Currently chowing down on these at the moment. Sooo good! Followed the recipe exactly and it came out amazing. I've had lots of authentic char siu and was blown away at how similar the taste was. It took most of an afternoon but totally worth it; next time maybe I would prepare the filling on one day then make the dough and bake the next day. Would highly recommend!
Amanda! It fills my heart to hear that the recipe worked so well for you! Thanks for giving it a try. Breaking up the steps over two days will definitely help with spreading out the work. The dough can also be proofed in the fridge for the first proof. Just refrigerate right away instead of leaving at room temp and leave for at least 12 hours. It may not fully double in size but will be ready to be used. Another option is to fill the buns, cover the trays tightly, and proof the shaped buns overnight in the fridge (at least 12 hours). The next day, they can be baked straight from the fridge. Hope this gives you some options to adjust the schedule to fit your needs!
you made me feel it's so easy to make. In fact, it's harder than it looks. I like your idea but when I put in kitchen aid, my flour didn't turn out right and my kitchen was heated after beating about 10 minutes. My flour didn't look like yours thinner like a film. Anyhow, I like your attitude funny and very cool. Thanks for sharing
You're so thoughtful with the timestamps for different dietary preferences and those who don't want to see meat (not me, but I can still appreciate the effort)!! And highlighting an option for an alcohol-free marinade?! As with your other videos, everything is so well thought out and I love your attention to detail- thank you for another delicious video! ❤️
You‘ve instantly become one of my favorite youtube channels. Everything is just perfect. The recipe in the description, the use of grams, time stamps, different choices for the recipe and the list goes on… I just wanted to thank you:) I already tried the bang bang sechuan chicken (it was delicious) and I will be trying more in the future!!
this channel is amazing, you put in alot of effort with the time stamps, providing measurments in grams and the overall quality of the video is amazing and your explanations and methods are extremely clear! cant wait for more videos
I just found your channel and I am so impressed with the quality of your videos. I seriously hope you understand that your channel is going to get huge if you keep doing what you’re doing.
You're quickly becoming one of my favourite chefs here on youtube. You are so thoughtful and patient in the way you're explainig each step and you make even the trickiest of recipies seem really managable. Thanks for putting in time and effort in these videos, it's really wholesome and i can say for sure that you've made me a lot more comfortable when it comes to preparing dishes i have perceived as too difficult to make at home.
Hey Daniel, thank you so much for noticing the love I put into these videos. I really appreciate your comment and hope I can keep putting out recipes that you'll enjoy!!!
I am really glad I discovered this channel. You put so much work in these recipes, it's absolutely insane. I am definitely going to try these buns! Keep up the good work!
Wow one of my favourite bake off contestants and an explicitely halal friendly recipe?? 🥺🥺i feel rly seen you dont understand how rare it is to find recipes considerate of muslims!
Best instructional video I have ever seen. I don’t cook but made this and it was delicious. Now that I’m a “chef”😂 I make it for my office parties and everyone loves it. Im not the drinks guy anymore.
i made these the other day and let me tell you: they were amazing. after that i made another batch of the dough to make burger buns out of it since it was so soft and delicious. ended up using half of the batch to make your garlic cloud rolls. there you go, three recipes using one dough. thanks a lot, Sheldo! 🥰
Love how you adapted the dough! I have a potato bun recipe on the channel that makes for an EXCELLENT burger bun. Just skip the honey glaze and do an egg wash +sesame like this bun.
Oh Sheldon, you minx. Ive been craving thee ever since I went vegetarian, so thank you!!! I know you put a lot of thought into your recipes. I really appreciate your hard work and scientific approach. My partner does not like mushrooms (I know) so I will be trying the above with soy curls. I will report back and see if it turned out ok. (I may sneak in some dried shitakes, shhhh)
I sympathize with your partner cause I'm a reformed former mushroom hater. Dried shiitakes were the beginning of the slippery slope! I still can't stand the flavour of white button mushrooms or cream of mushroom anything though. Soy curls sound like they'll work great! The BBQ marinade will make them all sticky and flavourful and the filling base will keep things moist. Let me know how it goes!
former mush hater here as well dried porcini were my gateway- don't know if flavor would work here but it provides lots of wonderful umami and maybe can sneak those into diff dishes :)
The buns look so delicious! Thank you so much for providing a Halal alternative as well. I really love Chinese food, and I am so happy that I will get to try something that I couldn't have before. I learned so much from this video, things that are useful in cooking in general as well.
