Bao Zi, Fluffy Steamed Pork Buns (发面包子)

[@ChineseCookingDemystified]

Hey guys, a few notes: 1. Something I totally forgot to say in the narration, chill your filling before you wrap. Tossing it in the freezer for 30-60 minutes before wrapping will make your job a lot easier. 2. To expand on the hydration bit, what we'd suggest is first mixing the sugar/yeast with 100 grams of water, then slowly adding more water in from there. We used two different flours when testing - one needed an additional 40 grams, while one (this one) needed 25 grams. This flour was fresher, and many other Baozi recipes are also 50% hydration, so that's what we went with in the narration. 3. Some Baozi doughs can get up to 55% or 60% hydration. The tradeoff is this: lower hydration Baozi are more difficult to wrap, but higher hydration doughs have a more difficult time holding their shape. 4. Steph shapes the Baozi into a ball before wrapping, which is a less common technique. The advantage of shaping before rolling is to more easily get the wrapper into a nice round shape. 5. Depending on what you want the final result of your Baozi to be, feel free to adjust the final proofing time. We were flirting with the upper limit there in order to get real fluffy Baozi. If you want a smaller, denser Baozi... proof for 15-20 minutes instead. 6. There are also Baozi that use laomian - i.e. a sourdough starter - in place of yeast. We were having issues with the ratios when testing, and decided to use a yeast dough here. When we do a ban famian Baozi (half risen Baozi), we'll show you how to do the sourdough technique. 7. We also really wanted to show how to make a vegetable filling - even filmed it and everything. Ended up hitting the cutting floor because otherwise it might've knocked the video over 10 minutes. Full recipe for that will be in the Reddit post. 8. Apologies for writing "Bao Zi" in the title - looks weird to me, too. The SEO was just *way* better than "Baozi", and we were already choosing to forgo the heavily searched for 'bao buns' lol

[@tentobot]

I always love your videos bro! While on the subject of bao, have you considered doing variations like pan fried bao? The dumpling houses always have a juicy pan fried pork bao next to the pork & chives fried dumplings.

[@ChineseCookingDemystified]

Which style? The Cantonese ones, i.e. these: i1.kknews.cc/SIG=318dgq7/ctp-vzntr/1524498940523832r8s1qr4.jpg They're also a leavened Baozi, just a little smaller than the ones we did here and (IIRC, could be wrong) sans the final proof, steamed, then quickly fried on both sides. Or then the Jiangnan sort, which're a semi-leavened Baozi and contain soup. Very different... probably one of my top-5 favorite dishes in the world img.rika.tw/uploads/20171119230901_67.jpg We'll definitely try to find time to do the latter one this year.

[@tentobot]

@@ChineseCookingDemystified Yes! The 3rd one, it's like steam fried soup dumplings! Very popular in Yokohama-Japan. I look forward to seeing it!

[@salamanje]

Thank you for your great content and love from Istanbul. What happens when the video exceeds 10 minutes?

[@ChineseCookingDemystified]

...we get double the ad revenue lol. But because I'm probably partially insane, that's not so important to me. I just think that 4-8 minutes is a good length for a cooking video.

[@britters220]

Canadian here, just wanted to thank you! I managed to pleat my first bao zi to perfection after watching your video, they were delicious! I even made some dessert bao zi by adding sugar to the dough and filling it with sweetened red bean paste.

[@amarcynuk8]

Oh my goodness this video is amazing. I cannot believe how detailed and precise this channel is without every being patronizing or boring. These look delicious and I cant wait to make them

[@williamle8300]

WELCOME TO FOOOOOD WISHES. STFU AND LISTEN TO MY BORING VOICE!

[@reginabillotti]

This channel is great for translating Chinese cooking concepts for English speaking viewers without (as far as I can tell) watering down or radically altering recipes and techniques.

[@PandemoniumMeltDown]

Shockingly tasty good I have to say.

[@tabristony4578]

Your channel is great! Using western language to translate some of the techniques of Chinese traditional dishes. This is very rare because most of the Chinese cooking tutorials are made by Chinese, which may have a cultural gap between the western viewers. And your video is very useful for a Chinese living in US.

