@@trevortroopa968 it's too late, I'm already triple vaxxed. Wait until you hear about all of the other shit I do that I don't wait around to hear your opinion on.
I think that "Strictly Dumplings" is light years ahead of the Travel Channel and Food Networks current offerings. The content of critiques, demonstrations and virtual tours are top quality. I have thoroughly enjoyed every one of their videos. Big things are ahead for "Strictly Dumplings"!
I'm a couple years late to the party, but my sister and I are about to make these tomorrow before she leaves for college. I seriously love your enthusiasm for food and your desire to share your culture with others. My husband and I have been downright obsessed with food like this as of late, and it is so neat to watch a recipe video like this that feels so down-to-earth and legit. Thanks so much for all you do!
10-15 min for Yeast Activation, about 1.5 hours for dough to rise, let dumplings sit for 20-30 min before steaming, steam for 20 min, and let dumplings sit for 5 min after steaming (do not remove steamer lid). It will take you about 3 hours in total to make
I made jiaozi/dumplings with this recipe! I mixed flour and water. No yeast. Kneaded the dough, made the circles, put the stuffing inside, sealed them and steamed it. Tasted great!
Those aren't baozi, then. They are long bao, and if soup-jelly is added, they are xiang long bao, also called soup dumplings. Technically, all baozi are dumplings, but not all dumplings are baozi. 😁
I was actually thinking yesterday about why you have never made a video on how to make a dumpling. Thanks for showing us. I know it's gonna take some time for prep but it's gonna be worth the wait.
I love how not only do you take us to the places to eat the food you love but you show us how to make them. Thanks Mike definitely going to make these.
I almost put 4 cups of water in my meat mix because of the description!!! but don’t worry I double checked and saw the tiny dot in front of the 4! So glad I double checked because this recipe is soooo delicious!!
I love to make challenging recipes if only to prove to myself That I can. I've made Chinese dumplings, tamales, baklava, etc. etc. I'm so looking forward to trying some of your recipes. I love adventurous eating so your videos are wonderful!
I’ve made these several times now. I made them for my daughter who is home from college for two weeks on the first night she was home. She has again requested them less than a week later. They are wonderful! I did change one thing. I use 1 tablespoon of toasted sesame oil instead of two of regular. Just our preference. I’ve made them with both kinds of flour. I do prefer the dumpling flour just because it looks prettier. Thank you for posting this! It’s our family’s new favorite meal!
I followed your recipe and they were amazing!!! I did use all purpose flour from a western market and they were kind of yellow but still good! I became addicted to these when a friend of mine, originally from China, would make these and she was such a sweet heart because she would always make about 2 dozen for me to take home. Sometimes they had pork filling but she also did vegetarian and bean fillings. I love your video because it teaches you from start to finish. I still need to practice pinching so mine were not as pretty but still tasted awesome! Thank you.
Super excited! Just ordered my bamboo steamer and cannot wait to make these for my boyfriend. He love love loves these and is going to be so shocked when I make them for him! Great video! Thank you!!!
Just made these yesterday and my husband (and I) loves them!!! He even ate half of mine when I wasn't looking 😄 So delicious these are going to have to be a household common! 😍
You can tell he had to put it back on several times haha! You can see in the past frames the tape start to slide only to be back in place by the jump cut haha!
Years later and I'm still looking up this video for a reminder on the recipe. Last time I made these I had them nearly picture perfect. You need to do more of these cooking videos, Mike! This is one of my favorite dishes. Also, whatever happened to your gang that you used to film with? It was like two other guys and a girl. That's when I first started watching. Today is a Baozi Friday! Cheers!
You make it look so easy. Thirty years ago, I was introduced to these by a co-worker. I could never find them made since then. Thank God for You Tube. Not only do I get the recipe, but a lesson in how to do it. Thank you for posting this video.
