Reviewed: Apr. 30, 2011

Good recipe.. my husband said they were a nice reminder of the buns he used to have in our chinatown. Never made them, but pleasantly surprised..I also added a bit of extra hoisin sauce to the pork mixture.. yum!

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3 users found this review helpful

Reviewer:

DONNANDREW

Cooking Level: Expert

Living In: Parksville, British Columbia, Canada

Reviewed: Aug. 29, 2010

The taste was wonderful. In the recipe it says finely chopped pork, but the directions say to cut into 1/2 cubes. I think it would be best if the pork is shredded and a little more than 1 pound for 24, maybe 1 1/2 lb.

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12 users found this review helpful

Reviewer:

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Wrangell, Alaska, USA

Living In: Mukilteo, Washington, USA

Reviewed: Jul. 21, 2010

These are wonderful. I make them all the time in big batches and freeze the ones that we don't eat for dinner since they freeze really well and can just be microwaved later.

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9 users found this review helpful

Reviewer:

Courtnes

Cooking Level: Expert

Home Town: Riyadh, Ar Riyad, Saudi Arabia

Living In: San Leandro, California, USA

Reviewed: May 31, 2010

The dough needs a little tweaking (more water). I kind of eyeball it and add more. I also use a rolling pin to get the balls flatter so they can hold more filling. Overall, this is an excellent recipe and I've made it repeatedly. Also, raw bao freezes well (just steam them a little longer than usual)!

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3 users found this review helpful

Reviewer:

Scaevola

Cooking Level: Expert

Living In: Columbia, Missouri, USA

Reviewed: Apr. 26, 2010

dough was really good but cut recipe it in half and kept serving @ 24 for less doughy bun.skipped the marinating stage also substituted the hoisin with Major Gray mango chutney and added arugula, garlic, ginger and Thai chili paste. steam time aprox. 6 min. wife absolutely adores them.

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2 users found this review helpful

Reviewer:

spaeron

Cooking Level: Professional

Home Town: Boston, Massachusetts, USA

Reviewed: Dec. 6, 2008

This recipe was very time consuming, but ultimately worth it. It made large, plump buns that my family adored. I did add another 1/4 cup of water to the dough, and I could have used almost twice the meat and sauce filling. I think I'll make the dough sweeter next time. I will absolutely try this recipe again.

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8 users found this review helpful

Reviewer:

Bette

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Reviewed: Nov. 30, 2008

no way to make this dough stretchy & pliable unless there is Maybe, a bread machine. Had to toss about a cup of flour & hoping for the best of the 5 C left.

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2 users found this review helpful

Reviewer:

Sheryl

Reviewed: Sep. 11, 2008

Not as good as the buns I made without baking powder, using yeast only. The baking powder adds a chemical taste and makes them much less palatable. Reduce the amount to 1/2 teaspoon IMO.

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4 users found this review helpful

Reviewer:

trampjuice

Reviewed: Feb. 12, 2008

I followed the recipe for the dough, but found it needed an extra 1/2 cup of milk to really get it to the right consistency. As for the filling, I've always added diced scallions, shallots, and garlic to my cha siu bau. This is one of the few recipies that accurately calls for baking soda in the dough, though, so I give it 4 stars.

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8 users found this review helpful