[@filzwurm]

"Western language" 😂😂😂

[@monnke]

If you're Chinese and speak English rather than Chinese why don't you just say "English" instead of "Western Language" are you ashamed that you speak English and no Chinese?

[@tabristony4578]

@@monnke Oh I am sorry. I mean English. Sorry for hurting your feelings.

[@emilytheimp]

Oof

[@williampena197]

​@@monnkeIt's not like there are Chinese people in every corner of the west, even in Mexico and speak a different western language as opposed to English. English is by far not the only language spoken in the west

[@normalguy7898]

This was great. Never realized how much effort was involved.

[@coltranem]

I've made these twice now first with supermarket mince. Today chopped to a paste with my chef's knife. What a difference. So much more tender. My rolling and wrapping has gotten better too. Thanks Stef and Chris. I am going to try Lion's head meatballs this week with the extra pork I have.

[@alidol8181]

1 pork bun dissappeared when the steaming finished.

[@thisissteph9834]

You noticed, lol. We were so hungry that we ate one...

[@alidol8181]

lol

[@lucy7574]

Hahaha

[@roetemeteor]

That's the chef's bun. It takes one for the team.

[@theanimaster]

Oh, I thought it was the one that got away, and then brought home a girlfriend :P

[@PreservativeFreeFooding]

I just made these and my first two weren’t pretty but my last ones look amazing and taste even better! I’m so happy! I live an hour away from any semblance of good Chinese food and this video was so easy to follow.

[@jameshaulenbeek5931]

I love those! I grew up eating really good Chinese food - my parents found a wonderful, family owned Chinese grocer in the middle of NC that made all their own stuff. I've always wondered how these were made, so thank you very much!

[@miamazingness]

NY city was the first place I ever tried steamed buns, but they are pretty hard to find in other places. They are sooo good. Esp the bbq pork ones.

[@Artzenflowers]

Wow, so happy to have found your channel! TY for pinning your commentary to the top of the comment section, all the extra info appreciated!

[@brandowag3]

Best channel for explination for cooking. Even though i havent been familiar with this style of cooking, i try twice and basically have it. Love you both. Thanks again.

[@Poemi10304]

Oh my god, you have no idea how happy I am to have found this channel!!! You make it look like I can actually do this, too! And there’re a variety of Chinese cooking styles! I’m totally subscribing!! 多 謝 晒 😭🙏🏼

[@thisissteph9834]

唔使客氣呀，你中意就好啦～

[@assejanag2970]

i tried this today...followed everything in this tutorial and the result is perfect!!! for those who will try this recipe just follow all the tips and instructions...thank you for this channel! :) i will do this again and will try adding egg in the filling because that's what we are used to here in the phils. and we call it siopao. :)

[@Raddlesnakes000]

I make this recipe every weekend and have them for breakfast during the week. I always search up the reddit post for the recipe and made some of the vegetable buns. Makes my flat feel like a home.

[@shing-b5c]

A man who never eats pork buns is never a whole man.

[@Venik75]

Good reference my man 😎

[@lucy7574]

Wise words!

[@js5072]

Jews and muslims?

[@bonniejunk]

@@js5072 i suppose even a vegetarian pork bun would suffice on a spiritual level

[@InhabitantOfOddworld]

@@js5072 They ain't whole unless they eat that piggy

[@GabrielAlfaroCossio]

I really miss this from my trips to china, bao zi were always a food I would buy anywhere and will never disappoint.

[@shirleyhan8253]

You r simply professional beyond words - go in-depth, open book and truthful. Every recipe is a thesis which explains theory behind the video. I don’t take other cooking videos seriously as they tend to oversimplify n glamorize the cooking process, important ingredients are omitted or wishy washy. Results are never the same. Thank you for educating me. Wish both of u success in your endeavors.

[@hola542]

1:30 filling and sauce 3:24 measuring and pleating each dough piece

[@m13b]

Oh man I was just talking about making these with some friends today. Perfect timing!

[@marcdrewing]

Google is listening

[@nelbraudo-441]

Did it Ever Happen?!...Also What did You think of the Virus the Chinese Sent across the World?!

