How to Make Perfect Steamed Bao Buns (Chicken Baozi Recipe)

[@domif.b.7657]

I made these yesterday and followed your instructions to the T. Everyone at the table was delighted by the taste and texture. Absolutely amazing!

[@lisahinton9682]

I've said it many times, but you're such a good teacher, Mandy. You explain things as if we have no idea what we are supposed to do, and that is the best way to teach, since some of your audience are professional cooks, and some are just venturing into the kitchen for the first time. I just love your style. As usual, this food looks so dang good. I really cannot wait to try making these.

[@zeus-bx9xw]

Clever young lady.

[@saurabhdharmadhikari4874]

True

[@PrettyFourU1]

Exactly 😂

[@peppermintgirl572]

Yesssss. I agree 100% You said it perfectly….😊🎉❤

[@tonykan4554]

How much flour is a good starting point?

[@robertlee4172]

One of my 'go to' channels, for authentic Chinese cooking techniques. I love how Mandy explains why we should not open the lid after the process is complete. It's important to follow tried and true methods.

This is called SIOPAO in the Philippines! The Filipino Chinese used to sell this when I was a child!!! I can't forget how good they were, and how nicely they were made, like that of yours! Thanks For teaching us, again! You're a Chinese Goddess!

[@suzanne4504]

The Philipinos use a shredded barbecue pork for the filling. Yummo.

[@russelldavis2476]

Because of my wife's health I've had to learn how to cook. Big step for a older man. That being said I have been thinking cornbread and I want to try this one . Thanks for putting this one out.

[@elithluxe7568]

You are an amazing supportive husband

[@Olga-t]

Нехай Ваша дружина одужує!!!

[@cabji]

I like the production of this channel's video. It's like a proper cooking show on TV. not the jolty cut cut cut ADHD editing style of most KZbinrs. Gonna try making bao buns.

[@williamsduran3232]

Can I just say her English is amazing and so is the way she explains everything.

[@zeoDElited]

You are the greatest teacher!!! This is the first time I understand why/how to use yeast and I'm 69 years old! Thank you!!! I'm excited to try this!

[@MrChiefMcleod]

This was one of my favorite things to eat growing up, but they've been increasingly difficult to find (without being too expensive). I've seen other recipe videos out there, but yours is by far the easiest to follow. I love the tips along the way, as well as the reasonings behind them. Time to binge more of your videos and add to the list of things I want to try my hand at!

[@jjhfcf_metal6259]

Every couple of months I come to this channel and I am more amazed at how great your setup is, how beautiful the dishes are, and how well you explain all the steps. 👏👏👏👏 Thank you so much! 🙏

[@edmorris5007]

Oh my, Mandy! These Steamed Buns are just incredible! I would share a picture, if I could…. Thank you for another amazing Recipe! The Chinese 5 Spice Seasoning really takes these to another level!

[@adolatnurmatova5328]

I downloaded video looong time ago and never had chance to make steamed buns. Today I was checking my downloads and faced to recepy. Made dough and went to shopping to get stuffing ingredients. It took 2 hours to make them, but result was WAW ❤ THANKS ❤

[@CravingGetaways]

I made these last night and I think you’ve unlocked a new obsession for me. This recipe was delightful. I plan on making baozi very frequently from now on 😅

[@nessnixtony]

I cook A LOT of Asian food and have watched and read a lot in order to get specific techniques down. Still, a few things have eluded me (where others don't explain the why or don't show all the steps) - until your video! Thank you SO much. I'm off to try some of them now. I'm a new follower but I am SO excited to have found you.

[@KiwiJJams]

You're a life saver 🥰🥰🥰 I had shop-bought microwave steamed bao buns today, they rarely come into shops where I live so I'm eager to make my own but the taste and texture of a good bun is so specific I thought it would take unique ingredients that would be hard to source or tricky techniques that I'd screw up. Your video is so detailed and beginner friendly, I'm excited to try it ASAP!!! (Will be getting some yeast and rolling out some dough soon!) Even if my buns come out a little bit funny, your videos are so encouraging that it makes me feel much more optimistic about improving my cooking skills and making delicious hearty meals.

