I made these yesterday for the first time. Mine aren't going to win any awards for most attractive pork buns but they taste delicious. They have a much richer flavour than store bought. The more I make them the better they'll look I think. Thank you for the great recipe 🙏🏻
Not only do have a wonderful gift of teaching, but you have shared something so very special from your childhood. Most people these days don't care about tradition and passing down recipes. I thank you for bringing us into your home and sharing a part of your family.....and from our house to yours....many blessings! Folks, you have to try these! If you follow every word she says,....you will never purchase another one cuz it doesn't measure up!
This might be the best video explaining how to make Baozi. When I was a child, I would visit family in Taiwan. My grandfather who passed away, used to own a baozi place in a small town called FuKang. The whole family would make them around 3pm and sleep early to sell the next morning. I remember waking up in the morning and walking down stairs and eating it every day with a cup of fresh hot soymilk (dou jiang). I would watch my grandfather sell to lines of people who are going to work or kids who were on their way to school. Some of my most cherished memories from my childhood. Unfortunately I was not old enough to learn the family recipe and techniques of making Baozi and now the family has moved on or forgot since my grand father's passing. I'll use your video to help me relive my childhood :) Thank you.
Very nice story vTaurusv. Thank You for sharing. I hope you practice and dial in the recipe to taste exactly as you remember it. Then you can share it with friends and family.
I am so sorry about your grandfather but I feel that you are honoring him and your memories and your family by trying to revive it tons of respect thank you for sharing one of the most honest and beautiful comments I've ever seen
This is a really wonderful story. I have so many memories of my grandparents cooking wonderful foods and I was not old enough to understand the meaning behind all of it. Now what I would give to know the secrets to their recipes. Thank you for this wonderful anecdote. Have a beautiful day! :)
Same with me. My late grandma was a good cook even though she doesn't cook very often. But I remembered the taste of her self-made fishball, sharkfin soup and even the simpliest instant noodles tasted so Q. I saw her made each dish whole heartedly especially the fish balls. I regreted not fully cherish her because I was quite young to value the elders.
Wow. I am 60 and lived in the Philippines for 2 years a few years ago. I loved these, which were called something like "shew pie". I will try to make these next week and can hardly wait. Thank you very much, my mouth is already watering.
I am a grandma, and I am learning from you, you give very good tips and explain everything very clearly. I love watching your videos and have tried a few already. Keep up your good work.
I am viewing from the Republic of Trinidad and Tobago where we have a really diverse multi-cultural cuisine. These pork buns are one of my favourite chinese treats. I am definitely giving this recipe a try💃
Holy crap, this was the most helpful video for making baozi dough! You explained everything, slowed down the important bits, and shared tips. Sooooo helpful, thanks!
Just saw your question, so sorry on the delay. There could be a couple of reasons: 1) If you still have bubbles on your knead, the bubbles will expand much larger than you want during the steam thus causing the collapse after opening the lid; this can be remedied by kneading even longer 5:14 2) You can let the dough rise twice to increase the dough elasticity, but you'll still need to knead out the bubbles as in #1 Hope this helps!
nana chin It will be the sudden temperature change, you should give it longer for the temperature to drop more slowly and closer to room temperature before taking off the lid, the colder your room temperature the longer you have to give the buns before you remove the lid. Hope that helps
WOW. IT'S ABOUT 2:30 a.m. here. I'm ready to make a BAT RUN to the grocery. I honestly think I can do this, you are a wonderful teacher. ❤😎. Thank you,.
I made these 2times in the last week... and i am making them again right now. This recipe is so simple to follow and super tasty plus my 14month old just loves these.
I had a hard time. Dough was super sticky and adding flour stopped the rising. I found some fixes and it worked- but it was a mess full day event- so you know what I may have done wrong?
@@jennysmusic2228 too much liquid… we all use different brands of flour so perhaps use less next time. And I found that if mine are too wet/sticky I add the flour when I’m kneading the dough a little at a time by flouring the countertop more and more until it is as firm as I want it to be. The nice thing about cooking is the process when u make mistakes and improve on the next try
As a kid, I used to buy Steamed Buns from an old Chinese man that had two tin buckets hanging from a stick with the buns inside!!! This was in Hawaii back in the 1960s, Oh so GOOD!!!
Elliott me too! Our manapu'a man came in an old van. He sold sticky rice, fried and steamed buns - he was our go to breakfast on Saturday mornings as kids
You are amazing! I have been trying to make this for years now but failed. For the first time ever I got close to being successful, just have to add more moisture. Thank you so much!!!!!