[@klaudia2141]

This recipe is super easy to follow! I'm literally cooking these baozi now. Some cooking videos aren't clear and you need to prepare everything ahead, but in your video every step is super clear. Now I am waiting for my dough to rise and I have just finished mixing my meat. I didn't have to google anything additionally, I just paused your video as I cooked :) Super awesome, I love your channel! I have already done the spicy mala noodles, dan dan noodles, chilli oil and your wonderful mapo tofu! Amazing channel, one of my top 3. Thank you!

[@OG-zr3bw]

You guys are insanely good at making videos, holy cow! Great work!

[@jessyca9833]

Wooo, 包子 have been on my to-do list for a loooong time! So good, so happy! I made the vegetarian styles with some other additional filling (e.g. leafy greens and wood ear mushroom), and they ended up being SO GOOD! The five-spice addition was quite a good idea, thanks for that. The buns came out perfectly fluffy, they weren't underproofed/overproofed which I was wondering how it'd go with my house's temperature and the active dry yeast. It went well! The shaping and wrapping of the dough were all easier than I expected, thank you for the detailed segment on the technique, it was really appreciated! Thanks a lot!

[@heinbezuidenhout9021]

As a former tourist in China, I saw your Baozi reel it made me miss Tianjin sooo much. Many thanks for this show, recipe and reminding me of what i am missing. I hope to go back soon and see all my friends.

[@TickleBeryMoon]

Amazing video making these at work today for family meal hahaha

[@codapham9359]

I’m so glad to find your cooking channel. Thank you very much.

[@sarajunemurner4815]

I'm so excited I found this channel! Thank you for existing :)

[@phuocdaonguyen3554]

Thank you so much for sharing this recipe ..

[@atyker]

This video is fantastic and the recipe is simple and ridiculously good! This was my first time making bao and I made both the pork and vegetarian bao exactly according to the recipes you provided. They turned out perfectly (which never happens on a first try)! I'll definitely be making these again.

[@thisissteph9834]

Awesome, glad to hear. Once you get the hang of it, then you can start playing around with other fillings.

[@-salmather]

Written Recipe: Materials: 2 Mixing Bowls Weighing Scale 1 (at least 1c) Measuring Cup Steamer Parchement Paper Large Rolling Pin Small Rolling Pin Wok Stove Long Chopsticks Chopping Board Big, Sharp Knife Tsp & Tbsp Measuring Spoons Ingredients: Dough: 250g All-Purpose Flour (11% protein) 125g Water 5g Sugar 2g Active Dry Yeast Filling: 180g Pork (~90% lean 10% fat) 60g Water (hot, boiled) 1/2in crushed Ginger 3 1in sections of Leek 2 Star Anise 1/2 Black Cardamom Pod (optional) 1tsp Fennel Seeds 1tsp Sichuan Peppercorns 1/4tsp Salt 1/4tsp Sugar 1/2tsp Cornstarch 1/8tsp White Pepper Powder 1/2tbsp Light Soy Sauce 1/2tsp Shaoxing Wine 1tsp Toasted Sesame Oil Method: Making the Dough: 1. Stir and thoroughly dissolve Sugar and Yeast into Water. 2. Stir in Water mixture bit by bit, aiming for dry parts (depending on age, some flour might need more Water-make sure Dough is about this [0:58] consistency). 3. Knead Dough for ~8 minutes. 4. Transfer Dough to a smooth, flat surface and shape by taking the craggy side of the Dough and pinching it closed, then forming it into a ball (like shaping bread). 5. Put the Dough in a large bowl and cover for 90 minutes (or until Dough doubles in size). Making the Filling: 1. First slice Pork into a dice, then chop for ~3 minutes (or about this [1:55] consistency). 2. Add to hot, boiled Water: Ginger; Leek; Star Anises; Black Cardamom Pod; Fennel Seeds; Sichuan Peppercorns. Let Water mixture rest for at least 30 minutes (or until Water mixture is room temperature). 3. To the Pork mince, add on top: Salt; Sugar; Cornstarch; White Pepper Powder; Light Soy Sauce; Shaoxing Wine. 4. Strain now- room-temperature Water mixture. 5. Add strained Water mixture in tbsps to Pork mince, stirring in ONE direction only in-between. Complete this step over ~5 minutes (visual: [2:59). 6. Stir Toasted Sesame Oil into Pork mince. 7. Chill Pork filling in freezer for 30-60 minutes. Rolling Dough: 1. Sprinkle flour over Dough & gently punch out the air. 2. Flour a smooth, flat surface (at least 30cm x 40cm in size). Set Dough onto surface and lightly flour the top. 3. Press Dough down, then roll into a large sheet (~30cm x 40cm in length). 4. Starting from the back (side closest to you), tightly roll the Dough (visual: [3:25]) and cut into 8 even sections (47.5g each). 5. Press Dough piece down to get a flat square, then fold each corner to the centre. Press the folds closed between your thumb and index finger, pinching up any excess. Pinch those folds at the very top & twist. Roll Dough around slightly to shape just like before (visuals for this step start at [3:35]). Repeat for each Dough piece. Filling Dough: 1. Sprinkle Dough ball with flour & press flat. 2. With a rolling pin, roll by first lightly rolling in, stopping just a bit away from the centre, then press and roll back out with force. Turn the Dough disk in place & repeat until all the sides are thinner than the centre (visuals for this step start at [4:03]). 3. In one of your Dough disks, add 30g of Pork filling. Then, pinch for the first pleat, hold the pleat with your thumb and make the next pleat while lightly pushing the Pork filling down. Continue around the Baozi (trying for 18 pleats in total). At the end, pinch & twist excess from pleating up over towards the top of the Baozi, pinching it together at the centre (visuals for this step start at [4:23]). 4. Pat to shape into a ball. Steaming Baozi: 1. Place Baozi in a steamer over Parchement Paper squares. 2. Over a pot/wok of 30 centigrade water, nestle in the steaming rack of Baozi. 3. Spritz Baozi with water. 4. Proof Baozi for 30 minutes (for smaller, denser Baozi proof for 15-20 minutes instead). 5. Put pot/wok over max flame & get water up to a boil. Once steam comes out from the sides of the steamer, lower flame to medium & steam for 15 minutes.

