Just saying the name of this dish is fun! This traditional dim-sum technique I first saw in a Chinese market in Guangzhou. It’s amazing to see people’s eyes when you serve it to them for the first time.

 

Try this recipe in conjunction with my Floating Dragon Dumplings and One-Pot Chinese Chicken Wings with Master Sauce for a great party feast.

The fattier your ribs are, the more inclined I am to suggest the dry technique for grilling.

Be sure to use a sturdy baking apple like Granny Smith or Honey Crisp for this dish, especially if they are in season.

These rice balls can be made ahead of time and steamed right before serving.  They are easy to make in large batches and are perfect for party appetizers.

The fattier your ribs are, the more inclined I am to suggest the dry technique for grilling, they turn out great.

Serve with coleslaw, corn, great buns and you're set.

You'll be surprised at how much the spices play off eachother and make this dish spectacular.  The cinnamon is a must have.

A crowd pleasing appetizer that never fails to please, these Char Siu Bao buns are just as good as anything you'd get at a Dim Sum place and way more fun to eat since you made them yourself.

This a crowd pleasing dish to serve on a cold fall or winter night.