47 Comments

    • Thank you so much. I was afraid to try, but I just dove right in. It takes a while because you inevitably have to let the dough rise twice, but it’s so worth it for the final result. xo. Hope you’re doing well.

  1. What a wonderful meal but quite an undertaking. Some Asian recipes are easy once you get the ingredients prepped and others are quite intricate. Looks like you did a wonderful job.

    • Thanks, Jovina. I really had no idea what an undertaking it was until I was already into it. We had dinner at 10p, but it was well worth the wait 🙂

  2. These look delicious..love your research behind the powdered milk. Had my first steamed buns in NYC at The Fatty Crab 5 years ago and have been curious about them ever since. Will be back in NYC in September…maybe a bun tasting in Flushing?

    • Oh my! If you want authentic Chinese or Korean I totally know where to take you. 32nd Street in Manhattan and Flushing if you want the real deal. Though there are some great places in Chinatown. This will be awesome. I did a lot of research before I made these buns because it called for some ingredients I didn’t have on hand like powdered milk and a steamer. I figured, if I’m in that situation, I’m sure others would have the same questions. Thanks for dropping by, as always. I hope you’re well! xo

  3. This is truly a refreshing recipe for salmon. Love the steamed buns! I love how you just dove in and made them happen, even without a steamer. I don’t own a streamer either and you have two very creative ways to solve that issue here. Love this post Amanda!

    • Thanks so much, Seana. It’s always so great to hear from you. Actually, I make salmon every Monday using the same simple recipe. I, like you, am a big fan of letting the flavors speak for themselves so i lightly cover it with coarse mustard, like one tablespoon and top with seasonal herbs, usually cilantro and/or dill. It’s part of my sacred Monday routine. It’s the day I get home the latest usually, but it’s also the day I call to talk to my grandma and have a sit down dinner to start the week. I never dreamed of having salmon 2 nights in one week, but this was so different and so light with such unique flavor, I’m glad I actually spent the time waiting for two rises for the buns. It was worth every minute. So great to see you here. I always look forward to what you’re making. xo

  4. These steamed buns look lovely. I like steamed buns a lot mainly for their fancy shape and the different fillings. I got a steamer but have never tried making them. This is an eye opener and now I want to make it at the earliest possible. A very inspiring post!

    • Thank you! I have no doubt that you could make these perfectly. You really have expanded your horizons so much cooking from so many different places, this would be easy for you! I’d like to start steaming more things. It’s such a wonderful and healthy way to cook and really brings out the natural flavors. Xo

  5. Your buns look fantastic, Amanda! I guess they can be very versatile and you can combine them with several ingredients. The perfect appetizer for a very cool party!

    • Thank you, Francesca! You can definitely use these buns for beef or chicken or veggies. I’m gong to experiment. I ate like 3 of them for dinner. xo

  6. Amanda, what a beautiful, elegant recipe. Every French supermarket, even the worst, carries several brands of powdered milk ; they even sell organic nowadays! But I’ve never used it for some reason… the boxes just don’t look very enticing, I guess. And as Francesca mentions in the previous comment, other garnishes would also work (I no longer eat salmon now that toxic Norwegian farmed salmon has become the norm here in France; I’d probably go for teriyaki chicken instead).
    It’s funny you enjoy Rachel Khoo, I have several memories involving her: we exchanged emails when she was testing recipes for her cookbook in her “tiny Paris kitchen” though I sadly never managed to get a spot, and she has recently started wearing clothes designed by a friend of mine in London… for photo shoots! (which is really good for my friend, obviously). I have one of her very first cookbooks, a small book on home-made spreads which she wrote in French; haven’t used it in ages!

    • Omg how cool, Darya! I didn’t know you did that! She seems cool. Oh your friend must make nice clothes because I love her style! I’m not sure that I knew she had another cookbook. So interesting. I might make this recipe with chicken or beef too. I didn’t realize that the fish scene in France was so dire. It’s disheartening but at least people are beginning to become educated. Thank you so much for your sweet comment. Xo

    • Oh and if you do venture into the oddly ubiquitous powdered milk world use the high heat one, not the low heat one. Only the high works for baking. I don’t get why there is so much powdered milk by you. It’s pretty awful for drinking. 😉

      • Amanda, here is a link to my friend Dasha’s website: http://mrspomeranz.bigcartel.com/
        I have no idea why anyone would want to “drink” reconstituted milk from powder… I’ll ask around, but I doubt anybody I know uses it.
        We do have excellent fish here, but not salmon (good salmon costs a fortune and comes from half way around the planet); I’d rather eat it rarely, but eat the best there is.

  7. How delicious! I’ve marinaded tuna a bit like this, before scorching, but not done salmon. The buns look fantastic, I want to go to China Town for Dim Sum right now! 🙂

  8. Ah, Amanda, what a great take on the Momofuku pork buns, I love the lighter salmon here and admire your bun production, I remember them being a little painful to make – my tip since Rachel Khoo’s version seems quite close, don’t bother rolling and folding again. Make small buns and cut them open! Nicole

    • So smart, Nicole. I did find momofukos recipe too to see if he used powdered milk too and he did! Her recipe is similar but he recommends waiting longer for the initial and second rise. I like your tip. I had no intention when I started that this would take as long as it did! Next time I’ll take your advice. Have you done these before? ! Thanks as always for your thoughtful and insightful comment!

      • I have made the Momofuku recipe three times I think and dropped the whole rolling, folding thing after the first batch took a-g-e-s. Since then, I am happy just forming buns (they looked a bit prettier than my tongue-shaped buns too) and steaming those. They freeze excellently, by the way, if you make a large amount and have some in stock for those moments. If nothing’s left or pressed for time, I substitute a sweetish bread roll like I did here in the two Momofuku pork bun & pork belly ssäm recipes: https://thejameskitchen.wordpress.com/2014/07/27/momofuku-pork-buns/.
        No, I have not made Rachel Khoo’s recipe but noticed the similarity and thought about the time-saving dropping of the rolling process….
        have a great Sunday, Nicole

        • Awesome! What a great tip. They must be prettier your way. I didn’t know you clubs freeze them so well. I’m doing it again then! ! Can’t wait to read your recipe. How dogs I not see these? ! Thank you, Nicole.

          • My pleasure, Amanda, the recipe makes such a large amount and without a group of hungry wolves we could not eat the lot and that’s how I found out that they freeze really good, just steam them again quickly. I love your salmon version and that should work really well with the pickled mustard seeds. Oh, I can’t wait: salmon on Tuesday!

    • Always lovely to see you. My bday isn’t till end of summer so you haven’t missed anything. I’m always dropping kitchen hints for supplies that are always welcome 😉

  9. OH yum I’m so impressed with these Amanda. By the way, after our conversations, my blog is still on .com but I have a new blog on the self hosted.. if I have a moments boredom I might move Papaya Pieces to self hosted too. lets see…

Leave a Reply