I'm so happy to know I'm not the only one with a 'happy food dance', I'm a baker, and everytime a new bread recipe turns out how I wanted it to, I can't help but do a little jig lol
Well I know what I am going to make these weekend (honestly cannot wait). The filling is so unique compared to other char siu bao videos I have seen. Learned so many tips and tricks from this video and got a better idea of how to use certain ingredients in my own recipes. Thank you for another great video!
You are such a thorough and considerate teacher ❤ what you do with the tang zhong in the beginning (mixing it all together) makes so much sense and makes it much simpler! Thank you!
this is the first video i watch in your channel, instants subs no doubt. you're so kind and thoughtful, there are soooooooooooooooooooooo many recipe i want to try but dont know what is the proper halal substitute
i use beef brisket to make my char siu (i do not eat pork) and we refer to them as 'manapuas,' since we used to live in Kailua, Hawaii. I have pretty much learned how to do all my favorites halal. 🤙🏻
Sheldo! You make excellent videos. Smart, informative and inclusive. I loved you appearance on the Great Canadian baking show. Your Chinese inspired creatations always held my interest. Just subscribed! Finding your channel made my day!! Will definitely make your char sui bao.❤️❤️
I was really intimidated by this recipe but i powered through and made this tonight! I totally underestimated how long this would all take me though so it turned into an almost all day project (should have started the filling way earlier in the proving process and its winter here and very cold so my poor little dough wasnt thrilled about that! my old stand mixer also gave out right after starting so i kneaded it by hand (my first time) so all around a huge adventure) but it turned out INCREDIBLE and I can't tell you how proud of myself I am every time i look at these little babes. Flavour is lovely and I already have plans to make this again. Thank you for such a calm and friendly approach to cooking! Made me feel so confident even though I had not done basically any of these techniques before. love your vibes (-:
Rose! You’ve got dedication!!! Baking is all about recovering from mishaps and learning in the process. Now you know how to knead a bread dough by hand which is such a handy skill! Thanks for giving this recipe a try. I’m so happy that the buns turned out so well for you ❤️
I made these with a lemongrass pork filling and they were better than I could have ever imagined, thank you again Sheldo!!! I felt like such a pro with your instructions on how to roll the dough into balls and fill the buns, I'm usually incompetent baking :D
Hi! I keep kosher and would love to try the chicken option, so I was just wondering what substitutes for the dairy in the dough you recommend? I usually would use margarine / almond milk but I was curious if you had a better option in mind :)
Looking forward to making these Bun's, and I got to say that I have watched several videos, and your has the most indept instructions, which makes it easy to follow, thanks for that, will let you know how it goes,,,,,,,,, Paul
Looks so pro. I hope i can do this myself. It's hard to find dark soy sauce and the cooking wine. I haven't found them yet. Even Wegmans can't get up to speed on Chinese chuck. And I don't no how to conjure Chinese luck. Hmmm
Maybe you would ignore this.. But you're cute though ...i can look at you all day long... I came for bread, stayed for you lol😂😂😍...and your baking is just something I adore so much
Is it okay to substitute the bread flour with All Purpose flour in this recipe? If so, how much milk can I add since I heard that AP flour will be wetter than bread flour? Thank you very much for the recipe😊 😊
I am addicted to pork buns and have not found the recipe I am perfectly satisfied with….either the bun or the pork have not been perfect….all delicious but not perfect.
