BETTER THAN TAKEOUT - Steamed Pork Buns Recipe
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- Äas pĆidĂĄn 27. 07. 2024
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I grew up with steamed pork buns- warm, fluffy, tastes delicious. I got a lot of request for this. People are asking me how make a fluffy, soft steamed bun? Watch now!
đ„ą RECIPE
Ingredients for the dough (enough to make 12 bunsïŒ
- 500 grams of all-purpose flour
- 250 grams of warm water
- 3 grams (1 tsp) of yeast
- 1 tbsp of sugar
Ingredients for the filling
- 350 grams of ground pork (sorry for the audio mistake in the video, it should be 350 grams not 300grams)
- 1 tsp of grated garlic
- 1 tbsp of soy sauce [Amazon Link: geni.us/wABlLXf]
- 2 tsp of oyster sauce [Amazon Link: geni.us/P0u6]
- 1/2 tsp of salt
- 1 tsp of sugar
- 1 tsp of dark soy sauce [Amazon Link: geni.us/T4vy]
- 2 tsp of sesame oil [Amazon Link: geni.us/xXaSpE]
- 1/3 cup of non-flavored chicken stock
- 1/2 cup of spring onion
INSTRUCTION
Dissolve 1 tsp of yeast into 250 grams of warm water. In a large bowl, combine 500 grams of all-purpose flour and 1 tbsp of sugar. Pour the yeast water in batches and stir to corporate it well. Gathering all the flour together then knead it until smooth.
Cover it and let it sit for 1 hour and 40 minutes. My room temperature is 21 C. You will need to adjust the time depending on the temperature.
In a large mixing bowl, add 350 grams of ground pork, 1 tsp of grated garlic, 1 tbsp of soy sauce, 2 tsp of oyster sauce, 1/2 tsp of salt, 1 tsp of sugar, 1 tsp of dark soy sauce, a drizzle of sesame oil, 1/3 cup of unsalted chicken stock. Stir the filling for a few minutes until the meat absorbs the liquid.
Add 1/2 cup of diced spring onion and mix until well combined. Set this in the fridge.
By now, the dough should be done proofing, now letâs check the dough. Sprinkle some flour to prevent sticky. knead the dough to get rid of all the air bubbles. Grab the dough to fold it in half. Press it down against the working surface. You should be able to feel and hear that the air bubbles are breaking. The reason I am doing this is that the bubbles from the first proof are always irregular. Once you get rid of them and the second proof will provide you with smaller, fluffier and regular bubbles. You just keep doing this for about 8 minutes. This is how I check if all the air despairs - you just take a knife and cut the dough. If you see there are no big bubbles and the cut surface is pretty smooth. That means it is ready.
Shape the dough into a round shape. Poke a hole in the middle. Stretch it to make a big ring. divide it into 12 even pieces. Flatten it and start rolling it. Use the thumb to hold the middle. right-hand rolls it and left-hand holds and turns it. Repeat this again and again. What you are looking for is a wrapper with thick middle and thin edge.
Now letâs wrap the filling. I used about 2 tbsp. the thumb and middle finger go under the wrapper. The forefinger goes on the top. Lift the edge and pinch it to make a pleat. Then use the other hand to help to make pleats. Continue doing this all the way around. One important note is that your thumb never leaves the first pleat. In the end, you twist the pleat and pinch it together to close the bun.
Brush some oil on the steamer to prevent sticky. Put the pork bun in. Be sure to leave some space between each other. Cover it and let it sit for another 15 minutes. I put some warm water under the steamer. That helps the second proof.
15 minutes later, turn on the gas to the maximum. Once you bring the water to a boil, keep steaming the pork bun for 15 minutes. Turn off the heat. Do not open the lid for at least 3 minutes or else it will shrink when the cold air hits the pork bun.
Enjoy! - Jak na to + styl
![[Sub] Steamed Pork Bun Recipe(Baozi)](http://i.ytimg.com/vi/0RaGaZbgXog/mqdefault.jpg)
This might be the best video explaining how to make Baozi. When I was a child, I would visit family in Taiwan. My grandfather who passed away, used to own a baozi place in a small town called FuKang. The whole family would make them around 3pm and sleep early to sell the next morning. I remember waking up in the morning and walking down stairs and eating it every day with a cup of fresh hot soymilk (dou jiang). I would watch my grandfather sell to lines of people who are going to work or kids who were on their way to school. Some of my most cherished memories from my childhood. Unfortunately I was not old enough to learn the family recipe and techniques of making Baozi and now the family has moved on or forgot since my grand father's passing. I'll use your video to help me relive my childhood :) Thank you.