[@Carloshache]

Not Chinese food, but I really must recommend Pigodi (пигоди), the Russian-Korean version of the Baozi. It's a very similar recipe. The filling consists of pork, yellow onions, white cabbage, cilantro, dill, coriander seeds and garlic. It's served with a spicy soy-vinegar sauce and the very delicious "Korean" carrot salad (morkov po korejski) with garlic, chili and coriander seeds. Its a very interesting and delicious type of cuisine, developed by the Koryo Saram, a Korean minority that is found in most Post-Soviet states. A sort of interesting mix between Russian and East Asian.

[@thisissteph9834]

We heard about that from our Russian friend, sounds very interesting. Apparently they also have something like dumplings too~

[@salamanje]

@@thisissteph9834 And then there is Turkish Mantı, which are similar but in mini-size :) Filling dough with meat, then you cook it in water.

[@abrahamamador2676]

Finally a baozi recipe with the amounts in grams not in cups and spoons... volume changes a lot with atmospheric conditions!

[@volpedo2000]

Thanks for using the metric system. If I could I would subscribe twice.

[@ChineseCookingDemystified]

Haha just overlook my periodic use of Imperial. I like stuff like inches for approximate measurements sometimes (an inch of ginger), and opt for metric when I want specificity (e.g. weight). Just the weirdness of being an American that's lived their adult life abroad ;)

[@cerberus3721]

@@ChineseCookingDemystified Thanks so much for using metric, is hard to understand recipes in other languages (took me a time to discover what was all-purpose flour) and imperial just turn worse. Brazilian fan here :)

[@ChineseCookingDemystified]

@Cerberus21 If you ever need any help with the language, feel free to ask! We would be happy to explain :)

[@bobbiusshadow6985]

but why is the water measured in weight but not in volume?

[@ChineseCookingDemystified]

ml = g for water

[@jamesdecambra8154]

For this video and all of your videos, nothing short of Wow! and Thank you!!

[@billspooks]

This is one of the BEST shows about Chinese cooking techniques.

[@filmeats4057]

Hey, I love your stuff. I love my BBQ pork baos with a growing passion. It's always good to see a cleaver doing it's thing to the pork mixture.