Pro tip to keep your mixer from "wobbling away" get a paper towel or just a regular kitchen towel and make it damp, put the mixer on top of it, you may need more than one paper tower but make sure the mixer is completely on top of the towel(s) this will secure the mixer and prevent it from flying away.
Thank you for including kosher and halal options. Even though I don't keep either, I live in a Muslim country where it's very hard to find pork and when you do, it's very expensive! Thanks again great recipes
I loveeeeeeee this recipe Thank you so much for sharing. I've been making it for my girls almost every morning for breakfast but I was wondering if can I make the dough a day ahead. Will it go bad? Thank you again.
I feel incredibly offended I can't believe there was no time stamp to skip the vegetarian section. I had to watch through the whole meatless section... Inacceptable :)
You made me hungry, I don't believe I can find theses items that you use in my neighborhood, but I would like to try your bread,it's different from the way I make my bread,thanks
Hi Sheldo, do you have a video of a foolproof steamed bun? Mine doesn't really succeed in that it seems too wet and after steaming the bun seems to be doughy rather than fluffy.
Thank you so much I was looking for one I have barbecued Chinese buns I absolutely love them and I wanted to make him instead of driving into the city to buy them
I like the way Chinese food looks, it looks tasty. But my concern was that there is always pork as a prime meat ingredient. Glad to see other variations.
i do not use to add commands on youtubers but in this case i feel like i have to, its bean a while that i watch your vides and i have to say that you are a wonderful human, your vides are make good in the world and if i haven't straggle with the English ill go on and on with the complements, have a great day :)
I just came across your channel and subscribed without even watching all but 30 seconds because that's all it took to know a subscription was worth it. You're a good guy
Hi Sheldon....where do you get your Milk Powder? I've seen it needed in other recipes too ... but it's hard to find in suburban Canada! And thanks for that tip on how to find the pork at T&T Supermarket, on what to look for on the label..so thoughtful. ✌️
Superstore or Loblaws (depending on where in Canada you live) should have it. I’ve seen it at most grocery stores actually. Look in the same aisle as the canned evaporated/condensed milks. I just use instant skim milk powder!
How can these buns be made without egg, sugar, or milk? Sorry, I recently switched to a plant-based diet (not religious cult) for health reasons and still want experience this form of yum.
We love your potato buns, best ever and is watching this video for an inspo for baked bbq buns. Wondering though if can use same dough for steamed buns...thank you and keep cooking,/baking.
I'd recommend using a dedicated steamed bun dough. This one won't come out with expected results. I'm working on a steamed bun recipe and will share once it's perfect!
Currently chowing down on these at the moment. Sooo good! Followed the recipe exactly and it came out amazing. I've had lots of authentic char siu and was blown away at how similar the taste was. It took most of an afternoon but totally worth it; next time maybe I would prepare the filling on one day then make the dough and bake the next day. Would highly recommend!
Amanda! It fills my heart to hear that the recipe worked so well for you! Thanks for giving it a try.
Breaking up the steps over two days will definitely help with spreading out the work.
The dough can also be proofed in the fridge for the first proof. Just refrigerate right away instead of leaving at room temp and leave for at least 12 hours. It may not fully double in size but will be ready to be used.
Another option is to fill the buns, cover the trays tightly, and proof the shaped buns overnight in the fridge (at least 12 hours). The next day, they can be baked straight from the fridge.
Hope this gives you some options to adjust the schedule to fit your needs!
you made me feel it's so easy to make. In fact, it's harder than it looks. I like your idea but when I put in kitchen aid, my flour didn't turn out right and my kitchen was heated after beating about 10 minutes. My flour didn't look like yours thinner like a film. Anyhow, I like your attitude funny and very cool. Thanks for sharing
You are a good teacher! Thank you!
This dude has positive vibes
Aw thanks! :)
Yeah. I like it too 🙂 thanks Sheldo :)
You're so thoughtful with the timestamps for different dietary preferences and those who don't want to see meat (not me, but I can still appreciate the effort)!! And highlighting an option for an alcohol-free marinade?! As with your other videos, everything is so well thought out and I love your attention to detail- thank you for another delicious video! ❤️
I was about to write the same thing! 👍🏻
I came here to say the same thing ♥️ unity through food, hell yeah!
