Comments on: Char Siu Bao (Steamed BBQ Pork Buns) 叉烧包

By: Jem

Jem — Wed, 04 Jan 2023 19:28:27 +0000

Delicious! My shaping needs more work but this was the perfect recipe to use up some leftover char siu I made the other night

By: Maggie Zhu

Maggie Zhu — Wed, 14 Dec 2022 14:07:31 +0000

In reply to Johnny. You can definitely hand knead the dough. It is a very soft dough so I wouldn't use food processor.

By: Johnny

Johnny — Tue, 13 Dec 2022 01:42:21 +0000

I don’t have a stand mixer. Could I use a food processor or muscle it out?

By: Maggie Zhu

Maggie Zhu — Sun, 06 Feb 2022 15:23:30 +0000

In reply to Roxanne. Yes! Chicken thigh will work great in this recipe.

By: Roxanne

Roxanne — Sat, 05 Feb 2022 21:19:09 +0000

Can I also use chicken tight? I can’t eat pork.

By: Kat

Kat — Mon, 26 Jul 2021 14:43:18 +0000

I love the Char Siu pork so much, unfortunately there is never enough left overs to make these buns. These buns are a time consuming process when making the pork from scratch, but on my are they worth the effort. I have to make them as an appetizer and they don’t even make it to the table before the teens come and start grabbing them off the plate. Such a wonderful mixture of flavors and the bun has a slightly sweet flavor. This is our favorite and most requested recipe.

By: Lori

Lori — Sun, 18 Jul 2021 03:15:45 +0000

Love it! I don’t keep cake flour on hand so I used all purpose flour and replaced 10% of it with cornstarch (so, 225g flour and 25g cornstarch) and it turned out great. I actually made a batch of your char siu specifically for turning into these buns so it was a 2-3 day process for the whole thing and I have l no regrets

By: Monika Klimas

Monika Klimas — Tue, 11 May 2021 22:38:17 +0000

Perfection. I jave just started following your blog and it has been amazing. I wanted to add I am a professional chef and I am amazed how accurate your recipes are. The steamed buns are delicious just like from a great dim sum place. The only thing I changed was I used butter instead of shortening and it was very good.

By: Linda

Linda — Sun, 10 Jan 2021 03:47:25 +0000

Greetings from NSW, Australia.

These steamed pork Buns were amazing. I used your Char Siu tecipe for the pork and it was so easy. My Hubby and son are begging for more, so much so I am using this as a bribe to get things done around our home. Thank you Maggie.

By: Maggie

Maggie — Fri, 08 Jan 2021 17:42:00 +0000

In reply to jean tordella. Hi Jean, I'm sorry to hear your buns didn't turn out as you hoped. One reason I can think of is you reduced the sauce a bit too long and it congealed too much? My previous filling recipe used a bit more sauces (when I shot the photos) but I've received some comments on the filling being too salty. So I've retested and updated the recipe later using more stock and less sauce but didn't update the photos.