Chinese BBQ Pork Buns + Halal, Vegetarian & Kosher Filling Options (Char Siu Bao)

[@amanda88988]

Currently chowing down on these at the moment. Sooo good! Followed the recipe exactly and it came out amazing. I've had lots of authentic char siu and was blown away at how similar the taste was. It took most of an afternoon but totally worth it; next time maybe I would prepare the filling on one day then make the dough and bake the next day. Would highly recommend!

[@sheldoskitchen]

Amanda! It fills my heart to hear that the recipe worked so well for you! Thanks for giving it a try. Breaking up the steps over two days will definitely help with spreading out the work. The dough can also be proofed in the fridge for the first proof. Just refrigerate right away instead of leaving at room temp and leave for at least 12 hours. It may not fully double in size but will be ready to be used. Another option is to fill the buns, cover the trays tightly, and proof the shaped buns overnight in the fridge (at least 12 hours). The next day, they can be baked straight from the fridge. Hope this gives you some options to adjust the schedule to fit your needs!

[@TranTran-cn2sr]

you made me feel it's so easy to make. In fact, it's harder than it looks. I like your idea but when I put in kitchen aid, my flour didn't turn out right and my kitchen was heated after beating about 10 minutes. My flour didn't look like yours thinner like a film. Anyhow, I like your attitude funny and very cool. Thanks for sharing

[@matin4198]

You are a good teacher! Thank you!

[@lialowe266]

You're so thoughtful with the timestamps for different dietary preferences and those who don't want to see meat (not me, but I can still appreciate the effort)!! And highlighting an option for an alcohol-free marinade?! As with your other videos, everything is so well thought out and I love your attention to detail- thank you for another delicious video! ❤️

[@vaniar.1583]

I was about to write the same thing! 👍🏻

[@tomprice05]

I came here to say the same thing ♥️ unity through food, hell yeah!

[@EsseQuamViderity]

Gosh yall are insufferable

[@diabeticdaniel7848]

You're quickly becoming one of my favourite chefs here on youtube. You are so thoughtful and patient in the way you're explainig each step and you make even the trickiest of recipies seem really managable. Thanks for putting in time and effort in these videos, it's really wholesome and i can say for sure that you've made me a lot more comfortable when it comes to preparing dishes i have perceived as too difficult to make at home.

[@sheldoskitchen]

Hey Daniel, thank you so much for noticing the love I put into these videos. I really appreciate your comment and hope I can keep putting out recipes that you'll enjoy!!!

[@DianaTW]

You are such a thorough and considerate teacher ❤ what you do with the tang zhong in the beginning (mixing it all together) makes so much sense and makes it much simpler! Thank you!

[@RockBottomM]

This dude has positive vibes

[@sheldoskitchen]

Aw thanks! :)

[@pez725]

Yeah. I like it too 🙂 thanks Sheldo :)

[@ConfusedQandolack]

The buns look so delicious! Thank you so much for providing a Halal alternative as well. I really love Chinese food, and I am so happy that I will get to try something that I couldn't have before. I learned so much from this video, things that are useful in cooking in general as well.

[@sheldoskitchen]

I'm so happy that you found useful info in the video. Hope that you give the buns a try!!!

[@ConfusedQandolack]

@@sheldoskitchen Thank you, I definitely will :) I love your other recipes too.

[@syahgisi4226]

I'm so happy to know I'm not the only one with a 'happy food dance', I'm a baker, and everytime a new bread recipe turns out how I wanted it to, I can't help but do a little jig lol

[@handler1990]

Thank u for being so thoughtful to us muslim. I really appreciate it.

[@oknovine]

i made these the other day and let me tell you: they were amazing. after that i made another batch of the dough to make burger buns out of it since it was so soft and delicious. ended up using half of the batch to make your garlic cloud rolls. there you go, three recipes using one dough. thanks a lot, Sheldo! 🥰

[@sheldoskitchen]

Love how you adapted the dough! I have a potato bun recipe on the channel that makes for an EXCELLENT burger bun. Just skip the honey glaze and do an egg wash +sesame like this bun.

