This will make 24 buns, but they are pretty tiny. The dough was very sticky and difficult to work with but I managed to fill all the buns with the judicious use of flour.
It took forever, but I thought they were well worth it! Next time however, I will follow one the the other reviewer's suggestions and add baking soda and sugar. Also, I think larger buns would be easier to fill so I'd recommend making 12 instead of 24. I used my own beef/cabbage/ginger filling and my father said they reminded him of dim sum in Houston!
(Houston has a large Asian population)
But for that much work, next time I'm doubling the recipe and making a lot more. They disappear so quickly!
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This will make 24 buns, but they are pretty tiny. The dough was very sticky and difficult to...