Chinese Pork Buns (Cha Siu Bao)
I followed the recipe for the dough, but found it needed an extra 1/2 cup of milk to really get it to the right consistency.
As for the filling, I've always added diced scallions, shallots, and garlic to my cha siu bau.
This is one of the few recipies that accurately calls for baking soda in the dough, though, so I give it 4 stars.
11 users found this review helpful
Feb. 12, 2008