[@tomatosauce3257]

Deserves a sub.. i love creators who properly explains the process or procedure, as to why we're doing the process rather than just showing the procedure...

[@sheldoskitchen]

I’m the same way and have learned the most from channels like that, such as Helen Rennie’s videos!

[@foxisch8814]

You‘ve instantly become one of my favorite youtube channels. Everything is just perfect. The recipe in the description, the use of grams, time stamps, different choices for the recipe and the list goes on… I just wanted to thank you:) I already tried the bang bang sechuan chicken (it was delicious) and I will be trying more in the future!!

[@bromanguydudesir]

Sheldo seems like such a nice, genuine guy.

[@sheldoskitchen]

I'd have to agree :P

[@terryli340]

Tried your pork char sui recipe and it's delicious. The pork buns are to "die for". Thanks for sharing.

[@ishshalmanocha2993]

this channel is amazing, you put in alot of effort with the time stamps, providing measurments in grams and the overall quality of the video is amazing and your explanations and methods are extremely clear! cant wait for more videos

[@sheldoskitchen]

Thank you so much for noticing the details I add into the videos!

[@Erullise19]

The alternative fillings option are having me in tears 🥹😭😭 Thank you for being so thoughtful and considerate!

[@sheldoskitchen]

You’re so very welcome Natasha!

[@Saurischian]

I just came across your channel and subscribed without even watching all but 30 seconds because that's all it took to know a subscription was worth it. You're a good guy

[@sheldoskitchen]

Gotta say, you’re a good judge of character 😉 Haha thank you and welcome to the channel!

[@Saurischian]

@@sheldoskitchen Semper Fi

[@euwedewilde9478]

I am really glad I discovered this channel. You put so much work in these recipes, it's absolutely insane. I am definitely going to try these buns! Keep up the good work!

[@MolarCravings]

I have made your miso caramel bars, chiffon cake, ube basque cheesecake, and they all turned out amazing! Can't wait to try this one next!

[@RogelioJones-w5w]

This is the best bbq filling I’ve ever made for buns! I did the vegetarian version and felt in love! Please keep up with your work! Thank you!

[@morinaga7630]

Best instructional video I have ever seen. I don’t cook but made this and it was delicious. Now that I’m a “chef”😂 I make it for my office parties and everyone loves it. Im not the drinks guy anymore.

[@RJWPG]

THAT'S where I've seen you before! Thought you were great on the show! Please keep the recipes coming - Absolutely love your teachings.

[@sheldoskitchen]

Thank you so much! :)

[@BobLennon315]

this is the first video i watch in your channel, instants subs no doubt. you're so kind and thoughtful, there are soooooooooooooooooooooo many recipe i want to try but dont know what is the proper halal substitute

[@xoxoamazingful]

I love how you give us so many different options to make the recipie work for us 😊

[@sheldoskitchen]

Thank you!!! I want my recipes to be as accessible to as many people as possible :)

[@EarlRigg]

Made this on May 25th 2022, loved the bun, hared the filling. The bun was light and fluffy, I will definitely still that recipe.

[@EarlRigg]

hated/steal

[@GavinKohAquascaping]

Oh my, Char Siu Bao! I have not had that for a long time, so glad you featured the vegetarian variety, I'm going to have to try that. Also, the Baking Show! Wow! Congrats!

[@saeclem]

Your attention to details BLOWS MY MIND. You think of everything. How the hell do you not have a million+ followers? You’re on par with Babish IMO.

[@sheldoskitchen]

Thanks so much Stephanie! That really means a lot to me ❤️

[@Hoid.]

How thoughtful of you to make alternative versions! ❤

[@alan11121959]

Thanks for all the detail of this beautiful creation! Can't wait to try it, you've really captured the essence of a classic.

[@rchlh]

Thank you for including kosher and halal options. Even though I don't keep either, I live in a Muslim country where it's very hard to find pork and when you do, it's very expensive! Thanks again great recipes

[@sheldoskitchen]

You’re welcome Rachel! I want as many people as possible to be able to make my recipes :)

[@MichaelGrode]

Well I know what I am going to make these weekend (honestly cannot wait). The filling is so unique compared to other char siu bao videos I have seen. Learned so many tips and tricks from this video and got a better idea of how to use certain ingredients in my own recipes. Thank you for another great video!

