Asian steamed buns with kale and bok choy
Tea
Steam
Project: use up all the greens continues. I wasn't joking when I said we got a ton of greens. Especially when you consider we made both these and the winter greens beignets the same week. I've never had a authentic steamed bun, so making them from scratch was ambitious to the say the least. But the result was incredibly satisfying, despite the fact that traditional bao (buns) are usually filled with pork. There's nothing about this mushroom, kale, and bok choy filling that comes up lacking. It has a heartiness and a sweetness that masks any and all of the bitterness that most winter greens tend to harbor. If you don't have one of these amazing bamboo steamers, I suggest you make room for one in your kitchen immediately (tip: they make great potato/onion storage when you're not using them). We should really use ours more. And now that we've discovered the miracle that is steamed dough, we just might. Simply place the steamer over a pot of simmering water (or if you have a wok the
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