a.k.a. Steamed Pork and Vegetable Buns These are one of the myriad of dim sum varieties. Making them is an afternoon long evolution, but the results are worth it! The original recipe for the steamed meat and vegetable buns is from Rose Cheng's Chinese Cookery, now out of print. My mother first made the recipe for years and made her own changes, and I've also modified everything to suit myself, so it probably no longer much resembles the original recipe.