David Chang of Momofuku is perhaps responsible for making these famous in the United States. Here in San Francisco, The Chairman and American Bao Bar churn these out for the hungry masses. One makes a great snack, and two to three make for a full meal. Their fillings are highly customizeable. I like them with spicy pork and kimchee, Chinese meatballs and cabbage, crispy tofu and peanut sauce, or even leftover grilled chicken and pickled radishes. Usually, I'll serve them as a bar: I'll set out a basket of the freshly-steamed buns, a couple of protein choices (usually one meat, one vegetarian), an array of sauces (hoisin, peanut, sweet chili) and toppings (cilantro, mint, basil, kimchee, sliced jalapeños, daikon, shredded carrots, bean sprouts--whatever I have around), and then let people fill their own steambuns, taco bar style. 

You can buy the buns pre-made in the freezer section, but like anything else, they're better when you make them at home. Also, like almost anything else, they can be made from my favorite kitchen staple, pizza dough. It's super-easy to make the dough yourself, but it's also totally fine to cheat and use storebought dough (usually $2 or so at Trader Joe's and Whole Foods). Just let it come to room temperature before using. 

It's a thing of beauty, isn't it?

Speaking of dough, I'm very excited to tell you that my second book, Pizza Dough, 100 Delicious, Unexpected Recipes will be out next month and is available for pre-order! I can honestly say that I have never been so proud of anything. It's absolutely beautiful, and features design by the amazing Gretchen Scoble, photos by the endlessly talented Frankie Frankeny and food styling by the inimitable Fanny Pan. I feel so lucky to have had such incredible people working on it. Here's the final cover, which offers just a taste of what's inside.

I literally can't wait for you to have it in your hot little hands. Stay tuned for info about events and signings. Until then, make these easy steambuns for someone you love!