Our friends Joanne and David made these pillowy Steamed Chinese Buns long before the term “bao” (short for “baozi”) became fashionable. Fluffy and full of flavor, these buns rival those you’d get at any restaurant. The secret is the soft, enriched dough which puffs up high and airy in the steamer. Stuff it with Char Shu Pork or David’s Garlic-Ginger Chicken and you’ll be in bao heaven. Joanne started making this lighter-than-air dough using a recipe she found in the 1986 issue of Better Homes and Gardens. David, who knows his way around a wok, created this luscious Garlic-Ginger Chicken filling to go with it. We’ve also tacked on a sweet and salty Char…
recipes that changed our lives