Steamed buns with barbecued pork (Char siu hum bao) [Ivy Manning] from The Oregonian Cookbook: Best Recipes from Foodday (page 18) by Katherine Miller

  • frozen dinner roll dough
  • soy sauce
  • Show all ingredients...
  • Serves : 6-8

  • EYB Comments

    Pork and sauce can be combined and refrigerated up to 3 days ahead, and the buns can be steamed up to 24 hours in advance. Can substitute dry sherry for Shao Hsing rice wine.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Pork and sauce can be combined and refrigerated up to 3 days ahead, and the buns can be steamed up to 24 hours in advance. Can substitute dry sherry for Shao Hsing rice wine.

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