I saw a picture of one of these tasty little Chinese buns filled with a western-style sliced tenderloin; looked wonderful, in one of the industry mags, perhaps Restaurant News. Looked so good and it stuck in my mind, so I found a recipe for the buns that looks good.
Anyone make Char Siu Bao or steamed buns with some other filling?
Anyone make Char Siu Bao or steamed buns with some other filling?