Just adore your comment. I was also too young to learn to make these, but ate them with quite a passion. :-)
Very nice story vTaurusv. Thank You for sharing. I hope you practice and dial in the recipe to taste exactly as you remember it. Then you can share it with friends and family.
I am so sorry about your grandfather but I feel that you are honoring him and your memories and your family by trying to revive it tons of respect thank you for sharing one of the most honest and beautiful comments I've ever seen
This is a really wonderful story. I have so many memories of my grandparents cooking wonderful foods and I was not old enough to understand the meaning behind all of it. Now what I would give to know the secrets to their recipes. Thank you for this wonderful anecdote. Have a beautiful day! :)
Same with me. My late grandma was a good cook even though she doesn't cook very often. But I remembered the taste of her self-made fishball, sharkfin soup and even the simpliest instant noodles tasted so Q. I saw her made each dish whole heartedly especially the fish balls. I regreted not fully cherish her because I was quite young to value the elders.
I made these yesterday for the first time. Mine aren't going to win any awards for most attractive pork buns but they taste delicious. They have a much richer flavour than store bought. The more I make them the better they'll look I think. Thank you for the great recipe đđ»
As a kid, I used to buy Steamed Buns from an old Chinese man that had two tin buckets hanging from a stick with the buns inside!!! This was in Hawaii back in the 1960s, Oh so GOOD!!!
Elliott me too! Our manapu'a man came in an old van. He sold sticky rice, fried and steamed buns - he was our go to breakfast on Saturday mornings as kids
Yup, I remember that too!đđ
Manapua
I made these 2times in the last week... and i am making them again right now. This recipe is so simple to follow and super tasty plus my 14month old just loves these.
I had a hard time. Dough was super sticky and adding flour stopped the rising. I found some fixes and it worked- but it was a mess full day event- so you know what I may have done wrong?
@@jennysmusic2228 too much liquid⊠we all use different brands of flour so perhaps use less next time. And I found that if mine are too wet/sticky I add the flour when Iâm kneading the dough a little at a time by flouring the countertop more and more until it is as firm as I want it to be. The nice thing about cooking is the process when u make mistakes and improve on the next try
*Thank you for always being so detailed, so the viewers can understand quite clearly how to make each recipe you provide. I always go to your videos FIRST when I receive a notification. Have a beautiful day.*
Holy crap, this was the most helpful video for making baozi dough! You explained everything, slowed down the important bits, and shared tips. Sooooo helpful, thanks!
My baozi collapsed I opened the lid five minutes after turning of the heat. What is the reason?
Just saw your question, so sorry on the delay. There could be a couple of reasons:
1) If you still have bubbles on your knead, the bubbles will expand much larger than you want during the steam thus causing the collapse after opening the lid; this can be remedied by kneading even longer 5:14
2) You can let the dough rise twice to increase the dough elasticity, but you'll still need to knead out the bubbles as in #1
Hope this helps!
nana chin It will be the sudden temperature change, you should give it longer for the temperature to drop more slowly and closer to room temperature before taking off the lid, the colder your room temperature the longer you have to give the buns before you remove the lid. Hope that helps
Dampling filling
WOW. IT'S ABOUT 2:30 a.m. here. I'm ready to make a BAT RUN to the grocery. I honestly think I can do this, you are a wonderful teacher. â€đ. Thank you,.
This is the most authentic recipe and you took your time to show us step by step! - thank you!
I am a grandma, and I am learning from you, you give very good tips and explain everything very clearly. I love watching your videos and have tried a few already. Keep up your good work.
I am viewing from the Republic of Trinidad and Tobago where we have a really diverse multi-cultural cuisine. These pork buns are one of my favourite chinese treats. I am definitely giving this recipe a tryđ
Canât say thank you enough! These turned out so delicious! My kids stuffed as many as they could in their belly. Also, my son talked to my Chinese mother in law after and told her how his mom made the best baozi ever. Thank you, thank you, thank you!
Not only do have a wonderful gift of teaching, but you have shared something so very special from your childhood. Most people these days don't care about tradition and passing down recipes. I thank you for bringing us into your home and sharing a part of your family.....and from our house to yours....many blessings! Folks, you have to try these! If you follow every word she says,....you will never purchase another one cuz it doesn't measure up!
