Whipped up some mouthwatering shen jiang bao (steamed pork buns) with a perfectly crispy bottom and juicy center, and my husband fell in love with me all over again. It’s a labor of love, but every bite is worth it! For the dough we are looking for something in between a dumpling wrapper and fluffy pork bun so we are only letting the dough rise for about an hour. Also,I took a little shortcut: instead of making a thick gelatinous stock from scratch, I used store-bought bone broth and added agar

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