Wednesday, October 21, 2009

Char Sui Chan Bao - Chinese Pork Bun (glazed version)

Christine's Recipes is a blog I follow to replicate any traditional Chinese recipes. I could just ask my dad, but he never has measurements and I'm damn fussy like that. So stay tuned because I will be attempting many more of her recipes in the future.

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

On the inside

Although I got one ingredient wrong, it still tasted great. However, I stress that I really need to work that dough more. It was not as light and fluffy as Christines, but it's a lesson I have learnt for next time.


  1. This is such a coincidence! My mum and I made some char siu bow today! Yours looks good :D

  2. These look delicious Brenda - I love Chinese buns and will have to check out Christine's site.

  3. Wow, that filling looks so savory and good! Sometimes the best kitchen experiments arise after one ingredient was omitted or added accidentally. I think the dough looks great too!

  4. Hi NQN - Can't wait to see your ones!!

    Hi Cakelaw - Thanks! Yes check out Christine's site, it's so good!

    Hey Sophie - Yeah you are so right, and it makes the dish your's : ) Thank you!

  5. yum yum yum! I love these!! i might give them a go too, the filling looks amazing!

  6. Hi eliseterese - Hmmmm your name looks familiar ; ) Thanks for dropping by!!!! Hope I can give you some cool asian recipes to try : )