I've never felt more Vietnamese in my life! There was a bit of familiarity when making the outside of these steamed buns as the technique was similar to traditional bread making. There was a lot of kneading, and waiting for the dough to 'rise'. I guess the most difficult part was trying to figure out the right consistency for the dough since it was a bit tougher and stickier than bread dough. I must confess that my mom prepared the pork filling and was hoping to have a super Vietnamese mother-daughter evening of cooking but something came up and she left me in charge with nothing but a set of instructions written in Vietnamese and a three tier steaming pot. I resorted to youtube to learn wrapping techniques (some of the old Asian women featured in those YouTube videos have magic robot fingers! They make it look SO easy). I'd say I did a pretty good job wrapping! A couple of them split open while steaming - but I hid the evidence... In my stomach. They were delicious!