House special roast pork buns (Char siu bao) from The Nom Wah Cookbook: Recipes and Stories from 100 Years at New York City's Iconic Dim Sum Restaurant (page 20) by Wilson Tang

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bwhip on November 14, 2020

    These turned out great for us, though I was confused by quantities in the recipe. I cut the recipe for the pork (Char Siu) in half, since only three cups are needed. When I got to the part about food coloring in the marinade, I did a double-take. A half cup each of red and yellow food coloring? A half cup? I’m used to seeing a drop or two. I just left it out, and added water instead. Using the bun recipe, the initial dough was quite loose and sticky, as though it needed more flour. I added more while kneading after a couple of hours of rising and it worked out fine. End result was puffy and soft, and the pork filling was fantastic.

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