Give your editor a raise! Thanks so much for these videos. I saw them today on my explore page. I am a 6th generation Asian American, and I'm learning how to make dumplings so that I can learn my culture more :D I've been documenting my experience so far, and its been cool to see my improvements. I love videos like these because they give a lot of respect to the foods. Have a great day! SUBBBBBED!
Hello, regular cabbage is a bit on the drier side, so the filling won’t be as juicy. Chinese cabbage has more water which allows the bun to be juicer when steamed
![[Sub] Steamed Pork Bun Recipe(Baozi)](http://i.ytimg.com/vi/0RaGaZbgXog/mqdefault.jpg)
![[Sub] Steamed Pork Bun Recipe(Baozi)](/img/tr.png)
Give your editor a raise! Thanks so much for these videos. I saw them today on my explore page. I am a 6th generation Asian American, and I'm learning how to make dumplings so that I can learn my culture more :D I've been documenting my experience so far, and its been cool to see my improvements. I love videos like these because they give a lot of respect to the foods. Have a great day! SUBBBBBED!
Thanks for the sub! Also, thanks so much to watching these videos. You will be dumpling master soon, just keep working on it
@@PapaFungsKitchen one day! Takes a lot of time and patience.
非常感恩 Papa Fung分享！
Thank you Papa Fung for your recipe🙂 They are amazing . You must be a professional Dim Sum Chef ?
I worked at a dim sum restaurant ages ago. It's been a very long time since I made these, luckily I still remember.
What, whaaaat? Papa Fung lives in Toronto? Sweet! Could you please tell me where you found lye water in the city? 😃
A lot of Asian grocery stores have it. We're lucky we have so many different cultures food in the city!
@@PapaFungsKitchen Thanks! I finally found some at Lucky Moose lol.
坐头位睇冯爸爸教学，期待下期可以分享点心酒楼版“豉汁蒸排骨”噶教学
先多謝你支持先，我要時間安排，抱歉下期未得。
@@PapaFungsKitchen 多谢冯师傅回复。
謝謝支持
多謝分享！
感謝收看！
Hello! Can I use regular cabbage instead of Chinese cabbage?
Hello, regular cabbage is a bit on the drier side, so the filling won’t be as juicy. Chinese cabbage has more water which allows the bun to be juicer when steamed
@@PapaFungsKitchen thank you so much!
Hi Papa Fung, I want make cha siu pao can you teach me? Thank you so much. 🙏🙏
I’m trying to figure out a recipe that will allow the bao to crack like in dim sum restaurants. Must perfect it before I make a video
I have a bbq pork pineapple bun version up, you can check that one out for the time being
Forgot to mention, the proper char siu bao video is up a few weeks ago. Check it out!
@@PapaFungsKitchen thanks for updated, I've been watching and like it😍thank you for sharing 😃🙏
請問如果我想留起部份將來食用，我應否先把包蒸熟才放冰箱儲存？還是不用先蒸熟？
最好全部蒸熟，餘下放冰箱儲存即可。
@@PapaFungsKitchen 明白，謝謝你😄
用绍菜容易出水，怎样解决？我准备用椰菜代替
紹菜是較多水份，亦因為咁令饀料濕潤，較可口，不過你都可以用其他菜代替，衹要你喜歡。
好想吃 感恩分享 希望可以互粉一起交流
好高興有妳的關注，其望一起互動交流。