The Char Sui Chan Bao is one I recently tried, but my ones didn't quite turn out like her's. I think I needed to work the dough for longer (serves me right for being lazy). Anyway, this was the recipe I followed if you would like to try make some.
The "underworked" dough
The filling. Silly me used shallots as in spring onions because that's what I'm use to calling them. They meant the OTHER shallots. Doesn't matter it still tasted really good.
Ready for the oven (forgot to take a shot after I glazed them)
Straight out of the oven