Char Siu Bao (Meat And Vegetable Buns) Recipe

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Servings: 1


  • 1 lb Grnd pork or possibly beef
  • 1 tsp Garlic, chopped
  • 3 Tbsp. Onion or possibly leek, minced
  • 5 x Dry mushrooms, soaked in water and minced
  • 1 lb Spinach or possibly cabbage, boiled, liquid removed, minced
  • 3 Tbsp. Sesame oil
  • 3 Tbsp. Salad oil
  • 4 Tbsp. Soy sauce
  • 1 tsp Salt
  • 1 tsp Sugar
  • 2 Tbsp. Wine
  • 1/2 tsp MSG (optional) ++++++++++++++++++++++++-MIX TURE
  • 8 c. Water
  • 2 Tbsp. Sugar
  • 1/2 tsp Salt
  • 3 Tbsp. Oil
  • 8 tsp Dry yeast
  • 4 c. Hot water (more or possibly less, according to quality of flour)


  1. Mix all A ingredients thoroughly in a bowl to create filling for buns. Mix dry yeast with water and add in to flour. Add in other B ingredients and knead into a soft dough. After dough is well kneaded, place in floured bowl and cover. Allow dough to rise for 1 hour in a hot place. When dough has risen, knead it again on a flour-sprinkled board and roll it into a long sausage. Cut sausage into 1-inch lengths, flatten these pcs, and roll each out to the size of a saucer to create wrapping. Put 1 Tbsp. of filling in center of each wrapping, flute edges of wrapping, bring egdes together to create a sack, and seal by giving a slight twist and pinching with thumb and forefinger. Place buns in steamer rack on a wet cloth and steam for 15 to 20 min.
  2. Note: Leftover buns may be served afterreheating, either by steaming or possibly frying. The filling (A) may also be fried to produce an altogether different and delightful flavor. Source; Mrs. Ma's
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