Dim Sum Guangzhou Steam Lap Cheong Bun
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- เผยแพร่เมื่อ 15 พ.ย. 2020
- For Dim Sum goers and lovers. Here is one mouth watering cooking that will makes your tummy hungry. So delicious and you might take another bite and another bite and another. Enjoy.
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Lap Cheong goon!! Thank you so much for posting this! It's one of my favorite dim sum dishes! Thank you chef!
My pleasure!! I am grateful that you like this cooking too. Thanks for watching.
Much thanks, Chef for this mouth-watering recipe video. I missed these so much! 💜
You are so welcome. Make some soon.
Excellent video min every way !! Sounds,picture,demonstration,cooking,tasting. All fantastic 👌🙏🏻👏🏻👏🏻
Thank you so much 😀 I am glad you like how I make this cooking video. Thanks for reporting . And also thanks for watching.
Another keeper! Thanks so much 🤩
You are so welcome! I am glad you like this too. Thanks for watching.
Omg yummy…thank you so much much for sharing with us 😊
My pleasure 😊 Make some soon and enjoy your own cooking at home. Thank you for watching.
WOW words fail me. Bet it taste scrumptious making my mouth water. Thank You Happy Wok 😜
😋 Yes, they are mouth watering. That is also what my relatives and friends comment, when I post them at facebook. Thanks for watching.
Mmmm, I love lap cheong. I put it in my pancit canton all the time.
That is good that you like lap cheong too. Very popular chinese sausage in every chinatown we go. Thanks for watching.
Thank you for this one.... For breakfast lunch and dinner 😋😁
My pleasure 😊 Yes, This is like all in one comfort food. Thanks for suggesting. And also thanks for watching.
Cool Stuff! ❤️👍👨🍳🍽
Thank you 😋 And also thanks for watching.
My favorite!
That is good. Thank you for watching.
This is so wonderful and unique way to make Dim Sum. You always keep us show interesting cooking. Thanks so much. Btw, would have loved to see the dip as well, but that's anyones choice of dip. 👍👍🙏🙏
My pleasure 😊. For dipping sauce, we use straight from Hosin sauce. Since it is somewhat on the sweet side. Thanks for suggesting . And also thanks for watching.
I grew up eating them without a dip, if you have good quality lap cheong, it should be so greasy and juicy you don't need a dip.
@@CourtneyinSF : Yes, that is true. In Grand St & in Jackson st. San Francisco, there are lot of excellent chinese stores that sells best quality Lap Cheong.
😢 I can’t get to the store but I really need this dish! Looks amazing 😍👍🏼
Oh no! But worse come to worse, you can always order that online ( ex. at Amazon.com ) thanks for watching.
I know how you feel. I order my though an asian store online.
Wow, Chef you can do it all! May I ask where you are from? :) Thanks for the awesome video!
I am retired Cantonese cook. We are Taishan, Guangtong. Thank you for watching.
WOW!!! This is my favorite bao of all time! Thank you so so much for making this! You make it look so easy! I am worried, I do not have the flour you used. I only have all purpose king arthur flour. Do I need this special chinese flour to make this correctly? I have never seen it at my local Ranch 99, but I can try to look again.
Yes, you can use your all purpose flour. The flour that I use, makes the bao a little white in color. Thanks for asking. And also thanks for watching.
@@HAPPYWOK Ahh! ok! I love that your recipe makes a nice small amount of bao enough for 1 family (or one hungry person.) If I have leftover bao, what is the best way to store and reheat them?
@@CourtneyinSF you steam them.
Thank you for this recipe! If I don’t have crisco, what can I use as a substitute and how much should I use? Thank you
Lard will be good too. Or use cooking oil. Same amount. Thanks for asking . Thanks for watching.
argh my favorite !!! How did you know ???
Telepathy? LOL... Thank you for watching.
I will make it with Canadian style hot dogs because I can't get to the store. My children will not notice, lol. I will serve with beans. Thank you for the inspiration!
Sounds great! I hope you guys have fun during your snacks. Thank you for watching.
