I practiced a few times with hard to mess up ingredients like scrambled egg and cheese until I got the bun right. Tonight was my first pork buns. Turned out great!
I tried your crispy roasted pork belly last time it was awesome, going to try this today! Keep up the great videos Mike, your recipe and instructions are super easy to follow. thanks!
I can’t even explain to you how much I am enjoying your cooking channel ..The buns looked beautiful so delicious 😋 Mikey great recipe thanks for sharing your amazing ❤️🥰...x
Mike thank you so much for this recipe! Bao is my favorite dim sum dish and I always wondered how to make these! Now I have an excuse to try it at home I already have a bamboo steamer so I will put it to good use!
I watched this video before I went to sleep, woke up and made them. I've made many dumplings and buns before. This recipe IS THE FREAKING BOMB. I FREAKING LOVE IT. I think this will be the only recipe I use from now on!!!! SOOOO GOOD. 100% restaurant quality!
Another great recipe, can't wait to try. Your family stories are great, I no longer have my Nonna, she was hard core too. She made everything by hand. She tasted her meatballs raw also. We are Italian, we loved tasting other cuisines together, she would have loved this recipe. Thanks so much!
I love your food trying channel but its amazing those recipies that you are sharing in this one! I am constantly watching and cooking them myself !! 🤗 keep the good work!
When I was younger I used to sit down and look through my mom's cookbooks. I remember that I found a traditional Asian cookbook. I used to look at all the "buns" and dumplings and tell myself that one day I was going to make them. I couldn't find the cookbook when I was moving out of my parent's place and I was sad about it. Thank goodness for TH-cam and thank goodness for Mikey. One day I want to own a steamer and get all the needed ingredients. Wish we had a Chinese/Asian market here. I would shop there all the time.
Mikey, you are just toooo much which is a really GOOD THING!!!...I think I can speak for most, that we follow you not just because of your travels but you're genuine feedback and dah, animation!!!...Just saying, you give your honest opinion, though we all know that it's a personal person's taste...But with that said, you have never let anyone down with your suggestions of your best places to try, and EAT!!!...😋😋😋
Mike your work ethic and joy inspires me. Love that you are with us here in WA state Seattle side, i'm just 95 miles south. Maybe we do a Meet Up fan dinner in the future.
Thank you so much Mikey for sharing your great recipes. Your explanation is so clear and l will try to make the Sa La Pao again and hoping that it will come out tasty even when it is cool.
That cartoon is adorable, also wish I could buy what you are making my mouth is watering . love those cuties on the chair. have a great week. O love your show and you.
We eat raw minced pork in germany, its called Mett and its actually pretty damn good. Its served on a bun with raw onions and seasond with some salt and peper. You got to try this, if u visit germany you'll be suprised by how good raw pork can taste !
Warmest greetings from Germany. We DO eat minced raw pork in large quantities. We call it "Mett". With salt, spices, eventually a raw egg yolk and lots of diced onions. Yummy! We eat it on brown or black bread. I have been doing this since my childhood and LOVE it. So I am quite sure your older people and grandparents know what is good stuff and swallow it without any problems. We also eat raw beef. I personally love raw diced calf liver. It tastes almost sweet and meaty. That's kind of German Sushi :-)
Thanks for sharing this recipe, Mikey. Here's a suggestion from this baker: Consider getting and using a dough whisk to make your dough and meat filling. A dough whisk allows you to mix the dough with minimal gluten development, much like you are doing with the chopsticks. I believe the dough will come together faster using the dough whisk than chopsticks. You can also the dough whisk to mix your meat filling without making the mixture tough. It's also perfect for mixing pancake, waffle, & muffin batters. :-)
Hi, I live in Norway, and can’t find Chinese cooking wine anywhere. Any advice on what I may use as a substitute? Love your videos. Every day I check if you have put out a new video. A new video from you, is one of the highlights of the day. All the best 👍🏻👍🏻🇳🇴
Hi Mr Richter, you can substitute Chinese cooking wine with a dry sherry. I had the same problem sometimes when I lived in The Netherlands. Take care 🙂
@@p.richter9592 It's a good substitute, just a *tiny* bit less fragrant than Chinese cooking wine but it will do the trick. My mum used to use it as well as a substitute when she first arrived in Australia and there weren't any Chinese grocery stores yet (this was a long time ago).
