I wrote out the directions and added some conversions/substitutions that would be familiar to an American audience: Makes 12 buns Ingredients - Dough 500g all-purpose flour (approximately 4 1/4 cups) 270 g water (approximately 1 cup + 2 Tbsp, or 9.5 oz) 1 tsp sugar 1 tsp (5g) dried active yeast Ingredients - Meat filling 350g (0.77 lbs) ground pork 2 Tbsp sesame oil 1 Tbsp soy sauce 1 Tbsp shaoxing wine (this is a type of rice wine. You can substitute with gin or pale dry sherry) 1 Tbsp chopped green onion 2 tsp potato starch (can substitute with 2 tsp corn starch, or 2 Tbsp flour) 1 tsp oyster sauce 1 tsp grated ginger A few drops of dark soy 1/8 tsp salt 1/4 tsp sugar 1 pinch white pepper Bloom yeast with water and sugar (10 min). Knead dough until the surface is shiney. Cover and let rise 1-2 hours. Combine all meat filling ingredients. Add a total of 100 ml water in three additions and stir vigorously until the water is absorbed. Divide the dough into 12 pieces. Flatten each piece (outside of the dough will be thinner than the middle). Place meat mixture inside and pleat it 16-18 times (see the video at 5:17 for more instructions). Put buns into a steamer making sure they are not touching. Place the steamer basket over a pot and fill it with steaming hot water (not boiling water). Let the buns steam for 15 minutes which helps the buns finish their final rise. After 15 minutes are up, start the heat, and so that the water starts to boil, and cook the buns for 15 minutes. Turn off the heat and leave the cover on the buns for a few minutes after cooking, otherwise, the cold air will make them shrink.
Извините, не знаю русского. :( Делает 12 булочек Ингредиенты для теста 500 г универсальной муки 270 г воды 1 чайная ложка сахара 1 чайную ложку (5 г) высушенных активных дрожжей Ингредиенты для наполнения мяса 350 г молотой свинины 2 столовые ложки кунжутного масла 1 столовая ложка соевого соуса 1 столовая ложка шаосин вина 1 столовая ложка нарезанного зеленого лука 2 чайных ложки картофельного крахмала (или кукурузного крахмала) 1 чайная ложка устричного соуса 1 чайная ложка тертого имбиря Несколько капель темного соевого соуса 1/8 чайной ложки соли 1/4 чайной ложки сахара Смешать дрожжи с водой и сахаром 10 мин (см. видео 0:22) . Затем смешать дрожжи и воду с мукой (см. видео 1:05). Замесить тесто до тех пор, пока поверхность не станет блестящей. Накрыть крышкой и оставить 1-2 часа. (см. видео 1:37) Смешайте все ингредиенты, наполняющие мясо (см. видео 2:22). Добавьте в общей сложности 100 мл воды в три добавления и энергично размешайте до тех пор, пока вода не будет поглощена. (см. видео 3:15) Разделите тесто на 12 штук (см. видео 4:10). Сгладьте каждую часть (за пределами теста будет тоньше, чем посередине). Поместите мясную смесь внутрь и слейте ее 16-18 раз (см. Видео в 5:17 для получения дополнительных инструкций). Положите булочки в пароход, убедившись, что они не касаются друг друга (см. видео 6:37). Поместите корзину для парохода на горшок и наполните его горячей водой (не кипящей водой) (см. видео 6:50). Пусть булочки парят в течение 15 минут, что помогает булочкам закончить окончательный рост (см. видео 7:05). По истечении 15 минут начните жару, чтобы вода начала кипеть, и варить булочки в течение 15 минут (см. видео 7:25). Выключите огонь и оставьте крышку на булочки в течение нескольких минут после приготовления, иначе холодный воздух заставит их сжиматься (см. видео 7:36)
I have tried a lot of recipes for buns, but your method is really a huge breakthrough for me! I made it yesterday and it came out so so fluffy. Thanks so much, keep on posting more videos please
I just followed your recipe and made beautiful and delicious bao buns on my first try! 🙌🏻 I exchanged cabbage for the pork because I’m vegetarian but I left everything else the same. Thank you very much, you took the worry out of everything and your camera angles made it easy to follow along as if I were cooking next to you.
