Well…these aren’t exactly BIG buns, but they are buns! And I cannot lie, they are delish.

We rarely make baozi. We usually go with dumplings because they are easy to freeze and it is easy to make hundred of ’em, which will last for a good long while. Baozi dough takes a little more work to make than dumpling dough. Baozi dough contains yeast, which creates that puffy soft outer shell, so you need to let it rise before making the buns and then after the buns are stuffed with pork and cabbage, they need to rise again.

After we steam them, we eat some (mmmmmmm, fresh pork buns) and then we freeze the rest. After they are frozen it’s just 40 seconds in the microwave before warm, fluffy flavor sensation meets your mouth.