Comments on: Chinese Steamed Pork Buns

By: Cheater’s char siu bao – Chinese BBQ pork steamed buns « Corrie Haffly

Tue, 16 Jun 2009 00:13:37 +0000

[...] bread stuffed with tasty bits of meat with a sticky-sweet glaze on top). Since I know how to make steamed pork buns and I recently found a great recipe for homemade char siu, I thought I’d concoct my own [...]

By: meri

meri — Sat, 04 Apr 2009 12:02:45 +0000

hello!
wanted to make chinese pork buns (not char siu bao) and found your site.

so, was wondering, can I use rice flour?
would I have to alter the dough recipe at all?

also, in my search I learned that if you add vinegar to the boiling water it makes the buns look whiter

By: corriespondent

corriespondent — Fri, 06 Mar 2009 04:46:30 +0000

Hi Maria – sorry for the late reply! I haven’t had too many problems with this recipe (and it’s been a while since I’ve made it). If the dough is rubbery, it’s possible that it didn’t rise enough — did it seem like the dough at least doubled or tripled in size? Also, I haven’t had an issue w/ not-well-cooked filling, either. It may depend on how much filling you’re putting in, but I would definitely be on the safe side and cook it for longer! I usually use a bamboo steamer, but I don’t know if it would make a difference to use a metal steamer or not.

I don’t think my comments are all that helpful, but hopefully as you try the recipe a few more times, you’ll find out what works for you!

By: Maria

Maria — Mon, 02 Mar 2009 19:33:27 +0000

Hi… thanks for this GREAT demo and recipe.

The only problem I am having making these is that the filling does not cook enough in the 15 mins steaming – could this be because I don’t have a bamboo steamer and am improvising using a covered pan of boiling water with a steamer basket inside?

Thanks again

By: Manda

Manda — Mon, 02 Mar 2009 06:45:19 +0000

Hi, just a query, I found my dough to be quite rubbery, what am I doing wrong?

By: Manda

Manda — Mon, 02 Mar 2009 00:57:38 +0000

Thanks this is the best and most helpful recipe I have come across.

By: corriespondent

corriespondent — Thu, 08 Jan 2009 01:10:30 +0000

Hi Mamie – No, you don’t pre-cook the pork mixture. The steaming is enough to cook it through; and that way, the meat sticks together so it’s easier to fill the bun. There is no second rising although you let the bun sit for 30 min before steaming them. The buns actually puff up quite nicely as they’re being steamed.

By: Mamie

Mamie — Wed, 07 Jan 2009 23:39:43 +0000

Corrie,
Thanks for sharing your steamed pork bun recipe and video. That was very helpful. My questions: Do you pre-cook the ground pork mixture before filling the dough? Is there no second rising after filling the dough?

Mamie

By: corriespondent

corriespondent — Wed, 20 Aug 2008 14:01:32 +0000

Hi Uthai – Yes, they do rise. I cook mine for 10-12 minutes in the steamer, and they more than double in size from the dough puffing out.

By: Uthai

Uthai — Wed, 20 Aug 2008 01:36:00 +0000

Does your pork buns rise at all? Whenever I cook my pork buns they turn into Humongous pork buns >..<
Is it supposed to cook only for a few minutes?
Oh man I ask too much questions