These flower knots, 花卷 hua juan, are a simple, but pretty variation on basic steamed buns. Layers of scallions, oil and salt add additional flavor and texture.
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This is the foundation recipe for steamed buns or bao. A freshly made steamed bun has a lovely yeast-y flavor and great texture that you just can’t get with the frozen variety. Plain buns can easily replace rice or noodles for many meals.
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These classic Shanghai buns, "生煎馒头," are a cousin to xiaolongbao in terms of their pork filling mixed with a jellied stock that turns into hot soup during the cooking process. However they have a much more rugged exterior featuring a crisp bottom and a fluffy bao top.
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