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Nov 22, 2009 07:53 AM

Momofuku steam buns recipe (whats the most accurate or best?)

Hi for thanksgiving im making pork steam buns (like momofuku...cheaper to make than buy) and after researching found 3 different recipes claiming to be momofuku....use different types of flour, different amount & cooking methods of pork. Which one would be the best? Has anyone tried to make these?

Links provided below...

martha stewart:

from book:

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  1. I haven't tried any, but after reading the cookbook cover-to-cover, I'd be inclined to use the recipe in the cookbook.

    3 Replies
    1. re: emily

      Yeah that would be the obvious choice, but when I saw the Martha Stewart recipe, it was a video with david chang (the owner). The difference between MS and the book was:

      MS - 1/2 salt & sugar, 5lbs pork belly, cook at 350 degrees then 450
      Book - 1/4 salt & sugar. 3lbs pork belly, cook at 450 degrees then 250

      did he change the recipe or he is not being truthful? lol

      1. re: poshjoss75

        I think the difference in the 2 recipes is very interesting. In the book he says that the high heat first recipe was the result of a mistake where he accidentally cooked it at 500 for an hour or so before realizing. But then he says that that allows the pork to slow cook in its own fat for the rest of the time at low temperature. I think this recipe is more appealing.

        1. re: Lovey Howell

          Interesting - and so I suspect that the high then low temperature is a newer recipe, and I'd go with that.

          In terms of the buns, I used the Martha Stewart recipe rather than the epicurious one, though I used the epicurious recipe for the pork.

    2. It's funny - when you open this post to read it, below the last reply is a link to a thread (with 39 replies!) on momofuku's pork buns! Here it is:

      And while you have this thread open, you might be interested in some of the other links CH has provided at the bottom of the page.

      1. There's nothing magical about the recipe for the bun dough, and they don't even make them from scratch at the restaurant, so I wonder why Chang bothered to put that recipe in the cookbook. I bough frozen buns at a nearby asian market and they were fine. If you live in a city with a big asian population you might find a place that supplies fresh dough to restaurants, and that would be even better. In any event, getting the pork right is the main thing and that part is pretty simple, so why spend 75% of your labor making the bun?

        5 Replies
        1. re: Zeldog

          They don't make the dough from scratch at Momofuku?!?!? Lame.

          Yes, I agree - getting the pork right is the thing. Seems odd to start it at a high temp but since it's his 'big discovery' it might be interesting to try it.

          1. re: cinnamon girl

            I had fun learning to make the buns, and my husband actually thought they were better than the ones at Momofuku, which, as you say, are purchased not made inhouse.

            1. re: MMRuth

              You've inspired me to give it a go. I've made the other kind of dim sum-style steam bun before (with the chopped bbq pork inside), but not these yeast-raised ones. I look forward to trying them and will halve the recipe as you suggest on the other thread. Thanks!

              1. re: cinnamon girl

                Ive tried both versions of the recipe, Martha Stewart & Gourmet. I like the wet brine better than the dry. If you don't cover the dry one during most of the cooking the meat becomes more dry than crispy, esp. if you can't find a big slab of pork belly.

                With the buns im lucky to live near Chinatown and save the trouble by buying mantou (is that how you spell it?) steamed buns. They were a little thinner than I would like it to be but still just as tasty.

                1. re: poshjoss75

                  Thank you PoshJoss for the brine vs dry info. And next time I'm in Chinatown I'll scout out the mantou buns.

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