I'm so happy to hear that some of you have made some of the recipes I've posted and I'm glad that they worked out for you!  This is probably the last one of the series and I probably wouldn't have even attempted making them except that we don't live close to a Chinatown.  Char siu bao is my absolute favorite and my personal way of measuring a dim sum shop or Chinese bakery.  I actually prefer the steamed ones, but since I have absolutely no idea how to make the dough for steaming (I've tried and failed miserably), I decided to try to make baked ones.

Since we don't live within driving distance to fresh char siu (Chinese barbecued pork) I attempted to make some in the oven using a char siu seasoning package (NOH brand) from the Asian store.  It was OK, but it wasn't the real thing...however, it worked perfectly in this recipe and my char siu bao craving was satisfied :)

Char Siu Bao (baked) recipe