Gosh yall are insufferable
You‘ve instantly become one of my favorite youtube channels. Everything is just perfect. The recipe in the description, the use of grams, time stamps, different choices for the recipe and the list goes on… I just wanted to thank you:) I already tried the bang bang sechuan chicken (it was delicious) and I will be trying more in the future!!
this channel is amazing, you put in alot of effort with the time stamps, providing measurments in grams and the overall quality of the video is amazing and your explanations and methods are extremely clear! cant wait for more videos
Thank you so much for noticing the details I add into the videos!
This is the most considerate cooking video I've ever watched
Thank you so much! :)
It's because he's canadian.
I just found your channel and I am so impressed with the quality of your videos. I seriously hope you understand that your channel is going to get huge if you keep doing what you’re doing.
I’m here for the variety! Thanks for looking out for the vegetarians
I just want as many people as possible to try these buns! :)
please make more gamburger and street food video.Bro
Can I use this to make Hong Kong bakery style hot dog buns
You're quickly becoming one of my favourite chefs here on youtube. You are so thoughtful and patient in the way you're explainig each step and you make even the trickiest of recipies seem really managable. Thanks for putting in time and effort in these videos, it's really wholesome and i can say for sure that you've made me a lot more comfortable when it comes to preparing dishes i have perceived as too difficult to make at home.
Hey Daniel, thank you so much for noticing the love I put into these videos. I really appreciate your comment and hope I can keep putting out recipes that you'll enjoy!!!
I have made your miso caramel bars, chiffon cake, ube basque cheesecake, and they all turned out amazing! Can't wait to try this one next!
I am really glad I discovered this channel. You put so much work in these recipes, it's absolutely insane. I am definitely going to try these buns! Keep up the good work!
Wow one of my favourite bake off contestants and an explicitely halal friendly recipe?? 🥺🥺i feel rly seen you dont understand how rare it is to find recipes considerate of muslims!
Hi!!! Thanks for watching the show and supporting this lil channel of mine. Cheers!!!
Best instructional video I have ever seen. I don’t cook but made this and it was delicious. Now that I’m a “chef”😂 I make it for my office parties and everyone loves it. Im not the drinks guy anymore.
i made these the other day and let me tell you: they were amazing. after that i made another batch of the dough to make burger buns out of it since it was so soft and delicious. ended up using half of the batch to make your garlic cloud rolls. there you go, three recipes using one dough. thanks a lot, Sheldo! 🥰
Love how you adapted the dough! I have a potato bun recipe on the channel that makes for an EXCELLENT burger bun. Just skip the honey glaze and do an egg wash +sesame like this bun.
Oh Sheldon, you minx. Ive been craving thee ever since I went vegetarian, so thank you!!! I know you put a lot of thought into your recipes. I really appreciate your hard work and scientific approach. My partner does not like mushrooms (I know) so I will be trying the above with soy curls. I will report back and see if it turned out ok. (I may sneak in some dried shitakes, shhhh)
I sympathize with your partner cause I'm a reformed former mushroom hater. Dried shiitakes were the beginning of the slippery slope! I still can't stand the flavour of white button mushrooms or cream of mushroom anything though.
Soy curls sound like they'll work great! The BBQ marinade will make them all sticky and flavourful and the filling base will keep things moist. Let me know how it goes!
former mush hater here as well dried porcini were my gateway- don't know if flavor would work here but it provides lots of wonderful umami and maybe can sneak those into diff dishes :)
The buns look so delicious! Thank you so much for providing a Halal alternative as well. I really love Chinese food, and I am so happy that I will get to try something that I couldn't have before. I learned so much from this video, things that are useful in cooking in general as well.
I'm so happy that you found useful info in the video. Hope that you give the buns a try!!!
