Yum Bao: Chinese steamed buns meet Thai sweet pork

A most delicious project: Steamed bao stuffed with Thai sweet pork (muu waan).

A most delicious project: steamed bao stuffed with Thai sweet pork (muu waan).

It’s not often you can credit a success in the kitchen to an Olympic figure skater, but I most definitely owe Brian Boitano a huge thank you for these delightfully decadent pork buns.

The last time I made steamed buns, the filling was fantastic but the buns lacked the fluffy tenderness of the bao from my favorite Chinese restaurant. So I turned to the internet in search of a fairly uncomplicated yeasted steamed bun recipe and somehow landed on one attributed to Mr. Boitano, who apparently has his own cooking show.

While I nearly passed the recipe by for something, well, more authentic, its stellar reviews caught my eye. People seemed to love the recipe, praising the buns for their puffy, fluffy texture. In fact, while reading the comments in other bun recipes that I came across, I saw references to Boitano’s tasty buns (ha!) and was finally convinced to try them out.

Well, Boitano certainly deserves a gold medal for that recipe because it’s pretty awesome. The dough was a dream to work with, very pliable, and the texture was spot-on, light and fluffy even though my pleating was far from delicate. While I think the dough could have used a dash of salt, that’s the only criticism I have. Continue reading