Ingredients Jump to Instructions ↓

  1. 3/4 lb 340g / 11oz Char siu

  2. 1 teaspoon 5ml Sesame oil

  3. 1 tablespoon 15ml Chung choi - finely chopped

  4. 4 tablespoons 60ml Green onion - chopped

  5. 1 teaspoon 5ml Oyster sauce

  6. 1/2 teaspoon 2 1/2ml Soy sauce

  7. 1 teaspoon 5ml Sugar Salt and pepper - to taste Buns

  8. 1 Active dry yeast

  9. 1/4 cup 49g / 1.7oz Sugar

  10. 1 cup 237ml Warm water

  11. 1/2 teaspoon 2 1/2ml Salt

  12. 1 tablespoon 15ml Shortening

  13. 3 1/2 cups 218g / 7.7oz Flour

Instructions Jump to Ingredients ↑

  1. Recipe Instructions FILLING *chung choi is salty, preserved turnips. It's optional. Mix the char siu filling ingredients together and let stand 5-10 minutes. BUNS Dissolve yeast in warm water; add shortening; sugar, salt and flour. Knead lightly until smooth. Dough should be stiff. Cut dough into 18 pieces. Flatten each piece in the palms of your hands and fill them with 1/18th of the pork filling. Place each one (sealed side down) on an individual wax paper square and let rise for about 1-1/2 to 2 hours. Steam 20 minutes. NOTE These buns may also be baked. If baking, don't place on wax paper; place directly on greased cookie sheet. Preheat oven at 350F. Brush buns with a mixture of beaten egg white and a teaspoon of water. Bake about 20 minutes or until buns are golden brown.


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