叉烧酥 Cantonese BBQ Pork Pastry- A Dim Sum Favorite

What is your favorite Dim Sum dish? or are you so overwhelmed by the variety of choices that you don't know even where to begin. Crazy about Chinese Food Chelsey here to help. Let me break it down for you bit by bit starting here with one very popular pick to get your mouth watering - Barbecue Pork Pastries with a buttery flaky crust and sweet and savory filling. Only this time you can make it yourself, save your money and get the sense of DIY satisfaction. Then once you have mastered making it at home an outing to a Dim Sum restaurant with friends and family is still worth a just because if only for the sensory and socially marvelous experience that it is. It's is not just about the food right...or is it? He He

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蛋挞 Cantonese Egg Tarts with a Secret Ingredient

Custard Tarts with Portuguese pastry were introduced into Hong Kong in the 1940's by Cha Chaan Teng, a Hong Kong Based Canto-western Restaurant by way of the Portuguese colony of Macau. Hong Kong Egg tarts are an adaption of Pastel de Nata found in Macau. I love how flaky and delicate the shell is with a rich smooth slightly sweet custard. Love at first taste!

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叉烧包 Cantonese Dim Sum BBQ Pork Steamed Buns

This is one of many delicious ways you can use up left over BBQ Pork-Char Siew. The dough for this style of Baozi differs from that commonly used for other stuffed steamed breads. The dough used to make Cantonese BBQ Pork Steamed Buns has more of a biscuit like texture but at the same time being light and fluffy like bread.

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生煎包 Little Potsticker Pork Buns

These are a common breakfast in Shanghai also but popular all over China and Taiwan. I remember when I would get them in Taiwan they would always ask me 你要不要辣？Would you like it spicy? I always said Yes, Yes, and Yes! They had the most delicious chili sauce that they would inject into the buns, right there in front of you. I miss those so much.

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包子Bao zi-Steamed Bread with Cabbage Pork Filling

I struggled for a long time (years) to get the dough right for baozi. I fell in love with baozi in Taiwan, man are the baozi there good, and I wanted to get the same texture and mouth feel.

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韭菜鸡蛋饺子 Chive and Egg Dumplings

I love the flavor of garlic chives. Mix them with moist and fluffy egg and you have a delicious dumpling filling. My favorite way to eat chive and egg dumplings is pan fried but you can also boil or steam them. It is an interesting change up from the common pork dumpling or the delicious beef and leek dumpling.

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白菜肉饺子 Pork and Cabbage Dumplings

 These are a lot of work and I highly recommend that you use a few helpers, it goes a lot faster and plus it's way more fun with a little company anyway. Despite how much work these are to make the fact that they are the kind of delicious that makes you eat more even though you are already stuffed and the next day lament that they are gone, makes it all worth it!

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