bob_doe_nz on 21/9/2020 at 05:53
Oddly enough, I'm in the process of making the baked Char Siu bao. Using a basic yeast dough instead of the flaky pastry.
heywood on 21/9/2020 at 22:35
Thanks PigLick. I haven't seen those before, but that's exactly the kind of suggestion I was looking for. That dough prep looks elaborate, but I will try them.
Thanks also catbarf, I think I would like that filling, but I'd try it with a leavened dough or different cooking method. My indifference to boiled and steamed dumplings comes from wanting more flavor and texture from the dough.