I frequently make char sui bao and thought I'd try a different recipe. While the filling in this is very nice, the cooking instructions do not work. Normally you leave the bao dough to rise before filling it, then let it rise again, then steam. So if you follow this recipe (which I did) the dough does not cook in the 10 minutes stated, it needs more like 25+, after 10 minutes it's still uncooked and sticky. Don't know if the chef has accidentally left out this step! The dough was also therefore not as fluffy as it should be and seemed to be missing the sweetness it normally has. Most recipes have around 1/4 cup of sugar in the bao dough. I still enjoyed making these as always but the dough let it down a bit, sorry! We still enjoyed eating them after steaming them til cooked though.