*Thank you for always being so detailed, so the viewers can understand quite clearly how to make each recipe you provide. I always go to your videos FIRST when I receive a notification. Have a beautiful day.*
the dough recipe and dough preparation is the best I have found. I have made it 4 times in the past 10 days. First the adding of the water in segments, then checking for bubbles after the first rise is brilliant! I cut the dough several times after folding kneading now. Until very few bubbles (as she pointed out) has made the buns absolutely perfect. Xièxiè nǐ
For anyone wanting to make this DO IT I suck at all things related to dough I fail every time but I followed this recipe exactly and it came out AMAZING soooo soft and delicious oh my gosh!!!!! Thank you so much for the detailed instructions !!!
I stayed in China for a total of three months over the past year for work training, and the hotel served these at breakfast every other day. every morning i would grab my plate and go straight to the baozi station and usually grab two. they were so delicious and i’ve wanted to make them at home since i got back. thank you for this recipe.
Can’t say thank you enough! These turned out so delicious! My kids stuffed as many as they could in their belly. Also, my son talked to my Chinese mother in law after and told her how his mom made the best baozi ever. Thank you, thank you, thank you!
Wow thank you for that thorough explanation and how easy to make the pork bun. What we love to eat in Samoa. Asian influenced food. Love it. Gonna try making this.
Finally made this. I added glass vermicelli noodles and chives. DELICIOUS! It takes some trial-error to get the pleating of the dough right. Practice makes perfect!
I made your dough recipe last night. Made it just like you show. Added cabbage, carrots, ginger, and a few other ingredients to the ones you listed in the pork filling. Came out beautifully. Thank you for your great videos.
By far the best video I’ve ever seen For this recipe. Thank you so much for explaining why you did what you did. I always wondered about many things, but you explained everything. You are amazing! Appreciate all of your videos
I just tried making these. I had leftover bbq pork belly, green onion and carrot for my filling. They tasted great! My pleating technique needs more practice but it was fun so I will be doing this again. My one BIG mistake was forgetting to put oil on the bottom of the steamer. You weren't joking when you said they will stick! Thanks for another great recipe.
I made these for dinner tonight, and they were absolutely fabulous! I was a little worried about the dough...it was quite a bit stickier than I'd expected it to be, but by the time it had raised the first time, the gluten had developed nicely. Thank you so much for the gift of your knowledge and expertise!
I make these aaaall the time still, several years after finding this recipe. Thank you so much for sharing it!! My family adores these with soups, as a snack, whatever. Such a great channel.
I remember taking a trip with my family when I was younger and we went to a place that had the most amazing steamed pork buns, and for YEARS I have been unable to stop thinking about them, I need to have them again! Hopefully I can try and make them myself now! Thanks for the recipe!
I have again returned from Beijing and adore these steamed buns so as soon as possible I shall be making them for myself and my friends, and your instructions are so easy to follow and to understand the importance of small detalis! Thank you very much!!
Hi there, Soup Up chef. Thank you so much for your kindness and generosity sharing your simple and delicious Chinese steam pork buns baozi recipe with all of us.
How did I not know this channel existed?? I absolutely love all these foods, but could never find clear and helpful instructions. Thank you so much for these videos! I can't wait to start cooking all these delicious foods on your channel. Thank you, thank you, thank you!!
I made these today and they were wonderful. Some of the best 包子 I've ever tasted. The extra moisture from the stock really made the difference and there was very little need for the dipping sauce I made to serve with them. Almost like a big fluffy 小籠包 （小笼包）. Thanks very much for posting this recipe.
I made them today, first time, and with good result. I am amazed as how with just 15 minutes the dough is done. It is great that you give us so many details, key to get them right. Thanks a lot for sharing such clear explanations and yummy recipes
The first time I get to be shown how to knead the buns’ dough correctly and how to look for and recognize the signs of the desired dough despite having been watching hundreds of TH-cam related steamed pork buns videos. Thank you. Best regards.
My buns turned out excellent!! The taste was amazing. I didn't have chicken broth so i use warm water , added celery, carrots, coriander, didn't have spring onions. Also didn't add sugar to the filling
Friends, please consider becoming patrons so she can afford to keep bringing her awesome cooking to us. Another great video Mandy...really useful descriptions of the dough and how to check it at different stages.
wow, I always thought these were really hard to make, but I have all the stuff to give it a try! I've always loved these and if I can make them at home they will definitely be a staple in our monthly food rotation! Thanks for another great video!
Am not a Chinese/ Vietnamese but I love and enjoy their dishes especially the Baozi andBankwoy. Your recipes are simple,clear and perfect... and step by step. .Easy to follow..Keep on the good wrk . Lovely girl.Bravo!,,,
Not kidding, I was planning on making these for the first time today, and I've been watching TH-cam videos for help for the past few days. And here you are! Thank you!