Огромное Вам спасибо это потрясающе вкусно и очень понятно как приготовить эти великолепные баоцзы!!!! Спасибо за прекрасное видео !!!! Здоровья , Успехов , Новых идей и рецептов!!!!
I like how you have the ingredients in separate portion with English. It makes so much easier to know 😃 Wishing you all the best. Showing more good foods.😉
Thank you for showing us how to make these and thank you for the English translation. I’m writing from Greece and will be making these the pork buns this coming week :) thanks again
Did anyone notice that the buns turn out to be a bit sour? Consulted my grandpa. He said that it is because of the yeast and putting a bit of baking soda will cancel out the acid from the yeast. Other than this, great recipe.
Hello Ms Amanda, I really like your recipe. Real Chinese pao. I thought it'd be difficult to make pao but after watching your video I think I can do it. Thank you for sharing with us your delicious pao.
I am from ALGERIA,, I had tried to cook Chinese food before, sooooo delicious 😍👍 I like your food, I am trying to cook Chinese steamed bread haha I hope I'll prepare it like you 😊😆👍👍
Hi, I would like to know what plain flower exactly you're using, because with mine the dough turns a bit yellow and the texture doesn't look the same when I knead it... :) keep going, great video!
BgirlLilSO If you have accese to Asian supermarkets ,try to find "中筋面粉”，they are the best for making Chinese buns and dumplings. Or you could just use all purpose flour and it will be equally good.
There is a type of flour made for making buns and the buns come out whiter. Its called wheaten flour or 中筋麵粉 in Chinese. You should easily be able to find it in Chinese supermarkets. Also, i agree with the previous comments that you should try using milk :).
Hola ante todo muchas gracias por compartir tus recetas, en mi pais somos amantes de la comida oriental y lo que estas preparando se le conoce como Min Pau, va relleno de carne y tambien de dulce, si fuera posible de traducir al español , saludos cordiales desde Perú( America del Sur)
thank you, Amanda for sharing your recipe. may I please have the measures in US English? I would like very much to make this for 2016 Chinese new year next week :)
![[Sub] Steamed Pork Bun Recipe(Baozi)](/img/n.gif)
这么细心的讲解还有人留在很恶意的评论~其实我很心疼这些人，他们的生活一定一团糟，才会到处撒气……
Amanda真是太棒了 从2013年的第一个视频追到现在 简直停不下来 镜头都很舒服 菜谱很棒 各种手法也好聪明 好享受！
I wrote out the directions and added some conversions/substitutions that would be familiar to an American audience:
Makes 12 buns
Ingredients - Dough
500g all-purpose flour (approximately 4 1/4 cups)
270 g water (approximately 1 cup + 2 Tbsp, or 9.5 oz)
1 tsp sugar
1 tsp (5g) dried active yeast
Ingredients - Meat filling
350g (0.77 lbs) ground pork
2 Tbsp sesame oil
1 Tbsp soy sauce
1 Tbsp shaoxing wine (this is a type of rice wine. You can substitute with gin or pale dry sherry)
1 Tbsp chopped green onion
2 tsp potato starch (can substitute with 2 tsp corn starch, or 2 Tbsp flour)
1 tsp oyster sauce
1 tsp grated ginger
A few drops of dark soy
1/8 tsp salt
1/4 tsp sugar
1 pinch white pepper
Bloom yeast with water and sugar (10 min). Knead dough until the surface is shiney. Cover and let rise 1-2 hours.
Combine all meat filling ingredients. Add a total of 100 ml water in three additions and stir vigorously until the water is absorbed.
Divide the dough into 12 pieces. Flatten each piece (outside of the dough will be thinner than the middle). Place meat mixture inside and pleat it 16-18 times (see the video at 5:17 for more instructions).
Put buns into a steamer making sure they are not touching. Place the steamer basket over a pot and fill it with steaming hot water (not boiling water). Let the buns steam for 15 minutes which helps the buns finish their final rise. After 15 minutes are up, start the heat, and so that the water starts to boil, and cook the buns for 15 minutes. Turn off the heat and leave the cover on the buns for a few minutes after cooking, otherwise, the cold air will make them shrink.
Amanda Supak one error. 100 mL water in 3 times, not 300 mL in total.
