1. says:

    May 16, 2014 at 11:38 am

    You & Molly are killing me these days!!! I love these things so much, but I am so afraid to make them.
    Until I am tried of a bus ride to China Town, I am going to enjoy these photos of yours & Molly’s, and imagine that one day I can do these, too 😀

  2. says:

    May 16, 2014 at 12:12 pm

    Love these flavors, I had something similar to this once in Seattle and I thought about them the whole time we were there. Great pics!

  3. cakeoversteak says:

    May 16, 2014 at 12:28 pm

    These look great, and awesome job on the Food52 post! I don’t think I’ve ever had a steamed bun … the closest I’ve ever come to that is dumplings, which I LOVE. I need to get on this bun-train. (hehehe)

  4. says:

    May 16, 2014 at 12:59 pm

    Shengjian baos are the best. They’re my favourite thing to eat at Shanghai restaurants (and thankfully, we’ve got a lot of really good ones where I live). Heck, I love buns of any kind, all shapes ‘n sizes (hmmm…that could be read in a totally different context…) Love these photos, Cynthia. Gonna go check out your food52 post now!

  5. says:

    May 16, 2014 at 1:48 pm

    Aaaaw Cynthia! If I had only known about that place! Though that sounds like the very heart of Koreatown, so it totally makes sense to find good buns there…My favorite NY bun is the Yuenan but at the Deluxe foods Market. I have dreams of that at night. The Golden steamer is also pretty rad.

    I sooo miss these and I soooo wanna try to make them! Stoeamed buns are one of my favorite foods in the world <3

  6. says:

    May 16, 2014 at 5:26 pm

    Oh heavens. This is amazing. Actually one of my favorite parts of the article was “steamer hack” because my rice cooker is so tiny and it takes forever to steam a batch of buns! But my turkey roasting pan? Now we’re talkinnnnng! Oh I can’t wait to try the pan-fried version too, I have been lusting after them ever since Molly’s post. The internet is so good to me this week!!

  7. says:

    May 16, 2014 at 8:51 pm

    Wow! They look great. Have you ever tried making plain ones, then lightly frying them and serving with sweetened condensed milk? They are heavenly! We used to eat them as dessert in China.

  8. says:

    May 17, 2014 at 1:59 am

    Oh yumtastic Cynthia they all look superb, I’d have a hard time picking which to make first :D. I wish we could get bao flour in England, I mean the restaurants obviously can but us ordinary folk can’t. I will definitely be trying these 🙂

  9. says:

    May 17, 2014 at 7:15 pm

    Love that story… There are a few little places like that is this one area of Atlanta.. Lots of steamed buns out for the taking.. 🙂 These look wonderful!

  10. says:

    May 18, 2014 at 10:39 am

    Congratulations on your selection as a finalist in the Saveur Food Blog Awards!

    I would to personally invite you to share your gorgeous food photos with us over at Food Foto Gallery . com – In April alone, we had 26,832 visitors to the site & there’s no complicated approval process like the big guys. Any photos related to food (that are not watermarked) are accepted & get posted automatically. Being a food blogger, myself, we also share our daily faves on social media, giving exposure to fellow foodies whenever we can.

    Let me know if you have any questions and hope to see you at the site 🙂

  11. says:

    May 19, 2014 at 3:39 am

    I love steamed buns! But whenever I try to make them, they never seem to be quite as soft and fluffy as they make in the restaurants/bakery…

    • tworedbowls says:

      May 25, 2014 at 4:59 pm

      Have you ever tried using part cake flour in the dough? I haven’t personally, but from what I’ve read, cake flour seems to produce an extra soft and fluffy consistency — maybe it’s the missing piece! 🙂

  12. says:

    May 19, 2014 at 11:31 am

    I only recently got up the nerve to make wontons at home, and managed not to ruin a batch of Cantonese egg tarts…so maybe with your help, I can attempt these steamed buns one day. They look amazing and love looking at your photos.

  13. says:

    May 19, 2014 at 11:56 pm

    These look gorgeous. We haven’t been able to get good steamed buns since moving back home. I’m eager to find a way to make a batch at home!

  14. says:

    May 20, 2014 at 10:33 am

    How gorgeous are these buns?! I can’t remember the last time I’ve tried decent steamed buns around here, they seem to mess up and one or other angle. Must set some time to make and indulge in some soon 🙂
    p.s. I love the coziness of your photos!

  15. says:

    May 20, 2014 at 12:53 pm

    Lovely looking steamed buns. I hopped over to Food52 and saw a suggestion that you pair them with Joanne Chang’s H&S Soup (she’s a buddy!). Great combo. Lovely photos, as always. Ken

  16. says:

    May 20, 2014 at 1:15 pm

    I’m pretty sure I would have walked past this bakery on my way to the office last week – next time I will stop in and buy a couple of buns. Or make you make me some 😉 Another stunner of a post friend!

  17. says:

    May 20, 2014 at 2:04 pm

    Wow!! These look excellent. My boyfriend loves all kinds of dumplings so I need to make this a weekend project SOON. Thanks for sharing your recipe. 🙂

  18. says:

    May 21, 2014 at 5:24 pm

    Ughhh my favorite when I used to eat meat! Anything that resembled manapua, actually! These look sooo good, Cynthia! I don’t go down to Chinatown enough, but I hear about all the yummy places to eat, especially my fave, dumplings! Will need some of your recommendations! 🙂

  19. morningsovereasy says:

    June 6, 2015 at 10:54 am

    I just found your blog via Food52’s feature of this particular recipe. My fondest memories of Shanghai are waiting in line at the stands in the morning and being handed a styrofoam box of freshly-fried, juice-filled shengjian baos. Shanghai Cafe in Chinatown is the closest I’ve found to the original. I can’t wait to try this at home!

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