Mandy, I’m so glad your channel found me! I never would have even tried to make my own bread (not much of a bread eater) at home, but your instructions and demonstrations are so expert and thorough, I made my own wrappers and now my pot stickers and egg rolls are better tasting than any I’ve had in a restaurant. Your cooking philosophy and skills are truly to be admired. I’m going to purchase your wok this year for sure. Thanks for posting! ☮️❤️🐾
I love watching you. You bring much joy to your viewers. I look forward to the day when meat can be 3-D printed from plants--at home, not processed and sold at a store. I'll freely create all the amazing Chinese dishes with wonderful aromas without animals involved. Thank you!
You could make these buns using mushrooms, I tried a baked BBQ bao recipe that used a combination of soaked dried shitake and cremini mushrooms in place of the meat so something similar could work here
A BIG thank you! I have been looking for this recipe for 4 years since I had the buns in a restaurant when on holiday in Beijing. So happy to have it at last 🌹
Hi Mandy, I use the skirt technique when I make gyoza but never thought to cook bao this way. Can’t wait to give it a try this weekend. Thanks for another great recipe.
This is a good one. Very manageable, nothing too exotic (though I've never seen potato starch noodles - maybe rice noodles as a sub?). The closeup view of your bun closing technique was awesome, and all the the other practical tips were great too. Thanks once again, Mandy!
When was a video ever so timely??? We had decided we were having gyoza and mini bao for dinner tonight; now I'm going to have to experiment with steaming the mini bao just like the gyoza! :D
When I lived in San Francisco I used to get what was called a spicy beef bun. I’ve been looking for a recipe for this for a long time I hope this is it! Now, can I make a double (or triple😁) batch and freeze? I used to buy frozen buns at an Asian supermarket here in the east so I assume that can be done. ??? Thank you, you’re a great teacher, very clear and precise. ❤️🐈⬛😎
Hello! I fell in love with your pan on which you cooked this dish! if possible, please provide a link to purchase this pan in the description of the video! Thank you)
Stick a spike cooking thermometer through the hole at the top into the centre of the bun. Use steak temperatures for your desired doneness. Don't overfill the bun.
Thanks for that recipe. A few years ago I went to Shanghai with a friend and enjoyed everything there. There is a dumpling chain there called Yang’s. Their dumplings are cooked on a big hot plate. The bottom is crusty, soft on the top and filled with piping hot soup. Do you know how to make them?
Hello 👋 could you please do a recipe with bacon. There's an Asian restaurant I go to occasionally and they serve this bacon dish. Which is amazing. 🤤 And I will still go even if you do one. 😅 cause they are amazing. The dish is called sunburnt spare ribs. But it looks like 2 - 3 mm cut up slices of bacon in a delish marinade. Thank you!!
I like the chop noodle in the extra lean beef because I don't like fat and gristle in meats. I can only eat extremely lean meat I don't know why fat or gristle in meat when I bite into it I get nauseous.
"Just enough to cover the bottom" Looking at the process i understand why you said it that way; but from my experience with cooking (euro) that is soooo much oil; getting 2 shots of vodka flashbacks
I love your channel, but not this recipe. I am sure lots of people will want to try it, but it sounds like too much starch for me. Still, thank you for sharing authentic recipes! I love learning and you are great at teaching!
Steamed Bao softness with potsticker crunchy sounds like the best of both worlds! Thank you Ms. Mandy.
A Big Thank You, Mandy for everything that you've done for many years and accomplished for us, Viewers and Subscribers. Stay Smiling. ☺💜
Mandy, I’m so glad your channel found me! I never would have even tried to make my own bread (not much of a bread eater) at home, but your instructions and demonstrations are so expert and thorough, I made my own wrappers and now my pot stickers and egg rolls are better tasting than any I’ve had in a restaurant. Your cooking philosophy and skills are truly to be admired. I’m going to purchase your wok this year for sure. Thanks for posting! ☮️❤️🐾
I love watching you. You bring much joy to your viewers. I look forward to the day when meat can be 3-D printed from plants--at home, not processed and sold at a store. I'll freely create all the amazing Chinese dishes with wonderful aromas without animals involved. Thank you!