Thanks! I fixed it!
А на русский перевод есть?
Извините, не знаю русского. :(
Делает 12 булочек
Ингредиенты для теста
500 г универсальной муки
270 г воды
1 чайная ложка сахара
1 чайную ложку (5 г) высушенных активных дрожжей
Ингредиенты для наполнения мяса
350 г молотой свинины
2 столовые ложки кунжутного масла
1 столовая ложка соевого соуса
1 столовая ложка шаосин вина
1 столовая ложка нарезанного зеленого лука
2 чайных ложки картофельного крахмала (или кукурузного крахмала)
1 чайная ложка устричного соуса
1 чайная ложка тертого имбиря
Несколько капель темного соевого соуса
1/8 чайной ложки соли
1/4 чайной ложки сахара
Смешать дрожжи с водой и сахаром 10 мин (см. видео 0:22) . Затем смешать дрожжи и воду с мукой (см. видео 1:05). Замесить тесто до тех пор, пока поверхность не станет блестящей. Накрыть крышкой и оставить 1-2 часа. (см. видео 1:37)
Смешайте все ингредиенты, наполняющие мясо (см. видео 2:22). Добавьте в общей сложности 100 мл воды в три добавления и энергично размешайте до тех пор, пока вода не будет поглощена. (см. видео 3:15)
Разделите тесто на 12 штук (см. видео 4:10). Сгладьте каждую часть (за пределами теста будет тоньше, чем посередине). Поместите мясную смесь внутрь и слейте ее 16-18 раз (см. Видео в 5:17 для получения дополнительных инструкций).
Положите булочки в пароход, убедившись, что они не касаются друг друга (см. видео 6:37). Поместите корзину для парохода на горшок и наполните его горячей водой (не кипящей водой) (см. видео 6:50). Пусть булочки парят в течение 15 минут, что помогает булочкам закончить окончательный рост (см. видео 7:05). По истечении 15 минут начните жару, чтобы вода начала кипеть, и варить булочки в течение 15 минут (см. видео 7:25). Выключите огонь и оставьте крышку на булочки в течение нескольких минут после приготовления, иначе холодный воздух заставит их сжиматься (см. видео 7:36)
Amanda Supak ну спасибо)
看了很多煮菜视频，最喜欢田园老师的，又简单又实用，我这个煮饭白痴终于可以让人惊艳。多谢！
点贊一下!主持人口語清晰介绍中华美食!龙的传人就需要这样的正能量!
我今天带着锦旗来的😁，昨天试了试，蒸了六个，非常成功，于是今天又蒸了一锅，终于实现包子自由了。😊你太棒了！
amanda真的好厉害。为什么这么说，因为我试过只要follow amanda的receipe和步骤出来的东西都很像样而且味道很棒。之前也有follow过其他美食节目，大部分时候做出来的东西都不是很如意。
+Faith Tang 是的！！我真的是厨房白痴 但是竟然能做出砂锅红烧肉这样很高级的菜 真的只是按照视频一步步做就能成功^ ^
+wenting fu +1
wenting fu سورة
请问视频里面的度量 一大勺是15ml的1TBS，1小勺是5ml的1TSP吗？还是说就是差不多的一大勺一小勺而已？
Faith Tang 婆婆
真的是厉害！讲的清楚简单没有废话！做包子的注意事项也都讲到了！赞
刚刚按照你的方子做了12个大肉包，全家都吃的很开心！太好吃了！
Yan Huang "
Yan Huang 丿
肉包皮
Ya
Ya少孤为
今天超开心，南方人第一次做面食，晚上不睡觉照着你的方子炒鸡成功好好吃，和国内外面卖的大包子一个味道。超感谢。开森！今晚圆满了。
最喜欢肉包子了。。。不知道有没有像我这样的男同胞也会对厨艺如此感兴趣。。。话说想吃什么就会做，是最幸福的事
+1
善于做饭的男人，大多都善于思考情感细腻的人
+yu xiaoyao +1， 昨天刚做，但感觉，很淡啊。。。
有，算我一个。
有啊
这姑娘讲得太好了，我就喜欢看曼食慢语，谢谢！
Sammy Y
If i used instant yeast with warm water as active dry yeast, it okay or not.
