Ummm, seriously, these steamed buns are gods gift to earth… You don’t need an oven for these as you’ll be cooking them in your top steaming tray. They are pretty easy to whip up, but do take a bit of time as you need to let the dough rise twice. You can cook these on the weekend and store them in an air-tight container for up to 2 days in the fridge, however fresh is best.
I served these with some baby spinach, grated carrot and smoked salmon. I then drizzled the top with our home made Teriyaki sauce recipe… C’mon – do it!
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