Char Siu Bao

Prepare the buns: Portion the dough into 16 pieces. Flatten each piece into a disc and put about 1/2 tbsp of filling (or so) in the center. Pinch the edges together so it forms a nice, smooth ball. Let them rest for 10 minutes on some parchment paper.

Steam: Arrange the buns with space in between on some parchment paper or cabbage leaves in a covered steamer. (Mine is bamboo, as you can see.) Steam the buns for 8 - 10 minutes.

Serve: Serve them hot and fresh or allow them to cool completely then store in a ziptop bag in the fridge (or freezer). If you freeze them, reheat by steaming for 5 - 8 minutes. Buns are good hot or cold.

A recipe from

Posted by Cori Rozentāle on .