Amanda实在太爱你了！！！每次都说的这么详细。 期待更多的好视频
I have tried a lot of recipes for buns, but your method is really a huge breakthrough for me! I made it yesterday and it came out so so fluffy. Thanks so much, keep on posting more videos please
500克面+270克水+5克糖+5克酵母+揉光发酵两倍大+馅料+排气揉光+搓条+下剂+做面片+包馅+发酵+蒸上水汽15分钟+关火3分钟；烫嘴
總結到位。
妳的節目是最好看的一個也是最詳細和好聽容易明白的一個謝謝妳
I just followed your recipe and made beautiful and delicious bao buns on my first try! 🙌🏻 I exchanged cabbage for the pork because I’m vegetarian but I left everything else the same. Thank you very much, you took the worry out of everything and your camera angles made it easy to follow along as if I were cooking next to you.
Aimee Cooney hi. Did you knead also by hand or stand mixer? If the latter, how long did u knead? Thank u.
每次做包子都发面失败，失败了十几次，看了你教的方法成功了，谢谢你吖
这是一个有魔性Channel。。。连看了一下午。。
Lulu Lu 我也看了一下午。大概是女主的声音有魔性，我们都中毒了
Lulu Lu good
我跟看电视剧似的哈哈哈哈停不下来，而且每个都想上手做！！！
Lulu Lu '
Lulu
Огромное Вам спасибо это потрясающе вкусно и очень понятно как приготовить эти великолепные баоцзы!!!! Спасибо за прекрасное видео !!!! Здоровья , Успехов , Новых идей и рецептов!!!!
I like how you have the ingredients in separate portion with English. It makes so much easier to know 😃
Wishing you all the best. Showing more good foods.😉
U n . TCtmnv9 9,w
严格按照这个视频的步骤做了一次，大成功！味道口感都是完美！
講的好用心好有愛❤️，謝謝妳。
我竟然成功了，还很好吃。之前跟着别的博主做过好几次都失败了，感谢你的视频
Thank you for showing us how to make these and thank you for the English translation. I’m writing from Greece and will be making these the pork buns this coming week :) thanks again
I always confused about how make "Baozi Pi". Now, from Amanda's show that I learned it. Thank you, Amanda. You are the best!
太感谢了🙏，第一次就很成功，我做了比较小的包子，包了16 个差不多，就是我手比较笨，又是第一次包，包得不太好看，但是很好吃，，我可能面团揉得不够，所以皮没有视频的细腻，也比较多孔。揉的得不够久，也是因为大晚上的不够时间。下次时间充足会做的更好的
昨天按照Amanda的方法做了馒头～ 第一次蒸馒头很成功，非常好吃！以后早餐有着落了哈哈哈哈！今天又按照这个视频做了鲜肉包子，也是第一次做包子，还有一分钟出锅，期待！！！应该也会很不错嘿嘿❤️
最喜欢看曼食慢语，讲得真好，很实用。我跟着学学会了很多，谢谢！
thank you for your tips on how to raise dough properly and keep chinese buns firm, not flatten out
这个冰种的翡翠镯子太漂亮了。 随人非常搭配
又重看了一遍，只为听Amanda那好听的声音
Did anyone notice that the buns turn out to be a bit sour? Consulted my grandpa. He said that it is because of the yeast and putting a bit of baking soda will cancel out the acid from the yeast. Other than this, great recipe.
Good tip!
好喜欢这个比例！作为一个山东人我最需要注意的就是放馅儿的量。。。经常做着做着馅儿就越放越多，到最后剩一大块面只能蒸成馒头。。。
I'm gonna try this recipe on Sunday , I've tried to make dumplings yesterday and it turns absolutely nice 😂😂😂
尝试了其他的两个失败的方子后用你这个方子发面一次成功，谢谢你的分享！
看着就好吃😋
你的教学视频非常容易看懂❤
谢谢哦！
人美做出來的食物看起來也美~~吃起來應該是挺美味的吧 !! 讚 !!
Hello Ms Amanda, I really like your recipe. Real Chinese pao. I thought it'd be difficult to make pao but after watching your video I think I can do it. Thank you for sharing with us your delicious pao.
*BAO :）
I learned something important from this video. Thanks.