[@Elin-Esteem84]

Ur English is very good! I don't think I could ever explain any recipes in Chinese, or any other language.

[@yvonnetomenga5726]

@Souped Up Recipes • Mandy: You are terrific! Not only did you do a wonderful video with clear instructions and great photography, your description box contained the recipe and instructions. I love the fact you included WHY you do some of the steps, like taking the air from the wrapper dough and adding chicken stock to the meat mixture slowly. Your link to the blog shows everything clearly and with photos. To top it off, you included the storage tips on freezing. Everything is truly excellent, of the highest quality! I'm so glad this recipe came up in my feed. I can't wait to try it.

[@johnpluta1768]

I appreciate the tip involving how to freeze them. Especially if the wrapper has yeast or not.

[@ngoisaomai2012]

To be honest, I was not interested of Chinese food, but today I m so happy to know you and watch many your recipes, I really love it, thank you so much for sharing, love from Australia 🥰🥰🥰

[@fmt_Guåhan]

Gosh Mandy...I've been with your channel when you only had 50 subscribers. How excited you were! I have learn many wonderful ways to cook from you. I'm an old gal, but I appreciate anything learned. Many Blessings! ❤

[@thatslifecaro1479]

we made a vegan version by using vegan ground meat and skipping the fish sauce. They are a-ma-zing!!! Such a delicious and fun recipe to make !! Thank you so much

[@Zainab-t7o]

Since I am a Muslim from Iraq, I changed some of the ingredients and it was also very delicious. I advise you to try it. Thank you for the recipe.

[@Alina-po1zj]

I made this today. I changed the receipt a little. I don't have a steemer, so I baked them in the oven. They are DELICIOSSSSS!!!! I can't stop eating!!!!

[@vanessaclark3997]

Ty. This is exactly the video i needed. I made my first buns last night but from the vids i watched i didnt know if i should keep the water boiling or put it to low or what. Needed a more thorough walkthrough like this. Ty

[@iantheroman1016]

I was about to make steamed buns tomorrow after your previous recipes and these tips will definitely help! Thank you!

[@paulhowes5094]

adds a whole next level there. What she did with the chicken was off the hook "gelatinized"

[@Youtube221B]

Best part is we see the same common ingredients being used in different recipes. I can't imagine myself going to buy new condiments everytime I learn cooking new dishes. Saves on time and money.

[@michaelb.42112]

OH MY GOD, this is like having the keys to Paradise. Pork/ Chicken, Beef Buns are the 9th wonder of the world.

[@teekotrain6845]

Because of your videos, I have every ingredient to make these! I even regrow my chives and onion bottoms and when I don't need them I trim and freeze for when I do... I have learned to make the BEST dumplings, and will definitely be doing these tomorrow!

[@spottedtiger380]

I like how you explain how to knead the dough and how the shape doesn’t have to be perfect 😅 Great video, thanks!!!

[@johnwatkis-jones5914]

I love your videos. I've always had varied outcomes with steamed bao. But with your recipe, 100% perfect every time. Thank you x

[@aaroncutting]

This has to be one of the most thorough cooking channel Excellent instructions!

[@schriversreel3098]

I have watch your videos for years! Love your recipes, tips & tricks!!! Thank you!

[@janasali821]

She’s great! Love her

[@adamatemymuffin9783]

i became super obsessed with these during my visit to Kanai Ward! their recipe is the best

[@GabeComments]

every time i make baozi, i always come back to this video. They always turn out best when I follow along with you!

[@nafisahbolhassan2065]

May I know the amount of flour used for this recipe?

[@janedoe2859]

Hello I just started my first job, and I love all of your recipes because they are so meal prep friendly and allow me to take my lunch to work and have wonderful dishes to eat in the break room!

[@tunAliUTube]

I like how she have been improving so much, and now as good as professional.