@@sheldoskitchen Thank you, I definitely will :) I love your other recipes too.
I'm so happy to know I'm not the only one with a 'happy food dance', I'm a baker, and everytime a new bread recipe turns out how I wanted it to, I can't help but do a little jig lol
Well I know what I am going to make these weekend (honestly cannot wait). The filling is so unique compared to other char siu bao videos I have seen. Learned so many tips and tricks from this video and got a better idea of how to use certain ingredients in my own recipes. Thank you for another great video!
Cheers Michael! Let me know your thoughts when you do make the recipe! :)
Thank u for being so thoughtful to us muslim. I really appreciate it.
You are such a thorough and considerate teacher ❤ what you do with the tang zhong in the beginning (mixing it all together) makes so much sense and makes it much simpler! Thank you!
this is the first video i watch in your channel, instants subs no doubt. you're so kind and thoughtful, there are soooooooooooooooooooooo many recipe i want to try but dont know what is the proper halal substitute
How long would it take to steam them instead of baking them?
YYYYYYYYYYYYYYYYYEEEEEEEEEEEEEEEEEEEEEESSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS
THAT'S where I've seen you before! Thought you were great on the show! Please keep the recipes coming - Absolutely love your teachings.
Thank you so much! :)
Made this on May 25th 2022, loved the bun, hared the filling. The bun was light and fluffy, I will definitely still that recipe.
hated/steal
i use beef brisket to make my char siu (i do not eat pork) and we refer to them as 'manapuas,' since we used to live in Kailua, Hawaii. I have pretty much learned how to do all my favorites halal. 🤙🏻
Sheldo! You make excellent videos. Smart, informative and inclusive. I loved you appearance on the Great Canadian baking show. Your Chinese inspired creatations always held my interest. Just subscribed! Finding your channel made my day!! Will definitely make your char sui bao.❤️❤️
The alternative fillings option are having me in tears 🥹😭😭 Thank you for being so thoughtful and considerate!
You’re so very welcome Natasha!
bestie i thought canadian bake off was a really well edited joke i didnt think it was real
shit maybe it was all a dream 😅
@@sheldoskitchen hey i finally made em, they came out pretty good. I used pork belly and shitake
This is the best bbq filling I’ve ever made for buns! I did the vegetarian version and felt in love! Please keep up with your work! Thank you!
I was really intimidated by this recipe but i powered through and made this tonight! I totally underestimated how long this would all take me though so it turned into an almost all day project (should have started the filling way earlier in the proving process and its winter here and very cold so my poor little dough wasnt thrilled about that! my old stand mixer also gave out right after starting so i kneaded it by hand (my first time) so all around a huge adventure) but it turned out INCREDIBLE and I can't tell you how proud of myself I am every time i look at these little babes. Flavour is lovely and I already have plans to make this again. Thank you for such a calm and friendly approach to cooking! Made me feel so confident even though I had not done basically any of these techniques before. love your vibes (-:
Rose! You’ve got dedication!!! Baking is all about recovering from mishaps and learning in the process. Now you know how to knead a bread dough by hand which is such a handy skill! Thanks for giving this recipe a try. I’m so happy that the buns turned out so well for you ❤️
I made these with a lemongrass pork filling and they were better than I could have ever imagined, thank you again Sheldo!!! I felt like such a pro with your instructions on how to roll the dough into balls and fill the buns, I'm usually incompetent baking :D
You know something will be extra good when you start dancing. Thank you for sharing another informative and approachable recipe Sheldo 🙏😊💜
Tried your pork char sui recipe and it's delicious. The pork buns are to "die for". Thanks for sharing.
Can't wait to try this! Maybe even mix the mushroom and chicken filling, which sounds like a great combo to me
That's an EXCELLENT idea
Hi! I keep kosher and would love to try the chicken option, so I was just wondering what substitutes for the dairy in the dough you recommend? I usually would use margarine / almond milk but I was curious if you had a better option in mind :)
Margarine and plant milk will work! The mushroom filling is also an option if you’d like.
