So I’ve come across a few recipes for cha siu bao in the past few months and thought, this is fascinating. Sure the closest I’ve ever gotten to actually seeing one in my own life was while watching Hayao Miyazaki films. That doesn’t matter. I could make these.
The pound-plus of barbecue pulled pork meat I had leftover from slowcooking on Saturday lent itself pretty well to my plan today to make these buns. I also maybe cheated just a tiny bit by buying a fresh ball of pizza dough from the store instead of making my own. I won’t apologize for that, though; it speeded up the process AND you know how much I hate to knead dough. But either way, they were pretty easy to make! And quite tasty. The great thing is that you make quite a few with a recipe and you can very easily make and freeze them for later. They steamed up in 15 minutes and were fabulous dunked into some extra barbecue sauce. Josh thinks they’ll be ever better baked, and with some cheese added. So basically what Josh wants is an empanada. But he enjoyed them anyway.