I have a question about the recipe "Momofuku's Pork Buns" from Merrill Stubbs. Can I make the dough the night before and steam it the next morning?
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Merrill is a co-founder of Food52.
I'd recommend steaming them tonight, refrigerating them in a zipper bag and then gently reheating in your steamer before serving tomorrow.
Some pillow talk with a local dietitian.
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