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Chinese Steamed Buns with BBQ Pork Filling

Reviewed: Jan. 8, 2008
Good buns, but I would suggest making more dough than listed. They come out beautiful at first but as the dough runs out they get smaller and the thin skin bursts when closing up the bun. But other than that good job! PS: Or, instead of making more dough, cut the meat smaller. I cut them about half the size of my pinky finger.
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