The original version is amazing though much better than the animated one. Dont get me wrong i loved the animated version so much that it made me research the real story.
Making me so hungry! LoL. None of our Asian markets or restaurants sell bao, I have been so jealous of an old friend from high school that moved to China cause there are bao everywhere!
YES! I have had THE WORST cravings for bao and finally got all the ingredients for it and was going to make it this week. I'm so glad I get to watch you do it so hopefully I don't mess up!
I'm Hungarian and whenever we make sausages or burgers etc, we taste the raw pork too with all the ingredients in it lol(home made). Cool to know that oldschool Chinese people do too! Those dumplings are beautiful btw.
KingDennisJensen So, like the Chinese, you are automatically suspect of spreading viruses and other nasty things living in the intestines of live animals! Congratulations!
Hi - do you have a recipe similar to this that has hoisin sauce as an ingredient? I could’ve sworn a recipe I made was yours (I tried a few about a year ago). I’m having a hard time finding it. It may have been another TH-camr. I’ll be trying this one tonight though!
Okay, I need a little direction here. I am cooking in a dessert in high elevation just in case that makes a difference. My dough was very sticky after adding the amount of flour in the recipe. I added a lot more flour but even after rising the dough didn’t seem as substantial as yours in the video. It was so flimsy and very soft it was difficult to shape in folds, then it didn’t keep the shape during steaming. What is the consistency I am looking for. Should I just keep adding flour until it isn’t sticky at all?
It sounds like the dough hasn’t been worked enough to me. Kneading the dough once moisture is added causes long strands of protein (gluten) to form. The more you knead early on the less sticky the dough should become without extra flour.
Mine too. Way way to soft and sticky. Looked absolutely nothing like his dough. Im moving forward regardless but im thinking its not going to be pretty.
Love your videos. Tried making the bun. I followed your instructions, but the dough was super wet. I added a lot more flour to get the 3 clean. Hopefully that’s correct.
Did it ever work? I tried it and my dough looks absolutely nothing like his. I totally followed the directions. His looks thin, pliable elasticy. Mine looks like marshmallows.
Ldy Wolf , no. It’s just parchment paper. It won’t stick. Just cut little squares so there is room for the steam to come up. I’ve made his other steamed bun recipe and it is now a favorite at our home. We make them several times a month. Enjoy and good luck!
Likely the most common reason people fear uncooked pork. Trichinosis (trik-ih-NO-sis), sometimes called trichinellosis (trik-ih-nuh-LOW-sis), is a type of roundworm infection. Roundworm parasites use a host body to live and reproduce. Infection occurs primarily among meat-eating animals (carnivores) such as bears and foxes, or meat- and plant-eating animals (omnivores) such as domestic pigs and wild boar. The infection is acquired by eating roundworm larvae in raw or undercooked meat.
I practiced a few times with hard to mess up ingredients like scrambled egg and cheese until I got the bun right. Tonight was my first pork buns. Turned out great!
Good job!
Good idea! ^_^
Hello May I ask the recipe dough in grams? Mine was so sticky
Mike is everyone's Bao Bae.
Bae means turd,lol.
@@thickbrianq Not in this case. Bae is a term of endearment for a girlfriend or boyfriend.
@@Bloombaby99 bay. Is gf.
I’m all a’bao pork buns! 😁 Looks yummy Mikey!
Makes me want to eat baos like a Rockstar Eater!
I like the rost pork belly
A black shirt and flour. Mikey is truly fearless.
I tried your crispy roasted pork belly last time it was awesome, going to try this today! Keep up the great videos Mike, your recipe and instructions are super easy to follow. thanks!