[@davidhaley8542]

Dear Mandy, I fell in love with Dim Sum on a trip to San Francisco in 1979. SF has some fantistic authentic Dim Sum restaurants. After that, I began to collect all the Dim Sum recipe books I could find (Rhoda Yee was my first and still most beloved) and to make these treats. Later, I began to create my own recipes. Your videos add to my now extensive Dim Sum repertoire. I just love your presentation, especially "Hi, everyone" and "Let's get started." I've already tried some of your recipes, and they are all wonderful. I live in the French countryside, and I cannot find quite a few ingredients locally. Some of them I find in the nearest city; others I grow in my large garden. In any case, my spouse and I always look forward to my having the time to make Dim Sum. We usually eat Dim Sum as a delicious, relaxed dinner, instead of a tea lunch, and I usually produce 18 different Dim Sum dishes that I can serve over several evenings, each evening having 10 to 12 dishes and maintaining good variety. Please keep giving all of us the benefit of authentic recipes and techniques. I particularly love Spiced Beef -- beef shank stewed with spices, cooled, thinly sliced, served with an aspic of the cooking juices, and garnished with cilantro. I would love to watch your take on this recipe. I would also like to see your take on the steamed Dim Sum version of Lemon Chicken. Love you!

[@susieangelo6410]

@David Haley, I have all 3 Rhoda Yee's books myself, but "Classic Deem Sum" (Recipes from Yank Sing Restaurant, San Francisco) by Henry Chan, Yukiko Haydock & Bob Haydock is an excellent one for your collection.

[@davidhaley8542]

@@susieangelo6410 I have that one in my collection, but I did not know that Rhoda has published two others. Thank you for letting me know. I must look for those; I want to collect every Dim Sum book ever published in English.

[@KarenMarrero]

Wow that is amazing!

[@stopavoidingyourself]

I love the way you explain the recipe and the helpful tips along the way. Very easy to follow ☺️

[@vinaaddo7539]

You are such a brilliant teacher.. why I'm I now seeing your videos. Made perfectly ❤❤❤

[@chikenmorris7170]

I made this recipe with chicken mince and it was amazing, they tasted so good and we're super juicy and tender, I'm also going to try them with pork mince tonight, can't wait

[@chikenmorris7170]

Well I made them with pork mince last night, 16 buns, there was only me and my sister to eat them and when I got up this morning there was only 1 left for breakfast 😂 they were spectacular

[@sawhuahable]

How much meat is needed?

[@chikenmorris7170]

​@@sawhuahable I made them using pre packaged mince I got from the supermarket which comes in 500g packs

[@BlongTreyLo]

I use a bit of milk powder it makes it even better for my dough! I also tried ground pork and then make it spicy by adding the pink samyang sauce + little oyster sauce + billyray's honey bbq, works! Spicy and sweet and savory.

[@ingoatd]

I love how you explain the steps! It's so detailed and precise!

[@colinpinard3209]

I got hooked on these as a kid growing up in Trinidad and Tobago. I think I'll try your recipe with pork , thanks

[@azucenakitt1081]

Thank you so much! My daughter has asked me to make her bao buns and I hadn’t found a good recipe for them until now! I appreciate your step by step video and we will definitely be making them soon ❤

[@dc33333]

brilliant Mandy best recipe there is. no salt in the bao dough helps!!! Definitely a lot of testing behind this recipe. Thank You

[@secretforreddit]

Your panda pepper grinder is the cutest thing I have ever seen; where did you get it?

[@SoupedUpRecipes]

Here - curatedkitchenware.com/products/pepper-mill-grinder-with-fox-design

[@secretforreddit]

@@SoupedUpRecipes Thank you! And I can't wait to try this recipe; it looks amazing!

[@susanphillips944]

What a wonderful teacher you are!!!!! I look forward to more seeing videos. Keep them coming.

[@sesam.koernchen]

They look incredible! Since I really want to make them I have a question: My steamer probably won’t fit 16 buns at once, so what should I ideally do with the ones that don’t fit while the first batch cooks? Should I let them rise in the fridge? I don’t want them to overproof.

[@t.lucalake8963]

Mandy, you are an EXCELLENT instructor. THANK YOU!!, for sharing your DE-LIC-IOUS looking recipes. Also, THANK YOU!!, for the detailed, easy to understand BRILLIANT!!, instructions.

[@MrCmcag1]

I was going to wait until I got a bamboo steamer, but after watching her, I'll give it a shot today. Actually, I have some left over uncased Thai Lao sausage that Ill use and do some fusion thing. We'll see how it goes. 😋

[@hansdampf4055]

As always explained in all details very vividly. In addition, it also looks super delicious. With these ingredients, it must taste good!

[@Narcaes]

This was a joy to watch. You’re an excellent teacher. Thanks!

[@sol.11-arcoIris23]

Благодарю дорогая. Столько полезных советов. Я как раз сегодня готовлю булочки на пару. 🎉❤

[@bishalthapa7743]

I love dumplings, but you have to make a lot of them to fill you up. Bao seems like a perfect way to enjoy dumplings with less amount but bigger fillings and wrappers. Thank you for showing it, I can't wait to try it.

[@Aaron_nautic]

I already bought the ingredients for Pork Char Siu Bun earlier. And then I saw this. Thank You for this video! I'll follow your method.

[@poppykok5]

I can't thank you enough for posting all your *delicious* recipes...This channel has always been one of my favorites...I so enjoy your calm presentation with it's simple clarity & helpful tips...My Amerasian family will certainly be so *enthusiastically* happy when I surprise them with this family favorite BaoBao dish...C H E E R S!!! : )

[@shairoonramesar]

You're the best and teacher that explains how to make these foods so easy

[@cauteleuse]

Tried it today with a friend. First time making it and it went quite well. Thks for all the tips

[@amfcapone]

I used your recipe but substituted the meat for tofu, it didn't hold together which made the forming of the bun difficult but I found a workaround. Bottom line, my wife loved them. Thank you!!!

[@gracebock2900]

Will have to make chicken baozi very soon.Thank you Mandy.You're a great inspirational teacher!

[@mattsanchez4893]

I'm so impressed with how far you've come with your channel, I still use your beef with broccoli recipe to make my favorite dish!

[@ChristinaLai-k4r]

You're the best chef tuitorial I hd came across. Easy to understood n followed. Trillions thanks to you.

[@sanchalis6010]

Your technique is like watching art. I love that you put on bright lipstick too. Dont see many asian women wear bright lipstick. Looks really good on you.

[@jotade2098]

Long time follower here. You are the best , Mandy. You even explain the chemical reactions from the technique . As always, thanks for posting :)

[@jennycolacino2088]

I’m learning slowly but the way you explain how is excellent!

[@SirrahMirrah]

That's the cutest pepper grinder I've ever seen! 😍

[@vivianlaw13]

This looks so delicious! I'm not usually a steam bun person but would definitely try this.... Thanks for another great video!

[@williamcameron1831]

i made this today, the filling was absolutly delicious!

[@elaineg60]

THANK YOU for this! Making some Coconut Cream Bao later today. Heaven on earth!

[@jungkooks_bananamilk06]

im coming back and back to this video evertime i want to make baozi😭😭😭 delicious recipe freaking love it❤

[@iHeartFerenc]

I made my first bao a couple weeks ago and I loved it. The filling could have been more flavorful though - I'm going to try your filling. My wrapping skills I hope will have improved some! lol

[@raykenley]

Thank you for showing me the easiest way to make a steam chicken bun.I am so hungry now in the middle of the night.😅

[@edwinaweinberg7948]

Best teacher ever!

[@Melanatedbarbie1]

I've watched seven other videos and yours is the best period. I will definitely be trying your recipe.🎉

[@jaegerschtulmann]

Baozi saved my life so many times in China, they were dirty cheap and so filling!

[@hollish196]

I am so very glad that you made this video. I am planning to make buns soon, and this was incredibly helpful. All your videos are great, but this one is just what I needed this week!

[@maryreneejohnson2590]

Very simple and clear directions. Great job

[@guiacallado9458]

You're such a good teacher and very informative, you earned a new subscriber

[@nikoskalogirou6448]

Μπράβο σου !!!!!! Όποια συνταγή σου έχω φτιάξει γίνεται τέλεια.

