Soft, Airy Chinese Steamed Buns: Simplified
ChefSteps - March 2016
The Chinese steamed buns known as bao have been around for more than 1,500 years, but it took chef David Chang to turn them into a global phenomenon. He did it by centering dishes around them in his Momofuku restaurants, where every meal is an event.
We’ve thought long and hard about how to turn these into something easy to make at home.
Get the story and make the recipe here. (Registration required/paywall)
I co-wrote the headnote [introduction] and tested the recipe for this project.