Friday, 1/11/19

I have been wanting to try making steamed pork buns again, since we borrowed a steamer basket from a friend. I was too lazy to make the full on char sui filling again, and tried to streamline by just using ground pork with the char sui seasonings. I also forgot to let the filled buns rise before steaming them. So I found them a little disappointing---not fluffy enough and the pork filling a little damp. Oh well. Of course, Jason liked them but that isn't exactly a high compliment. I also made a batch of curried tomato-coconut soup (from the NYT) that I have made a few times before. I threw in some of the leftover (unloveable) steamed broccoli for texture and thought it was really good. Better than those stupid dumplings.

They look cute, anyway