Baked Pork Buns

Called guk char siu bau, these baked variations on the steamed buns are perhaps the most popular dim sum outside of China. The dough and the cooking methods differ for the two buns, but the filling is the same. Some people believe this baked version originated in Hong Kong, and others suggest that it first appeared in that outpost of Western-style baking, Shanghai. No matter which provenance is correct, today these buns are enjoyed around the world.