The Daily Dish

Chef Cara Stadler's Steamed Buns

 

How to Roll and Stuff Chinese Buns

alt titlePinch the dough around the stuffing. (Tess Hartwell/WGBH)
alt titleThe finished bun is ready to steam.(Tess Hartwell/WGBH)

 

WGBH visited Chef Cara Stadler at her restaurant Tao Yuan in Portland, and she demonstrated the art of rolling, stuffing and steaming Chinese buns--a meat-filled treat found at food stands all over Shanghai.

 

Chef Stadler works with her great grandmother's steamed bun recipe: a simple combination of flour, egg and oil raised with a yeast fueled on a good deal of sugar. "Remember" Chef Stadler says in the video, "this is Chinese Wonder bread."

 

Try your own favorite bun dough recipe and your favorite kind of filling (Chef uses her 12-hour braised pork) and see if you can follow along with the rolling, stuffing and pinching that Chef shows you in the video below.

 

 

 


 

(Video: Annie Shreffler/WGBH)



Burns

Named a Food & Wine 2014 Best New Chef, Cara Stadler is the chef/co-owner of Tao Yuan, a popular Asian fusion restaurant in Brunswick, ME. She is part of the Taste of WGBH Food & Wine Festival 2014 and welcomed us in her kitchen to give us this tip.

 



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