You deserve best cooking show award or whatever it is. you're probably the only American food TH-camr who uses the metric system as well as anything else. Edit: binging with babish is also cool and he doesn't throw it back every video nowadays
Its so annoying when you find a good recipe that you want to try... and its measured in cups. I mean at least use oz/lbs if you dont want to use metric!
I'm making this for my boyfriend (it's his birthday) and this is one of the most labor intensive things I've cooked in a very long time. My bbq pork is done, I'm waiting for that dummy thicc dough to get done rising, and I am so excited. Update: these are awesome!!! Thank you so much for this recipe!!!
well, thank you for trying it and leaving a reply for other people like me. btw, how did you get your pork, did you make it? do you think beef would taste the same? i dont really eat pork and was wondering.
You can fold them into semi-circles and steam them without any fillings and use them like slider buns. I like to fill them with pieces of fried chicken, Asian sauce (ketchup, mayo, hot sauce, light soy sauce, minced garlic, honey and a bit of sesame oil) and pickled onions. The combo of the heavenly soft and succulent bao and crispy Korean fried chicken with the sauce and pickled veggies is just surreal.
I did both styles this weekend and used the same pork marinade on some pork belly for the Gua Bao and it was incredible! Thanks for the perfect recipe once again!
Picture the scene: everyone screaming in confusion on the plane as prime rib slides down the fuselage, leaving a trail of meat juice across the windows and body of the vehicle. the pilots stare in horror at the front windows as NY strips slowly wipe across the windows. The vegans pass out out of sheer terror. Everyone is screaming. *M E A T* is everywhere. The city below is bewildered as meat violently collides with the pavement from above. It is raining meat not only from the plane but now the cloud. *M E A T H U R R I C A N E*
@@znycelondon5313 In film and television production, B-roll, B roll, B-reel or B reel is supplemental or alternative footage intercut with the main shot.[
INGREDIENTS: For Bao Dough: 1 cup water 2 teaspoons (6g) yeast 2 1/2 cups (381) bread flour 1/2 cup (78g) corn starch 5 tbsp (70g) sugar 2 teaspoons (12g) fine sea salt 2 tablespoons (28g) pork fat or butter
Some years back I was chef at a new burger place. For our buns, we ended up going with milk bread buns dusted with togarashi from a Korean bakery, they were awesome buns. Anyway, whenever I picked them up, couldn't resist loading up on fresh bao for lunch and snacks. I've been craving them and no one around here makes them, so here I am for a recipe framework to make them myself.
I had dim sum today and it made me want to come back to watch this. Kinda crazy seeing how much the channel has changed but also all the joshisms that are the same years later
This video cost me about $600, after buying dough mixer, accessories and ingredients. Needless to say, I was super excited to try this at home. End result was 🔥!
Cost me 100, though I didn't buy a mixer & already own a rolling pin. I'm gonna knead by hand bc kitchen aid are the best Mixers, the only I'll use. And I can't afford it rn
Do we let him think that we’re actually cooking with him? Or do we tell him we’re all just watching this in bed at 3 am with no intentions of eating anything better than ramen tomorrow
Whenever I make bao, I use banana leaves from the trees I grow in the backyard to line my bamboo steamer and the subtle flavor just makes it so much better!!!
I will share with you my favorite slowcooker filling for bao. It's non-traditional, but sooooo tasty. 4 chicken breasts, fresh or frozen 1 cup of soy sauce 2 cups water 3 tbsp brown sugar (I like light brown, but dark brown makes the sauce gooey and sticky) 1/4 cup mirin 2 tsp chinese five spice powder 1/3 cup cornstarch 1 bunch of green onions, white part, minced (set aside the long green part for later) Add the chicken and white onion part of the green onions to your slow cooker, sprinkle in the sugar and spice, pour in the liquids. Cook on high or low, whichever you prefer, until the chicken is pull-apart tender. Remove and shred the chicken, chop lightly to ensure small pieces. Transfer liquids to a saucepan and whisk in the cornstarch. Turn heat on to medium-low and cook until thick and glossy. Add more sugar to taste (I doubt you'll need any). Add shredded chicken and allow to cool. Mince green part of green onions and stir into cooled chicken mixture. Make bao! Any leftover filling is amazing over rice or as filling for Japanese style onigiri :)
OH MY GOD MY MOM MAKES BAOZI THEY ARE SO DELICIOUS Edit : my mom uses a chilli oil mixed with soy sauce as a dip i think its called lao gan ma?? And you can store them for later and sear em in a pan the cwisp is amazing
The only way to receive true happiness is to be born again. Jesus loves you and is coming back to earth soon. This year is giving signs of end times. You need to repent. Please believe and spread the word to your friends, family etc so they can be saved. I'm doing this because I care about where you're gonna end up on judgement day Jesus loves you....
I can't thank ya enough, mate. Been using the dough recipe, step by step, and following along with the pleating, for all the steamed buns I've made. Mostly been doing sweet/dessert types: apple cinnamon, lemon, blackberry, and chocolate. Finally tried my hand af savory, made pizza ones. Family and coworkers have absolutely loved them. Thank you for the awesome and very descriptive video.
@@christinesmith1935 Homemade pizza sauce, diced turkey pepperoni, mix of mozzarella and provolone cheese, and diced sautéed onion. Comes out with very melty cheese. Also did a BBQ spicy pulled beef batch recently. A few pork allergies so went with beef. That one was pot roast done slow and low in a crock pot for 12 hours, with beef and vegetable stock and a pinch of garlic salt. Then shred the beef, let it cool, mix into a homemade BBQ sauce and let it marinate in fridge over night. Dice up some green onions and mix into the beef before putting into the dough.
