Best Chinese Food In Chinatown (Best Cheap Eats At Kam Wai Dim Sum ) 妈妈的猪肉包Mom's Pork BaoBun Recipe

The iconic Kam Wai Dim Sum is famous for their value priced delicious dim sum and Chinese food. They are a family owned business operating in Vancouver Chinatown. You can enjoy their dim sum dishes in their store. As well, you can order some delicious frozen items to ham a little dim sum at home. Their dim sum items can also be found in Asian supermarkets.
In this video, we try some of their specialties such as their Steamed BBQ Pork Bun, known as char siu bao, with a savory pork filling. My favorite today is the Sesame Steamed Bao. It's a fluffy steamed bao with a sesame paste filling. It's the first time I've had a steamed bao with this sweet sesame paste filling. We also also had the tried and true har gao, which is the steamed prawn dumpling. It's one of the first dim sum item that I had ever tasted, either at the old Asia Gardens or the New Diamond Restaurant in Chinatown. We also tasted the Steamed Chinese Meatballs. A bit of a nostalgia because it was also one of the first dim sum items I ever sampled. These Chinese meatballs were tender, flavorful and juicy. Just like the first ones I ever had.
Homemade recipe for Mom's Chinese Steamed Buns. Chinese Steamed Buns are also known as "bao". You will learn how to make fluffy Chinese steamed bujns that are as good or better than store bought. Chinese Steamed Bao is a popular item in Cantonese bakeries. They are also popular for dim sum breakfast or lunch. Follow the easy steps to make your own Chinese bao buns.
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MOM'S PORK BAO RECIPE
HOW TO MAKE BAO DOUGH
4 cups all purpose flour
1 tablespoon baking powder
1 tablespoon instant yeast
2 tablespoons sugar
1 to 1 1/4 cups water (or use milk)
In a large mixing bowl, add the flour. Add baking powder and mix well. Add sugar. Put instant yeast in 1/4 cup slightly warm water. After 5 minutes, add yeast mixture into the large mixing bowl. Add water, a little bit at a time and continue to mix the dough with a spatula. Then start kneading dough with your hands.
Knead dough for 10 to 15 minutes. Cover with cellophane for at least 1 hour. Take dough out and once again for 10 to 15 minutes. Cover with cellophane again. Let dough rise for at least 1 more hour.
Knead the dough one more time. Then form a ball with the dough. Open a hole in the
centre of the doughball. Break off the dough and stretch into one long piece. Cut the dough into 4 equal pieces. Then cut each of the 4 pieces equally into 3 or 4 pieces, depending on how big you want the bao bun.
Take each piece of dough and using your hands, roll into a ball. Flatten the piece of dough against your tabletop or whatever surface you are working on. Using a rolling pin, roll dough into a round shape for each bao. Roll the dough from the middle to the outside, making sure the middle is thicker to hold the filling.
Put 2 to 3 tablespoons of filling onto the middle of the bao dough. To wrap, crimp the dough and push in filling at the same time. Turn the dough and twist at the top to hold in the ingredients. Put bao on a square of wax paper. Put baos in a pan.
Bring water in a cooking pan to a boil. Put tray of bao into the pan and cover with a lid. Steam the bao for 12 to 15 minutes. For more fluffy bao, shut off the heat and leave cover on for 10 to 12 minutes more. Serve hot or let cool. Enjoy!
Cooking Instructions for filling:
3 to 4 Chinese sausages chopped
12 small Chinese mushrooms, soaked and diced
1/2 cup carrots diced
1 cup chives chopped
6 small onions sliced
1 lb. (454 grams) ground pork
1/2 cup celery diced
5 to 6 tbsp. ginger sliced
1 cup preserved daikon radish diced
3 duck eggs boiled (or use chicken eggs)
1 tsp. salt
1 tsp. brown sugar
1 to 2 tbsp. light soy sauce
3 to 4 tbsp. Chinese oyster sauce
2 tbsp. cornstarch + 1/2 cup water
Preheat frying pan at medium heat. Add ground pork and sear on all sides.
Add celery and daikon radish. Stir fry briefly. Add Chinese sausage, Chinese
mushrooms and onions. Continue to stir fry. Add salt, brown sugar, light soy
sauce and Chinese oyster sauce. Mix ingredients and add cornstarch solution to thicken sauce. Do final stir fry.
Put filling into a bowl and let cool at least 1 hour.
Note: You can add whatever filling you like. In this video, we had some left over Chinese BBQ duck and Chinese BBQ pork from the dinner the night before. Just simply cut up and add to the filling.
#danseto #chinesecookingchannel #hoiping