Bro, I'm a gamer, and been playing a game called "Sleeping Dogs", and have since been addicted to Char Siu Bao. I usually buy mine ready-made at my local grocery store at the Kroger, and now I would like to take a leap of faith (and trial and error) and learn how to make my own Char Siu Bao. Keep it up!
the whitest guy you know just made these and i am patiently waiting for them to steam in my new bamboo steamer! Thanks for the tutorial! I was looking for more from you but could only find this...
Superstar Banana Mix lol he said it because this is a Chinese recipe and he is White which means not Chinese, so he’s basically saying the guy in the video made it easy enough for someone of a different culture to make and enjoy... idk why whenever someone mentions a race it has to be a problem
@Ego Amatium so if someone disagrees with you they are triggered? I imagine you have a buzzword for every situation so you can avoid having to use your head
This is SO GOOD! I made the dumplings at home and I must say, they are super delicious, moist and you can’t stop eating them! Thanks for sharing your recipe with us!
Thank you for this video! I made some! Bought the fancy flour and everything! They are great! Going to invest in a bamboo steamer!! They were lots of fun to make!
I must say, this video introduced me to that amazing dipping sauce I'd have never thought of it by myself. Thank you Mike for giving me pure perfection! Sour, salty, aromatic.. everything you'd like from a dipping sauce. And it goes with every filling you choose. Pure goodness.
you do such a good job explaining how to make the folds in the pork bun and leave the little opening that literally I got it the very first time you showed us how to do it. You're extremely good at teaching and I love all your videos
Hey Mike, I would just like to say this channel is AMAZING!!! I know I'm a kid but I love all ur food videos and I always want to eat them! (Esipecially the ramen u had in Osaka Japan!!!
The ichiran place? I watched that five times too. i was salivating the whole time, living vicariously through Mike because I know I will never visit Japan.
Made these today. Omg! They turned out amazing! I used half the sesame oil. Not a huge fan. I want to make these everyday for the rest of my life! Thank you so much!
I made these for my in-laws last night and just used the second half of the dough and filling tonight. Unbelievably good with a 75/25 ground pork! Thank you for sharing!
Just made this last night for dinner. It was my first time making baos and it turned out perfectly. Thank you for the techniques and advice. I love your channel btw.
Thank you. Your instructions and close camera view are impeccable. Love your reflexes with that sign. Do you have or will there be an additional video for soup dumplings using this base?
Made these yesterday and the dough was way too soft to form. They turned into a blob in the steamer. Took the second half of my dough and added a bunch of flour (because Mike says it should be a hard dough). Worked much better and I had a successful batch. Thank you for showing how to form them! By the 9th one, they finally looked right!
Thank you so much! My first dumplings turned out delicious! There's definitely room to improve on my folding skills, but I have enough lockdown time to practice :)
I dont know why prep for the dough and filling is gone but i wrote down some stuff as i have been using this recipe for some years now: (ps sorry for any misspellings as English is not my main language and i had to translate my own notes) Cut up all the vegitables and put it in a bowl with the minced meat and then pour the corn starch, soy, suger, salt, oyster sauce, sesam oil and pour the water slowly in 3 intervals while mixing when the meat has become sticky and looks a little liquidy it´s done and should rest in the fridge to soak up some flavours. when the dough is done split it into 2 and knead the dough with more flour on the table and make a roll then cut split it into 6 parts and make them into balls then you want to flatten them into disks while keeping the middle part thicker so it does not break. repeat with the other half or save it in the fridge.
My kids and I tried making your recipe today. They turned out great although we have a ton of the filling left. No problem, we'll make more dough tomorrow and I'll get to try out making the dumplings. I am absolutely amazed that you can cook dough by steaming. Even after watching the video a couple of times, I was a little worried that they would be soggy. They weren't. They were great! Thank you for the great video!
Damn I love watching you eat! I'm making these today - I bought a bamboo steamer like six months ago, and today is the day I'm going to christen it! I've wanted one of these steamers for about 40 years, I have no idea what took me so long...
