A question about a recipe: Momofuku's Pork Buns

I have a question about the recipe "Momofuku's Pork Buns" from Merrill Stubbs. Help! The dough did not rise AT ALL, first or second time. Now I'm rolling them out and they are as thin as dumpling wrappers. The only thing I did different was to make 1.5x the recipe. I know the yeast works fine because I made brioche at the same time and it rose like a dream. Should I even steam these or just toss the dough?

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Momofuku's Pork Buns
Recipe question for: Momofuku's Pork Buns

1 Comment

Exbruxelles January 17, 2018
You don't have anything to lose--I'd try steaming them. My experience with these buns is that they don't rise a lot, even after steaming.
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