This is fantastic! I'm binge watching your videos, and I came across this. I've made Vietnamese steamed buns with my mom, but we've never made our own dough from scratch; we always bought the terrible mixes. I've been watching many videos to finally do a homemade version, but yours is the most informative! Thank you!
I had already tried another recipe from the internet that I didn't find that great. I loved this recipe, the filling is delicious, I just added a bit of greated ginger because I love the flavour, and some chopped shitake mushrooms which I really like. The dough part also came out quite nice. I love chinese food. Thank you for this recipe, I will definetly make it many more times, maybe next time with a bit of cabbage.
Thank you very much for this recipe! I saw this video today and I ran to my kitchen to make these. They turned out to be really delicious! I almost ate six and now I am full... Tasty! I am going to make them again and enjoy them!!!!
I made this recipe today. It is so good! Mine was not as pretty as yours. Making the pleats and twisting them closed was a lot harder than it looks! I will definitely make this again. Thank you for your videos!
Have been watching a lot for the same recipe for this Steamed Pork Buns. But your's still the best. Love how you explained everything slowly and clearly. If everyone do the same as you, every viewers will be success in their cooking. Thank you so much. Keep it up and Good Luck. All the best. God bless.
I love how you explain everything slowly and clear, thank you very much, I will make this recipe ASAP... I love this kind of meals. Cheers from Costa Rica. Bless you.
I came here because I just wanted to see bao. I didn't know I was stumbling upon the best/simplest bao/dumpling how to pleat video I've ever seen. mad confidence now.
I just made your recipe tonight. It was perfect! Thank you for the detail that you put into your videos. I look forward to making more of your recipes soon.
it has been years since I've had these, and thanks again for the recipe, as I said before, my late wife used to make this and after she passed away I only frequented Chinese restaurants but it was never the same... and she never wrote down any of the recipes so I could never duplicate it. so thanks much...
Thank you for making the buns my dad used tot make. I did make them myself, but couldn't remember his recipe. Now I can make them again. Your recipe is exactly the same. You made me help remember it.
an easy rule of thumb for proofing or rising is about double what you started with ... works great on all yeast dough's .... makes awesome bread too especially if you do her tip for checking for air bubbles ... yup cuts out those super huge voids where your topping of choice falls through ;)
Put hot water from your facet in bigger bowl, place the dough in smaller bowl in the hot water, this will cut down the rising time in half, (it took 40 minutes or less depending on the size of your making).
I am so inspired by this video. I too grew up with pork buns, chow mein, sweet and sour.. Fried rice. WOW. for 10 years I wanted to recreate the PORK BUNS from that restaurant i grew up enjoying these Chinese gastronomic Classics. THANK YOU so much. HAHA. I have even gone to have my old friends back in the town where we frequent the restaurant to ask for the recipe of the BUNS. ( but they never did) So i tried on my own and always for years ended up with a hard dough, not even the shadow of the memory of that experience. Its been 30 years now and i think you just got me... really ! You say its simple yes... but its the simplicity that made it tough to create. Now, I'm much wiser, I think i can do this.. Thank you very much.
OMG I LEARN A LOT FROM YOU, kneeding the dough and to find out if the dough is ready, I LOVE YOU SO MUCH, THANK YOU, THANK YOU SO MUCH FOR SHARING , YOU ARE SO GENEROUS THUMBS UP, TAKE CARE
This is a wonderful video! I love the way you explain the methods and reasons behind things instead of just telling us to do something. I never knew why recipes would say to punch the dough down then let it proof a second time, but your explanation about bubble shapes makes so much sense! On a lesser note, I also really appreciate that you don't use a stand mixer. Not everyone has or wants one, so having instructions for hand-kneading is always a plus. Anyway, thanks for being awesome!
i just made these and they are so good!! the filling is so juicy. I didnt have a steamer so i sautéed the bottoms then poured in some water and let them steam that way, it still turned out amazing! Love your recipes :)
So you can't "boil" them, per say. You saute the bottom so they are a little bit golden brown so when you put the water, they stay intact. Then you just add some water to the pan to cover the bottoms and "steam" them that way.
One pound = 454 grams. 15 ML = 1 TABLESPOON. 5 ML = 1 teaspoon. Some measuring cups and spoons hve the conversions on them. Thank you for your great video presentation and for including the ingredients and measurements in your description❣ This recipe rocks all around the clock, as shrimp 😋, or chicken can be used👍. While talking to the guys at my pharmacy they gave me the conversion of Grams to Pounds, so I thought to include that. As to the conversions, I hve no clue as an American 😖. 😋👍
My son grew up with us in Singapore & his favorite meal was steamed Bao with baby Kai Lan. He’d make a sandwich! I’ll have to make him this one day. He’s 31 now! Thanks for the recipe. I’d love a Kai Lan one too please 😊
This recipe makes the tastiest pork buns. I made them several days ago. The dough was light and tender. And the filling tasted fantastic. Great recipe. Thank you for it.