Need these for Thursday night Bird Fight!! Beware of the Hail Murry!
That is good idea. Hail Murry? will see. LOL.. Thank you for watching.
I should make some, our Asian market has bogo Chinese sausage on sale.
Wow that is a good deal!
@@CourtneyinSF Every week it's something different, last week all fresh tofu was bogo.
Good timing. That is 50% saving. Thanks for that info . And also thanks for watching.
Is the recipe for this dough is the same as for char-siu bao? Thanks, regards
Yes, you can use this dough recipe for bao making . Thanks for asking. Thanks for watching.
@@HAPPYWOK Thank you chef.
@@jchang28 your welcome.
No wheat flour around our area, can we use all purpose flour or bread flour?
Use low gluten flour if available. All purpose flour is ok if you don't mind the bao color . BTW cake flour got low gluten that can be use. Thanks for asking. And also thanks for watching.
Hello there. Just some question about lap cheong making. Some time ago I commented you that I make lap cheong for family and friends. There is one issue though, they are a bit harder than those imported made in China. Would that be lack of fat? I use a ratio of 70/30 meat/fat. Could it be a little bit much of cure salt? Cure salt is very sensitive and as you know must be measured very accurately. I use pink salt #1 at a ratio of 0.5 oz. (14.17 gram) per 10 pounds (4.54 Kilogram) of total mixture (meat+fat). On the other hand, I sun dry them until they loose about 30% of initial weight, about 4 days. Too much dry out? Or perhaps a combination of several factors. I will appreciate your advise. Best regards. Jorge
I haven't try making lap cheong of my own. I think by increasing fat contain into 60/40 . It might helps. Sun dry ? It will dehydrate fast, like dried salted fish firmness. Maybe try smoke them. Or hand indoor. Thanks for asking . Thanks for watching.
@@HAPPYWOK Thank you for your answer. I'll try increasing the fat ratio and slow down the dry out process.
@@jchang28 your welcome.
The only thing is, what flour do you use? There are so many kind
Use all purpose flour or cake flour made from wheat not rice flour.
I don’t see a recipe for the dough. Am I missing it?
I think you didn't watch the whole video to the end. Because for the list of ingredients, I always put them at the very end, each of my cooking videos . Thanks for asking. Thanks for watching.
@@HAPPYWOK thank you. I apologize if I missed it.
@@jb219 no need to apologize. It happens all the times. Some are just excited and like to get the recipe list.
@@HAPPYWOK that’s EXACtLY what happened.😂😂
@@jb219 ...LOL..I knew it. LOL. Ok..make some soon. I know you will like this too.
Would you approve of my adding finely diced, pre-marinated shiitake mushrooms to the lap cheong inside the buns before steaming them? 😋
That will be tasty my friend. But it will be tricky to wrap together. Maybe with practice it will be easy. Thanks for suggesting. And also thanks for watching.
@@HAPPYWOK My inspiration comes from the classic Cantonese clay pot rice dish with lap cheong, shiitake mushrooms, and chicken. It's definitely one of my favorite. Maybe we can wrap all those ingredients (except rice) in a steamed bun instead. I would call it 臘腸冬菇雞包 _(thank you, Google Translate!)_ 😁
@@alanvonau278 Hmmm, if I were you I would create the flat bao buns that are baked folded in half and used to eat peking duck. They look like little taco shaped buns so you can open them and insert peking duck and hoisin inside. Kind of like a chinese taco. In this way you can make a lot of custom bao's stuffed with whatever you want and hoisin drizzled on top.
@@CourtneyinSF Thank you for your suggestion! It sounds like a good idea. And talking about Peking duck, my mouth is watering.
@@alanvonau278 I love Peking Duck too! There is a food truck here in the bay area called the Chairman Bao truck and they feature these bao pancake things filled with various kinds of filling! They are SO delicious. Their bao pancakes are a little bigger than the ones you get in a restaurant with peking duck so that they can hold more food inside like you are suggesting.
Where is the recipe?
At the end of this video. Thanks for asking. Thanks for watching.