Steamed buns - ah Momofuku

The Momofuku book has been a bit of a bible to us, it caught us on the start of our ramen obsession, which has lead us to visit nearly every restaurant in Melbourne that has ramen on offer.  Then it lead us directly to the cinema to watch the cheesy Brittany Murphy flick Ramen Girl.  What we've drawn from this sensory ramen overkill is that nothing beats David Chang's ramen recipe.  This however is a wildly under-researched statement to which I think only a couple of trips to Japan, and then New York will sort out.  Only then will it be fair to make our verdict on our best ramen.

Enough about the AMAZING ramen.  This post is about the steam buns we made.  Another of our regular recipes in the momofuku cookbook.

At their happiest - steaming away.

A little different from the filled steamed buns in that the dough is rolled flat and folded, a little duck fat is smeared in between, so when steamed it is easy to pull them apart to fill.

Filled with some slowed cooked pork belly, spring onions and hoisin sauce.












Ahh, just dreaming about the day we get to go to Momofuku in New York.  Even though they have just opened a restaurant in Sydney, it feels like cheating on the experience by visiting the distant cousin.  We would way rather save it up for the David Chang foursome in New York.


Verdict: Amazing, always good.  And such a versatile thing to mix and match the fillings.
Would we make this again?: Yes, all the time. And as it makes such a large batch its a good thing to freeze some down, just to re-steam at a moments notice.  If only we had more freezer room!