Sheldo seems like such a nice, genuine guy.
I'd have to agree :P
Loving this recipe! Although couldn't do any meat (spur of the moment cooking after waking up) added chocolate and the love it.
Your attention to details BLOWS MY MIND. You think of everything.
How the hell do you not have a million+ followers? You’re on par with Babish IMO.
Thanks so much Stephanie! That really means a lot to me ❤️
Looking at you...
MAKE ME FEEL HAPPY so is your great delicious PAU !!! CHEERS and THANK YOU HAPPY CHEF !!!
Watching this after seeing your Potato Buns recipe, so I knew this would be good. You also had me at "Kosher."
Looking forward to making these Bun's, and I got to say that I have watched several videos, and your has the most indept instructions, which makes it easy to follow, thanks for that, will let you know how it goes,,,,,,,,, Paul
Thanks for sharing my favorite bao. Question, can I make the dough in a bread maker on a full dough cycle ? Tq
Looks so pro. I hope i can do this myself. It's hard to find dark soy sauce and the cooking wine. I haven't found them yet. Even Wegmans can't get up to speed on Chinese chuck. And I don't no how to conjure Chinese luck. Hmmm
Maybe you would ignore this.. But you're cute though ...i can look at you all day long... I came for bread, stayed for you lol😂😂😍...and your baking is just something I adore so much
Is it okay to substitute the bread flour with All Purpose flour in this recipe? If so, how much milk can I add since I heard that AP flour will be wetter than bread flour?
Thank you very much for the recipe😊 😊
I'm wondering if I can use the same chemical tenderization process with ground meat for burgers.
I am addicted to pork buns and have not found the recipe I am perfectly satisfied with….either the bun or the pork have not been perfect….all delicious but not perfect.
You are very detailed 👏👏👏 and too cute!!! I’m learning a lot from you😊. Thank you!
Pro tip to keep your mixer from "wobbling away" get a paper towel or just a regular kitchen towel and make it damp, put the mixer on top of it, you may need more than one paper tower but make sure the mixer is completely on top of the towel(s) this will secure the mixer and prevent it from flying away.
Thank you for including kosher and halal options. Even though I don't keep either, I live in a Muslim country where it's very hard to find pork and when you do, it's very expensive! Thanks again great recipes
You’re welcome Rachel! I want as many people as possible to be able to make my recipes :)
Hi Sheldo. Can you do a tutorial on overnight dough where we can bake it on the next day. Thank You ❤.
Love this breàd.
I loveeeeeeee this recipe
Thank you so much for sharing. I've been making it for my girls almost every morning for breakfast but I was wondering if can I make the dough a day ahead. Will it go bad? Thank you again.
I never imagined making this recipe until watching you. You are so wonderful at explaining each step that I'm no longer intimidated ❤
Omg, they look sooo good!
And huge thanks for the detailed recipe, as always 🙏
I feel incredibly offended I can't believe there was no time stamp to skip the vegetarian section. I had to watch through the whole meatless section... Inacceptable
:)
God, he has a beautiful voice. The first vid I got recommended! Looking forward to learning more recipes.
You made me hungry, I don't believe I can find theses items that you use in my neighborhood, but I would like to try your bread,it's different from the way I make my bread,thanks
Can you pleaseeee make a video of juicy lamb patty burger...pleaseee been trying to make burger patty nd always comes out so dry😩😭😭
This looks too good. Im saving this for when im ready. Im definitely subbing
Love these in-depth videos! Super organized and fun to watch ^^ I'd love to see moreeee
Thanks so much!
Looks delicious but I don't eat pork. I will try to make it with chicken. Thank you
Hi Sheldo, do you have a video of a foolproof steamed bun? Mine doesn't really succeed in that it seems too wet and after steaming the bun seems to be doughy rather than fluffy.
