Pork Buns (Char Sui Bao)

Somehow pork buns has not made either Mimi’s list or CNN dumpling’s list. I do find this surprising-not because Char Sui Bao are my favorite thing but Mimi usually covers things that are typical and Char Sui Bao are found everywhere. I have eaten them in China, Hong Kong, Taiwan and the US.I have eaten them in every dim sum restaurant and Trader Joe’s, Von’s, Albertson’s and every other grocery store has them in their frozen section. It just seems like they need to be on the list if for nothing other than the shear number of them being eaten. My very first Bao of memory was eaten in Taiwan. That week I spent there, I mostly ate Bao and shaved ice with condensed milk (Bao Bing). I ate and I ate bao and loved the really spicy dipping sauce. About 3 days into the trip, I became aware that the dipping sauce was spicy pig’s blood so that took the love out of my eating. I figured if I hadn’t died yet, a few more wouldn’t hurt me. That was over 30 years ago so I guess pig’s blood isn’t as bad for you as it sounds.

Elena was in town and bout Char Sui Bao to take back to Stanford. We picked them up from Harumama in little Italy. Their claim to fame are the interesting fillings band very cute decorations. The pig is pork-filled, Hello Kitty is nutella-filled, etc.