Inspired by the steamed pork and dill buns my Aunt Anita got us last month from Chinatown. They were very delicious! The bun recipe is adapted from Pork-Belly Buns, Gourmet, October 2007. Things you should know going in: don’t forget to cut out your parchment squares ahead of time; basically, you’re making bread, so you’ll be tied up for HOURS…do some yoga, or watch your dvr’d episodes of Smash, or Community, or YouTube videos of Justin Timberlake and Jimmy Fallon doing their History of Rap. <br /> <br />I tested two cooking methods for these buns; steaming and baking. Steaming took first place among everyone in the household. The steamed buns were ethereally supple pillows of deliciousness, whereas the baked buns were equally good; less pillowy, with a more bread-like crust. If you choose to bake, bake the buns pinch-side down for about 20 minutes in a preheated 350 degree F oven.

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