Dude, I'm a gamer. I've played a lot of "Sleeping Dogs" enough to become totally addicted to Char Siu Bao (BBQ Pork Buns) that I get over the counter ready-made at my local Kroger and have become fascinated in trying to make my own. Keep up the good work. Even the little side humor you throw in, that too!❤😊
I can't tell you how much I appreciate you still sharing in the American metrics I grew up with! I'm a professional baker and naturally bought a scale. For the most part it's a complete pain in the toosh. Especially for bread recipes which tend to be very forgiving. It's just easier and more convenient. So thank you again!
In Hawai’i we have a thiccc version of this called Manapua, it essentially looks like the steamed buns from Spirited Away, but instead of bean paste it’s stuffed with Char Siu pork🤤
I made it and it turned out great! I baked my dough though, because I didn't have the steamer. I used extra BBQ sauce. BBQ is the only condemnt in my fridge I'll ever need in life for me! Lol 😂
For anyone interested I made this for dinner tonight and followed all his directions with no ingredient substitutions. I personally liked it a lot however you may want to not crisp up the pork before making the filling if you want a softer sweeter filling. Crisping it makes it smokier and it has more texture. Buns came out great even tho my folding skill is awful. Great recipe thank you papa love you
I went to my local Asian market and bought a char sui pork from the meat counter with no idea what it was. The recipe I found online was very easy to follow and it came out so good! I then found your videos and now I am inspired to try it again, but as bao
I’ve made these a number of times, but once I made them at the end of a 7 day backpacking trip on the North Rim of the Grand Canyon! Never tasted better. So fun to make them and guests are always amazed!! I often bake bread, pizzas and cakes on these trips. Thank you so much for the great video!
Josh I made this and my family loved it! My neighbors had it and they said it was better then the restaurant! This was really good!! Thanks for sharing this with us!
I went to China this summer and I had some Bao oh my goodness it was so soft and yummy I wanted more and more and more .. ugh it was delicious I so glad I know how to make it now 👀
@Moebym I will definitely get experimental with this . I used to go to this place in Orlando Florida called Ming Court. The food just can't be described it had to be experienced. Such wonderful flavors ,you could stay there all day and never have the same dish. Just incredible. The BBQ pork steamed buns were the best. We pretty much ordered them every 10 minutes. So good. Thank you for bringing that memory.
THIS, THIS IS THE BEST THING EVER. I went to Taiwan on vacation and I had the best baos ever, Azuki, pork, chicken, curry, vegetable, everything you can imagine.
Him: once your dough is all plump, risen, and smooth Me: oh it's beautiful Him: your just going to want to punch the crap out of it- Me: well that escalated quickly..
Can you please do a salted caramel sauce video?..... "the proper way." Your recipes seem really awesome And as soon as I get an oven I will definitely be trying to make them!
Been around since the cabinet days when I started sourdough stuff and honestly, you're one of my favorite go-to chefs for learning how to cook ANYTHING. I always feel like I get the "true" info on a recipe or technique with some great shortcuts for real life. I see what Gordon says, and I see what Joshua says, then I cook lol. Thanks for all the great work!
I wish I could afford a bamboo steamer basket. It would make my life so much easier. But alas, I cannot. So I must continue precariously balancing my metal collander upside-down, inside my wok, with a precariously placed plate on top of that, and a towel precariously placed between the wok and the lid so the steam doesn't escape too much, but also so the lid doesn't touch the top of the bao. Total fire hazard, but tastes so good!!
Pretty sure u could get one for cheap or youre just not looking properly. They cost 5-11 bucks depending on size. And a normal electric steamer is also just 20 bucks for 3 stacks
@@keikeine9398 you're making an assumption your supply in your area is the same as theirs. I can get for under 10 dollars where I am. But if you check amazon is over 3 times that for the same on I have
@@alextrollip7707 this is true. I can't find one where I am for less than $25. That is just not in my budget right now. But I think if I hint hard enough my mom and sister can pitch in for one for Christmas or something. Untill then, I will make do with what I can. 👍😁
Imagine in 30 years people will be looking at this like Julia Child of its day, "And there's your dough, dummy thicc and so you just punch the crap out of it..."
The only way to receive true happiness is to be born again. Jesus loves you and is coming back to earth soon. This year is giving signs of end times. You need to repent. Please believe and spread the word to your friends, family etc so they can be saved. I'm doing this because I care about where you're gonna end up on judgement day Jesus loves you
Don't you remember when Julia drank a bottle of wine on camera then beat the sh*t outta a chicken? I think it went flying onto the floor. Julia had game.
@@cjdion7168 : I always defer to JC ( that would be Julia Child in case anyone is thinking of a guy MUCH, MUCH OLDER who didn't cook nearly as well!) when a question of importance arises.
These look so good! I used to love Char Siu Bao before I stopped eating meat, and its the only thing I still crave after all these years. It made me feel like wherever I was was home... I hope to find a vegetarian recipe that does it justice :)
Is it just me or does cooking relieve stress just the relaxation of watching the ingredients together. Also that you get to “punch the crap out of it” when making yeast bread.
I made a sourdough version of this and it was great. Basically just replace the yeast with sourdough starter and let it rise for 6-8 hours. It had all the same texture and everything, but had just the slightest hint of sourdough sourness.
@Emily Pham He's got the idea and notion right but he just needs a bit more practice. The folds were a bit too big which could actually cause the bun to rip open and end up having less filling and more bun or potentially have some filling spill out. I don't want to be too nit picky but it just irks me.
