Comments on: Addictive Kimchi Pork Steamed Buns https://omnivorescookbook.com/recipes/addictive-kimchi-pork-steamed-bun Modern Chinese Recipes Wed, 19 Jul 2023 21:26:29 +0000 hourly 1 https://wordpress.org/?v=6.4.3 By: Yanna https://omnivorescookbook.com/recipes/addictive-kimchi-pork-steamed-bun/comment-page-2/#comment-216515 Wed, 19 Jul 2023 21:26:29 +0000 http://104.236.198.25/?p=4486#comment-216515 Wow, I will def give these a good try!
My grandparents used to make these when I was a kid. My grandfather especially cooked in northern Chinese style as then grew up around Shanghai. When my great grandparents fled the revolution in Russia and into China they adopted a hybrid blend of cooking which we still use to this day. Sadly they have passed years ago and coming across your website last night really got me excited to see so many Asian style variations. As u may know it’s very rare for that generation to write recipes down, so your recipes are a saving grace! Thank you

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By: Maggie Zhu https://omnivorescookbook.com/recipes/addictive-kimchi-pork-steamed-bun/comment-page-1/#comment-197250 Fri, 01 Apr 2022 15:17:26 +0000 http://104.236.198.25/?p=4486#comment-197250 In reply to Christine.

Ugh I did a typo… Sorry the 100 C looks ridiculous and I’ll correct my previous comment now.
Thanks so much for letting me know and sharing your experience. I always activated the yeast because it’s literally in every single recipe. It’s good to know the overnight method too. Sometimes I do get questions like if the dough can be worked on the next day. I can’t wait to test it out myself.

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By: Christine https://omnivorescookbook.com/recipes/addictive-kimchi-pork-steamed-bun/comment-page-1/#comment-197230 Fri, 01 Apr 2022 11:12:37 +0000 http://104.236.198.25/?p=4486#comment-197230 In reply to Maggie.

Hi Maggie, if you pour hot water (90-100 C) over the yeast, it will kill the yeast. (The wiki says 90-100 F). I almost always use fresh yeast and have never “activated” it. It does help to dissolve fresh yeast in a liquid (water, milk etc.), simply to help it break up and distribute it within the dough. To be on the safe side, I usually go with a lower temperature (cause I’m too lazy to check the temperature of the liquid with a thermometer) to avoid killing the yeast, as this is pretty much the worst that could happen with a yeast dough. Fresh yeast works in cold temperatures, it just takes longer for the dough to rise (e.g. you can put the dough in the fridge overnight and it will have risen by morning).

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By: Maggie Zhu https://omnivorescookbook.com/recipes/addictive-kimchi-pork-steamed-bun/comment-page-2/#comment-178529 Thu, 02 Dec 2021 15:51:56 +0000 http://104.236.198.25/?p=4486#comment-178529 In reply to Erin Maher.

I usually don’t use a dipping sauce or simply use some Chinkiang vinegar.
That being said, you can use any dipping sauces from this page: http://omnivorescookbook.com/dumpling-sauce/
My go-to is the first one, northern dumpling sauce.

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By: Erin Maher https://omnivorescookbook.com/recipes/addictive-kimchi-pork-steamed-bun/comment-page-2/#comment-178012 Mon, 29 Nov 2021 10:05:44 +0000 http://104.236.198.25/?p=4486#comment-178012 Hi wondering what dipping sauce you would suggest for these? Thank you!

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By: Maggie Zhu https://omnivorescookbook.com/recipes/addictive-kimchi-pork-steamed-bun/comment-page-2/#comment-159747 Wed, 11 Aug 2021 16:13:08 +0000 http://104.236.198.25/?p=4486#comment-159747 In reply to Diana S.

I’m not familiar with Korean all purpose flour, but as long as the gluten content is around 3% and wheat flour is the only content, it should be fine.

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By: Diana S https://omnivorescookbook.com/recipes/addictive-kimchi-pork-steamed-bun/comment-page-2/#comment-159163 Sat, 07 Aug 2021 23:59:27 +0000 http://104.236.198.25/?p=4486#comment-159163 5 stars
I made the buns too thin and overstuffed them which was problematic but I definitely want to try again. I used a Korean all purpose wheat flour (Gompyo) instead of all purpose flour. Do you think this made a difference in making the bun? Should I have just used my Pillsbury unbleached all purpose flour?

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By: Maggie Zhu https://omnivorescookbook.com/recipes/addictive-kimchi-pork-steamed-bun/comment-page-2/#comment-149282 Sun, 13 Jun 2021 15:57:27 +0000 http://104.236.198.25/?p=4486#comment-149282 In reply to Jess.

You can freeze the cooked buns and reheating them by steaming. The uncooked buns is not good for frozen because it affect the rise.

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By: Jess https://omnivorescookbook.com/recipes/addictive-kimchi-pork-steamed-bun/comment-page-2/#comment-149238 Sat, 12 Jun 2021 16:10:37 +0000 http://104.236.198.25/?p=4486#comment-149238 Hello! I am planning on making this recipe in the next few weeks but was wondering if these can be frozen? Thanks!

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By: Diane https://omnivorescookbook.com/recipes/addictive-kimchi-pork-steamed-bun/comment-page-2/#comment-147179 Fri, 21 May 2021 01:11:28 +0000 http://104.236.198.25/?p=4486#comment-147179 4 stars
Wow! Maggie, such a delicious recipe for such simple ingredients.

I used my stand mixer to knead the dough pre-rise, then went old school post-rise and they came out so soft and fluffy.

At first I thought the filling was missing a little salt and possibly a tiny bit of minced ginger but when I ate them the next day the flavour improved. There was a nice sweetness that I think came from the store bought kimchi that I used.

Thank you for this simple, delicious dish. I’m definitely adding it to the rotation.

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