Cha Siu Bao

Also known as siopao in the Philippines, Cha Siu Bao is a Cantonese barbecue-pork-filled bun. The buns are served as a type of dim sum during yum cha and are sometimes sold in Chinese bakeries.

When you break open the soft, white steamed bun, you'll see the glistening mauve filling of diced cha siu with extra barbecue sauce spilling out and sniff the heady perfume of wine, soy, and hints of caramel.

Although it is visually similar to other types of steamed baozi, the dough is unique since it makes use of both yeast and baking powder as leavening. This unique mix of leavening gives the dough the texture of a slightly dense, but fine soft bread.

Encased in the center of the bun is tender, sweet, slow-roasted pork tenderloin. This cha siu is diced, and then mixed into a syrupy mixture of oyster sauce, hoisin sauce, roasted sesame seed oil, rice vinegar, shaoxing wine or dry sherry, soy sauce, sugar and cornstarch.