Hi, abe frohman, I make souped up recipes, Better than take out Beef chow mein, works out perfectly every time. My family love it. Also the sweet and sour pork. Try it, you will not be dissapointed.
I just made these, and just enjoyed a steamed pork bun I made myself! Thank you so much for taking the time to explain everything, you made me brave enough to try something completely new!! 😃
Having been baking bread for the last 45 years, the dough was a snap. For those like me who grew up with English volume measurements, get a decent digital kitchen scale. They work in gms/Kms, and ozs/lbs. then measure a cup of flour and see how much it weighs. This varies with the seasons and humidity, but going by weight rather than volume ends up being enough more consistent to make baking much more repeatable. Your flour will usually list a volume/weight amount, I don’t consider the metric system to be God’s gift, but it is easy enough to use and weighing is much more accurate than volume measurement. It is what all the commercial bakers use.
Dana Johnson OMG! I feel like an idiot bringing up the conversion. I was wondering why it’s weight rather than volume. Obviously, I don’t bake that much. Thank you so much.
I love your video's and so does my husband. He is the cook and he has made a few of your recipes, I want him to learn how to make pork buns. He said he will make them for me over the weekend.
Hello! I'm so glad you posted this recipe, I love it and I didn't know how to do it. I have a question: Can I freeze the buns after I cook them? It's just me in the house, so... and, if I freeze them, Can I steam them again when I want to take them out of the fridge? Greetings from Costa Rica!!
I made these a few days ago. They were so delicious that I plan on making more today. I'm craving them! Lol Thanks for explaining all the steps perfectly!
I just found this channel today and I watch lots of cooking channel everyday this is the most detailed cooking channel i ever watch. and also my new favorite
![[Sub] Steamed Pork Bun Recipe(Baozi)](http://i.ytimg.com/vi/0RaGaZbgXog/mqdefault.jpg)
I made these yesterday for the first time. Mine aren't going to win any awards for most attractive pork buns but they taste delicious. They have a much richer flavour than store bought. The more I make them the better they'll look I think. Thank you for the great recipe 🙏🏻
Not only do have a wonderful gift of teaching, but you have shared something so very special from your childhood. Most people these days don't care about tradition and passing down recipes. I thank you for bringing us into your home and sharing a part of your family.....and from our house to yours....many blessings! Folks, you have to try these! If you follow every word she says,....you will never purchase another one cuz it doesn't measure up!
This might be the best video explaining how to make Baozi. When I was a child, I would visit family in Taiwan. My grandfather who passed away, used to own a baozi place in a small town called FuKang. The whole family would make them around 3pm and sleep early to sell the next morning. I remember waking up in the morning and walking down stairs and eating it every day with a cup of fresh hot soymilk (dou jiang). I would watch my grandfather sell to lines of people who are going to work or kids who were on their way to school. Some of my most cherished memories from my childhood. Unfortunately I was not old enough to learn the family recipe and techniques of making Baozi and now the family has moved on or forgot since my grand father's passing. I'll use your video to help me relive my childhood :) Thank you.
Just adore your comment. I was also too young to learn to make these, but ate them with quite a passion. :-)
Very nice story vTaurusv. Thank You for sharing. I hope you practice and dial in the recipe to taste exactly as you remember it. Then you can share it with friends and family.
I am so sorry about your grandfather but I feel that you are honoring him and your memories and your family by trying to revive it tons of respect thank you for sharing one of the most honest and beautiful comments I've ever seen
This is a really wonderful story. I have so many memories of my grandparents cooking wonderful foods and I was not old enough to understand the meaning behind all of it. Now what I would give to know the secrets to their recipes. Thank you for this wonderful anecdote. Have a beautiful day! :)
Same with me. My late grandma was a good cook even though she doesn't cook very often. But I remembered the taste of her self-made fishball, sharkfin soup and even the simpliest instant noodles tasted so Q. I saw her made each dish whole heartedly especially the fish balls. I regreted not fully cherish her because I was quite young to value the elders.
Wow. I am 60 and lived in the Philippines for 2 years a few years ago. I loved these, which were called something like "shew pie". I will try to make these next week and can hardly wait. Thank you very much, my mouth is already watering.
Hehe its SIOPAO you can search on you tube
@@pinkbutterfly3386 Thank you, I told my filipina wife I found a recipe and she can hardly wait.
How was it?
@@chubusummer they were excellent
I am a grandma, and I am learning from you, you give very good tips and explain everything very clearly. I love watching your videos and have tried a few already. Keep up your good work.