[@marjoriepark1198]

Awesome!!! Needed all of these tips. I made some a few days ago and wish I had seen this first. One challenge I had was the bun stuck on parchment. I think the butter tip will help🙇🏼‍♀️👍🦋

[@patricelopatin]

Mandy! I could hardly contain myself as you made these. My mouth was watering and I could almost taste them! Is it possible to double the dough recipe and freeze half (maybe after the first rise or not?) Can one also add some diced cabbage or other vegetable to the filling? By the way that is one elegant steamer you have. My large traditional bamboo steamer never fits my pots and it tends to get mold on it even if washed and dried properly. I do not think it is as hygienic or as easy to clean as the stainless steel one you have. Where can I get one like yours?

[@krissyhenderson4089]

As a culinary student i really love your videos 😁

[@kristinaminter2089]

You are an amazing instructor thank you so much for the detail and how you have it all broken down I love it and the food you make looks amazing planning on trying the steamed buns here in the next week or so wish me luck

[@hajde8128]

I love when she goes into the science and chemistry of the techniques

[@PeachyBunzFitness]

Just made it for the first time and I loved it! (Although mine had a tofu-shiitake mushroom filling) Thank you for sharing your recipes and knowledge! 🥰

[@beatebrade5669]

I make Vietnamese “banh bao”, and that dough is very sweet. The recipe has a lot of more ingredients too. I love these banh baos, and make many different fillings 😁😁😁👍

[@tensā_zangetsu_01]

one of the best cooking channel... if not the best because you explain everything and give us tips.

[@RedDragonVideos]

I don't think freezing would be necessary unless I made three times a s many🤣. Great tip on kneading. I keep going back to the panda pepper grinder🥰. I know that's a family secret😍. Thank you Mandy. Have an *AWESOME* day🙏💞🐲🌹 ALWAYS COOK WITH LOVE

[@gayatribankeshwar618]

Wow, what a lovely recipe, thankyou! I was looking for an authentic recipe, wow.

[@suhailiariffin7294]

I love pao i was thinking to go back to my hometown but since i have learnt here i think i would try to do it myself ❤ thank you

[@LongGone-wm8ke]

Its 1:23 a.m. and my mouth is watering bc I'm craving bao buns.

[@faryalfairy9227]

Such a great teacher you are. Heads off to you sis

[@conniemandel1150]

Thank you. You explain it step by step and very clearly and easy to understand

[@ashleydanielle6902]

Amazing recipe! You are an excellent teacher, dear. I cannot wait to try this! ❤️

[@elizabethh9591]

I made these for dinner last night. They were not as pretty as yours, but they did taste very good. I will need to practice shaping them. Thanks for the recipe and the video.

[@lefurevelyne8728]

Merci pour le temps et les explications donnés. Depuis très longtemps je voulait apprendre à le faire .Mais je ne trouvais pas les recettes traduites dans ma langue. Alors , merci de penser à nous tous. Bonne continuation. Je vais de ce pas les faire et régaler ma famille. Amicalement

Thank you for this yummy recipe!!! 😍🫶🏼🥰

[@otterspotter]

HI MiNDY! One of these days I am going to get the courage to try. One of these days Still, no less, one of my favorite YT channels.

[@stephengoldberg334]

Ms,. Mandy: I have some family members that are allergic to fish and shellfish. I use a vegetarian Oyster sauce solving that problem. The fish oil--do I need to use it? Other ideas. I am nervous about feeding them with fish oil. Advice? Cho Cho ni le! P.S.: You have the best-printed recipes of all the cooking channels. Every recipe comes out well with very fine details to see. After a couple of times making your dishes, I have it memorized. We all love your recipes, how gently and sweetly you explain them, and the detailed instructions. Xie Xie Ni!

[@wikidywikidywak]

steamed bao buns and udon noodles (with broth) are my two favorite foods in the worlddddd, this vid made me very happy! and hungry haha

[@christianrochette6570]

Merci beaucoup pour les petites astuces. 😊😊😊