You could make these buns using mushrooms, I tried a baked BBQ bao recipe that used a combination of soaked dried shitake and cremini mushrooms in place of the meat so something similar could work here
A BIG thank you! I have been looking for this recipe for 4 years since I had the buns in a restaurant when on holiday in Beijing. So happy to have it at last 🌹
Love all of your videos Mandy!! You explain everything so well. You make traditional Chinese cooking so simple!! 🥰
Thank you for showing the cutting/rolling technique to spread the dough apart for dusting! I have to try that.
Hi Mandy, I use the skirt technique when I make gyoza but never thought to cook bao this way. Can’t wait to give it a try this weekend. Thanks for another great recipe.
Love You SUR, for feeding Our Family Well ✨🙏🏻💫
I am so envious of folks who can eat carbs...I love Steamed Bao with pork preferably. These look delicious Mandy. Cheers from Tampa, FL
We are dedicated subscribers to your channel and enjoy making your clearly explained recipes. Now we have another one to try :)
This is a good one. Very manageable, nothing too exotic (though I've never seen potato starch noodles - maybe rice noodles as a sub?). The closeup view of your bun closing technique was awesome, and all the the other practical tips were great too. Thanks once again, Mandy!
Those are beautiful ❤. I'm going to try and make these they look delicious. Thank you.
When was a video ever so timely??? We had decided we were having gyoza and mini bao for dinner tonight; now I'm going to have to experiment with steaming the mini bao just like the gyoza! :D
When I lived in San Francisco I used to get what was called a spicy beef bun. I’ve been looking for a recipe for this for a long time
I hope this is it!
Now, can I make a double (or triple😁) batch and freeze?
I used to buy frozen buns at an Asian supermarket here in the east so I assume that can be done. ???
Thank you, you’re a great teacher, very clear and precise. ❤️🐈⬛😎
Amazing show thank you for sharing. So yummy and delicious. I love my new Wok it’s great. Have a great day Mandy.
Hello! I fell in love with your pan on which you cooked this dish! if possible, please provide a link to purchase this pan in the description of the video! Thank you)
These buns look so soft and pillowy. What is the difference between 水煎包and 生煎包？ thank you for sharing
Great recipe, can’t wait to try it! Is it ok to use a stand mixer to make the filling?
never had this before I will have to try them. Thank you for sharing this with us, they sound very good.
Mandy you're the best! Thank you!
It there a way to freeze these? I'm cooking for one and making batches I can freeze is very helpful. Thanks.
These look so delicious! You make it look so easy. 😊🌻
Ms Mandy those look great i will have to make some i have made other kinds of stuffed bun but not this kind yummy
Looks amazing. Thanks for the idea for tomorrow's dinner 🍽 😋
Wow i learned again for you Mandy thanks for sharing your recipes keep it up❤
Great pleating, love the top vent, very clever.
My wife is going back to China soon, for about 1 month.
Now I'll be able to cook this while she's gone!
Watching your videos make me incredibly hungry! I’m on a carb reduced diet, do you have more recipes that would be considered “keto” friendly?
thank you so much ms mandy ❤
One question doesn't salt kill the yeast when mixed directly with eachother? I normally see mixing some sugar to help the yeast develop.
Wow. Thank you and be blessed
oh my goodness! yay! good to see you ! hope all is well ❤️ would you show us some recipes to lose weight like low carb and such please ma’am?
This sounds great! Hope I can find those noodles - I bet they add wonderful texture to the filling.
Many of the Korean Store has these noodles.
Hi Mandy, looks like a doable recipe, shall be trying out soon. One question can we freeze these ? or should be consumed same day?
Hi dear friend 😊
Very nice recipe 👌 😋 Thank you 🥰
Yummy 😋 looking forward to making this delicious recipe.