I am viewing from the Republic of Trinidad and Tobago where we have a really diverse multi-cultural cuisine. These pork buns are one of my favourite chinese treats. I am definitely giving this recipe a try💃
Holy crap, this was the most helpful video for making baozi dough! You explained everything, slowed down the important bits, and shared tips. Sooooo helpful, thanks!
My baozi collapsed I opened the lid five minutes after turning of the heat. What is the reason?
Just saw your question, so sorry on the delay. There could be a couple of reasons:
1) If you still have bubbles on your knead, the bubbles will expand much larger than you want during the steam thus causing the collapse after opening the lid; this can be remedied by kneading even longer 5:14
2) You can let the dough rise twice to increase the dough elasticity, but you'll still need to knead out the bubbles as in #1
Hope this helps!
nana chin It will be the sudden temperature change, you should give it longer for the temperature to drop more slowly and closer to room temperature before taking off the lid, the colder your room temperature the longer you have to give the buns before you remove the lid. Hope that helps
Dampling filling
WOW. IT'S ABOUT 2:30 a.m. here. I'm ready to make a BAT RUN to the grocery. I honestly think I can do this, you are a wonderful teacher. ❤😎. Thank you,.
I made these 2times in the last week... and i am making them again right now. This recipe is so simple to follow and super tasty plus my 14month old just loves these.
I had a hard time. Dough was super sticky and adding flour stopped the rising. I found some fixes and it worked- but it was a mess full day event- so you know what I may have done wrong?
@@jennysmusic2228 too much liquid… we all use different brands of flour so perhaps use less next time. And I found that if mine are too wet/sticky I add the flour when I’m kneading the dough a little at a time by flouring the countertop more and more until it is as firm as I want it to be. The nice thing about cooking is the process when u make mistakes and improve on the next try
As a kid, I used to buy Steamed Buns from an old Chinese man that had two tin buckets hanging from a stick with the buns inside!!! This was in Hawaii back in the 1960s, Oh so GOOD!!!
Elliott me too! Our manapu'a man came in an old van. He sold sticky rice, fried and steamed buns - he was our go to breakfast on Saturday mornings as kids
Yup, I remember that too!😁😁
Manapua
You are amazing! I have been trying to make this for years now but failed. For the first time ever I got close to being successful, just have to add more moisture. Thank you so much!!!!!
*Thank you for always being so detailed, so the viewers can understand quite clearly how to make each recipe you provide. I always go to your videos FIRST when I receive a notification. Have a beautiful day.*
the dough recipe and dough preparation is the best I have found. I have made it 4 times in the past 10 days.
First the adding of the water in segments, then checking for bubbles after the first rise is brilliant! I cut the dough several times after folding kneading now. Until very few bubbles (as she pointed out) has made the buns absolutely perfect. Xièxiè nǐ
For anyone wanting to make this DO IT I suck at all things related to dough I fail every time but I followed this recipe exactly and it came out AMAZING soooo soft and delicious oh my gosh!!!!! Thank you so much for the detailed instructions !!!
Thank you for trying my recipes. I am glad you succeeded.
I stayed in China for a total of three months over the past year for work training, and the hotel served these at breakfast every other day. every morning i would grab my plate and go straight to the baozi station and usually grab two. they were so delicious and i’ve wanted to make them at home since i got back. thank you for this recipe.
This is the most authentic recipe and you took your time to show us step by step! - thank you!
Can’t say thank you enough! These turned out so delicious! My kids stuffed as many as they could in their belly. Also, my son talked to my Chinese mother in law after and told her how his mom made the best baozi ever. Thank you, thank you, thank you!
Wow thank you for that thorough explanation and how easy to make the pork bun. What we love to eat in Samoa. Asian influenced food. Love it. Gonna try making this.
Finally made this. I added glass vermicelli noodles and chives. DELICIOUS! It takes some trial-error to get the pleating of the dough right. Practice makes perfect!
Love your instruction on how to wrap it; makes me wonder why nobody explained to me that way before when I was in China.
I made your dough recipe last night. Made it just like you show. Added cabbage, carrots, ginger, and a few other ingredients to the ones you listed in the pork filling. Came out beautifully. Thank you for your great videos.
I love her detailed description on baking traditional buns 😋😋😋👍👍👍👏👏👏 💯💯💯❤❤❤🥂🍾⚘⚘⚘!!!
Wooo! I made some of these for me and my grandpa for dinner! They were so gooooood! Thank you for the clear instructions! You’re great!
By far the best video I’ve ever seen For this recipe. Thank you so much for explaining why you did what you did. I always wondered about many things, but you explained everything. You are amazing! Appreciate all of your videos
I just tried making these. I had leftover bbq pork belly, green onion and carrot for my filling. They tasted great! My pleating technique needs more practice but it was fun so I will be doing this again. My one BIG mistake was forgetting to put oil on the bottom of the steamer. You weren't joking when you said they will stick!
