Chinese Steamed Pork Buns Recipe – SORTED


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  1. I've never seen pork buns made this way before! We always make them with ground pork, mix up the meat with veggies, and fill the dough with the raw filling and it all cooks together in the steamer. Nappa cabbage, shrimp, dried shiitake mushrooms are all great filling additions as well 🙂

  2. Charsiu sauce is a mixture of soy sauce, oyster sauce, malt sugar, fermented red tofu or Cantonese rose wine, and five spice. The dough wouldn't have milk, and would probably have lard.

  3. Whenever I have to grate things like onions or garlic my hands seem to smell for days afterwards, does anyone know how I can avoid this (a part from the obvious of using gloves)? Or is it just something you get used to if you cook a lot?

  4. This came into my head when watching this. "I like steamed buns and i cannot lie the other chefs cant deny when a girl walks in with a tiny plate and round things in your face you get hungry" i literally just made that up 😂

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