I love Dim Sum. I mean, I really love Dim Sum. Not just a little, either. Did I say that I loved it?
So, I'm trying to learn how to make it. I have no illusion that I won't make it as well as those fabulous restaurants in Hong Kong. Still, I'm pretty sure I can make it well enough to get me through those long periods between going to a restaurant that specializes in some Dim Sum goodness.
I've very happy with my ability to make Nor Mai Gai. And, I'll make it here, soon. My taste buds need their fix.
However, I missed the baked hum bow that I would get in Seattle. So, I've started to try to recreate it here. Pictured above are my first attempts at Baked Char Siu Bao. Char Siu refers to the Chinese BBQ pork inside these buns. Bao, from what I understand, just means bun. And baked ... well, means baked (as opposed to steamed).
A couple of the girls here at the house looked at me funny when I put the buns on the oven. Filipinos make a similar dish called siopao (sho-POW). But, they only steam it. No baking. A shame, as baked breads are yummy.
I'll have more when I get better at this recipe.