Thanks for another great recipe.
Oh wow, it's a family favorite but store-bought . Now I can personally make it for them at home. Thank you for sharing your wonderful talent 👍👏
I'm a Cuban American, I know about flavor. I live on flavor. Yet I have never had a more flavorful bun than this. You are winning.
I made these for dinner tonight, and they were absolutely fabulous! I was a little worried about the dough...it was quite a bit stickier than I'd expected it to be, but by the time it had raised the first time, the gluten had developed nicely. Thank you so much for the gift of your knowledge and expertise!
I make these aaaall the time still, several years after finding this recipe. Thank you so much for sharing it!! My family adores these with soups, as a snack, whatever. Such a great channel.
I remember taking a trip with my family when I was younger and we went to a place that had the most amazing steamed pork buns, and for YEARS I have been unable to stop thinking about them, I need to have them again! Hopefully I can try and make them myself now! Thanks for the recipe!
I have again returned from Beijing and adore these steamed buns so as soon as possible I shall be making them for myself and my friends, and your instructions are so easy to follow and to understand the importance of small detalis! Thank you very much!!
Made these today. My mum is Chinese and helped me fold ! Still can't do it . The filling is delicious. Mum has altered hers to match !
Hi there,
Soup Up chef. Thank you so much for your kindness and generosity sharing your simple and delicious Chinese steam pork buns baozi recipe with all of us.
I made this recipe today. They taste exactly like the ones I tried in Beijing in 2015, feel like I’ve gone back in a time machine. Thank you ☺️
How did I not know this channel existed?? I absolutely love all these foods, but could never find clear and helpful instructions. Thank you so much for these videos! I can't wait to start cooking all these delicious foods on your channel. Thank you, thank you, thank you!!
I made these today and they were wonderful. Some of the best 包子 I've ever tasted. The extra moisture from the stock really made the difference and there was very little need for the dipping sauce I made to serve with them. Almost like a big fluffy 小籠包 （小笼包）. Thanks very much for posting this recipe.
I made them today, first time, and with good result. I am amazed as how with just 15 minutes the dough is done. It is great that you give us so many details, key to get them right. Thanks a lot for sharing such clear explanations and yummy recipes
O boy I’ve been trying to find the recipe for ages. Your the BEST 😃😃😃
The first time I get to be shown how to knead the buns’ dough correctly and how to look for and recognize the signs of the desired dough despite having been watching hundreds of TH-cam related steamed pork buns videos. Thank you. Best regards.
You have a real skill for explaining the process of cooking! 🥟🥟🥟
My buns turned out excellent!! The taste was amazing. I didn't have chicken broth so i use warm water , added celery, carrots, coriander, didn't have spring onions. Also didn't add sugar to the filling
Friends, please consider becoming patrons so she can afford to keep bringing her awesome cooking to us.
Another great video Mandy...really useful descriptions of the dough and how to check it at different stages.
thank you for always watch my vides=)
I bought the sexy wok set 😁
‘lol
ginger
looking forward to
mooncake
Great video! I think I will try this to make some delicious homemade pork buns!
wow, I always thought these were really hard to make, but I have all the stuff to give it a try! I've always loved these and if I can make them at home they will definitely be a staple in our monthly food rotation! Thanks for another great video!
Am not a Chinese/ Vietnamese but I love and enjoy their dishes especially the Baozi andBankwoy. Your recipes are simple,clear and perfect... and step by step. .Easy to follow..Keep on the good wrk . Lovely girl.Bravo!,,,
Not kidding, I was planning on making these for the first time today, and I've been watching TH-cam videos for help for the past few days. And here you are! Thank you!
How did it go making the baozi? I went to China last year and fell in love with the food culture. 😋
Same here l actual make some yesterday and didn't turn up good so now l know because there were too much bubbles
Thank you soooooo much!!! I’ve been looking for these for years, but didn’t know what they were called!
This is fantastic! I'm binge watching your videos, and I came across this. I've made Vietnamese steamed buns with my mom, but we've never made our own dough from scratch; we always bought the terrible mixes. I've been watching many videos to finally do a homemade version, but yours is the most informative! Thank you!
I was able to follow this video with no problem. Thank you for taking the time to make this process approachable and achievable!
Me and my two youngest children made this today and it was delicious, thanks for such an easy to follow recipe and all the tips 👍🏾
This is the best baozi recipe ever! I cooked it several times and my family really love it! Thank you so much!
Im tempted to use your dough recipe and see how id feel if i put chorizo instead of traditional Chinese fillings
Go ahead, you can use any filling you like ^_^
Oh yeah! Chorizo and tiny diced potatoes
Oh, yum!
