Char siu pork buns from Gok Cooks Chinese: Over 80 Fabulously Simple Dishes from Gok's Family Recipe Book by Gok Wan

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Notes about this recipe

  • Ro_ on October 25, 2020

    My first time making this type of dim sum - it's really hard to tell when the bun is cooked, I think I learned that it can still look kind of raw on the outside but actually be completely cooked through on the inside, so not to leave it in the steamer too long! The char siu filling and sauce was absolutely delicious. I was worried that the buns would pop open during steaming as my filling/sealing technique was not great, but actually they were fine and stayed together well. The main issue here was that my buns ended up absolutely HUGE, and I think this is because I didn't have enough plain flour so ended up having to use some self-raising flour to get the full quantity needed. I will definitely make this recipe again, with only plain flour, and a bit more knowledge about the whole process.

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