Have Pork Buns. Now what?
I bought a frozen pack of six Steamed Pork Buns, Siopao, from my favorite Asian grocer. All are the size of a hamburger bun, or just a bit larger. As expected, cooking instructions are minimal: microwave, or steam.
Being that our microwave has breathed its last, and I don't have the functional tools to steam anything more than a few florets of broccoli, I'm looking for some guidance from 'hounds here on how to cook/bake and serve these buns.
Thanks in advance, for the help.
You can create a steamer by filling a large pot with an inch of water, then placing something in the bottom of it that will hold a plate above the level of the water (a trivet, a smaller pan, even wadded up aluminum foil). Put the buns on a plate that will fit inside your pot, set it on whatever propping device you're using, put a lid on it and steam away.
Steam about 10 minutes and go from there.
I doubt these will bake up nicely since you have steamed buns.
You can try the microwave by covering the buns with cling film. Microwave about 2 to 3 minutes.
Steam them, definitely as the others have suggested.
Microwaving them is only a _desperate_ last resort and I definitely don't recommend that method. It'll heat them up, but at the cost of ruining the texture of the dough.
Bread of any kind is bad in a microwave.
I didn't know you can microwave siopao. I would go with biondanonima's recommendation of a hacked steamer. An empty tuna can would work nicely here. I haven't made the frozen siopao before, but if they're anything like the from scratch version, you can bake them at 350 for about 15-20 minutes. You should glaze with an egg wash and optionally simple syrup prior to putting them in the oven.
Thrift stores have lots of the old school steamer baskets. Less than a can of tuna if you don't eat tuna. You can also make a make shift basket by perforating a small foil pie plate and putting it on top of a tuna can and placing it in a pan of water. The buns will weigh it down and the steam will come up through the holes you've made.
Thanks, all, for the terrific insights. I have a VERY Large stock pot that will fit at least four of the pork buns, rigged in the manners suggested here. So its Siopao as an appetizer with dinner tonight!