- Most Helpful
- Highest Rating
I had a difficult time with the dough and had to add quite a bit of water to make it manageable. I loved the idea of the recipe but the dough didn't puff up as much as I would have liked, even after steaming the buns for 20 min. I think I will look for a lighter and more airy dough next time.
Thanks for the recipe. I used a breadmaker on dough setting which made this incredibly easy.
Excellent sauce and filling! Next time, I'll use less sugar on the sauce only because the store bought cooked bbq pork was sweet already. This is a keeper! Thank you!
I can't believe I made these! Char sui bao are my favourite bao and I'm so excited to have this recipe! It's time consuming but very, very worth it - I can't wait to serve these tonight! They look so authentic and were so much fun to make and steam in my new bamboo steamer. The only thing I would do next time is grease the damn baking paper because the one I ate stuck to it. Thanks for posting your awesome recipe!
These are excellent. Very easy to make and great instructions. Step 14-16 I heated in the microwave. I doubled the recipe and got 18 buns (cut 24) probably because I filled mine a bit more with the pork mixture than stated. 12 of these are in the freezer. Great recipe, thanks for posting.
These are very good! I made 1.5 times the recipe because I wanted to use up all the barbecued pork I had. Rather than divide the dough into 18 equal portions, I weighed out 17 approximately 40-gram pieces of dough to wrap the filling in. I oiled the waxed paper to prevent sticking, and when I shaped the buns, I tried to keep the centers fairly thick, and the edges thinner, as I have learned to do with similar recipes. Thank you very much for this recipe. I will enjoy using it.