Bao sliders don’t need pork belly to be thrilling. For a lighter and equally tasty option, fill yours with tofu glazed with fragrant savory-sweet seasonings. The tofu gets slightly crusty on the ...

char siu bao are a classic of Cantonese cuisine. Whether it’s the traditional fluffy, steamed variety or crisp, baked type, the sweat meaty filling is irresistible. Everyone has their favourite ...

Did you even have yum cha if you didn’t order char siu bao? When it comes to these delicious pockets of steaming hot, sweet meat, we love both the classic steamed buns and the baked variety with ...

Delicious on its own, over a bed of steamed rice, or in a bun, bao, or a bowl of noodles, char siu also adds that pop of red to the fried rice in your Chinese takeout. It's a dish most commonly ...

But we have a few suggestions. Cookbook author Andrea Nguyen likes to serve them as Char Siu Tofu Bao Sliders, and at the height of summer, you certainly can’t go wrong with Cantonese-inspired ...

Instructions To make the tanzhong dough, place the extra 2 tablespoons of flour and ½ cup (125 ml) of water in a small saucepan over medium heat. Cook, whisking, for 2 minutes, or until thickened ...

“Our char siu bao has been around for several decades,” Zhao says. “Out of everything, the most rewarding thing is making our own dough” from milk, flour, sugar, and yeast; it doesn’t ...

Note: Pulled pork goes well with just about everything, and this char siu marinade takes it to a whole ... You can have this with rice, in a wrap or bao buns, but I recommend serving it in toasted ...

har gao (shrimp dumplings), char siu bao (barbecue pork buns), cheong fun (rice vermicelli rolls) and egg tarts. These days, you can find dim sum at Chinese restaurants all around the globe.

Po’s Kung Fu Bao is on the menu at DreamWorks Imagination Cafe. It includes two steamed buns, one filled with char siu pork and the other filled with chicken teriyaki. We didn’t expect ...