I can’t even explain to you how much I am enjoying your cooking channel ..The buns looked beautiful so delicious 😋 Mikey great recipe thanks for sharing your amazing ❤️🥰...x
Mikey is actually getting younger looking during this quarantine!? You look so fresh faced bao !!
less sun exposure. :D
He's probably actually getting some rest xD
Mike thank you so much for this recipe! Bao is my favorite dim sum dish and I always wondered how to make these! Now I have an excuse to try it at home I already have a bamboo steamer so I will put it to good use!
I watched this video before I went to sleep, woke up and made them. I've made many dumplings and buns before. This recipe IS THE FREAKING BOMB. I FREAKING LOVE IT. I think this will be the only recipe I use from now on!!!! SOOOO GOOD. 100% restaurant quality!
Another great recipe, can't wait to try. Your family stories are great, I no longer have my Nonna, she was hard core too. She made everything by hand. She tasted her meatballs raw also. We are Italian, we loved tasting other cuisines together, she would have loved this recipe. Thanks so much!
I love your food trying channel but its amazing those recipies that you are sharing in this one! I am constantly watching and cooking them myself !! 🤗 keep the good work!
Family loves your show. Takes a lot of showmanship and thinking
I think your the only cooking show / eating show I can watch.
Omg these look amazing. Can't wait to try this out!
Probably one of the best bao tutorials I've seen Mikey! 😍😍😍
Yay, thank you!! I was hoping you would do an updated Bao recipe! Now I need to buy a bamboo steamer so that I can try make these 😁
Love the classic “Mulan” starring ivy Ling Po. Also pork dumplings 🥟 are my favorite too! 😋
I can’t wait to make these, they’ve always been a bit of a mystery to me. Thanks Mikey!
Brooo, you're literally my new favourite person
Enjoy your cooking videos! Haha the two plushies at the back are so cute!
Gonna make bao following this video today! Thanks for sharing Mike.
When I was younger I used to sit down and look through my mom's cookbooks. I remember that I found a traditional Asian cookbook. I used to look at all the "buns" and dumplings and tell myself that one day I was going to make them. I couldn't find the cookbook when I was moving out of my parent's place and I was sad about it. Thank goodness for TH-cam and thank goodness for Mikey. One day I want to own a steamer and get all the needed ingredients. Wish we had a Chinese/Asian market here. I would shop there all the time.
I have always wanted to know how to make these.... Thank you sooooooo much.... Will try
Lol! Dude you rock with cooking food! Love the enthusiasm.Awesome fooditude!
Mikey, you are just toooo much which is a really GOOD THING!!!...I think I can speak for most, that we follow you not just because of your travels but you're genuine feedback and dah, animation!!!...Just saying, you give your honest opinion, though we all know that it's a personal person's taste...But with that said, you have never let anyone down with your suggestions of your best places to try, and EAT!!!...😋😋😋
Always loved pork buns, love torturing myself with these videos even more.
Mike your work ethic and joy inspires me. Love that you are with us here in WA state Seattle side, i'm just 95 miles south. Maybe we do a Meet Up fan dinner in the future.
Omg looks delicious pork buns are my favorite can’t wait until Chinatown opens back up in NYC🙏
Loooks damn good! The cartoon bao looks so cute!!
A couple months ago I used your video on bao to make bao for the first time. Now I make them for my girlfriend whenever she's sad.
Thank you so much Mikey for sharing your great recipes. Your explanation is so clear and l will try to make the Sa La Pao again and hoping that it will come out tasty even when it is cool.
I’m going to try this... fantastic demonstration,really clear and concise. Thanks mikey ! 😍
Hope it turns out great. Check my page out if you need other food recs.
That cartoon is adorable, also wish I could buy what you are making my mouth is watering . love those cuties on the chair. have a great week. O love your show and you.
I always wanted to know how to make a bun. But not from just anybody....only from the best...btw you are the best Mikey
Oh my! Missing Chinese food so much and I'm craving now! I'll definitely visit a Chinese online store. Thanks, Mikey! :)
Can you please do a video on making soup dumplings, thank you so much
My 7 year old has begged me to make these since watch that movie! I can’t wait to try them!
I love the Mikey cooking show!
Yay! 🙌 will definitely make baoS. Thanks Mike!