你能听得懂里面的中文？
Alma Sabales 🚮♑🅰🅰🅰 5
3
黑又黑火红红 视频有英文字幕
我也照着做了一次。这是我第一次做包子，和面。效果不错。老公连吃了3个。谢谢Amanda.
Loved watching this. Thanks for the English subtitles 😃
你好amanda感谢你的视频，这个食谱对秘鲁来说是非常好的祝福
Thank you for the subtitles!! Your channel is so great, I want to try some of these recipies!
I am from ALGERIA,, I had tried to cook Chinese food before, sooooo delicious 😍👍 I like your food, I am trying to cook Chinese steamed bread haha I hope I'll prepare it like you 😊😆👍👍
很喜欢曼姐的视频。我也很喜欢吃包子，我一定要学着做。
吴海霞 (、./
、
看到Amanda的教学，我真的爱上做菜了。
very professional and very inspiring, looking forward to try out your recipies Amanda, and thanks for the english subtitle, all the best .
I am Chinese from Seychelles Indian ocean n learn Chinese n talk Chinese parents from China like very much ur recipes yiammmm
对于出国前几乎没做过饭的留学生而言，Amanda做出了一道道盛宴，好好学习了，准备尝试
太喜欢你的视频了，干干净净，清清爽爽。成品都好赞！
你讲的太清楚了！真想立马就试试。 做的干净利落 我喜欢！
第一次做包子，跟着教程做的超级成功！特别好吃！！推荐！
谢谢你的视频！ 我是德国人，住在哈尔滨！ 我很喜欢吃你们的包子！ 开来看一下我的包子视频。
I'm
小曼的手也太漂亮了吧～
看那雪白的手揉那雪白的面，真的是一种享受啊。这才是真正的雪肌吧😍哈哈哈😂
好吧，言归正传，我也要学做大包子去了。但愿也能做得像你做得那样好吃，谢谢分享😄
謝謝Amanda的視頻教學，太棒了!我依法做了，雖是第一次做，也大成功啊! 會支持你的^^
最喜欢肉包子了。。。不知道有没有像我这样的男同胞也会对厨艺如此感兴趣。。。话说想吃什么就会做，是最幸福的事
非常好又清楚 谢谢
如果是要做好储存或者外带的包子，第二次发酵不盖盖子在空气中发酵比较好，可以形成一层面壳，而且褶子也会保留的比较好
觉得你太厉害了，会做这么多好吃的
謝謝你阿曼達 我試做發麵了很多年 看了你的視頻 我做成功了。
想家的时候就想吃饺子和包子这些。。。
Qi Gao 哇，说的大实话，😭
谢谢分享，辛苦了！视频做的太好了，非常清楚，干净利索。我看过很多美食视频，这个给我印象最最最好！加油！
Lovely, thank you for the subtitles. I will try to make these soon :)
今晚做了肉包，用牛奶代替水+50ml，一样发得很好! 这不是我第一次做包子， 发得最好的却是这次。用热水帮助发做好的包子的方法非常好, 没到半个小时就发的很好了! 而且我用的还只是温热水，没有水蒸气，室内20度。谢谢曼老师! 我太有成就感了! 😊✌如果comments能发图片就好了!
2:10 your cat
老师很美、做的饭也很美说的程序很容易懂、很喜欢这节目
也
太感谢了！！！ 在德国自己动手终于吃上了包子 我真想晒个图，包子除了颜色不是特别白以外，其他都很好。
我连面都不会发的～ 还有我觉得面不够甜， 我是不是可以在里面加点糖？？
Tan Xuan 国内的面粉应该都是漂白过的
Angel zhang 没区别，说白了就是加速氧化
请问你用的是405面粉吗？
我試過每個萕子在多揉它2、30次，做出來的包子會皮白
昨天跟着视频发面，第一次做包子，面发的非常成功，蒸出的包子面很好吃，蓬松
发现没，阿曼达虽然一直在做吃得，但是她的手还是好嫩啊！！
飞往世界的猫 这年头，做饭都是陶冶情操，不像古代是操劳。所以，姑娘们，不要怕做饭啦
介指戴在中指上
是因为有面粉和蔬菜的天然滋润吗😄
是因为碗都是老公洗
做饭会经常接触水和食材，手是会很嫩的，我有一个同事专门做烘焙的，她的手就是很嫩，只有经常干活才可能会粗糙
Easy steps and straight forward. Common use kitchen ingredients.