Oh wow, it's a family favorite but store-bought . Now I can personally make it for them at home. Thank you for sharing your wonderful talent đđ
Wow. I am 60 and lived in the Philippines for 2 years a few years ago. I loved these, which were called something like "shew pie". I will try to make these next week and can hardly wait. Thank you very much, my mouth is already watering.
Hehe its SIOPAO you can search on you tube
@@pinkbutterfly3386 Thank you, I told my filipina wife I found a recipe and she can hardly wait.
How was it?
@@chubusummer they were excellent
I just tried making these. I had leftover bbq pork belly, green onion and carrot for my filling. They tasted great! My pleating technique needs more practice but it was fun so I will be doing this again. My one BIG mistake was forgetting to put oil on the bottom of the steamer. You weren't joking when you said they will stick!
Thanks for another great recipe.
wow, I always thought these were really hard to make, but I have all the stuff to give it a try! I've always loved these and if I can make them at home they will definitely be a staple in our monthly food rotation! Thanks for another great video!
O boy Iâve been trying to find the recipe for ages. Your the BEST đđđ
Great presentation. So right about the kneading... and the 'pinch-pleating' as well. Perfect perfect! Cheers.
I remember taking a trip with my family when I was younger and we went to a place that had the most amazing steamed pork buns, and for YEARS I have been unable to stop thinking about them, I need to have them again! Hopefully I can try and make them myself now! Thanks for the recipe!
I love her detailed description on baking traditional buns đđđđđđđđđ đŻđŻđŻâ€â€â€đ„đŸâââ!!!
This is fantastic! I'm binge watching your videos, and I came across this. I've made Vietnamese steamed buns with my mom, but we've never made our own dough from scratch; we always bought the terrible mixes. I've been watching many videos to finally do a homemade version, but yours is the most informative! Thank you!
The first time I get to be shown how to knead the bunsâ dough correctly and how to look for and recognize the signs of the desired dough despite having been watching hundreds of CZcams related steamed pork buns videos. Thank you. Best regards.
Youâre a great instructor ( details and thoughtful) plus a sweet personality.
Iâve watched a lot videos about making steam buns ,just to figure out how to succeed making its dough! But I have faith in you and will follow your recipe in a next few days.
Thank you and best wishes.Lulu.
I just made these and they came out incredible. Thank you so much for sharing this recipe and all your tips.
Wow thank you for that thorough explanation and how easy to make the pork bun. What we love to eat in Samoa. Asian influenced food. Love it. Gonna try making this.
Subscribe and explore my channel for more "BETTER THAN TAKEOUTâ recipes. Most are quite easy =)
Souped Up Recipes hi! Can this recipe be used for Pan fried bun also? Thanks
Souped Up Recipes queen
Souped Up Recipes I do love steam pork buns, a rare treat for me due to distance to purchase. Thank you for the recipe đš
Souped Up Recipes z
i always look for the best ways to cook for my family.thankyou so much for your wonderful knowledge. my son is going to be so excited when I surprise him with your recipe.
For anyone wanting to make this DO IT I suck at all things related to dough I fail every time but I followed this recipe exactly and it came out AMAZING soooo soft and delicious oh my gosh!!!!! Thank you so much for the detailed instructions !!!
Thank you for trying my recipes. I am glad you succeeded.
Thank you! You really explain how to do your recipes very well. These look delicious.
I love this. Steamed buns are one of my favorite things
OMG I LEARN A LOT FROM YOU, kneeding the dough and to find out if the dough is ready, I LOVE YOU SO MUCH, THANK YOU, THANK YOU SO MUCH FOR SHARING , YOU ARE SO GENEROUS THUMBS UP, TAKE CARE
Iâve made this recipe several times, and loved it! 10/10 would recommend!
I used the recipe for the buns! My filling was red bean paste and pork and I'm so excited to try them! My first batch just finished steaming
I love how you explain everything slowly and clear, thank you very much, I will make this recipe ASAP... I love this kind of meals. Cheers from Costa Rica. Bless you.
"You don't need to roll it into super smooth"
You're so adorable đąđ
I feel like cryingđđ
You might be depressed?
Thank you for the thorough instruction. I tried doing my first pork bun today and my husband loves it!