I went to China a few years ago and had some of these and I literally couldn't get enough of them. They r so good everywhere we went I had to always know if there were pork buns around
Work-friend invited the crew out, they actually got mad at me for ordering Bao; I thought it was because they wanted some, but they complained later that it was because they felt the beautiful, steamed container presentation "outshined their moment." I offered some untouched buns but they just got more mad. People are wierd.
Not only is this awesome, but all the native Chinese speakers in the comments are also really helping me with my Mandarin and Cantonese pronunciation issues, so, shout to y'all as well
We made these twice now. Cooking times and water needed vary for us in Arizona. We pan fried leftovers over Joshua's hot chili oil - yup. That's the way to do leftovers!
I think it's because in british english (remember that HK was a british colony) would hear "cha" and put an r at the end of it, much like "car". Fast forward to now, and America has Britain's shitty romanization spelling and doesn't know any better.
@@its_ya_guy_the_big_bak_guai There are over ten different romanization systems for Yue Cantonese: Jyutping Yale romanization Guangdong Romanization Hong Kong Government Macau Government Meyer-Wempe Sidney Lau S. L. Wong (phonetic symbols) S. L. Wong (romanization) Cantonese Pinyin Standard Romanization Barnett-Chao
@@charlottec546 In International Phonetic Alphabet, 叉 is _tsʰá_ . It's an aspirated dentalized laminal alveolar which means it is articulated with a strong burst of breath and with the tongue blade very close to the upper front teeth, with the tongue tip resting behind lower front teeth. The hissing effect in this variety of [s] is very strong. The English _ch_ , on the other hand, is a voiceless palato-alveolar sibilant affricate or voiceless domed postalveolar sibilant affricate. Its place of articulation is palato-alveolar, that is, domed (partially palatalized) postalveolar, which means it is articulated with the blade of the tongue behind the alveolar ridge, and the front of the tongue bunched up ("domed") at the palate. A native Cantonese speaker will not misunderstand the word if it were spoken.
It is amazing how different countries make similar dishes because I'm from Guam and we have something similar and its called asado siopao. It has very similar ingredients, but its basically the same thing.
Cannot wait to try this. I made these with a different recipe years ago - the dough wasn’t as nice as I’d like and the instructions said I had to hang the pork to dry for like a day after cooking it... don’t remember if I did it or not but either way this recipe is a lot more accessible - thank you!!
I’ve never heard someone describe a bao bun so accurately before. And not just tender, succulent meat engulfed in a cloud. But also oozing with sauce. YUM
I had some homemade sausage and two leftover pork chops that I cut up fine. The flavor was good. I’m relearning how to cook from your videos. Thank you!
My landlord made me some 包子 & dumplings recently. It was a lot. I finished them in a week.. all by myself.🤣 They are so yummy. I usually steam the 包子 & shallow fry the dumplings.
I love that you not only include Celsius but also include cups, tsp and tbsp for those of us that aren’t cool enough to weigh all of our ingredients like that. 😊 I’ve heard it’s better to do that but freal I’ve been doing is the old fashioned way for years and can’t be bothered to switch!
JOSH I WOULD ABSOLUTELY LOVE TO MAKE THESE SOMETIME SOON BUT MY DOCTOR SAYS I SHOULD CUT BACK ON MY MEAT INTAKE CONSIDERABLY. DO YOU RECOMMEND ANY VEGETARIAN FILLING AS A SUBSTITUTE FOR THE PORK? I STILL MIGHT MAKE A FEW PORK ONES ANYWAY SO LONG AS YOU WONT TELL MY DOCTOR. LOL!!! THANKS TOM
Your doctor wants you to cut back on fat. Lean protein is very healthy and satiating. Doctors say meat because if doctors said eat more lean meat people would still eat chicken breast drowned in butter sauces and not realize it.
frodo the hobo I’m sorry but there is a limit to eating too much meat. Doctors like to over complicate stuff, but always talk directly. If they say no meat it means no meat. If they say no fat it means no fat
@@hallobre no their isn't. Not unless you are literally only eating boiled chicken breast. And doctors talk to get results and understand that the general population is stupid lazy and non compliant and they have to give advice that people will actually follow. For instance it is now common knowledge in the medical proffession that brisk walking is 3x better than statins for blood pressure. Most people will not brisk walk or they need more convincing than the doctor wants to do, so they get statins, since they are better than nothing.
Joshua: *put the camera to the cabinet* Joshua: *Close the cabinet* Also Joshua: *OPEN THE CABINET* Also also Joshua: *INTRO* Now that's how you make your intro, thank me later
I LOVE THESE!!! Korean exchange students at my old school used too trade me these for fruit gushers and I always wondered what these were called! Always loved eating these 😍
those korean students must have traded Mandoo for your food. It's a bao meaning bun, but the filling would have been extremely different from this. This bao in this video with sweet pork filling is specifically a Chinese-Cantonese style, Koreans wouldn't have this kind of flavour profile.
@@Gabriel-l oooh thanks for correcting me I wasn't too sure what it was exactly but kinda looked like this this food in the video 😁 it was sooo good I loved it so much 🔥
I did some research and it seems that bao is a synonym to baozi in English. However, I've only heard baozi and never plainly bao in mandarin* Chinese...
Actually, Joshua is right since "char siu" and "bao" is also the Cantonese pronunciation of "BBQ pork" and "bun" where char siu and dim sum such as char siu bao are originated.
In Hawaii, it’s pretty common to have a (vegetarian) delicious filling of Okinawa sweet potato instead of pork! Would you be willing to do some sort of vegetarian bao? Mushrooms or potate or what have you!