[@sheldoskitchen]

Cheers Michael! Let me know your thoughts when you do make the recipe! :)

[@igglewiggle6649]

Sheldo! You make excellent videos. Smart, informative and inclusive. I loved you appearance on the Great Canadian baking show. Your Chinese inspired creatations always held my interest. Just subscribed! Finding your channel made my day!! Will definitely make your char sui bao.❤️❤️

[@JD-jb8ho]

My wife forwarded your mango sticky rice recipe (have not made it yet but soon) Out of curiosity I started looking at some of your other videos and I just have to say thank you. You’re my new favorite chef!

[@paulmullins2611]

Looking forward to making these Bun's, and I got to say that I have watched several videos, and your has the most indept instructions, which makes it easy to follow, thanks for that, will let you know how it goes,,,,,,,,, Paul

[@Gertrude-wn8no]

Excited to try this recipe. I love that you explained every step of the way.

[@smalmon]

Love these in-depth videos! Super organized and fun to watch ^^ I'd love to see moreeee

[@sheldoskitchen]

Thanks so much!

[@buseyilmaz7642]

I'm so glad you added the Halal portion of the video :) I'll definitely try this out soon~

[@ajtan06]

Can't wait to try this! Maybe even mix the mushroom and chicken filling, which sounds like a great combo to me

[@sheldoskitchen]

That's an EXCELLENT idea

[@kristopherjensen2513]

Sheldon, I just made your cookies. They were the best cookies I've ever had. I love how you explain the why in your recipes. Also, I like you as a person

[@snuscaboose1942]

This cooking tutorial is well thought out and a pleasure to follow. Love the consideration for vegetarians to allow them to skip the meat prep.

[@richierich294]

I took a few liberties when making these but I made them today and the result is absolutely amazing. I used thin sliced pork belly so I didn't have to tenderize the meat because that's all I have available and I thought they were cut a little thicker. When I made the dough however, I feel like mine still wasn't developed well so i kept kneading it and adding a little bit of flour but it felt like I just had a very dense dough at the end. I'm not complaining since it still tasted delicious.

[@sheldoskitchen]

Hey Richie, I’m glad you enjoyed the buns! The pork belly sounds like a great substitute. As for the dough, this one really does need some time in the mixer to properly work up the gluten. If after 12-15 mins it’s still not well developed, then I’d consider adding additional flour a little at a time.

[@ScottSmith3]

Made these for the first time tonight and they came out amazing. The absolute, perfect, ideal bun. The flavor, the texture, everything. Thank you so much for sharing the recipe and the techniques!

[@sheldoskitchen]

I'm so glad you enjoyed the buns Scott! Thanks for trying out the recipe :)

[@leononchik]

Love all the nerdy tips that help me understand the science behind techniques!

[@sheldoskitchen]

Awesome! Thank you!

[@elizabethoconnor1493]

Sheldo, you are always a joy to watch! Your easy explanations and congeniality are comforting for amateur cooks and keep me coming back. Can't wait to try the mushroom recipe!

[@sheldoskitchen]

Thanks so much Elizabeth! Hope you're having a great week so far

[@Erika-et1zu]

I never imagined making this recipe until watching you. You are so wonderful at explaining each step that I'm no longer intimidated ❤

[@emdee2462]

I made these with a lemongrass pork filling and they were better than I could have ever imagined, thank you again Sheldo!!! I felt like such a pro with your instructions on how to roll the dough into balls and fill the buns, I'm usually incompetent baking :D

[@Fclwilson]

As a vegetarian I really appreciate the time stamp. I gotta try this recipe. Thanks!

[@sheldoskitchen]

You’re welcome! Hope you give the mushroom buns a try!

[@realJosephChan]

This channel is hyper under rated. Can't wait to see this channel's growth explosion

[@sheldoskitchen]

Thank you so much Joseph!