This recipe worked for me. I used all purpose sifted flour and put in sauerkraut though. It was great. I don't have a bamboo steamer. I used an oven steam bath instead and covered the pan with a tent aluminum foil with the dumplings on a wire rack over the water.
Sadly, for the most part, I have to agree. The filling-to-dough ratio is, well, sad. I often think, though, that the 'same menu, different location' places get a lot of their stuff frozen - the 'perfection' of one piece to another reeks of machine-making to me - which leads me to believe that. Handmade items, even if done by a 'master', **always** have individual imperfections that tell you something hasn't been chucked out of the back end of a machine, cookie-cutter style.
The video skips how to make the filling and how to roll out the wrappers.. you talk about proofing the dough then there's like a glitchy cut, and you're talking about folding the filled wrappers.
My next-door Chines neighbors were experts at cooking pork buns with sweet rice. I was 5 or 6 remember and I remember how much I enjoyed this truly wonderful food.
I just made my first batch according to your instructions. It's not that easy, but they're out of this world tasty! 感謝感謝！ I wasn't sure what you meant at first about the sauces being expensive online, but followed the links out of curiosity and... BLOODY HELL, it's all double or triple the price at a local Ranch 99 Chinese market. The Sichuan peppercorns are less than two bucks here, but $8.99 online. Insane! Guess now I can think of one benefit to living in California besides the climate.
SkyreeXScalabar isn't it still different though? I was thinking the same thing but because he's steaming it, wouldn't change the texture or make it oily? I know it works for pizza dough well. I think I've seen other recipes where they do they same thing as Mike does and maybe only one recipe that does the oiling the bowl method. I wonder if anyone has done both methods side by side to see any differences 🤔
Yes it will change the texture of it. Not all dough recipes require you to grease the bowl and there's a reason for it. It all depends on what kind of dough you're making, the type of texture you want, and how it's going to be cooked. You can't really compare this dough recipe to a pizza dough. Because this is steamed and you wouldn't want the dough to be oily in any way. When you're making pizza dough you're putting it in a very hot oven which will bake out any oils that may left on the dough. All of the steamed bun recipes I've seen on TH-cam none of the cooks oil the bowl and they don't do it for a reason.
All of the dough can be easily removed from the bowl by lightly punching it down to remove any excess air and gas bubbles and then kneading it a few times inside the bowl until it releases its self from the bowl. Just take a few more seconds of extra work just like Mike did. Don't add extra oil to the recipe unless the recipe calls for it. I've been baking for years and to make sure you're dough comes out right every time following the recipe to a "T" is very important. Usually when the recipe calls for a greased bowl it will say so.
![[Sub] Steamed Pork Bun Recipe(Baozi)](http://i.ytimg.com/vi/0RaGaZbgXog/mqdefault.jpg)
![[Sub] Steamed Pork Bun Recipe(Baozi)](/img/tr.png)
the video for some reason now skips the making of the filling never used to?! but great video super helpful!!
*Jesus Christ is Lord & He’s coming soon.* Do not take that 💉
@@trevortroopa968 dawg I just wanna make dumplings
I thought that I had blanked a few minutes of my life, so I am glad that I was not the only one who missed the filling 😅
Yeah! The filling part used to be there!
@@trevortroopa968 it's too late, I'm already triple vaxxed. Wait until you hear about all of the other shit I do that I don't wait around to hear your opinion on.
I think that "Strictly Dumplings" is light years ahead of the Travel Channel and Food Networks current offerings. The content of critiques, demonstrations and virtual tours are top quality. I have thoroughly enjoyed every one of their videos. Big things are ahead for "Strictly Dumplings"!
Thanks for the kind words :-)
And in a year look at how this channel has progressed it really is incredible
He needs his own show on Discovery or Travel!
Tl;dr: hes just really enthusiastic and happy about his video!
@@strictlydumpling you really can cook mike,thumbs up.
I like that you used a large rolling pin.. And showed us a couple times with a step by step on how to close the bun. Thanks Mike..
I'm a couple years late to the party, but my sister and I are about to make these tomorrow before she leaves for college. I seriously love your enthusiasm for food and your desire to share your culture with others. My husband and I have been downright obsessed with food like this as of late, and it is so neat to watch a recipe video like this that feels so down-to-earth and legit. Thanks so much for all you do!
10-15 min for Yeast Activation, about 1.5 hours for dough to rise, let dumplings sit for 20-30 min before steaming, steam for 20 min, and let dumplings sit for 5 min after steaming (do not remove steamer lid). It will take you about 3 hours in total to make
thank you that helps
Jh
The best things in life take time
you can trim the cooking time if you cook the filling a bit beforehand, while the dough is rising
Tq, I'll try.
I made jiaozi/dumplings with this recipe! I mixed flour and water. No yeast. Kneaded the dough, made the circles, put the stuffing inside, sealed them and steamed it. Tasted great!
THANK YOU SO MUUUUCHH
Ah, I am always shaky about using yeast. Nice to know it can work well without.
@@sigurdtheblue it's just not as fluffy as the dough doesn't rise. And you need more of it too
Those aren't baozi, then. They are long bao, and if soup-jelly is added, they are xiang long bao, also called soup dumplings. Technically, all baozi are dumplings, but not all dumplings are baozi. 😁
He never said that it was baozi he said jiaozi
I was actually thinking yesterday about why you have never made a video on how to make a dumpling. Thanks for showing us. I know it's gonna take some time for prep but it's gonna be worth the wait.
Chris M how were they xp
s y n c h r o n i c i t y
It's not a dumplings it's a pork bun, huge difference in wrap vs bun
I love how not only do you take us to the places to eat the food you love but you show us how to make them.
Thanks Mike definitely going to make these.
I almost put 4 cups of water in my meat mix because of the description!!! but don’t worry I double checked and saw the tiny dot in front of the 4! So glad I double checked because this recipe is soooo delicious!!
He makes the folding look so easy😭😭 mine look like they've been stepped on or something
Just do it fast like you know what you're doing and they come out really good lol just made some tonight for the first time. They came out amazing!!
My dick fell off
Cooper Twyman then you didn’t do it fast enough
Same lol, turning while folding is what I'm confused on.
Must knead about10 minutes
Thank you for taking time on the fold. Other people are just like "Yeah just fold it!" Like what? Thank you again. They look delicious!!!
Thanks :-)
I love to make challenging recipes if only to prove to myself That I can. I've made Chinese dumplings, tamales, baklava, etc. etc. I'm so looking forward to trying some of your recipes. I love adventurous eating so your videos are wonderful!
Pamela Phillips Hey is this my friend that shared her home made crust recipe with me??
*Jesus Christ is Lord & He’s coming soon.* Don’t take that 💉‼️‼️
Did anyone see the short film before the incredibles where the little dumpling dude gets eaten?
Thats why im here! :)
Bao is the name
Yes
Yup
Yes lmao
I’ve made these several times now. I made them for my daughter who is home from college for two weeks on the first night she was home. She has again requested them less than a week later. They are wonderful! I did change one thing. I use 1 tablespoon of toasted sesame oil instead of two of regular. Just our preference. I’ve made them with both kinds of flour. I do prefer the dumpling flour just because it looks prettier. Thank you for posting this! It’s our family’s new favorite meal!
I followed your recipe and they were amazing!!! I did use all purpose flour from a western market and they were kind of yellow but still good! I became addicted to these when a friend of mine, originally from China, would make these and she was such a sweet heart because she would always make about 2 dozen for me to take home. Sometimes they had pork filling but she also did vegetarian and bean fillings. I love your video because it teaches you from start to finish. I still need to practice pinching so mine were not as pretty but still tasted awesome! Thank you.
If Mike had a cooking show... I would watch
I feel like this guy could sell me anything
Nicole Though yeah he's a semi pro human trafficker
Saul Garcia I hope that was a joke.