[@zohralulat7218]

Fancy buns.

[@Anesthesia069]

Yet another time where you upload a video for something I'm considering making soon! Excellent. I'll have to try a sourdough version one day, as I certainly have enough starter! I think the hydration explains why I sometimes find them fiddly to wrap; as a sourdough baker, I'm used to 65-70% hydration (even up to 80% if I'm making something like focaccia). I've seen a version of these filled with chilli oil and aubergine too. Though it would take some practice to get the filling consistency right (not a lot of protein there...) the combination tastes great for anyone who is interested.

[@thisissteph9834]

Maybe you can answer the question raised by the commenter "Procrustes22" about the eggplant filling?

[@Anesthesia069]

@@thisissteph9834 Done, but I cannot be sure I'll be particularly helpful as it was a complete guess from me!

[@WayOfHaQodesh]

Love baozi! Was my favourite food living in China!

[@opwave79]

Thanks for the demo on how to roll out the dough and how to wrap the dough around the filling! I'm gonna keep practicing until I get the technique down.

[@karenkuakaylin4234]

Good explanation indeed. !!!! Keep up the good explanation for other tasty recipes ...thank you yaaa

[@antinea2]

Awesome video. I never dared to do them, I thought it was too complicated but now I can.

[@thisissteph9834]

Haha, this kind of baozi is very easy and fun to make~ give it a go and you'll like it~

[@PandemoniumMeltDown]

The first time I tried these, in Ontario, I was quite shocked. I wasn't prepared for such a level of delicious.

[@gingerginger999]

Perfect timing as I have been craving these!

[@SpychoMD]

I have eaten some in Taiwan 6 years ago and I still dream about them. I shoud try to make some one day. Thank you for this great reccipe!

[@georgepataridze-nikolaishv9104]

They look so sweet, fluffy and yummy ❤❤❤❤❤

[@cosmicnewstoday7421]

Thanks for the great recipe! (Nicely presented too).

[@ferinferno4224]

in Panama there are many people of chinese descent because many chinese workers were brought to work in the canal. as a result, here one of the most coomon breakfasts is called "desayuno chino", literally meaning chinese breakfast. It consists of a char siu bao bun (in Panama its called Ham Pao because we couldn't pronounce it correctly and it got corrupted into that word), some siu mai, and some hakao. i really love that you did this recipe, and I'm looking forward to learning how to do char su bao when you upload the tutorial. thank you

[@ChineseCookingDemystified]

We have all of those recipes :) Har Gow: kzbin.info/www/bejne/i2LKmGaAerxkebM Siu Mai: kzbin.info/www/bejne/pomkY3tsoZKqn6M Char Siu Bao: kzbin.info/www/bejne/opuYeH2GlM5oa9E

[@christianarcos2722]

Definitely worth a try 👍👍. You are awesome. 👌

[@RAHHHHHHHZZ]

Your voice is so calming 🙂

[@lauraphillips2626]

Thank you I miss eating these no one in my town make them

[@ChibiQilin]

Visited my parents and they made some steamed buns with pork, chinese sausage and quail egg... such a comforting food. I wish there were shops that sold fresh ones where I live.

[@cyang7850]

Excellent tutorial, thank you. Hope I can make it!

[@ladiiyb]

Who else is here after watching X amount of Chinese dramas with some delicious baozi that we see in almost all chinese drama that look delicious lol. My son wants to eat them for his birthday so I'm learning to do it the Chinese way. 🙂 "Put some ResPek on the culture!" Lol 謝謝你

[@dorimeameno5514]

A man who never eats pork buns is never a whole man

[@Steppin2theAM]

2 videos in and I’m hooked!!!!!!!!

[@j46088]

Can't wait to try these! Also super interested in a video on xiao long bao

[@UrdnotRed]

The narrator sounds like a Salarian, and that makes this so much nicer to listen to for me.

[@min_nari]

I'm commander Shepard and this is my favorite comment

[@AlexSch]

I have been threatening to make these for so long now. Just need to get a steamer. I have made boiled pork dumplings before. So easy and so delicious.

[@NathanTAK]

...threatening?

