Hi Jenny, if they were a bit flat, it may be due to a few reasons, underproofing, overproofing, yeast that’s a bit old/past its date, wet ingredients not at room temp. It sounds like from your description that they may have been a bit overproofed! You can make the dough and filling ahead of time. Refrigerate them both (refrigerate the dough after the 15-minute knead, and it can cold-proof overnight). The next morning, you can take it out, let it come back up to room temp, and continue with the recipe. That said, it’s still quite a bit of work the morning of! I just microwave the bun for 20 seconds, and it’s nice and soft, warm, and fresh tasting!

Is there any way to shorten the work to make this? I would love to have fresh char siu bun in the morning. I was thinking I could put them buns with pork in it in the fridge and then bake it in the morning? Would that rise too long?

Thank you for reading!

Hi Linda, you can absolutely mix and knead the dough by hand!

A vegetarian version with jackfruit sounds interesting! We also have a vegan version here: https://thewoksoflife.com/vegan-char-siu-bao/

Hi Madison, you can assemble the dough, and then after the first 15 minute knead, put it in the fridge to proof overnight. The next morning, you can let it come back up to room temp and continue with the recipe.