Comments on: Gua Bao (Taiwanese Pork Belly Buns)

By: Elaine

Elaine — Wed, 26 Jan 2022 11:57:43 +0000

In reply to Lee. Lee, Next time, knead for a longer time.

By: Lee

Lee — Mon, 10 Jan 2022 21:29:17 +0000

this is the best recipe I have tried so far! so soft and fluffy like a little pillow. the only trouble I had was getting the tops completely smooth. I noticed tiny air bubbles after steaming. Do you have any suggestions on how to fix this?

By: Elaine

Elaine — Thu, 01 Apr 2021 00:26:58 +0000

In reply to Aleel. Thanks Aleel for your wonderful feedback! Happy cooking and enjoy!

By: Aleel

Aleel — Sat, 20 Mar 2021 02:08:00 +0000

My family and I really enjoyed this recipe and I will make again. I used 140 ml of water to make the buns since I didn’t have enough milk and added the suggested oil. I will probably serve with pickled veggies in the future.

By: Jacqueline Church

Jacqueline Church — Wed, 10 Feb 2021 05:01:32 +0000

The water measurement is off, I think. Even accounting for Boston’s dry winter air, I had to add a lot more than 125 mls to get a cohesive dough. Also why some measures in Cups and some Mls, why not grms?

By: Elaine

Elaine — Mon, 30 Mar 2020 00:24:07 +0000

In reply to Frances Quinn. Nice Catch! It should be 140ml.

By: Frances Quinn

Frances Quinn — Sun, 29 Mar 2020 20:40:07 +0000

The amount of milk used in the beginning of the article is 150ml but in the printed recipe below it is 140ml. Which is it, please.

By: Elaine

Elaine — Sun, 28 Jul 2019 23:23:29 +0000

In reply to Swara N. Thanks Swara! I am a bun additive actually. Making lots of buns, different flavors and shapes at home. So welcome aboard! Fluffy buns are so satisfying. Happy cooking.

By: Swara N

Swara N — Sun, 28 Jul 2019 14:45:02 +0000

Tried the bun recipe – perfect outcome!!
The proportions and measurements were spot on and the buns came out fluffy and light.
I did use active dry yeast however and mixed it with warm milk and sugar first.

I made a vegetarian filling and it was loved by my friends and family!