[@danielmcturk3961]

Love the the fact that this isn't mimicking the super sickly sweet artificially white dough of the North American Asian supermarket Bao. Going to try this recipe out with my son. The filling looks great and very different to all the Bao recipes cropping up these days. Thanks again for this channel!

[@mommychangzvlog4337]

Thank for sharing cooking food... New frend

[@Toastcat890]

Always enjoy your videos.

[@homaikhergamwala5929]

Hi, I'm Homai from India 🇮🇳. I'm going to try make it tomorrow thanks,,,, but I have a few questions,, some say add baking powder, some say cover the lid from the inside with a cloth so water doesn't fall on the Baos, but you sprinkled some water on them before covering them. I'm totally all mixed up. Please help 🙏

[@CHEFASHI]

Very nicely done video.! Lots of information and Please do keep making great content like this! Compliments from #CHEFASHI Australia!!!

[@lyravain6304]

Making my bao, I'd say I make half-leavened ones (not by choice; I get attacked by hungry family/friends if I don't start steaming immidiately after making, giving them a quarter of an hour to rise is all I can fend the grasshoper cloud for) but more importantly, I don't add water to the meat. To add some hydration, I instead use finely chopped mushrooms, often with some ground up dried mushrooms for extra flavor. Soy sauce, green onions, carrots, if it's veg and I have it, it goes in. Might not be exactly what you'd see in China, but I've had people say they preferred the bao I brought to have them try out to the beef wellington I had made as the actual main meal so... I guess it works?

[@lucy7574]

Thank you for this clear, delicious recipe!! Appreciate your work. :)

[@briansegura7219]

I was once told “A Man Without a Pork Bun is not a Whole Man”

[@CommunitySkratch]

just started watching your channel, and im addicted!

[@kakashi_approves2370]

Could you use a stand mixer with a dough hook?

[@shirleygirley1807]

Best Bao zi video

[@Laguccia]

finally someone that uses grams T-T thank god! well then i saw those "teaspoon of this and that" but i can manage, put SOME of this and that is ok, when u have to guess how much flour goes where, you search internet for conversion but then u see the video and ur dough is NOTHING like that, it's so annoying and mortifying T-T but here! you said how much in grams and even said it would become sticky and to add more flour! YES!! thank you so much! now i won't feel stupid anymore while making these :>!

[@ChineseCookingDemystified]

Ha I totally agree. If you're baking, anything above a half tablespoon should be by weight :)

[@FueTeteDIY]

Thanks! Can't wait to try it. 🤫

[@hania9828]

I made them like you said and it its amazing~~~

[@DenisMolla]

Your videos are perfect! Thank you!

[@michaelo.859]

Mad skillz. If mine come out half as nice I'll be satisfied. Thank you.

[@Angel-sy5zz]

thank you for the recipe . It took nearly 1 hour to puff my dough .

[@neophyte1994]

I know this is an old video but this has made so SO excited to make I can not wait at all hihigihihihihi

[@MoneyB]

When you set the dough to the side; did you put it in the fridge or did you leave it out

[@normawingo5116]

Yum! My favorite, I’ll try it!

[@garrettgustafson9344]

How should you approach proofing them if all the buns you make up cant fit into your steamer at one time?

[@Zine36]

If we wanted to bake with this dough instead would it bake up right or would it turn out poorly?

[@joshuayoungerman1776]

Great video. Makes me miss all my favorite Beijing street food treats.

[@devonbradford9217]

OMG i love this channel.

[@DerikB]

Always love your videos - would you please consider making a playlist of Shanghai style food to compliment your other regional playlists? My wife and in-laws are from Shanghai, Bao Zi are very popular with them. I would love to have a way to find all sorts of your recipes of popular Shanghai food. A point of order that dishes that might transcend a single region could rightfully go in more than one playlist as appropriate. I think some vegetable dishes might be fairly ubiquitous and fitting in many Chinese regions. I am guessing that a few of your viewers would find this inspirational and informative. It might also be helpful to make regional introductory videos to explain the differences and characteristics of different regions - such as the tendency of Shanghai food to feature seafood, and to often contain sugar or something sweet, even in savory dishes.

