These pork-filled Chinese steamed buns are a dim sum favourite. You can choose to keep the prawns in the recipe or leave them out.
I spent a good part of my childhood growing up in Southeast Asia. One of my favorite memories is buying Bao Tzes (Chinese Steamed Buns) at the stalls at the Wednesday Night Market in Singapore. This recipe is the real thing and brought all those wonderful memories rushing back to mind. I tested it out on my family all of them Bao Tze connoisseurs and they raved over them! It is a little work to make, but well worth it! - 14 May 2001 (Review from Allrecipes US | Canada)
Absolutely wonderful recipe Carol. The kids flipped over these delicious and authentic tasting buns! Thanks so much! - 10 Mar 2005 (Review from Allrecipes US | Canada)
These dumpling-like buns are absolutely delish. I made mine about the size of a fist, though, and there was no WAY I could have squeezed 24 out of the dough. It turned out to be more like 6. That's okay though; I liked that there was a higher meat to dough ratio. My boyfriend and I just polished off the first batch; I did the dishes and am starting a second! Also, I didn't mix the shrimp in with the pork, but I made seperate pork buns and shrimp buns. - 28 Feb 2004 (Review from Allrecipes US | Canada)