Pineapple Buns (Bolo Bao)

These pineapple buns are light, soft, and airy. They are a Hong Kong bakery tradition. 

 

Oddly enough, pineapple buns do not contain any pineapple! They get their name because of the sweet crust on top of the bun. 

Beef and Sweet Onion Dim Sum Pandas

Beef and sweet onion dim sum pandas: a sweet bread dough filled with a delectable beef and sweet sautéed onion mixture and steamed until the bread is puffy and the filling is succulent.  

These little dim sum buns with panda faces were so fun to make and totally delicious to eat. I had originally wanted to fill them with char siu (Chinese barbecue pork), but I decided to try this hearty combination of bef and sweet onions. 

Steamed Piglet Buns

These steamed piglet buns, with a barbecue pork filling, are such a cute surprise emerging from your bamboo steamer basket! 

This was my first time making these little steamed piggy buns, but they were easier to make than I expected. I had a little bit of experience making steamed buns and I made the same dough that I used for these steamed buns.

Asian-Style Chicken Dumpling Soup

Asian-style Chicken Dumpling Soup - a hearty and meaty flavored chicken, bacon, and shiitake mushroom soup filled with Asian chicken dumplings.

I have been experimenting with making my own Asian dumplings, including making my own wrappers. I've been trying different flavors, including pork, shrimp, as well as chicken.

Shrimp and Pork Pot Stickers with Soy-Vinegar Dipping Sauce

Shrimp and Pork Pot Stickers - chopped pork and shrimp with shallots and ginger plus whole pieces of shrimp stuffed into a gyoza wrapper and simultaneously fried to a crispy brown on one side, while the rest of the dumpling is steamed and tender.

These pot stickers, or gyoza, are filled with a delicious mixture of ground pork and shrimp. Just before wrapping up the dumplings, you add a nice fat chunk of shrimp before enclosing the mixture up in a thin wrapper.