Finally, it all comes together.
We had this for a family lunch on Sunday, December 27th with a full day of football ahead. Once everything was prepped the prior two days, this was a piece of cake.
Reheat the steamed buns:
My brother, John, was intrigued by the steamed buns as a delivery vehicle for other food. Since I had to purchase a 1 lb 9.6 oz. box of instant non-fat dry milk for the 3 tablespoons the recipe required, I was able to spare a little for his shot at it. Who knows, maybe we’ll have a guest post.
Dad managed to grab a piece of mozzarella cheese, wrap it one of the extra steamed buns and nuke it for a couple second to create his version of fusion calzone. He also did thorough examination of the differences between Sriracha and chili garlic sauce (1 ingredient).
My parents have never had steamed pork buns. So we have a date for dim sum one of these days. There’s a funny story about the last time my mother was in a Chinese restaurant and a cockroach, which is why it was the last time she was in that Chinese restaurant, but those are best told at the kitchen table.
Already, the blog is worth it.