18 responses

  1. Allen Wong
    February 12, 2005

    Those char siu bao look incredible! They’re much better than my attempt at it. Wait, that reminds me, I forgot to post it after the eGullet cook-off!

    Pork shoulder is what my family and restaurants use though. I like how the char siu looks when sliced.

    Oh, that’s right, TAG! ;)

  2. Allen Wong
    February 12, 2005
  3. Lynn
    February 13, 2005

    Oh my goodness, Jessica! These paos look incredible! I have been contemplating making Cha Siu Pao after my limited success with Chive Pao, but didn’t know how to make the filling. Thanks for the detailed description.

    Do you know if your dough recipe can be steamed too? I do have a giant steamer that I’ve only used twice ;oP

  4. Allen Wong
    February 14, 2005


    Steamed pao/bao do not have(need?) any fat in them. They wouldn’t be so white and fluffy with them anyway.

  5. Lynn
    March 3, 2005

    Jessica, I made the steamed char siew pao with your pork and filling recipe (you can see it in my blog). The filling turned out quite well, gooey and soft, but I still need to work on my dough. Thanks for sharing!

  6. Kelli
    March 3, 2005

    This is one of my favorite Chinese foods. You can get such good ones from Chinatown that I’ve never bothered to make my own, but yours look impressive. Maybe I’ll give it a try.

  7. Reggie
    June 23, 2005

    Aloha Jessica!

    Awesome pics and detailed recipe instructions!! I can almost taste the charsiu bao!!! mmmmmm!!
    I make my own char siu and roast duck with honey but never used maltose. Where did you buy yours? Is there an online source to purchase it? I’m having a hard time finding it here in Honolulu’s Chinatown. Any suggestions? Thanks and keep up the good work!

  8. Jessica
    July 3, 2005

    Hi Reggie, thanks for stopping by! I bought maltose at my local Chinatown supermarket. It was about .99 for a 14-oz. jar. You can also buy it online at ethnicgrocer.com, or you can try amazon.com, although it’s considerably more expensive. Personally, I’d use honey if I couldn’t find maltose locally.

  9. Anonymous
    August 11, 2005

    I haven’t tried the recipe but I’m almost sure that Karo crystal corn syrup is probably easier to find and should be a good substitute if you can’t find maltose.

  10. Sean
    March 27, 2006


    Sorry for the poor blog etiquette – but man, that roast pork looks good. Thanks for the inspiration!

  11. Queenie
    November 19, 2006

    Hi There,

    I just wanted to say that I tried your recipe today and it turned out awesome! The bun was amazing, just like the ones in the bakeries. I never thought that I could make these myself. Gosh am I glad to have found your site. Thanks Jessica!

  12. Jessica
    November 19, 2006

    Hi Queenie,
    Wow, I’m glad these worked out for you. Congrats on the buns!

  13. cuchi
    December 21, 2006

    miss NYC, trying to get the whole recipe on how to make a whole Handing roast pork like they have in china town could you help me please

  14. Steph
    April 26, 2008

    Oh my gosh, that is so clever! Hanging the meat from the racks – genius. I gotta try it some time, thanks for the idea! (The char siu looks great btw) :D

  15. angelicdagger
    May 31, 2010

    I used a slightly different recipe for the meat and filling, no bean paste more cornstarch and i couldnt find 5 spice powder so i used cinnamon, clove and fresh ginger. Then i cooked in my crockpot for 8 hours.

    Everything else i did the same but i didn’t read close enough on how to make the dough and didn’t let it rise as much as i should have either =\. BUT the rolls were amazing, absolutely amazing. So sooo yummy I couldn’t get enough of them. I will be making these all the time now. It was super cheap to make too, I only made the first dozen but i have plenty of meat left over to make atleast another dozen or more. While it is a time consuming recipe, there really isnt much hands on time which is great!

    Thank you for sharing so many details about how to make them, of all the other recipes i’ve looked at for these pork rolls this was the most comprehensive. I would have loved more pictures of the dough, before it rose and after and filling the dough when you pinch it.

    This has been added to my favorite recipes, yay!!

  16. Ashley
    February 20, 2011

    Quick question about the marinade: You list bean paste as an ingredient. What kind of bean paste do you mean?

    • Jessica “Su Good Sweets”
      February 20, 2011

      Ashley, the bean paste is dark brown and made from fermented soybeans, salt, and flour. It’s the default savoru variety in Chinese cuisine.

  17. michelle
    February 21, 2011

    This recipe works, but at the end i have to add a little more bread flour. It was too sticky, but the buns came out so beautiful. I added a little honey on the top of buns, they were so good. Thanks for the recipe!

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