Chinese Steamed Buns Recipe Reviews - Allrecipes.com (Pg. 12)
Reviewed: May 19, 2004
My friend's father used to make this and was not able to get the recipe. Turned out very well and everyone enjoyed this. Remember if you are making the buns with filling, keep the centre thick and thin out the edges
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Reviewed: Dec. 10, 2003
It's time consuming but worth it! The buns were moist and light. They were like those you would find in dim sum, except the buns were a lot smaller when made as directed. Each one was about a couple of bites. My family loved it. When steaming, make sure you have enough water to last through the 15 minutes. I will try it with filling next. I'm definitely keeping this recipe :-).
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Reviewed: Jun. 3, 2002
I scaled this to make 6 rolls (not 24) since I was trying this recipe for the first time and didn't want to end up with too many rolls if I didn't like them. Not sure if this is allrecipe.com's fault or the recipe's fault, but I needed to add a LOT more flour than the recipe called for in order to not end up with watery mush ... which threw off the balance of the yeast, baking soda and sugar. I basically ended up with chewy dinner rolls ... the LOOKED like dim sum, but they tasted pretty marginal.
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Reviewed: Mar. 25, 2002
These were yummy. I use to eat them, when I was a kid. My friend's father use to make them for us and I never thought I would have these again. Thanks for the recipe.
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Reviewed: Mar. 8, 2002
Time consuming but worth it!
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Cooking Level: Expert

Home Town: Braintree, Essex, England, U.K.
Living In: Albuquerque, New Mexico, USA

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Reviewed: Nov. 8, 2001
This, like any bread type recipe takes some time to allow for rising etc. The actual hands on time wasn't too bad however. I used some left overs to fill the buns and the kids and husband thought it was wonderful. A rare compliment from my fussy lot.
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Reviewed: Aug. 3, 2001
I liked it, it's very good with butter when it's warm. Don't be tempted to make more than you actually eat and save in the fridge, when it's not fresh it's uneatable. For the unexperienced, I recommend to start with that recipe before trying to make some filled buns.
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