[@jbutler8585]

Have made these twice now and comfortable enough to start making my own modifications, they turn out so excellent it's mostly a matter of timing & quantity. It's quite a lot of work, but very easy to make a double batch for when you inevitably crave them again the next day.

[@mfardin75]

I really appreciate the alternatives to pork and alcohol! I've made char siu and char siu bao with lamb shoulder and it also worked out pretty well.

[@digitalred1991]

subscribing purely because you provide alternative dietary needs. love to see it

[@lucagacy]

This is genuinely one of the best cooking videos I have ever seen. Can't wait to see this channel take off. I will for sure use the pan method in the future for the shaoxing pork rather than the oven method I have used in the past. I have never heard of the baking soda thing, so I can't wait to try that.

[@sheldoskitchen]

Wow thank you very much!

[@incitehope99]

i use beef brisket to make my char siu (i do not eat pork) and we refer to them as 'manapuas,' since we used to live in Kailua, Hawaii. I have pretty much learned how to do all my favorites halal. 🤙🏻

[@MsMiaAlexis]

Watching this after seeing your Potato Buns recipe, so I knew this would be good. You also had me at "Kosher."

[@leailyn2481]

He has a very calm and warm voice. 😊

[@TallyRocky]

These baked pork buns are absolute heaven!!!!

[@9thecolor51]

You're already amazing, but you're going to be a star! Your videos are uber visually appealing, and the attention to detail in your techniques ( and the the way you explain) is truly elite. Keep at it!

[@sheldoskitchen]

Thank you so much!

[@seckora]

You do a really good job explaining the whole process. Cant wait to try this recipe!

[@Maplecook]

Hey! Fellow Asian Vancouverite! Woot!! Woot!! hahahaha Awesome that you made your own char siu!

[@Prosperousakua]

I’m here for the variety! Thanks for looking out for the vegetarians

[@sheldoskitchen]

I just want as many people as possible to try these buns! :)

[@veggietables6974]

Thank you for the vegetarian considerations !! It is a really helpful video and I love your presentation style

[@tsfrank9665]

Looks great! Will definitely try your recipe with my sister. You have a soothing voice, clear and sounds friendly. Also, I loved the way you explained your recipe. Keep it up.

[@sheldoskitchen]

Cheers! Thanks so much

[@liezlcudaltan7879]

You know something will be extra good when you start dancing. Thank you for sharing another informative and approachable recipe Sheldo 🙏😊💜

[@dylanliu1457]

U r getting to be one of my favourite! Thks for all your lovely recipes. Can’t wait to try this one ! Keep it coming!!!

[@sheldoskitchen]

Thanks so much Dylan!

[@amytran6020]

Tried and only recipe that worked. Soft and taste great, other recipes is hard and has a yeast tast to it. Also I only use your cake recipe. taste amazing, hope u continue to make recipes for us

[@lewisjones235]

You smashed it with another complete and informative guide. There’s so many tips in here. Great work. I feel like I need a huge chest freezer so that I can do a crack into this as a project for a day

[@azaleaaya]

this is my current favorite channel! love the way you explain with patience, step by step of every recipe ♥️

[@jaidenboucher0]

I just found your channel and I am so impressed with the quality of your videos. I seriously hope you understand that your channel is going to get huge if you keep doing what you’re doing.

[@paulaschmitt22]

you are wonderful! what a pleasant presentation. thank you!

[@ctacb27]

So thankful for your consideration of dietary restrictions! I am making these for Sabbath and am so excited! Thank you so much!

