I just discovered what these things were called, but I'm in love with them. I live in Manhattan, so I can get great Char Siu Sou in Chinatown, but I don't get down there as often as I need to, and I have a pretty serious Asian pantry (courtesy of Andrea Nguyen's outline in "Asian Dumplings").
Does anybody have a recipe for these triangular, flaky pockets of love? I have a good recipe for the char siu pork filling, but the dough that yields the slightly sweet, flaky, tender casing is what I can't seem to get a hold of.
Cookbooks, family recipes, links, chefs open to bribes, whatever. I'll take anything...
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