Chinese pork buns question
I made some Chinese pork buns using a bun recipe I found on this site. The bread came out nice and fluffy, though I need to tweak my filling recipe a bit. But I'm wondering how to make the kind of rough textured pork buns you sometimes see at Chinese restaurants. They look like they have burst open, a bit like popcorn. It seems like the secret is probably in the shaping of the dough, but I haven't been able to find any recipes that will yield this kind of result, most recipes just form the buns into a round, or pleat the top.
Here's a pic of what I mean: