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 ...

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 ...

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 ...

“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 ...

Char siu pork is traditionally cooked on a barbecue ... It's packed with flavour and beautifully tender, which makes it perfect to serve in bao buns or simply with rice and stir-fried vegetables.

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 ...

Make a well in the centre of the flour mixture. Slowly add the yeast mixture into the well and mix until the flour becomes clumpy. Add the remaining 60 ml (¼ cup) lukewarm water - you may not ...

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.