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Chinese Pork Buns- Baked, Not Steamed Char Siu Bao

I am looking for the definitive recipe to recreate these bundles of joy. The best ones in NYC can be found at the Chatham Restaurant in Manhattan. All recipes on the net cannot compare.... does anyone have the recipe to share with all of us?

7 Comments:

SmokinJoe: Is this the restaurant at 9 Chatham Square? I'll have to try this place. I love the baked cha siu bao. I think it's a gweilo thing to prefer these to the steamed kind.

I'll look in the Serious Eats cookbooks and ask around HQ here and see if we can't find a good recipe for you. I really want to learn to make these things, too. I've never attempted make-at-home cha siu bao because they're so damn cheap -- why bother? But it would be an interesting cooking experiment and also helpful for people who don't live near good CSB.

Yes please. I've tried all sorts of recipes, and the dough is never right. If someone has a recipe, please please please share.

I've made the recipe from Eileen Yin-Fei Lo's Dim Sum Dumpling Book and remember being happy with it.

Jonah: Thanks for the link, and welcome to Serious Eats. I remember when Su Good first blogged that on her site. It looks delicious.

Don't want to speak for or endorse this site but I found many a good Info here
http://pitchblack70.tripod.com/gaijingirl/gaijingirl.html

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