Please make more videos 😢
I'm always coming into the channel to see if anything new is uploaded
Thank you so much I was looking for one I have barbecued Chinese buns I absolutely love them and I wanted to make him instead of driving into the city to buy them
Never in my life did I expect to read 'pork", "halal", "kosher" and "vegetarian" in a single phrase
I like the way Chinese food looks, it looks tasty. But my concern was that there is always pork as a prime meat ingredient. Glad to see other variations.
Sheldo, May I know if the dough can be used to steam instead of baking? Thk u!
i do not use to add commands on youtubers but in this case i feel like i have to, its bean a while that i watch your vides and i have to say that you are a wonderful human, your vides are make good in the world and if i haven't straggle with the English ill go on and on with the complements, have a great day :)
I love how you give us so many different options to make the recipie work for us 😊
Thank you!!! I want my recipes to be as accessible to as many people as possible :)
This is so thoughtful 🥺 Really miss your content and i hope you're doing well 💜
Ur hands remind me of my aunt's hands, they look the same and she was the most amazing cook i have ever known and hope u achieve the same 🥺
If I wanted to use the pork and mushroom filling together, could I? Also would I need to double the dough?
i was wondering, if you make the starch liquid less starchy so it stays more on the liquid side, wouldnt this be nice to have over some rice?
I just came across your channel and subscribed without even watching all but 30 seconds because that's all it took to know a subscription was worth it.
You're a good guy
Gotta say, you’re a good judge of character 😉 Haha thank you and welcome to the channel!
@@sheldoskitchen Semper Fi
Can I use All purpose flour inste@d of bread flour for the dough and the Tangzhong ?
You had me “switch to a new pair of tongs that haven’t touched raw meat”. Subbed for that comment.
Sheldo- this is a sign of proper gluten development
Me with coeliac disease- damn it
SO excited!!!!!
Hi Jane!!!! Thanks for commenting
I do not bake. But I'm about to get a dough mixer and start just for this recipe.
I misheard and thought you said alright! Edgy time!😂😂
Hey Sheldo. Love your show. Can I omit the egg or substitute the egg
Loved your recipes. New family favorite. 😋😋
This cooking tutorial is well thought out and a pleasure to follow. Love the consideration for vegetarians to allow them to skip the meat prep.
Thank you so much for halal option. Much appreciated
He gave me a no alcohol option. I am now willing to die for this man if he needs me to.
Just add the mushrooms to the meat filling and bam you have one more flavour
I really appreciate the alternatives to pork and alcohol! I've made char siu and char siu bao with lamb shoulder and it also worked out pretty well.
Will non fat dry milk work as well? That’s all I can find in stores?
Marks off for no green food colouring ;) (if you know, you know).
Great video Sheldon! Can this recipe be doubled?
Hi Sheldon....where do you get your Milk Powder? I've seen it needed in other recipes too ... but it's hard to find in suburban Canada! And thanks for that tip on how to find the pork at T&T Supermarket, on what to look for on the label..so thoughtful. ✌️
Superstore or Loblaws (depending on where in Canada you live) should have it. I’ve seen it at most grocery stores actually. Look in the same aisle as the canned evaporated/condensed milks. I just use instant skim milk powder!
I can't eat pork, so I am very grateful for a vegetarian idea.
I thought meat in the Canada or the US is cheap, $10+ for a kilo of pork is pretty expensive.
I live in Vancouver and nothing is cheap here lol
How can these buns be made without egg, sugar, or milk? Sorry, I recently switched to a plant-based diet (not religious cult) for health reasons and still want experience this form of yum.
You can try but it’ll be a different bread altogether and I can’t guarantee what the result will be like!
We love your potato buns, best ever and is watching this video for an inspo for baked bbq buns. Wondering though if can use same dough for steamed buns...thank you and keep cooking,/baking.
I'd recommend using a dedicated steamed bun dough. This one won't come out with expected results. I'm working on a steamed bun recipe and will share once it's perfect!
I love that you included vegan. so sweet :)
How thoughtful of you to make alternative versions! ❤