Okay I confess I was so impatient I made pork buns without char siu.
I had some ground pork and just made the stuffing with all the sauces and herbs I use when making char siu, or bbq pork. I made them smaller, not quite appetizer size, but a bit small than normal pork buns.
Success! These turned out great, I got lazy, left the dough in the fridge overnight, and rolled the wrappers today. I have no idea why? I just did.
Well these are great, I don't know why I was always so rigid making these, now I think I can have some fun with variations.
How do you make pork buns?