I don’t know what magic was at work, but apparently, I once had all the time in the world. I know this because I have vivid memories of spending countless hours in the kitchen happily infusing oils, kneading dough, hand-making fussy little morsels without a care. Case in point: I went through a phase of making dim sum—every sort of Chinese dumpling from deep-fried wontons to char siu bao (steamed bbq pork buns)—from scratch on a regular basis, like I was someone’s Chinese grandma.
In need of some kitchen inspiration recently, I pulled out some of my old dim sum recipes, but was instantly put off by how time-consuming they were. Clearly, times have changed. Alas, the bee had entered my bonnet and, like it or not, I was making Char Siu Bao for my family, but I had to find a quicker way.