Hi, I would like to know what plain flower exactly you're using, because with mine the dough turns a bit yellow and the texture doesn't look the same when I knead it... :)
keep going, great video!
I use milk instead of water. it looks a bit more white.
BgirlLilSO use all purpose flour if you live in North America.
BgirlLilSO If you have accese to Asian supermarkets ,try to find "中筋面粉”，they are the best for making Chinese buns and dumplings. Or you could just use all purpose flour and it will be equally good.
BgirlLilSO z
There is a type of flour made for making buns and the buns come out whiter. Its called wheaten flour or 中筋麵粉 in Chinese. You should easily be able to find it in Chinese supermarkets. Also, i agree with the previous comments that you should try using milk :).
哇，视频是2015年的。
真得非常好吃。谢谢Amanda。
好吃，照着做，零失败
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按照Amanda的方法做了12个白胖的肉包子，很好吃，特来感谢！
Hola ante todo muchas gracias por compartir tus recetas, en mi pais somos amantes de la comida oriental y lo que estas preparando se le conoce como Min Pau, va relleno de carne y tambien de dulce, si fuera posible de traducir al español , saludos cordiales desde Perú( America del Sur)
Thank you Amanda ! We made the bun in quarantine and it was a big success !
大包子有了 那灌汤小笼包 什么时候有呢？那种皮超薄的~！！
+李子燊 是不是面皮换成不是发面的就行 我瞎猜的。。
介紹很詳盡，我很喜歡。
thank you, Amanda for sharing your recipe. may I please have the measures in US English? I would like very much to make this for 2016 Chinese new year next week :)
find it out your self ?! :´D
Amanda, thank you so much for the translation and the list of ingredients.
4：06後面有貓：D
its a raccoon apparently.
我非常喜欢你的节目，你在做我就想吃，太棒了，我得好好学。
好喜欢你的视频
La mejor receta hasta ahora de baos que vi...excelente!
2.12的时候背景出现了一只喵
是她的貓吧？
+黃佳琪 是她的猫
不是猫， 是她的尾巴·。她其实是个猫神。
Jennifer Ye 别闹啊你😹😹就是猫的尾巴😹😹
哈哈我也看到了，是猫尾巴
Eng sub really make it easier to follow keep up the eng sub
大包子看着就想吃~😄
这个方子真的很赞 做了好几次了 非常好吃
做成功了 好激动
讲解的很细致很好👍👍👍👍👍👍👍👍
想請問一下，如果我的包子皮想要薄一點的話，是酵母放少一些嗎？還是只要桿皮的時候感薄一點就好呢?謝謝
干净利落的教程，一刀划断水，赞赞赞。。。
感觉你每次做的量都好大，感觉够很多人吃的哈～～
+Weiting Li 哈哈 我也觉得 不知道是不是amanda家有很多人吃
+wenting fu SHE HAS A CAT... >,< HAHAHA
+Tiantian Xu 猫吃包子？？？？？
这叫量大？我看她做饭第一感觉就是南方人，因为量都太小啦！蒸包子煮饺子我们家都是论斤来的，光猪肉馅就要两斤起，还没算配菜。你们的量是有多小啊！
吃不完你们怎么处理。。。
每一个视频有膳食看非常好吃！ （而且你的视频帮我学习中文。）
我看到一只喵飘过哈哈哈哈
你真是一个天使!
希望Amanda可以分享怎么做馒头😳我从来没有做成功过😭
应该是二次发酵比较重要，我以前做馒头也是不成功 后来知道因为没有二次发酵
哈哈，我做了，可是失败了，555 ，后来在视频里找原因，原来我的酵母开封很久了，虽然没过期，可是没作用了，后来我不死心，又做了一回，用新买来的酵母做的，就发起来了。这个视频介绍的很详细，谢谢
4:05后方有一只猫出没😍
+Ruby薰薰子 你的错觉，那是amanda的尾巴， 哈哈
陳和根 超可爱
amanda和小高姐，美食界的黑白玫瑰！