I love making bao! learnt to make them in Beijing when i was living there, and my husband is truly thankful for the bbq pork video lol! Its def a go to comfort food - both the making and eating parts ;)
kneading in a calm way with warm hands takes maximum 10min. enjoy it , you dont need to kill it just combine it till no crumbs left. greetings from e.u
![[Sub] Steamed Pork Bun Recipe(Baozi)](/img/n.gif)
You deserve best cooking show award or whatever it is. you're probably the only American food TH-camr who uses the metric system as well as anything else.
Edit: binging with babish is also cool and he doesn't throw it back every video nowadays
Kand Chef steps
Its so annoying when you find a good recipe that you want to try... and its measured in cups. I mean at least use oz/lbs if you dont want to use metric!
EXACTLY, volume measurements are so much more unreliable because not everyone has the same size cup. they range in size
I would agree if the French cooking guy didn't exist.
@@kakanda8074 no all measuring cups are the same. It's not a cup u drink from it's a cup specifically for measuring for cooking 😂
I have never bitten into a cloud filled with tender succulent meat
Well LETS CHANGE THAT
theres a filipino thing called siopao which is pretty similar and its heaven on earth.
It’s kinda like biting into a bbq pork steamed bun (bao)
I was served this for breakfast in a Hong Kong hotel... Magical
You have not lived
Shout out to all you folks who can't afford a mixer and do everything by hand. Our wallets may be thin, but our forearms be thiccc!
Here's me saved up for a stand mixer over a lot of time & I still use my forearms. Sad I know
Or who don’t have space for one
Same. I kind of like the bond it gives me with my dough, though
I spend less time doing by hand the amount I am doing than doing the amount I am doing and cleaning the bastard
Manu Manu Thats very relatable
I'm making this for my boyfriend (it's his birthday) and this is one of the most labor intensive things I've cooked in a very long time. My bbq pork is done, I'm waiting for that dummy thicc dough to get done rising, and I am so excited.
Update: these are awesome!!! Thank you so much for this recipe!!!
well, thank you for trying it and leaving a reply for other people like me.
btw, how did you get your pork, did you make it? do you think beef would taste the same? i dont really eat pork and was wondering.
@@wxaeu12 beef definitely will not taste the same. Maybe use Joshua's dough recipe and a veggie or beef filling from someone else ?
You really made him fresh bao? Quaint!
He's so lucky!
How long did this take you
"just pick it up from your local asian market"
*cries in small town idaho*
sad react
Online store
Amazon bby
that’s where i got my steamer basket lmao
*cries in small town saxony ( germany ) while relating*
You can fold them into semi-circles and steam them without any fillings and use them like slider buns. I like to fill them with pieces of fried chicken, Asian sauce (ketchup, mayo, hot sauce, light soy sauce, minced garlic, honey and a bit of sesame oil) and pickled onions. The combo of the heavenly soft and succulent bao and crispy Korean fried chicken with the sauce and pickled veggies is just surreal.
Nice idea mate. Thank you :)
I believe that would be gua bao. These are the style known as Baozi. You could totally do that though, and it would still be super dope.
@@JoshuaWeissman this is correct. also, the classic 掛包 filling is stewed pork, delicious.
Rayyan Ali yes! I love them without the filling!
I did both styles this weekend and used the same pork marinade on some pork belly for the Gua Bao and it was incredible! Thanks for the perfect recipe once again!
* flying on plane * * plane goes through cloud * * plane exits cloud absolutely *C O V E R E D* in meat *
Picturing it in my head, it sounds like a nightmare
for vegans, even worse
Picture the scene: everyone screaming in confusion on the plane as prime rib slides down the fuselage, leaving a trail of meat juice across the windows and body of the vehicle. the pilots stare in horror at the front windows as NY strips slowly wipe across the windows. The vegans pass out out of sheer terror. Everyone is screaming. *M E A T* is everywhere. The city below is bewildered as meat violently collides with the pavement from above. It is raining meat not only from the plane but now the cloud. *M E A T H U R R I C A N E*
@@doomshroom1991 lol
DoomShroom 19 tmi dude
"but you know what else is succulent, tender and juicy B-roll" I love his b roll build ups
Oofio SFM
what is b roll?........🤔
@@znycelondon5313 In film and television production, B-roll, B roll, B-reel or B reel is supplemental or alternative footage intercut with the main shot.[
INGREDIENTS:
For Bao Dough:
1 cup water
2 teaspoons (6g) yeast
2 1/2 cups (381) bread flour
1/2 cup (78g) corn starch
5 tbsp (70g) sugar
2 teaspoons (12g) fine sea salt
2 tablespoons (28g) pork fat or butter
Some years back I was chef at a new burger place. For our buns, we ended up going with milk bread buns dusted with togarashi from a Korean bakery, they were awesome buns. Anyway, whenever I picked them up, couldn't resist loading up on fresh bao for lunch and snacks. I've been craving them and no one around here makes them, so here I am for a recipe framework to make them myself.
Josh: nothing in the world is as soft and delicate as you
Buns: 👁👄👁
Buns: (*´꒳`*)
I literally read this as he said it
Hhhhhh
On a serious note, I can’t wait to be the “nah I make my own bao” kind of guy.
Dude fucking same haha with this quarantine happening I've been making a bunch of homemade stuff, I can add baos to my list
me: oh wow this man is so well spoken, mature and professional...
joshua: “and there she is, dummy thiccc and all”
me: ..
@@Panasiux2 attractive people usualy don't make that kind of comment
@@Panasiux2 i mean, delete this
@@Panasiux2 he looks normal tho
@@wiktoriakohman2200 talking about the girl that leave this comment. He's cool.
