Char siu bao, or steamed BBQ pork buns, are one of my favorite foods of all time. Fluffy yeast buns stuffed with sweet-savory pork filling are completely irresistable.
Apparently, I once had a lot more time than I do now. If memory serves me, I once spent of spending countless hours in the kitchen. I happily infused oils, kneaded dough, and hand-assembled fussy little morsels without a care.
Making dim sum from scratch was a favorite hobby. I tried my hand at every sort of Chinese dumplings from deep-fried wontons to shrimp dumplings (har gow) and Chinese buns like char siu bao. On a regular basis! Like I was someone’s Chinese grandma (well, without the decades of experience and skill!)
In need of some kitchen inspiration recently, I pulled out some of my old dim sum recipes. But was instantly put off by how time-consuming they were. Clearly, my life is different now. But I was for sure going to make Char Siu Bao for my family, so I had to find a quicker way.
So, are you hooked on making crepes yet? A while back I posted a basic recipe for crepes, along with some pointers on technique. (It’s really pretty easy. And addictive.) Then I posted one of my favorite crepe fillings: a super simple sauté of shrimp, tomatoes, and chives. Today I’ve got another favorite to share: a combination of peas, pancetta, mint, and chevre.
For those of you not familiar with pancetta, it’s an Italian-style bacon (salt-cured pork belly). The biggest difference between pancetta and American-style bacon is that pancetta isn’t smoked the way American bacon is. You’ll usually find pancetta at the deli or butcher counter of your supermarket, or an Italian specialty store, where it’s sliced to order. If you can’t find it, just substitute regular American-style bacon.