[@springbreezejoy]

Great dim Sum, your homemade Baos looks delicious , yummy. 👍😊😋

[@DanSetoChineseCanadianRootsTV]

Thank you 😋 Thanks for checking out my video.

[@HadenoughEnt]

great video! I like Kam Wai Dim Sum. good quality, bite sized and not too salty ! Before T&T installed heaters for their dim sum, they sat in the steamers until cold all day. Many times I got moldy Har Gow! That's when I discovered Kam Wai.

[@DanSetoChineseCanadianRootsTV]

Thanks for sharing. Kam Wei is a nice place hang out and grab a bite to eat, as you have discovered. Thanks for checking out my video.

[@georgelee1906]

I remember going with Mom to the Jade Palace on Pender , New Diamond on Gore and another on the NE corner of Main and Keefer second floor upstairs can't remember the name Lok something . All gone now .

[@DanSetoChineseCanadianRootsTV]

The great restaurants in Chinatown are mostly gone. Only exist in our memories. Thanks for checking out my video.

[@nickknez8294]

Thanks for the char sui bao recipe Dan. My three year old son loves bao. Off topic, but we just moved and I can't get my favorite fried rice with salt fish anymore😔. I guess I need to make my own saltfish fried rice. What kind of fish do you use? What do I look for at the Chinese supermarket?

[@DanSetoChineseCanadianRootsTV]

One of the fish they use for salt fish is grouper. Chinese supermarkets sell the salt fish already salted, dried and ready to eat. I just had some salt fish and chicken fried rice few days ago. It was good because I haven't had it for awhile. I've never actually made salt fish myself. Thanks for checking out my video.

[@Elephant2024]

I definitely see Dim Sum in my future. Thanks for another great video, Chef Dan.

[@DanSetoChineseCanadianRootsTV]

You should! Dim sum is a great experience. Thanks for checking out my video.

[@jadehom8067]

Tyvm and yqw Dan 😊🤗

[@FrigginKlar]

More street musicians is something that Vancouver needs. It gives the city character. Cities like Montreal have all kinds of street performers.

[@DanSetoChineseCanadianRootsTV]

Yes, for sure. You are right about Montreal. When I visited there a few years ago, they had street musicians all along St. Catherines Street. Besides Schwartz Smoked Meat sandwiches, I remember the energy on the streets in Montreal. Thanks for checking out my video.

[@rubytran202]

Thanks for the videos Dan. We've been watching them all in anticipation of our Vancouver visit next week (Chinese New Year!).

[@DanSetoChineseCanadianRootsTV]

Great to hear you are coming to Vancouver next week. If you run into me, be sure to say hi. Thanks for checking out my video. Happy New Year!

[@user-gr3sv6ik6m]

Hello Dan from Fox Island River Newfoundland. Lived in Calgary for 26 years and great D8m Sum, but they got nothing here in Newfoundland which is depressing. Keep the videos coming g

[@DanSetoChineseCanadianRootsTV]

Sorry to hear there is no dim sum in your area. Thanks for checking out my videos, including this one. Much appreciated.

[@cbcvoter620]

Great cooking 🥘

[@DanSetoChineseCanadianRootsTV]

Thank you 😋 Thanks for checking out my video. Happy cooking and eating!

[@jadehom8067]

Great video...hope you didn't get a ticket?🤔...love your cooking segments...brings back fond memories of the past...Thanks for sharing ...Happy Chinese New Year...wishing you great success 🎉

[@DanSetoChineseCanadianRootsTV]

So far, lucky no tickets so far this year. I should post more cooking videos. Thanks for checking out my video. Thanks for your well wishes and all the best to you in the Chinese New Year.