buns have global appeal. "They are very charming," Nguyen says.

This recipe for Chinese Pork & Vegetable Steamed Buns (豬肉蔬菜包) features a tender, juicy generous meat and vegetable filling ...

If you’ve ever ordered roast duck at a Chinese restaurant, you know the pleasures of a good bao — the steamed bun into which you pile a helping of the meat, eat and repeat. (Bao can refer to ...

Easy Steamed Pork Buns: fluffy dough stuffed with flavorful pork and mushrooms with optional sausage and eggs.

Note: You can also steam the bao without any filling – once you have cut the dough into equal pieces, simply roll into balls, place on non-stick paper and steam for 8–10 minutes.

If you’ve ever ordered Peking duck at a Chinese restaurant, you know the pleasures of a good bao, the steamed bun into which you pile a helping of the meat, eat and repeat. (Bao can refer to ...

If you've ever ordered Peking duck at a Chinese restaurant, you know the pleasures of a good bao, the steamed bun into which you pile a helping of the meat, eat and repeat.