It's a great dough, fill it with anything you like!
Genius idea.
I’ve made this recipe several times, and loved it! 10/10 would recommend!
Great presentation. So right about the kneading... and the 'pinch-pleating' as well. Perfect perfect! Cheers.
I had already tried another recipe from the internet that I didn't find that great. I loved this recipe, the filling is delicious, I just added a bit of greated ginger because I love the flavour, and some chopped shitake mushrooms which I really like. The dough part also came out quite nice. I love chinese food. Thank you for this recipe, I will definetly make it many more times, maybe next time with a bit of cabbage.
Thank you for the thorough instruction. I tried doing my first pork bun today and my husband loves it!
Thank you very much for this recipe! I saw this video today and I ran to my kitchen to make these. They turned out to be really delicious! I almost ate six and now I am full... Tasty! I am going to make them again and enjoy them!!!!
"You don't need to roll it into super smooth"
You're so adorable 😢😭
I feel like crying😭😭
You might be depressed?
I made this recipe today. It is so good! Mine was not as pretty as yours. Making the pleats and twisting them closed was a lot harder than it looks! I will definitely make this again. Thank you for your videos!
Im gonna have an infinte supply of bao zi dumplings thanks to you. THANK YOU!!!!👍👍👌👌❤❤❤❤
Have been watching a lot for the same recipe for this Steamed Pork Buns. But your's still the best. Love how you explained everything slowly and clearly. If everyone do the same as you, every viewers will be success in their cooking. Thank you so much. Keep it up and Good Luck. All the best. God bless.
I love how you explain everything slowly and clear, thank you very much, I will make this recipe ASAP... I love this kind of meals. Cheers from Costa Rica. Bless you.
I came here because I just wanted to see bao. I didn't know I was stumbling upon the best/simplest bao/dumpling how to pleat video I've ever seen. mad confidence now.
I just made your recipe tonight. It was perfect! Thank you for the detail that you put into your videos. I look forward to making more of your recipes soon.
A beautiful woman who just taught me how to make my favorite food. Subscribed.
I made these last night and they were awesome! Thank you.
it has been years since I've had these, and thanks again for the recipe, as I said before, my late wife used to make this and after she passed away I only frequented Chinese restaurants but it was never the same... and she never wrote down any of the recipes so I could never duplicate it. so thanks much...
I love this. Steamed buns are one of my favorite things
I made this yesterday and substituted the ground pork with ground turkey and it was delicious! I just needed to work on my wrapping abilities.
Thank you for making the buns my dad used tot make. I did make them myself, but couldn't remember his recipe. Now I can make them again. Your recipe is exactly the same. You made me help remember it.
Claudia Can these be made with Rice flour instead of all purpose?
This video is very helpful,. Clear audio and easy to understand her words,. The steps is very detailed.. GODBLESS more video...
Thank you for mentioning the room temperature, obviously this effects proofing time but rarely do TH-cam recipes take this into account. 😊
an easy rule of thumb for proofing or rising is about double what you started with ... works great on all yeast dough's .... makes awesome bread too especially if you do her tip for checking for air bubbles ... yup cuts out those super huge voids where your topping of choice falls through ;)
Put hot water from your facet in bigger bowl, place the dough in smaller bowl in the hot water, this will cut down the rising time in half, (it took 40 minutes or less depending on the size of your making).
I am so inspired by this video. I too grew up with pork buns, chow mein, sweet and sour.. Fried rice. WOW. for 10 years I wanted to recreate the PORK BUNS from that restaurant i grew up enjoying these Chinese gastronomic Classics. THANK YOU so much. HAHA. I have even gone to have my old friends back in the town where we frequent the restaurant to ask for the recipe of the BUNS. ( but they never did) So i tried on my own and always for years ended up with a hard dough, not even the shadow of the memory of that experience. Its been 30 years now and i think you just got me... really ! You say its simple yes... but its the simplicity that made it tough to create. Now, I'm much wiser, I think i can do this.. Thank you very much.
By far the best instructor on Chinese cooking! Thank you, I cannot wait to make them, looks sooo delicious!!
Searching on how to make 'Steam Pork Bun' ended up here. Wow.. very detailed and precise. Loved it and thanks for sharing. :)
OMG I LEARN A LOT FROM YOU, kneeding the dough and to find out if the dough is ready, I LOVE YOU SO MUCH, THANK YOU, THANK YOU SO MUCH FOR SHARING , YOU ARE SO GENEROUS THUMBS UP, TAKE CARE
I have eaten the roast pork version many times in restaurants but these really inspire me to want to make them myself. So many good recipes to try.
