|Cheeseburgers celebrating Lunar New Year - Photo by Wasabi Prime|
Around the start of the new year, I typically get the bee in my bonnet for making dumplings. Not that I need an excuse, I am always glad to eat dumplings. I also got the hankering for mixing things up a bit. I like Chinese-style steamed buns, I like hamburgers -- put your hands together. My go-to recipe for yeasted buns is David Chang's recipe, of Momofuku fame. Just type in "David Chang Momofuku steamed bao" on a search engine and a recipe will magically appear, or you can just hit up this copy of the recipe on Food52's site.
The dough is versatile -- you can steam it in the traditional method of cooking, and it can be baked. I used half of the dough to make steamed buns for what I called Chinese BLTs -- steamed buns stuffed with fresh lettuce, tomato and candied bacon. A very Americanized version of pork belly buns, and I highly recommend it for a fun party food. The other half of the dough became stuffed cheeseburger dumplings. Oh yes, this totally happened (see above) and it was WONDERFUL. I initially wanted them to be totally sealed and steamed, but I wanted to make sure the beef was fully cooked. Baking the cheeseburger dumplings was the best move, since it gives the dough a bit of a crust. I highly recommend taking the hamburger on an Asian holiday and giving it a steamed or baked dumpling treatment, the dough is pillow-soft and sweet.
|Steamed dumpling dough gets a BLT treatment - Photos by Wasabi Prime|
|DIY buns will definitely elevate your burger game - Photos by Wasabi Prime|
The next time you Treat Yo Self to a good burger, take note of the bun. Compare the flavors of places that serve burgers with mass-produced buns and the ones that make it a point to say which bakery their buns come from. You'll be inspired to get in the kitchen and start baking!
|What I like to call "research" - Photos by Wasabi Prime|