Those look so good.
Good going, Great cook Mikey. May you rocked this year with more Subscribes.
We eat raw minced pork in germany, its called Mett and its actually pretty damn good. Its served on a bun with raw onions and seasond with some salt and peper. You got to try this, if u visit germany you'll be suprised by how good raw pork can taste !
Is that safe?
@@jonlee2286 if it's fresh it's totally safe
You are multi talented Mikey..
I like your cooking shows so much !!!!!!!!!
Warmest greetings from Germany. We DO eat minced raw pork in large quantities. We call it "Mett". With salt, spices, eventually a raw egg yolk and lots of diced onions. Yummy! We eat it on brown or black bread. I have been doing this since my childhood and LOVE it. So I am quite sure your older people and grandparents know what is good stuff and swallow it without any problems. We also eat raw beef. I personally love raw diced calf liver. It tastes almost sweet and meaty. That's kind of German Sushi :-)
These look awesome! Do you make them at home often or just buy frozen usually?
It’s after midnight and you make me hungry just looking at those bao 😄
👍👍👍👏 will try it out thanks thanks...so cute.
Thanks for sharing this recipe, Mikey.
Here's a suggestion from this baker: Consider getting and using a dough whisk to make your dough and meat filling. A dough whisk allows you to mix the dough with minimal gluten development, much like you are doing with the chopsticks. I believe the dough will come together faster using the dough whisk than chopsticks. You can also the dough whisk to mix your meat filling without making the mixture tough. It's also perfect for mixing pancake, waffle, & muffin batters. :-)
The kneading process etc, did u cut out the time of resting after first rise. Did you use hk flour, did u let the six bao rest after filling
Looks delicious!!! Bao is really good!!
AWESOME! LOOKS SOOO YUMMY!
So excited to try this!
You need to put out a cookbook!!
love you Mikey! you're the best! :)
Rhodes frozen bread dough works great for bao. I usually use the rolls
Hi, I live in Norway, and can’t find Chinese cooking wine anywhere. Any advice on what I may use as a substitute? Love your videos. Every day I check if you have put out a new video. A new video from you, is one of the highlights of the day. All the best 👍🏻👍🏻🇳🇴
Hi Mr Richter, you can substitute Chinese cooking wine with a dry sherry. I had the same problem sometimes when I lived in The Netherlands. Take care 🙂
Liz Lim - Thank you for the tip. Is dry sherry a good substitute, or is it just ok?
@@p.richter9592 It's a good substitute, just a *tiny* bit less fragrant than Chinese cooking wine but it will do the trick. My mum used to use it as well as a substitute when she first arrived in Australia and there weren't any Chinese grocery stores yet (this was a long time ago).
Liz Lim - Thank you very much for your answer. I will be looking into using dry sherry then 👍🏻👍🏻🇳🇴
wow the first time i see someone dipping bun in dipping sauce, may be i should try eating like that too hemmm
in the philippines we add asado sauce or like a thick sweet sauce whenever we eat baos
I'm only halfway into this video... But I'm loving it! Thank you!
looks amazing! how many buns did this recipe make?
Looks super yummy! have you ever made those soup dumplings I saw you and the try guys eat?
I need to make these after quarantine!
This looks so gooooood
FYI: if it's instant yeast, you don't need to activate it. You can just add it directly with your flour.
Good to know, especially for beginners in the kitchen.
I activate it anyway. Makes a better rise
Hey Mike
How hard is it to get the Bao flour and which grocer carries it ?? I'm in BC But I'm not on the coast I'm in the Southern Interior
Animated Mulan is a treasure and Eddie Murphy as Mushu is timeless how dare you!
The original version is amazing though much better than the animated one. Dont get me wrong i loved the animated version so much that it made me research the real story.
Omg I love this 😍😍😍 I want to attempt making them soon
Those looked amazingly delish. 🙂
Making me so hungry! LoL. None of our Asian markets or restaurants sell bao, I have been so jealous of an old friend from high school that moved to China cause there are bao everywhere!
