Xian Rou Bao: filled buns cooked with steam

Useful to know

Xian Rou Bao are filled buns presented in Betty Liu's King Arthur Baking recipe with pork filling and yeasted dough. Ginger-and-scallion water is incorporated into the filling, and the shaped buns are steamed. [1]

With this method, the absence of a browned baked crust is expected. Surface colour is therefore not a sufficient guide to whether the meat filling is cooked; preparing the dish requires the complete recipe and its instructions for cooking the buns through.