Dokkan Dude Ofc it wasn't.
This dude is like a funny talkative uncle to me.... 💦
Definitely. Im about to order a dumpling steamer.
For me the KING of all dumplings : Char Siu Bao simply irresistible.
Super excited! Just ordered my bamboo steamer and cannot wait to make these for my boyfriend. He love love loves these and is going to be so shocked when I make them for him! Great video! Thank you!!!
This is maybe the most helpful guide to folding bao buns I've ever seen! Appreciate the different camera angles!
Just made these yesterday and my husband (and I) loves them!!! He even ate half of mine when I wasn't looking 😄
So delicious these are going to have to be a household common! 😍
*Jesus Christ is Lord & He’s coming soon.* Do not take that 💉
I died when the sign fell and you reacted super quick. xD
Jackie Chan always had great reflexes
May the 4th was with him. :D
PhuCatGeek a little too quick 🤔
PhuCatGeek maybe he IS related to Jackie Chan after all.
You can tell he had to put it back on several times haha! You can see in the past frames the tape start to slide only to be back in place by the jump cut haha!
Years later and I'm still looking up this video for a reminder on the recipe. Last time I made these I had them nearly picture perfect. You need to do more of these cooking videos, Mike! This is one of my favorite dishes. Also, whatever happened to your gang that you used to film with? It was like two other guys and a girl. That's when I first started watching. Today is a Baozi Friday! Cheers!
*Jesus Christ is Lord & He’s coming soon.* Do not take that 💉
You make it look so easy. Thirty years ago, I was introduced to these by a co-worker. I could never find them made since then. Thank God for You Tube. Not only do I get the recipe, but a lesson in how to do it. Thank you for posting this video.
Bro, I'm a gamer, and been playing a game called "Sleeping Dogs", and have since been addicted to Char Siu Bao. I usually buy mine ready-made at my local grocery store at the Kroger, and now I would like to take a leap of faith (and trial and error) and learn how to make my own Char Siu Bao. Keep it up!
the whitest guy you know just made these and i am patiently waiting for them to steam in my new bamboo steamer! Thanks for the tutorial! I was looking for more from you but could only find this...
He has a playlist Called “Simple recipes - mostly Chinese”. It has every cooking video he made
I don't get why you had to specify "whitest guy", is this the famous "white guilt" that I heard americans are indoctrinated into believing?
@@TheFilipFonky Seriously waiting for YT to feature a laugh button.
Superstar Banana Mix lol he said it because this is a Chinese recipe and he is White which means not Chinese, so he’s basically saying the guy in the video made it easy enough for someone of a different culture to make and enjoy... idk why whenever someone mentions a race it has to be a problem
@Ego Amatium so if someone disagrees with you they are triggered? I imagine you have a buzzword for every situation so you can avoid having to use your head
This is SO GOOD! I made the dumplings at home and I must say, they are super delicious, moist and you can’t stop eating them! Thanks for sharing your recipe with us!
*Jesus Christ is Lord & He’s coming soon.* Do not take that 💉
I love how in depth you go with the folding! I am about to make this for dinner tonight! thank you kind sir
I've done your recipes like the braised pork and it turned out soo good I make it every so often and my family loves it. BBQ pork buns are my favs.
Please keep making other recipes. I LOVE watching you eat at buffets,I have never seen anyone eat as much as you do. (Good Thing) Thanks so much!!!
A man who never eats a pork bun is never a whole man.
I was hoping to see this...wasn't disappointed. :)
Yeah, me too :D
Why don’t you have a Pork Bun in Yo hand!?
:O I could really use a pork bun !
I doubt seeing an American cowboy eating a dumpling
This is the most underrated cooking show
Thank you for this video! I made some! Bought the fancy flour and everything! They are great! Going to invest in a bamboo steamer!! They were lots of fun to make!
