The Jew And The Carrot

Homemade Dumplings for a Merry Jewish Christmas

By Molly Yeh

Molly Yeh

Christmas in my family means one thing — our annual Dumplings of the World Party. All of our friends come over and spend the evening sitting at little tables around our house shaping potstickers, pierogies, empanadas… the offerings change from year to year, but there are a few favorites that would never be left out — including everyone’s favorite, pillow-y soft barbecue chicken buns.

A kosher answer to the dim sum star, cha siu bao, from the Guangdong region of China, these sweet steamed rolls that house juicy, tender chicken in the center, have been my kryptonite since the day I could chew.

While the meat and dough are a bit time consuming to make, shaping them is less stressful than shaping a soup dumpling, which I showed you how to make last year (check out the video here). The only thing you have to worry about with these petite buns is sealing the dough well enough so that chicken doesn’t get all over your steamer.

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