Comments on: Steamed Custard Buns (Nai Wong Bao, 奶黄包)

By: Julian Schuster

Julian Schuster — Fri, 09 May 2025 06:27:43 +0000

In reply to Wei Guo. Thanks, I'll try that.

By: Wei Guo

Wei Guo — Fri, 09 May 2025 05:56:31 +0000

In reply to Julian Schuster. Thank you so much—I'm glad you enjoyed the custard bun recipe! As for pan-fried dumplings, after the water fully evaporates, be sure to keep cooking, uncovered, for another 20 seconds or so—this helps re-crisp the bottom. Hope this helps!

By: Julian Schuster

Julian Schuster — Sat, 03 May 2025 08:13:54 +0000

Absolutely love this recipe. Took me some time to figure out how to make them, so they’re cooked through, purchasing a bamboo-steamer helped a lot with that. I still find it somewhat tricky to get the filling exactly in the middle consistently but still they taste amazing when warm but still make a great snack when they’re cold. Thank you for sharing this recipe.
I have a little question about making dumplings tho. According to the recipe I need to cook them so they’re crispy on the bottom, then pour in water. Both times I tried that, crust just ended up getting soggy and even though they looked brown at the bottom they weren’t crispy at all, any advice on that? Sorry to post this question under another recipe.

By: Wei Guo

Wei Guo — Fri, 04 Apr 2025 11:47:32 +0000

In reply to Scarlett. Thanks Scarlett! Glad the recipe turned out great! The thicker, grainy texture could be from using extra-large yolks or not mixing the filling into a super smooth paste. To make it runnier, try adding a bit more butter—just not too much, so the taste stays balanced. Also, keep in mind the filling is naturally runnier when warm and thickens as it cools.

By: Scarlett

Scarlett — Sun, 30 Mar 2025 02:40:29 +0000

Hi, this recipe turned out great. Just wondering why the filling was more grainy and pasty. I used fully cooked chicken yolks and pressed them through a sieve. What do you think made the filling thicker? How can I make it runnier and smoother? Thanks!

By: Wei Guo

Wei Guo — Sun, 23 Mar 2025 10:08:03 +0000

In reply to Claudia. You can surely use this filling for baked pastry. As long as it's well sealed inside, it won't come out too dry. But the runny texture might be slightly compromised. Let me know how it goes when you try!

By: Claudia

Claudia — Tue, 18 Mar 2025 02:09:33 +0000

I’m curious – have you ever tried baking nai wong? I know it’s usually steamed, but I’m wondering if I can use it for filling a different kind of pastry that is baked instead. Not sure if it will dry out? Thank you!

By: Wei Guo

Wei Guo — Thu, 13 Mar 2025 06:50:03 +0000

In reply to Cat. So glad you gave them a try! It’s always nice to recreate a favorite dish at home. Happy to hear the instructions made it easy—hope you make them again!

By: Cat

Cat — Wed, 05 Mar 2025 09:54:52 +0000

Thanks a lot for this recipe.
My husband always raved to me about how delicious these buns are until I tried them at one of our favorite restaurants. Unfortunately, the buns are no longer on the menu, so I had to make them myself. I was surprised how easy the buns are to make thanks to your great instructions. They turned out great, thanks you so much for sharing this recipe.

By: Wei Guo

Wei Guo — Sat, 15 Feb 2025 08:10:09 +0000

In reply to kio. You can use these salted duck egg yolks to replace regular egg yolks in the recipe. Be sure to defrost them in the fridge beforehand. I believe duck egg yolks are typically larger than chicken egg yolks, not smaller. This difference shouldn’t significantly affect the final result of the recipe. Happy cooking!