[@kaihoneko]

Wow Sheldo! You are my new favourite KZbinr! I had the pleasure of watching your amazing run on the Canadian Baking show (hello from Mississauga - very proud of you!), and I'm so happy the algorithm had you pop up as a recommended video! Honestly, your style is completely perfect. You have mastered the blend of keeping the video fun, fast, and engaging, with truly excellent camera work and visuals. But the more impressive element is your pacing and informative tone. Your style is even more fantastic because you manage to share incredibly useful information rather than just a snappy recipe. The 'why this works,' and 'pro-tip - don't do this!' notes are super important! The mise-en-place to build up to the recipe, the order of operations, the little nuggets of wisdom like what level to put the oven racks, to start with less filling until you're comfortable crimping the edges (guilty lol), all of it is so comprehensively helpful that it make it less trial and error for the end user! Literally I happened across your whipped cream stabilization video after I had done some of my own wonky trial and errors, and you're deep dive into the 'why' really helped a lot. I'm going to incorporate a mix of marscarpone and gelatin for a Raspberry Charlotte Cake this weekend, which has always been a finicky one to keep from being too soft in the mousse layer, because most recipes just call for regular old whipped cream with nothing to stabilize it. You would make an excellent teacher! I'm so excited to try this and many of your other videos. Baking is one skill to master, but how you treated the proteins in this video have unlocked the secret to bringing some amazing-looking Chinese-style meat into my own kitchen!

[@pez725]

Hi Sheldo! Posting here an appreciation comment :) and a question of the recipe at the end hehe. Thanks.❤ I just found your channel and wanted to comment that is very motivating and empathizing how you cook and present the videos. You provide great and thorough insights while still cooking swiftly and naturally. And must importantly, you somehow add how you like to cook and why. It's more personal and really connecting. It motivates to cook how oneself would it, and I love that! ❤ I've always tried to cook this way, finding your own art. And you help for it. So thank you Sheldo. I also really like how you start by identifying the flavors you aim at, and then develop the recipe. I highly recommend that. It makes it more of an experience and feels like building a dish. Lastly, the question about the dish. I noticed that the bread recipe you use here is very similar to Shokupan/Hokkaido or japanese milk bread. Is it the same? Just curious about it. Thank you!🎉😁 Thank you very much Sheldo! Keep it up, wish you the best :).

[@ul4906]

Awesome video, love the way you properly explain why you're doing something and give several options!

[@RealGrubert]

Just found your channel, so I am going to be busy in the kitchen for a while. Keep them coming!!

[@biuser4092]

Made your cha siu and it was awesome! So easy and quick. Going to make the mushrooms and the buns too! Keep it up and hope to see a steamed bun recipe too.

[@sheldoskitchen]

Awesome! Glad you enjoyed the char siu!!! Working on a steam bun recipe and will share when it's been perfected! :)

[@OMGdidyouJuStSeeDAT]

My elementary school was next to a a deli that made them every morning. It was the best having that as I’m sitting in class

[@roselynne7632]

I was really intimidated by this recipe but i powered through and made this tonight! I totally underestimated how long this would all take me though so it turned into an almost all day project (should have started the filling way earlier in the proving process and its winter here and very cold so my poor little dough wasnt thrilled about that! my old stand mixer also gave out right after starting so i kneaded it by hand (my first time) so all around a huge adventure) but it turned out INCREDIBLE and I can't tell you how proud of myself I am every time i look at these little babes. Flavour is lovely and I already have plans to make this again. Thank you for such a calm and friendly approach to cooking! Made me feel so confident even though I had not done basically any of these techniques before. love your vibes (-:

[@sheldoskitchen]

Rose! You’ve got dedication!!! Baking is all about recovering from mishaps and learning in the process. Now you know how to knead a bread dough by hand which is such a handy skill! Thanks for giving this recipe a try. I’m so happy that the buns turned out so well for you ❤️

[@39coolbeans39]

Gave me inspiration to use up the left of the chicken and try these clumsy hands at making stuffed buns lol thank you for making this amazing video ❤️🎈🎯

[@evonneliu3291]

Wow! Sheldon your bao look amazingly delicious and beautiful!👍👍 I’ve been trying different bbq bao recipes. In fact, made some 2 days ago and I failed the whole thing big time from dough to filling!😪 I will definitely try your recipe . I will try all three filling, they look absolutely scrumptious!😁😁😁 will let you know the out come. Thanks for sharing your recipes and talents- your instructions are very clear and detailed. Easy to follow and good tips!

