Comments on: Addictive Kimchi Pork Steamed Buns

By: Yanna

Yanna — Wed, 19 Jul 2023 21:26:29 +0000

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

By: Maggie Zhu

Maggie Zhu — Fri, 01 Apr 2022 15:17:26 +0000

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.

By: Christine

Christine — Fri, 01 Apr 2022 11:12:37 +0000

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).

By: Maggie Zhu

Maggie Zhu — Thu, 02 Dec 2021 15:51:56 +0000

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.

By: Erin Maher

Erin Maher — Mon, 29 Nov 2021 10:05:44 +0000

Hi wondering what dipping sauce you would suggest for these? Thank you!

By: Maggie Zhu

Maggie Zhu — Wed, 11 Aug 2021 16:13:08 +0000

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.

By: Diana S

Diana S — Sat, 07 Aug 2021 23:59:27 +0000

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?

By: Maggie Zhu

Maggie Zhu — Sun, 13 Jun 2021 15:57:27 +0000

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.

By: Jess

Jess — Sat, 12 Jun 2021 16:10:37 +0000

Hello! I am planning on making this recipe in the next few weeks but was wondering if these can be frozen? Thanks!

By: Diane

Diane — Fri, 21 May 2021 01:11:28 +0000

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.