I must say, this video introduced me to that amazing dipping sauce I'd have never thought of it by myself. Thank you Mike for giving me pure perfection! Sour, salty, aromatic.. everything you'd like from a dipping sauce. And it goes with every filling you choose. Pure goodness.
*Jesus Christ is Lord & He’s coming soon.* Do not take that 💉
you do such a good job explaining how to make the folds in the pork bun and leave the little opening that literally I got it the very first time you showed us how to do it. You're extremely good at teaching and I love all your videos
I love how detailed your demonstration was. Just perfection! My kids will surely love this!
*Jesus Christ is Lord & He’s coming soon.* Do not take that 💉
Hey Mike, I would just like to say this channel is AMAZING!!! I know I'm a kid but I love all ur food videos and I always want to eat them! (Esipecially the ramen u had in Osaka Japan!!!
Master Yang I watched that video more than 5 times 😂😂😂
Myle SAME!!!!!!!!!
LOL I thought I was the only one that rewatched his videos way too many times
The ichiran place? I watched that five times too. i was salivating the whole time, living vicariously through Mike because I know I will never visit Japan.
Wow, Thank you so much for showing us over and over how to twist the buns. So educational thorough and value your patience. 🌷🧡
Made these today. Omg! They turned out amazing! I used half the sesame oil. Not a huge fan. I want to make these everyday for the rest of my life! Thank you so much!
I made these for my in-laws last night and just used the second half of the dough and filling tonight. Unbelievably good with a 75/25 ground pork! Thank you for sharing!
Magnifico, una increible receta y todo muy bien explicado.
Felicidades.
Just made this last night for dinner. It was my first time making baos and it turned out perfectly. Thank you for the techniques and advice. I love your channel btw.
*Jesus Christ is Lord & He’s coming soon.* Don’t take that 💉‼️‼️
Thank you. Your instructions and close camera view are impeccable. Love your reflexes with that sign. Do you have or will there be an additional video for soup dumplings using this base?
Best folding technique description I have seen so far
I have been craving these for MONTHS and thought they were so hard to make. I am very grateful for your vids!!!
"And nobody likes saggy buns!" 😝😂
Nayanika Barman It's funny 'cause it's true.
Nayanika Barman I like it. I am Chinese and I like Chinese food.I love Chinese buns yummy
Nayanika Barman Not saggy ones
LMAO
Nayanika Barman lol
3:57 video skips over the whole pork filling section?? :(
I love how he says delicious ^_^
deeee _ licous
Made these yesterday and the dough was way too soft to form. They turned into a blob in the steamer. Took the second half of my dough and added a bunch of flour (because Mike says it should be a hard dough). Worked much better and I had a successful batch. Thank you for showing how to form them! By the 9th one, they finally looked right!
I have looked for these dumplings in Chinese restaurants near and far to no avail. Great instructions and an awesome video. Thank you!
Thank you for this! Ive been addicted to eating Asian cuisine for a year now and I'm continuing this 2019 and I have never made Baozi!
Thank you so much! My first dumplings turned out delicious! There's definitely room to improve on my folding skills, but I have enough lockdown time to practice :)
*Jesus Christ is Lord & He’s coming soon.* Do not take that 💉
I got.... flour, and I got.... pork. Ok then, time to find an asian store.
*_UH_*
Trip to the grocery store
First Las
t j in TV no 4 by
you can use 1/3 cup lemon juice, and 2/3 cups water instead then, tho it isn't as used as rice wine itself can be made and be non alcoholic
LMAO
For anyone who does drink alcohol but can't get Chinese rice wine, you can use dry sherry or vodka.
I've been making my baozi so wrong all these years... no wonder they kept deflating! Now I follow your recipe and they are so fluffy!!!! 感谢你.
I made these today, and they totally rocked! I definitely want to try them again with vegetables or other fillings. The pork was really great.