@@Panasiux2 that made fuck all sense
I had dim sum today and it made me want to come back to watch this. Kinda crazy seeing how much the channel has changed but also all the joshisms that are the same years later
Here I am, a Chinese lass who made these for my family. I've defeated my grandmother
no, you’ve upset the balance
There’s a faster rolling method lol
why u do Ama like dat 🥺
This is isn't exactly something that Grandmother makes go to a tea house it's easier
The level of American in this video is ASS- TRONOMICAL
This channel is the two best things combined
1. food
*And you know what's the second best thing?*
2. B-Roll
Wrong bad
first is papa
second is sexy food
This video cost me about $600, after buying dough mixer, accessories and ingredients. Needless to say, I was super excited to try this at home. End result was 🔥!
respect
Cost me 100, though I didn't buy a mixer & already own a rolling pin. I'm gonna knead by hand bc kitchen aid are the best Mixers, the only I'll use. And I can't afford it rn
Those mixers are under $100. They just take up a lot of space.
Thank you for taking the time to mention the imperial and metric measurements for each ingredients!
Do we let him think that we’re actually cooking with him? Or do we tell him we’re all just watching this in bed at 3 am with no intentions of eating anything better than ramen tomorrow
This hit so close to home I had to dodge that shit 😂😂
I felt this too much
Don't worry, he also has a ramen recipe that takes 12 hours in case you want to see top notch ramen that you will also never make.
Literally me except I'm in the bath rn lmfao
Ashley you take baths at 3am?
Whenever I make bao, I use banana leaves from the trees I grow in the backyard to line my bamboo steamer and the subtle flavor just makes it so much better!!!
Consider humility okay
I will share with you my favorite slowcooker filling for bao. It's non-traditional, but sooooo tasty.
4 chicken breasts, fresh or frozen
1 cup of soy sauce
2 cups water
3 tbsp brown sugar (I like light brown, but dark brown makes the sauce gooey and sticky)
1/4 cup mirin
2 tsp chinese five spice powder
1/3 cup cornstarch
1 bunch of green onions, white part, minced (set aside the long green part for later)
Add the chicken and white onion part of the green onions to your slow cooker, sprinkle in the sugar and spice, pour in the liquids. Cook on high or low, whichever you prefer, until the chicken is pull-apart tender. Remove and shred the chicken, chop lightly to ensure small pieces.
Transfer liquids to a saucepan and whisk in the cornstarch. Turn heat on to medium-low and cook until thick and glossy. Add more sugar to taste (I doubt you'll need any). Add shredded chicken and allow to cool. Mince green part of green onions and stir into cooled chicken mixture.
Make bao!
Any leftover filling is amazing over rice or as filling for Japanese style onigiri :)
OH MY GOD MY MOM MAKES BAOZI THEY ARE SO DELICIOUS
Edit : my mom uses a chilli oil mixed with soy sauce as a dip i think its called lao gan ma?? And you can store them for later and sear em in a pan the cwisp is amazing
SuomiPerkele Half chinese xd dont really know what you mean lol
@@KahruSuomiPerkele I just realized they do only without the crumbly dough
The only way to receive true happiness is to be born again. Jesus loves you and is coming back to earth soon. This year is giving signs of end times. You need to repent. Please believe and spread the word to your friends, family etc so they can be saved. I'm doing this because I care about where you're gonna end up on judgement day Jesus loves you....
@@purebliss2669 update: 2021 and jesus hasn't come yet. Jesus hates liars, bliss.
do you serve bao by itself? if not, what do you serve it with?
I can't thank ya enough, mate. Been using the dough recipe, step by step, and following along with the pleating, for all the steamed buns I've made. Mostly been doing sweet/dessert types: apple cinnamon, lemon, blackberry, and chocolate. Finally tried my hand af savory, made pizza ones.
Family and coworkers have absolutely loved them.
Thank you for the awesome and very descriptive video.
PIZZA BAO oohoo, I'm gonna have to try that one next!
@@christinesmith1935
Homemade pizza sauce, diced turkey pepperoni, mix of mozzarella and provolone cheese, and diced sautéed onion. Comes out with very melty cheese.
Also did a BBQ spicy pulled beef batch recently. A few pork allergies so went with beef. That one was pot roast done slow and low in a crock pot for 12 hours, with beef and vegetable stock and a pinch of garlic salt. Then shred the beef, let it cool, mix into a homemade BBQ sauce and let it marinate in fridge over night. Dice up some green onions and mix into the beef before putting into the dough.
Dude, I'm a gamer. I've played a lot of "Sleeping Dogs" enough to become totally addicted to Char Siu Bao (BBQ Pork Buns) that I get over the counter ready-made at my local Kroger and have become fascinated in trying to make my own. Keep up the good work. Even the little side humor you throw in, that too!❤😊
I can't tell you how much I appreciate you still sharing in the American metrics I grew up with! I'm a professional baker and naturally bought a scale. For the most part it's a complete pain in the toosh. Especially for bread recipes which tend to be very forgiving. It's just easier and more convenient. So thank you again!
"Just like they told you at prom, 'Leave enough spice for Jesus'" sold me enough I wish I could like this video twice lolol
Space....not spice. He just said it with a deep southern accent.
I normally forget to like videos. I liked this one on your behalf so you now have you two likes lol
He he 3 for you
@@lindsaygarrigues4536 whoosh
Space lol
In Hawai’i we have a thiccc version of this called Manapua, it essentially looks like the steamed buns from Spirited Away, but instead of bean paste it’s stuffed with Char Siu pork🤤
I like the vegetable curried ones from China Town. When I was younger I ate one everyday from the Manapua truck or 711.
Now I'm drooling. I hope you're happy! (Ngl that sounds really yummy 😋)
Of all the things from Hawaii I miss, manapua is what I miss the most.
Crazy enough i saw someone making this today and that was the very first time ive heard of manapua
I was looking for this comment!
