I shared my story about Chinese steamed buns in my previous post.
Since I was making dough myself, I decided to make another version, sweet red beans.
These buns are so tasty, either savory or sweet.
I can’t decide which is my favorite because they are both so good.
They are so pretty (pre-cooking) that I have to take pictures.
These buns are traditionally steamed (at least in Japan).
But I decided to fry both sides, top and bottom, after steaming them.
This process resulted in crispy top and bottom, which I absolutely loved!
They were so delicious, and I loved them so much.
The homemade dough really makes a huge difference.
I can’t wait to make more again, and maybe experiment with other filling options too.
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