It’s Called Steamed Pork Buns, Cha siu bao or Siopao

I’ve looked everywhere and I found these 3 different sites with different variations – cha siu bao, siopao and pork steam buns.

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I followed the cha siu bao variation for the dough.  I prepared it ahead of time and froze it.

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On this one,  I followed the siopao variation for the filing since I got all the ingredients but only substituted sugar with honey.  It’s called asado.

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Sauté the meat.
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Put the sauce and thicken it with corn starch.
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Time for wrapping.
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These are my funny looking buns.

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After 15 minutes.
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Soft and fluffy buns.

They get hard once placed on the fridge. To re-heat them, I wrapped them with moist paper towel and microwave them. This is the trick from my mom.

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One thought on “It’s Called Steamed Pork Buns, Cha siu bao or Siopao

  1. Pingback: Plain Chinese Steamed Buns | the working mom cooks

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