YES! I have had THE WORST cravings for bao and finally got all the ingredients for it and was going to make it this week. I'm so glad I get to watch you do it so hopefully I don't mess up!
Good job man 👏
I'm Hungarian and whenever we make sausages or burgers etc, we taste the raw pork too with all the ingredients in it lol(home made). Cool to know that oldschool Chinese people do too! Those dumplings are beautiful btw.
KingDennisJensen So, like the Chinese, you are automatically suspect of spreading viruses and other nasty things living in the intestines of live animals! Congratulations!
@@annatamparow4917 You're a sheep. Congratulations!
"Nobody likes a saggy bun"
Mike Chen 2020 🤣
We need a soup dumpling recipe from mike!
Made them for dinner tonight...so good!!
Going to make this for sure!
Thanks for always showing us how to cook delicious asian food at home!! I always LOVE watching your videos ♥️♥️
awesome...definitely trying this....
Hi Mike, just wondering can i pan fired this bun instead of steam?
Yes
i wanna try!
Hi - do you have a recipe similar to this that has hoisin sauce as an ingredient? I could’ve sworn a recipe I made was yours (I tried a few about a year ago). I’m having a hard time finding it. It may have been another TH-camr. I’ll be trying this one tonight though!
I’m drooling
Looks delicious. Kind of reminds me of a Bierock. Have you ever tried one, they are devine.
Raw pork is actually a pretty common bread spread here in germany (with some onions)
its fun cooking with mike... my bun turn out pretty...
The quarantine has got Mikey to start uploading videos to his other channels. And I am all for it.
I was laughing when he was spanking the dough!
When I see Mike Chen i hit the like button right away😆😊
Okay, I need a little direction here. I am cooking in a dessert in high elevation just in case that makes a difference. My dough was very sticky after adding the amount of flour in the recipe. I added a lot more flour but even after rising the dough didn’t seem as substantial as yours in the video. It was so flimsy and very soft it was difficult to shape in folds, then it didn’t keep the shape during steaming. What is the consistency I am looking for. Should I just keep adding flour until it isn’t sticky at all?
It sounds like the dough hasn’t been worked enough to me. Kneading the dough once moisture is added causes long strands of protein (gluten) to form. The more you knead early on the less sticky the dough should become without extra flour.
Mine too. Way way to soft and sticky. Looked absolutely nothing like his dough. Im moving forward regardless but im thinking its not going to be pretty.
Awesome! Thanks’
He said, "And the son Took.. the Bao's ex!?"
😆 is he trolling..? Bc.. it seems so obvious.. what.. uhm.. nvm 😌😏
Making this looks like a therapy...... I am hungry now 🤤🤤🤤
Waited for this the whole day
Love your videos. Tried making the bun. I followed your instructions, but the dough was super wet. I added a lot more flour to get the 3 clean. Hopefully that’s correct.
Did it ever work? I tried it and my dough looks absolutely nothing like his. I totally followed the directions. His looks thin, pliable elasticy. Mine looks like marshmallows.
do you oil the paper before you put the bun to be steamed?
Ldy Wolf , no. It’s just parchment paper. It won’t stick. Just cut little squares so there is room for the steam to come up. I’ve made his other steamed bun recipe and it is now a favorite at our home. We make them several times a month. Enjoy and good luck!
This recipe looks great but may I know how many grams is per cup of flour or how many ml is per cup of water?
Why am I watching this 15mins to midnight? My stomach is growling. Grr....!!!!
I think I'm #1!!! To like and comment!! Love from. Canada 🇨🇦 🇰🇷
Likely the most common reason people fear uncooked pork.
Trichinosis (trik-ih-NO-sis), sometimes called trichinellosis (trik-ih-nuh-LOW-sis), is a type of roundworm infection. Roundworm parasites use a host body to live and reproduce. Infection occurs primarily among meat-eating animals (carnivores) such as bears and foxes, or meat- and plant-eating animals (omnivores) such as domestic pigs and wild boar. The infection is acquired by eating roundworm larvae in raw or undercooked meat.
A short cut is to use pilsbury dough for th dough