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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.

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Jen in Victoria, BC March 04, 2013

Thanks for the recipe. I used a breadmaker on dough setting which made this incredibly easy.

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scrumble666 February 11, 2011

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!

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ChoCho August 17, 2008

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!

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currybunny December 22, 2005

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.

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Jewelies July 13, 2005

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.

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mianbao July 04, 2004
Barbecue Pork Buns