I dont know why prep for the dough and filling is gone but i wrote down some stuff as i have been using this recipe for some years now: (ps sorry for any misspellings as English is not my main language and i had to translate my own notes)
Cut up all the vegitables and put it in a bowl with the minced meat and then pour the corn starch, soy, suger, salt, oyster sauce, sesam oil and pour the water slowly in 3 intervals while mixing when the meat has become sticky and looks a little liquidy it´s done and should rest in the fridge to soak up some flavours.
when the dough is done split it into 2 and knead the dough with more flour on the table and make a roll then cut split it into 6 parts and make them into balls then you want to flatten them into disks while keeping the middle part thicker so it does not break. repeat with the other half or save it in the fridge.
I just made these, and they were amazing! Thank you for the recipe and the instructions!
where are the reciepe
*Jesus Christ is Lord & He’s coming soon.* Do not take that 💉
Love this! I like the recipe format because you don't make these so often, keep it up man, it's really entertaining and useful!
I tried making this with my daughter and now whenever we crave good chinese bun we make this. Thank you so much for an easy, delicious recipe!
I've cried over baozi... When I find fluffy cha siu bao I get a bit nostalgic. Now I can try to make them to cheer me up when I feel melancholic ☺️
When you go to a restaurant and order a pork bun that turns out dry and it gets juicier.... through your tears
When you go to a restaurant and order a pork bun and it turns out to be shumai, or some "asian fusion" hamburger (both have happened to me).
Katie M nooooooo!!!
asd asd yu
Come to China I will treat you to some of my grandma's juicy buns
asd asd i will just eat it instead of crying
Why do i ALWAYS watch those type of Videos at Night? Im so Hungry right now! :-D
@Roasted Toast you need to fix that. They're delicious.
Me too 😔 23:38 now.
Yeah and broke and no fooooood! DX.....
Tried these they were absolutely perfect so soft and melt in your mouth 😫😫🥰💓
This video is perfect! You went so detailed in the folding description, but I didn't feel like it was too much.
My kids and I tried making your recipe today. They turned out great although we have a ton of the filling left. No problem, we'll make more dough tomorrow and I'll get to try out making the dumplings. I am absolutely amazed that you can cook dough by steaming. Even after watching the video a couple of times, I was a little worried that they would be soggy. They weren't. They were great! Thank you for the great video!
Damn I love watching you eat! I'm making these today - I bought a bamboo steamer like six months ago, and today is the day I'm going to christen it! I've wanted one of these steamers for about 40 years, I have no idea what took me so long...
I was eating dumplings while watching this. YAYAYAAYAAAA #DumplingSquad
Shakeel yeeeeeeeeeeeeeeeeeeeeeees
oh my GOSH! Finally a decent explanation of the folding technique. I tried this recipe and OMG it came out PERFECT and DELICIOUS!!!! THANK YOU!!!
成功了，成功了，哈哈哈哈，太兴奋了，谢谢厨神，真不愧是厨神，我还偷懒省了很多步骤，没想到还是成功了，虽然没有捏褶皮，随便收口，有些汤汁流了出来，但还是没有塌皮。只要包子在最后醒发时表皮有些干，想不成功都难！
His recipe is legit. Seriously tastes better than what you'll find at the Asian store.
I used this filling in some wanton wrapers - oh, so good!
Theresa Rice really, awesome idea
that was a wonderfully clear video. great instructions and tips.
Love DUMPLINGS 🥟 so delicious
Did it! And filled it with homemade aged kimchi and bacon and herbs - really great, thank you!
This recipe worked for me. I used all purpose sifted flour and put in sauerkraut though. It was great. I don't have a bamboo steamer. I used an oven steam bath instead and covered the pan with a tent aluminum foil with the dumplings on a wire rack over the water.
chinese restaurants use so little filling, almost inexistent. Nothing like cooking at home to prevent scams.