This is a wonderful video! I love the way you explain the methods and reasons behind things instead of just telling us to do something. I never knew why recipes would say to punch the dough down then let it proof a second time, but your explanation about bubble shapes makes so much sense! On a lesser note, I also really appreciate that you don't use a stand mixer. Not everyone has or wants one, so having instructions for hand-kneading is always a plus. Anyway, thanks for being awesome!
That's is absolutely beautiful, steamed pork buns. Look delicious I
Love steamed pork buns.
Baozi was one of my favourite childhood snacks. It still is. I always used to wonder how it was made. Now thanks to you I know!
What a delightful, sincere and informative introduction to chinese cooking. even for a bachelor with little culinary practice, i now feel empowered!
i just made these and they are so good!! the filling is so juicy. I didnt have a steamer so i sautéed the bottoms then poured in some water and let them steam that way, it still turned out amazing! Love your recipes :)
what do you mean by steaming the bottoms?I also dont have a steamer and really need your advise on this.Thanks :)
@@shamunga6167 me too! Can i just simply boil them imstead of steaming?
So you can't "boil" them, per say. You saute the bottom so they are a little bit golden brown so when you put the water, they stay intact. Then you just add some water to the pan to cover the bottoms and "steam" them that way.
Literally the first video and probably best video on how to pleat buns!
One pound =
454 grams.
15 ML =
1 TABLESPOON.
5 ML =
1 teaspoon.
Some measuring cups and spoons hve the conversions on them.
Thank you for your great video presentation and for including the ingredients and measurements in your description❣
This recipe rocks all around the clock, as shrimp 😋, or chicken can be
used👍.
While talking to the guys at my pharmacy they gave me the conversion of
Grams to Pounds, so I thought to include that. As to the conversions, I hve no clue as an American 😖.
😋👍
My son grew up with us in Singapore & his favorite meal was steamed Bao with baby Kai Lan. He’d make a sandwich! I’ll have to make him this one day. He’s 31 now! Thanks for the recipe. I’d love a Kai Lan one too please 😊
These look so good! Can you freeze the extras for later? If so, should they be frozen before or after steaming them?
This recipe makes the tastiest pork buns. I made them several days ago. The dough was light and tender. And the filling tasted fantastic. Great recipe. Thank you for it.
Everything you make looks amazing.
Hi, abe frohman, I make souped up recipes, Better than take out Beef chow mein, works out perfectly every time. My family love it. Also the sweet and sour pork. Try it, you will not be dissapointed.
I just made these, and just enjoyed a steamed pork bun I made myself! Thank you so much for taking the time to explain everything, you made me brave enough to try something completely new!! 😃
Having been baking bread for the last 45 years, the dough was a snap. For those like me who grew up with English volume measurements, get a decent digital kitchen scale. They work in gms/Kms, and ozs/lbs. then measure a cup of flour and see how much it weighs. This varies with the seasons and humidity, but going by weight rather than volume ends up being enough more consistent to make baking much more repeatable. Your flour will usually list a volume/weight amount, I don’t consider the metric system to be God’s gift, but it is easy enough to use and weighing is much more accurate than volume measurement. It is what all the commercial bakers use.
Dana Johnson OMG! I feel like an idiot bringing up the conversion. I was wondering why it’s weight rather than volume. Obviously, I don’t bake that much. Thank you so much.
I love your video's and so does my husband. He is the cook and he has made a few of your recipes, I want him to learn how to make pork buns. He said he will make them for me over the weekend.
Hello! I'm so glad you posted this recipe, I love it and I didn't know how to do it. I have a question: Can I freeze the buns after I cook them? It's just me in the house, so... and, if I freeze them, Can I steam them again when I want to take them out of the fridge?
Greetings from Costa Rica!!
I freeze them after you wrap them but b4 steam. Then defrost and let second rise, then steam.
Yes, it’s better to cook them before putting them in the fridge. You can steam them or use a microwave when you want to eat them.
I love her cadence and her accent. She is so adorable. Thanks for the help! I'm making these today!!
I started to you like you. This one reminds how my mom was so proud whenever she makes "siopao" as we call it In the Philippines!
I made these a few days ago. They were so delicious that I plan on making more today. I'm craving them! Lol Thanks for explaining all the steps perfectly!
She even showed how to wrap it, wow.
I used to eat them for breakfast when i was visiting China. I love them.
I used to have a Chinese girlfriend who taught me how to make Char Su Boa. I made your fried/steamed dumplings. They were exceptional !!!
I like the way you explain the process. You are a good teacher.
Thanks for sharing.
It looks good. I’m gonna make it tonight.
I just found this channel today and I watch lots of cooking channel everyday this is the most detailed cooking channel i ever watch. and also my new favorite
Thank you for watching. I am glad you enjoyed my videos.
@@SoupedUpRecipes I should be the one thanking you. Im learning a lot in your videos.