Just wow.
You make it look so easy! I’d be so afraid the raw meat isn’t cooked through. I will try this for sure. Love your videos and instructions
Stick a spike cooking thermometer through the hole at the top into the centre of the bun. Use steak temperatures for your desired doneness. Don't overfill the bun.
@@BigHenFor thank you!☺️
I'm so hungry I wish I could eat one right now
i made this today, but i used a fattier ground beef and it turned into a mess when i steamed the buns, but it was still delicious 👍
I love this channel.
Hi Mrs Mandy I'm a new subscriber to ur channel and your cooking is so magnificent ❤️
Question, what is the difference from having the steam escape vs not escaping with the lid during the steaming process?
If the steam can not escape, it will condense back into drops and drip down onto the buns, ruining the texture.
Thanks for that recipe. A few years ago I went to Shanghai with a friend and enjoyed everything there. There is a dumpling chain there called Yang’s. Their dumplings are cooked on a big hot plate. The bottom is crusty, soft on the top and filled with piping hot soup.
Do you know how to make them?
Addendum: I found a similar recipe in your channel: the pan fried soup dumplings. Yum!
Great recipe..thank you
Thanks for the video
দারুণ হয়েছে আপু 👍👌👌👌👌👌🌹🌹😍😍
Hello 👋 could you please do a recipe with bacon. There's an Asian restaurant I go to occasionally and they serve this bacon dish. Which is amazing. 🤤 And I will still go even if you do one. 😅 cause they are amazing. The dish is called sunburnt spare ribs. But it looks like 2 - 3 mm cut up slices of bacon in a delish marinade. Thank you!!
Woow looks really good the boss that you made friend! Like a lot how you prepare it! Great work! 🦇
Доброе утро☀ 🌝.
Готовить вы умеете очень красиво и вкусно, как я, вижу)
Я, под ✍ся, а вы?.
Hi Mandy. Perfection 👍👍👍👍Yummy : )
Why add the cornstarch to the steaming water? Is it just for the 'skirt'-effect? or is there another reason?
If I don't want to fix the wrappers , what else can I use ? I do have an Asian market near me
A beautiful woman making beautiful food, wow, the best of both worlds here
Hi, how to reheat leftover buns to retain crispiness? Can these be frozen?
Would this work with a gluten free flour?
Hi, can you share your Taiwanese sausage recipe please. Thanks
can I cook frozen 包子 the same way? my mom gave me some leftovers but I'm worried the bottom will become soggy and fall apart 😔
Did I wake up with the intention of making buns today? No. But now that may change…
I know right?? 😅
Hi Mandy!!
Does the inside filling get fully cooked?
Where can I buy that pan ;-; I want love it so much!
It is a sample that I got from the factory. It is not ready for sale yet. I will add it to my product line by the end of this year.
I like the chop noodle in the extra lean beef because I don't like fat and gristle in meats.
I can only eat extremely lean meat I don't know why fat or gristle in meat when I bite into it I get nauseous.
Interesting 🤔
Good video. 😋❤
Liked
You have really long thumbs but your food always looks amazing
"Just enough to cover the bottom"
Looking at the process i understand why you said it that way; but from my experience with cooking (euro) that is soooo much oil; getting 2 shots of vodka flashbacks
Don't you kill the yeast by mixing them with salt? If so, then what's the point you using them.
I wonder if you can use a tube of biscuits. I’m not to skilled with making bread
👍👍
Hello, pretty lady ☺️💕
I love your channel, but not this recipe. I am sure lots of people will want to try it, but it sounds like too much starch for me. Still, thank you for sharing authentic recipes! I love learning and you are great at teaching!
Mm-mm.
Miss Wendy, I owe you an apology. The apology is for, calling you Mindy. I was able you hear pronounce your as Wendy. I am truly sorry.
chicken liver and intestines please
🦇
Why do u try to imitate Maangchi?😡
How is making bao imitating maangchi?
@@markchan8110No similarities!