Joe3D *nonexistant
YES
Sadly, for the most part, I have to agree. The filling-to-dough ratio is, well, sad. I often think, though, that the 'same menu, different location' places get a lot of their stuff frozen - the 'perfection' of one piece to another reeks of machine-making to me - which leads me to believe that. Handmade items, even if done by a 'master', **always** have individual imperfections that tell you something hasn't been chucked out of the back end of a machine, cookie-cutter style.
Cynthia Brogan nonexistent*
@@cynthiabrogan9215 fail lol
I'm gonna make this for christmas
The video skips how to make the filling and how to roll out the wrappers.. you talk about proofing the dough then there's like a glitchy cut, and you're talking about folding the filled wrappers.
Best video showing how to close the buns 👌👍
Thanks a bunch!
I made these last night. They came out great. My brother thought I went down to Chinatown and bought them from a restaurant. Thanks man
the most beautiful buns I've ever seen :'''''>
Made these for Thanksgiving and they were AMAZING! Thanks Mikey
im so happy you left the sign falling in the video😂😂
You are a great teacher
My next-door Chines neighbors were experts at cooking pork buns with sweet rice. I was 5 or 6 remember and I remember how much I enjoyed this truly wonderful food.
The video is corrupted, it is missing the pork filling recipe part, skips from dough to making the dumpling with the pork mixture. Please fix.
He is cute! Good job! Buns look Delicious.💗
First thing I thought was: OMG he's so adorable
This is the only bun recipe I use now. They are fluffy and AMAZING. Thank you!
I made this and it was delicious! My family loved dipping it in a little hoisen sauce . Please share more recipes!
I just made my first batch according to your instructions. It's not that easy, but they're out of this world tasty! 感謝感謝！
I wasn't sure what you meant at first about the sauces being expensive online, but followed the links out of curiosity and... BLOODY HELL, it's all double or triple the price at a local Ranch 99 Chinese market. The Sichuan peppercorns are less than two bucks here, but $8.99 online. Insane! Guess now I can think of one benefit to living in California besides the climate.
The middle of the video is missing? What happened to the filling part and rolling the dough?
"Huh, i'm starving! Serve it up!" ~Wei Shen.
I have tried these. The filling was coconut custard. Soooo good!!! 🤪😋❤❤
A timeless classic, now within my power to make. Wow 😃
early squad where u at btw love the content
That little timer animation sounds _exactly_ like my alarm clock. Hearing it made me really anxious😂
Ligtly oil the bowl that you put your dough in so when it proofs it doesn't stick to the bowl
No cause when you knead it, it'll be covered in flour, I have been making pizzas for about a year
SkyreeXScalabar isn't it still different though? I was thinking the same thing but because he's steaming it, wouldn't change the texture or make it oily? I know it works for pizza dough well. I think I've seen other recipes where they do they same thing as Mike does and maybe only one recipe that does the oiling the bowl method. I wonder if anyone has done both methods side by side to see any differences 🤔
Yes it will change the texture of it. Not all dough recipes require you to grease the bowl and there's a reason for it. It all depends on what kind of dough you're making, the type of texture you want, and how it's going to be cooked. You can't really compare this dough recipe to a pizza dough. Because this is steamed and you wouldn't want the dough to be oily in any way. When you're making pizza dough you're putting it in a very hot oven which will bake out any oils that may left on the dough.
All of the steamed bun recipes I've seen on TH-cam none of the cooks oil the bowl and they don't do it for a reason.
Just saying it'll make the dough not stick to the bowl like in the video
All of the dough can be easily removed from the bowl by lightly punching it down to remove any excess air and gas bubbles and then kneading it a few times inside the bowl until it releases its self from the bowl. Just take a few more seconds of extra work just like Mike did. Don't add extra oil to the recipe unless the recipe calls for it. I've been baking for years and to make sure you're dough comes out right every time following the recipe to a "T" is very important. Usually when the recipe calls for a greased bowl it will say so.
I'm going to give this recipe a try. Thanks for showing us a few times more, how to fold the dough.
I love them. My Chinese friend used to cook this for me almost every week :)