Cha siu bao

Cha siu bao (also spelled char siu bao) is a type of dim sum, a traditional Cantonese dish that is popular in China, Hong Kong, and other regions with significant Chinese populations. The name "cha siu bao" translates to "barbecued pork bun" in English.

History

The origins of cha siu bao are rooted in the culinary traditions of the Cantonese people, who have been making various types of baozi (steamed buns) for centuries. The specific practice of filling these buns with cha siu (barbecued pork) is believed to have originated in Guangdong Province, which is known for its barbecue traditions.

Preparation

The preparation of cha siu bao involves two main components: the bun and the filling. The bun is made from a dough of wheat flour, yeast, sugar, water, and lard. This dough is allowed to rise before being shaped into individual buns.

The filling is made from cha siu, which is pork that has been marinated in a mixture of soy sauce, hoisin sauce, oyster sauce, five-spice powder, sugar, and wine, then roasted. The roasted pork is diced and mixed with onions, garlic, and additional sauce to create a savory filling.

To assemble the buns, a portion of the filling is placed in the center of a piece of the dough, which is then folded over and sealed. The buns are then steamed until they are fully cooked.

Variations

There are several variations of cha siu bao, including baked cha siu bao, which is baked instead of steamed, resulting in a golden-brown crust. In Hawaii, a local version known as manapua is popular.

See also

• List of Chinese dishes
• List of steamed foods
• Cantonese cuisine