Therapist "Cooking is not sexual. It's in your head."
Josh *I'LL TELL YOU WHAT!!*
You know what is sexual though? *B - R O L L*
The meat goes on the nipple
3:04
Josh: smacks dough
Dough: *yes daddy*
@@denimloser I got to that part just as I saw that comment
*instantly thinks about food wars*
I made it and it turned out great! I baked my dough though, because I didn't have the steamer. I used extra BBQ sauce. BBQ is the only condemnt in my fridge I'll ever need in life for me! Lol 😂
For anyone interested I made this for dinner tonight and followed all his directions with no ingredient substitutions. I personally liked it a lot however you may want to not crisp up the pork before making the filling if you want a softer sweeter filling. Crisping it makes it smokier and it has more texture. Buns came out great even tho my folding skill is awful. Great recipe thank you papa love you
I went to my local Asian market and bought a char sui pork from the meat counter with no idea what it was. The recipe I found online was very easy to follow and it came out so good! I then found your videos and now I am inspired to try it again, but as bao
"have you ever bitten into a cloud but in that cloud was tender, succulent meat?" The legendary words of my favorite chef
Joshua: But you know what else is unbelievable soft?
Me: YESS! BROLL!
Joshua: BROLL.
B woll*
@Christie Jensen WBOLL*
@Christie Jensen L oll*
Man as a child I LOVED theses my supermarket used to make them. Thanks for taking me back.
I’ve made these a number of times, but once I made them at the end of a 7 day backpacking trip on the North Rim of the Grand Canyon! Never tasted better. So fun to make them and guests are always amazed!! I often bake bread, pizzas and cakes on these trips. Thank you so much for the great video!
Josh I made this and my family loved it! My neighbors had it and they said it was better then the restaurant! This was really good!! Thanks for sharing this with us!
I went to China this summer and I had some Bao oh my goodness it was so soft and yummy I wanted more and more and more .. ugh it was delicious I so glad I know how to make it now 👀
The amount of videos of yours I have now saved in playlists is insane
I could eat these everyday and never get tired of them
Oh so incredibly good.
You can get really creative with the filling, too. Experiment with it and see what you can come up with.
@Moebym I will definitely get experimental with this . I used to go to this place in Orlando Florida called Ming Court. The food just can't be described it had to be experienced. Such wonderful flavors ,you could stay there all day and never have the same dish. Just incredible. The BBQ pork steamed buns were the best. We pretty much ordered them every 10 minutes. So good. Thank you for bringing that memory.
THIS, THIS IS THE BEST THING EVER.
I went to Taiwan on vacation and I had the best baos ever, Azuki, pork, chicken, curry, vegetable, everything you can imagine.
Him: once your dough is all plump, risen, and smooth
Me: oh it's beautiful
Him: your just going to want to punch the crap out of it-
Me: well that escalated quickly..
Oraaaaaa ora Ora Ora Ora Ora
Muda muda muda muda muda muda muda muda, MUDAAAA
WRYYYYY!!!!
So it’s the same type of stand as Star Platinum!
Asura K is that a jojo reference!?
Can you please do a salted caramel sauce video?..... "the proper way."
Your recipes seem really awesome
And as soon as I get an oven I will definitely be trying to make them!
You're teaching me to make things I spend ENTIRELY too much money on. Aside from Hot Wheels for my kid and THC for the Wife and I.
Thank You.
Well if you wan't to learn how to farm some thc, not that hard, building the equipment by hand is the hardest part imo, like the leds
@@luisguerreiro8045 exactly where my THC time and money is spent. Lights, Plants, nutes, TIME, TIME TIME...diy is half the fun.
Been around since the cabinet days when I started sourdough stuff and honestly, you're one of my favorite go-to chefs for learning how to cook ANYTHING. I always feel like I get the "true" info on a recipe or technique with some great shortcuts for real life. I see what Gordon says, and I see what Joshua says, then I cook lol. Thanks for all the great work!
I just made these. They're awesome! It was like biting into a cloud, but inside that cloud was tender, succulent meat.
I wish I could afford a bamboo steamer basket. It would make my life so much easier. But alas, I cannot. So I must continue precariously balancing my metal collander upside-down, inside my wok, with a precariously placed plate on top of that, and a towel precariously placed between the wok and the lid so the steam doesn't escape too much, but also so the lid doesn't touch the top of the bao. Total fire hazard, but tastes so good!!
Buy one of those metal screens for cooking and use a tall-ish metal bowl as a lid. (:
Weird. A bao steamer for me was pretty cheap.
Like R180. Which is give or take 9 or 10 dollars.
Pretty sure u could get one for cheap or youre just not looking properly. They cost 5-11 bucks depending on size. And a normal electric steamer is also just 20 bucks for 3 stacks
@@keikeine9398 you're making an assumption your supply in your area is the same as theirs.
I can get for under 10 dollars where I am.
But if you check amazon is over 3 times that for the same on I have
@@alextrollip7707 this is true. I can't find one where I am for less than $25. That is just not in my budget right now. But I think if I hint hard enough my mom and sister can pitch in for one for Christmas or something. Untill then, I will make do with what I can. 👍😁
I actually did this with chicken char siu and it turned out pretty great! :)
Imagine in 30 years people will be looking at this like Julia Child of its day, "And there's your dough, dummy thicc and so you just punch the crap out of it..."
The only way to receive true happiness is to be born again. Jesus loves you and is coming back to earth soon. This year is giving signs of end times. You need to repent. Please believe and spread the word to your friends, family etc so they can be saved. I'm doing this because I care about where you're gonna end up on judgement day Jesus loves you
@@purebliss2669 SHUT THE HELL UP
@@purebliss2669 Shut your ass up I swear to fucking god-
Don't you remember when Julia drank a bottle of wine on camera then beat the sh*t outta a chicken? I think it went flying onto the floor. Julia had game.
