Mmm... cha xiu, gingery, and salty. I burnt my mouth (and my fingers). (er. It was steaming 30 seconds ago!). I have not made cha xiu bao for many years. It is a simple recipe, but it makes, well, quite a few buns. The dough recipe is from Classic Chinese Cuisine, Nina Simonds, the filling is from Chinese Dim Sum, Wei-Chuan School. I also made a red bean version with the same dough, even thought the proper dough would be a little sweeter.

All of food above credited to the job search that has slowed to a crawl. Beginning of the year? another dip? I have no idea.