[@ChineseCookingDemystified]

So here's the thing - I wait until we get five videos of classic dishes in a certain cuisine before we making a playlist, and uh... we only have three from Shanghai/Huaiyang food (Scallion Oil Noodles, Scallion Pancake, Lion's Head Meatballs). So please, suggestions for Shanghai/Huaiyang food are *greatly* appreciated :) I'm thinking that we'll eventually do Shengjianbao and Suzhou Pork Belly Soup Noodles, which will be able to close that playlist. The latter we've been iffy on because the most authentic versions make their stock with river eel, which I know isn't exactly an easy ask sourcing-wise for a lot of folks. I do know we focus a lot on Cantonese and Sichuanese food... it's generally just what we know best. But we're also closing in on being able to toss out a Teochew playlist and a Guizhou playlist haha, so keep an eye out for those too.

[@DerikB]

@@ChineseCookingDemystified Very cool. Thanks for the reply. Xiaolong Bao and Fried Pork Buns would be great. Same for Shanghai fried noodles cumian.

[@user-bz3kd2mt3u]

@@ChineseCookingDemystified Is there not enough for a Guizhou playlist? 🥺

[@kuroodo_]

Does it matter if the water is room temperature or refrigerated?

[@shimeih2287]

Watching this as I'm eating Bao Zi in Guangxi province..

[@ChineseCookingDemystified]

Awesome where you at in Guangxi

[@shimeih2287]

@@ChineseCookingDemystified I'm in Qinzhou. Small city but its alright.

[@normasanjose3338]

Where can we find d complete recipe n procedure????

[@HomeCookingWithMom]

Those look amazing! Love your videos, they're always so informative and fun to watch :)

[@Miyanlovee]

Your table seems wobbly.. Anyway, I love bao, great for breakfast and afternoon snack

[@thisissteph9834]

It was the chopping board... I was literally saying that we need a new chopping board when I was chopping the meat.

[@Miyanlovee]

@@thisissteph9834 Try putting a spread cloth underneath, it'll lessen the wobbliness.

[@thisissteph9834]

@@Miyanlovee yeah, I do that sometimes but it makes the chopping boarding looks very uneven in the shot, so sometimes we give that up. But a new chopping boarding is definitely needed.

[@christofat2704]

Hi , did you make the other baozi recipe?

[@marciadelgado8436]

We love baozi!

[@pabloschultz5192]

Hi! How long do you guys keep your lioujao? (Shaoxing wine sorry if i wrote it wrong) I remember mine started to smell funky pretty soon, but it could’ve been the smell i just wasnt used to.

[@ChineseCookingDemystified]

It keeps pretty much indefinitely, though tbh we usually end up using ours up before testing the limit to that hypothesis.

[@jai-4391]

Hello, I had a small question. I have a intolerance towards pork. is it generally fine to replace the pork in these dishes with beef? or would I need to find a new separate filling?

[@dylanfernhout1811]

The great thing is. There is no rule for filling. Beef, chicken, pork, vegan it all works. Since i didnt feel like doing pork, im making them with some slowcooked pulled hoisin chicken

[@pastorjustin4181]

Thanks!! Will be making thes soon.😊😎

[@stefaniabraga8814]

Hi! Can I freeze them and cook them later?

[@miamazingness]

This is my favorite Chinese food that got me interested in Chinese cuisine ! I only wish I could pronounce it better. XD

[@salvatorenostrade3331]

Pronounce it like bow zeh with a downward tone on the zi

[@owlspiritreiki]

Which tastes better? Fried or steamed?

[@zawhtikehtike2069]

If replace yeast for Baking powder it can do?

[@alisaskitchen8728]

Those look so good!

[@Christinandrearosamilia]

Do you know what would happen if we leave the dough to rest 2-3 hours ? Thanks a lot

[@raz0r00]

Dammit! I was hoping for char siu filling =/ Absolutely LOVE your channel! Please, never stop.

[@thisissteph9834]

We already did a char siu bao video if that's what you're looking for: kzbin.info/www/bejne/opuYeH2GlM5oa9E

[@Dragonflykiss]

Amazing!!!! Now i know where i went wrong. Thanks!!!