@@cjdion7168 : I always defer to JC ( that would be Julia Child in case anyone is thinking of a guy MUCH, MUCH OLDER who didn't cook nearly as well!) when a question of importance arises.
Finally did it. Finally made something from Joshua. And OH. MY. GOD. These are so soft!
My neighbor is a foodie and loves to make traditional Chinese and viet food. Her making this is basically my goto night time snack for that week
0:00 you can see him close the door slightly then open it
151Bryce it’s a continuation of the last episode so it was never fully closed
These look so good! I used to love Char Siu Bao before I stopped eating meat, and its the only thing I still crave after all these years. It made me feel like wherever I was was home... I hope to find a vegetarian recipe that does it justice :)
Ever since you announced this video I've been so stoked to watch it and it's finally out AAAAAAA
Is it just me or does cooking relieve stress just the relaxation of watching the ingredients together. Also that you get to “punch the crap out of it” when making yeast bread.
I lived in Hong Kong for 8 years and I can tell you now, they are the best food ever. Thanks Josh for another great vid
I made a sourdough version of this and it was great. Basically just replace the yeast with sourdough starter and let it rise for 6-8 hours. It had all the same texture and everything, but had just the slightest hint of sourdough sourness.
Can you please tell me how much sourdough starter you used for this recipe?
@@annchong9701 About 1/2 cup
When he said " keep those buns soft and thick" i felt that
When you're asian and you get so annoyed at how he wrapped the buns but you still love him enough to try and cheer him on.
@Emily Pham He's got the idea and notion right but he just needs a bit more practice. The folds were a bit too big which could actually cause the bun to rip open and end up having less filling and more bun or potentially have some filling spill out. I don't want to be too nit picky but it just irks me.
@Emily Pham 😂
So the intro and it was just.. AAAAAAAAHHHHH
A for effort though.
Every Souteast asian ever: I give a 9.5/10 for that small puffy kawaii boi, you just made me hungryyyy
Ummmmm lol he did AMAZING for someone who isnt Asian making baozi all the time
I went to China a few years ago and had some of these and I literally couldn't get enough of them. They r so good everywhere we went I had to always know if there were pork buns around
When I visited China, over the two weeks I was there, bao was the best thing I ate and the thing I ate the most!
"Leave enough space for Jesus!", haha too funny! I bet those are really tasty little morsels too! Good luck in the competition, I hope you win!
I want someone to look at me the way Joshua looks at literally any food he makes
Work-friend invited the crew out, they actually got mad at me for ordering Bao; I thought it was because they wanted some, but they complained later that it was because they felt the beautiful, steamed container presentation "outshined their moment."
I offered some untouched buns but they just got more mad. People are wierd.
Weird*
more for you
This is the far best food channel I’ve ever watched!🙏🏻🙏🏻🙏🏻 Bless the KING🙏🏻🙏🏻
Not only is this awesome, but all the native Chinese speakers in the comments are also really helping me with my Mandarin and Cantonese pronunciation issues, so, shout to y'all as well
1:59
I thought he drank that damned yeast mixture
Nothing in the whole wide world is soft and delicate as you. * *whispering* * nothiiiiiiinnngggg
Best comment here.
We made these twice now. Cooking times and water needed vary for us in Arizona. We pan fried leftovers over Joshua's hot chili oil - yup. That's the way to do leftovers!
I am making these right now. Got dough rising and pork in the oven. Fingers crossed. Thankyou!! I am blown away. :3
There is no "R" sound in Yue Cantonese. Just pronounce 叉 as _cha_ . That's close enough.
I think it's because in british english (remember that HK was a british colony) would hear "cha" and put an r at the end of it, much like "car". Fast forward to now, and America has Britain's shitty romanization spelling and doesn't know any better.
@@its_ya_guy_the_big_bak_guai There are over ten different romanization systems for Yue Cantonese:
Jyutping
Yale romanization
Guangdong Romanization
Hong Kong Government
Macau Government
Meyer-Wempe
Sidney Lau
S. L. Wong (phonetic symbols)
S. L. Wong (romanization)
Cantonese Pinyin
Standard Romanization
Barnett-Chao
I think "tsa" would be the closest actually
@@charlottec546 In International Phonetic Alphabet, 叉 is _tsʰá_ . It's an aspirated dentalized laminal alveolar which means it is articulated with a strong burst of breath and with the tongue blade very close to the upper front teeth, with the tongue tip resting behind lower front teeth. The hissing effect in this variety of [s] is very strong. The English _ch_ , on the other hand, is a voiceless palato-alveolar sibilant affricate or voiceless domed postalveolar sibilant affricate. Its place of articulation is palato-alveolar, that is, domed (partially palatalized) postalveolar, which means it is articulated with the blade of the tongue behind the alveolar ridge, and the front of the tongue bunched up ("domed") at the palate. A native Cantonese speaker will not misunderstand the word if it were spoken.
Tbh I was confused as to wth charshu was the entire vid until I realized it was chashu he was talking abt lol
also i love the HEB representation, it is after all the only store that exists
Only thing we have left since Whataburger sucks now and buc-ees is no longer special.
This is going to be way better than any store bought version.
Lemme go grab a peanut-butter and jelly sandwich
It is amazing how different countries make similar dishes because I'm from Guam and we have something similar and its called asado siopao. It has very similar ingredients, but its basically the same thing.
Cannot wait to try this. I made these with a different recipe years ago - the dough wasn’t as nice as I’d like and the instructions said I had to hang the pork to dry for like a day after cooking it... don’t remember if I did it or not but either way this recipe is a lot more accessible - thank you!!