[@SakuraiKunLikes]

I always saw this aunty selling this bun in my town in Malaysia (Sitiawan) but I never had the chance to taste it because it has pork in it. Now I have the chance to make it and taste thank you!

[@sheldoskitchen]

Hope you enjoy the buns if you try the recipe! :)

[@fuhen9719]

Your thoughfulness is much appreciated

[@sheldoskitchen]

Thank you! :)

[@juju-been]

I wanted to give some filled buns a try with what I had and I came across this super helpful video. I ended up using leftover black beans in gravy, leftover spam, half an onion and BBQ sauce as my filling and WOW

[@krysilove]

I just want to say how much I love your channel and I love this recipe in particular. I actually made this and didn't even fill it. I just needed some rolls to go with some soup and this was an absolutely delicious. I gave it a swipe a butter where you gave it meat and it was great. I'm going to make it with the chicken filling probably next week.

[@alexsomerslahr8359]

This video is amazing. Demystifies everything!! Can’t wait to make them.

[@sheldoskitchen]

Thanks so much Alex!

[@pura.bakes1]

You're my favourite chef hands down 🥺

[@Jayman1329]

Pro tip to keep your mixer from "wobbling away" get a paper towel or just a regular kitchen towel and make it damp, put the mixer on top of it, you may need more than one paper tower but make sure the mixer is completely on top of the towel(s) this will secure the mixer and prevent it from flying away.

[@HyperactiveNeuron]

I absolutely love you and your content. You're magnificent Sheldo! You and Adam Liaw are my favorite chefs. Please never stop.

[@isorokudono]

Awesome job! Looks delicious.

[@sarahdeecee]

This is the most considerate cooking video I've ever watched

[@sheldoskitchen]

Thank you so much! :)

[@johnseppethe2nd2]

It's because he's canadian.

[@lilylee9830]

Thank you Sheldo for your fantastic recipes you have amazing teaching skills that makes even the laziest person want to bake. I am going to try making these now 😅

[@periperae5878]

Omg, they look sooo good! And huge thanks for the detailed recipe, as always 🙏

[@VicZWYnl]

I love (and appreciate) that you incorporate some cooking (food) science into your videos! Keep up the great work :D

[@sheldoskitchen]

Thanks Vic!!! Food science is the best kind of science imo

[@pixiewitchie8376]

We love your potato buns, best ever and is watching this video for an inspo for baked bbq buns. Wondering though if can use same dough for steamed buns...thank you and keep cooking,/baking.

[@sheldoskitchen]

I'd recommend using a dedicated steamed bun dough. This one won't come out with expected results. I'm working on a steamed bun recipe and will share once it's perfect!

[@janesmith9628]

SO excited!!!!!

[@sheldoskitchen]

Hi Jane!!!! Thanks for commenting

[@yoneehtnapkus809]

I loveeeeeeee this recipe Thank you so much for sharing. I've been making it for my girls almost every morning for breakfast but I was wondering if can I make the dough a day ahead. Will it go bad? Thank you again.

[@Irene-b91]

This looks too good. Im saving this for when im ready. Im definitely subbing

[@simoncamus9792]

Maaan having livedin china for a few years and hving had my fair share of bao buns this looks amazing, I can't wait to try it! I always wondered why nobody was trying to give a spin on the bread dough recipe... Good job!

[@sheldoskitchen]

The soft milk bread with the char siu filling is sooo nice!

[@rosebrandenburg4060]

You are very detailed 👏👏👏 and too cute!!! I’m learning a lot from you😊. Thank you!

[@genevievegajadhar5740]

Hey Sheldo. Love your show. Can I omit the egg or substitute the egg

[@user-lq6uv2rb9u]

wooo! been excited for this one

[@sheldoskitchen]

Hope you enjoy the video!!!

[@user-lq6uv2rb9u]

@@sheldoskitchen It was awesome!! (i watch on 2x speed lmao) i have already made your chiffon cake (was amazing!!) and fully intent to make these at some point :]

[@qweamj9360]

Hi Sheldo. Can you do a tutorial on overnight dough where we can bake it on the next day. Thank You ❤. Love this breàd.