" and there she is, dummy thick and all..." felt that
Cracked up so hard when he gave that dough a slap
"A man without a pork bun is never a whole man"-Sleeping Dogs Pork Bun Vendor
Love enjoy the vids then using them at my food info archive. The time for Boe is now!
I’ve never heard someone describe a bao bun so accurately before. And not just tender, succulent meat engulfed in a cloud. But also oozing with sauce. YUM
Joshua: "Merch is coming"
Me: "So Josh, about those hand towels..."
"A man who never eats pork buns, is never a whole man."
-A wise man
Pork Bun guy from Sleeping Dogs 😂
Holy shit nostalgia
I knew I would find this somewhere in the comments! First thing I thought of😂
That’s the only way I know how to make buns, soft and THICCC
I had some homemade sausage and two leftover pork chops that I cut up fine. The flavor was good. I’m relearning how to cook from your videos. Thank you!
I made mine with half whole wheat flour and half all purpose white flour (It's all I had on hand), and they still came out amazing!
joshua at the intro: closes the cabinet but reopens it
4:54 i hope that is peoples reaction to me on my wedding day
You know you made it when people are dying to get first comment the first 30 seconds you upload a new video, congrats Josh!
My landlord made me some 包子 & dumplings recently.
It was a lot. I finished them in a week.. all by myself.🤣
They are so yummy.
I usually steam the 包子 & shallow fry the dumplings.
I love that you not only include Celsius but also include cups, tsp and tbsp for those of us that aren’t cool enough to weigh all of our ingredients like that. 😊 I’ve heard it’s better to do that but freal I’ve been doing is the old fashioned way for years and can’t be bothered to switch!
JOSH
I WOULD ABSOLUTELY LOVE TO MAKE THESE SOMETIME SOON BUT MY DOCTOR SAYS I SHOULD CUT BACK ON MY MEAT INTAKE CONSIDERABLY. DO YOU RECOMMEND ANY VEGETARIAN FILLING AS A SUBSTITUTE FOR THE PORK? I STILL MIGHT MAKE A FEW PORK ONES ANYWAY SO LONG AS YOU WONT TELL MY DOCTOR. LOL!!!
THANKS
TOM
Your doctor wants you to cut back on fat. Lean protein is very healthy and satiating. Doctors say meat because if doctors said eat more lean meat people would still eat chicken breast drowned in butter sauces and not realize it.
frodo the hobo I’m sorry but there is a limit to eating too much meat. Doctors like to over complicate stuff, but always talk directly. If they say no meat it means no meat. If they say no fat it means no fat
@@hallobre no their isn't. Not unless you are literally only eating boiled chicken breast. And doctors talk to get results and understand that the general population is stupid lazy and non compliant and they have to give advice that people will actually follow. For instance it is now common knowledge in the medical proffession that brisk walking is 3x better than statins for blood pressure. Most people will not brisk walk or they need more convincing than the doctor wants to do, so they get statins, since they are better than nothing.
Mushrooms are a good substitute. Other than that, the bao recipe can be used for any bun filling, you can find veggie fillings on TH-cam quite easily.
Lin Jiawei
LIN
THANK YOU FOR YOUR RESPONSE. GUESS I’LL BE DOING A BIT OF RESEARCH ON TH-cam TODAY!
TOM
Joshua: *put the camera to the cabinet*
Joshua: *Close the cabinet*
Also Joshua: *OPEN THE CABINET*
Also also Joshua: *INTRO*
Now that's how you make your intro, thank me later
I thought all this time that I was trapped in his cabinet... OMG IM FREE 🕊🕊✌ thank you so much 🙂
"Local Asian market" hahaha when you live in the country you're lucky if there's a local gas station....
Have my buns doing their thing in the Bamboo steamer right now and my kitchen smells like saucy cloudy heaven
I LOVE THESE!!! Korean exchange students at my old school used too trade me these for fruit gushers and I always wondered what these were called! Always loved eating these 😍
those korean students must have traded Mandoo for your food. It's a bao meaning bun, but the filling would have been extremely different from this. This bao in this video with sweet pork filling is specifically a Chinese-Cantonese style, Koreans wouldn't have this kind of flavour profile.
@@Gabriel-l oooh thanks for correcting me I wasn't too sure what it was exactly but kinda looked like this this food in the video 😁 it was sooo good I loved it so much 🔥
I think it’s called “包子” type as “ bao zi”
I did some research and it seems that bao is a synonym to baozi in English. However, I've only heard baozi and never plainly bao in mandarin* Chinese...
Actually, Joshua is right since "char siu" and "bao" is also the Cantonese pronunciation of "BBQ pork" and "bun" where char siu and dim sum such as char siu bao are originated.
@@dickwa8028 I was wondering if it was Cantonese cuz I'm like "I've never heard bbq pork be called that in Chinese" 😂
i say bao zi never just bao
Cantonese people never say baozi just bao
I've started saying B-ROLL at the same time as Joshua.
Local of his channel?
In Hawaii, it’s pretty common to have a (vegetarian) delicious filling of Okinawa sweet potato instead of pork! Would you be willing to do some sort of vegetarian bao? Mushrooms or potate or what have you!
Taro also works really well in these.
I love making bao! learnt to make them in Beijing when i was living there, and my husband is truly thankful for the bbq pork video lol! Its def a go to comfort food - both the making and eating parts ;)
kneading in a calm way with warm hands takes maximum 10min. enjoy it , you dont need to kill it just combine it till no crumbs left. greetings from e.u
we call this 'SIOPAO' (sho-pao) in my country