Thank you for sharing, I need to practice the folding... but super taste... thank you again xxx
I stayed in China for a total of three months over the past year for work training, and the hotel served these at breakfast every other day. every morning i would grab my plate and go straight to the baozi station and usually grab two. they were so delicious and iâve wanted to make them at home since i got back. thank you for this recipe.
This is the best baozi recipe ever! I cooked it several times and my family really love it! Thank you so much!
I made this recipe today. They taste exactly like the ones I tried in Beijing in 2015, feel like Iâve gone back in a time machine. Thank you âșïž
I was able to follow this video with no problem. Thank you for taking the time to make this process approachable and achievable!
Iâm impressed with your step by step explanations! Wow! Youâre a good teacher!đ€
I just made your recipe tonight. It was perfect! Thank you for the detail that you put into your videos. I look forward to making more of your recipes soon.
Wooo! I made some of these for me and my grandpa for dinner! They were so gooooood! Thank you for the clear instructions! Youâre great!
How did I not know this channel existed?? I absolutely love all these foods, but could never find clear and helpful instructions. Thank you so much for these videos! I can't wait to start cooking all these delicious foods on your channel. Thank you, thank you, thank you!!
By far the best video Iâve ever seen For this recipe. Thank you so much for explaining why you did what you did. I always wondered about many things, but you explained everything. You are amazing! Appreciate all of your videos
I made these last night and they were awesome! Thank you.
Im tempted to use your dough recipe and see how id feel if i put chorizo instead of traditional Chinese fillings
Go ahead, you can use any filling you like ^_^
Oh yeah! Chorizo and tiny diced potatoes
Oh, yum!
It's a great dough, fill it with anything you like!
Genius idea.
Me and my two youngest children made this today and it was delicious, thanks for such an easy to follow recipe and all the tips đđŸ
I'm so glad I found your channel!! Thank you for all the tips, tricks and recipes.
Not kidding, I was planning on making these for the first time today, and I've been watching CZcams videos for help for the past few days. And here you are! Thank you!
How did it go making the baozi? I went to China last year and fell in love with the food culture. đ
Same here l actual make some yesterday and didn't turn up good so now l know because there were too much bubbles
I made these for dinner tonight, and they were absolutely fabulous! I was a little worried about the dough...it was quite a bit stickier than I'd expected it to be, but by the time it had raised the first time, the gluten had developed nicely. Thank you so much for the gift of your knowledge and expertise!
I made your dough recipe last night. Made it just like you show. Added cabbage, carrots, ginger, and a few other ingredients to the ones you listed in the pork filling. Came out beautifully. Thank you for your great videos.
That's is absolutely beautiful, steamed pork buns. Look delicious I
Love steamed pork buns.
A Good recipe! Looks tasty I hope to make it some day!
You have a real skill for explaining the process of cooking! đ„đ„đ„
Hi there,
Soup Up chef. Thank you so much for your kindness and generosity sharing your simple and delicious Chinese steam pork buns baozi recipe with all of us.
You explained it very well! I can't wait to make this for my friends. Thank you !
Thank you soooooo much!!! Iâve been looking for these for years, but didnât know what they were called!
Thank you!
I just made these, and just enjoyed a steamed pork bun I made myself! Thank you so much for taking the time to explain everything, you made me brave enough to try something completely new!! đ
Very detailed explanation. Thank you so much, Mei mei! đ
Love your instruction on how to wrap it; makes me wonder why nobody explained to me that way before when I was in China.
VERY NICE & EASY EXPLANATION TO CATCH UP WITH YOUR RECIPE, THANKS A LOT GURL.
Thanks Mandy, these are very delicious that my whole family enjoyed them.
I have again returned from Beijing and adore these steamed buns so as soon as possible I shall be making them for myself and my friends, and your instructions are so easy to follow and to understand the importance of small detalis! Thank you very much!!
Thank you for making the buns my dad used tot make. I did make them myself, but couldn't remember his recipe. Now I can make them again. Your recipe is exactly the same. You made me help remember it.
Claudia Can these be made with Rice flour instead of all purpose?
Finally made this. I added glass vermicelli noodles and chives. DELICIOUS! It takes some trial-error to get the pleating of the dough right. Practice makes perfect!
I love how you took your time explaining it step by step
Such a good explanation of not only how but why you do things to make such beautiful pork buns. Wonderful.
I really love your channel, thank you so much for your helpfull tips âșïž
My buns turned out excellent!! The taste was amazing. I didn't have chicken broth so i use warm water , added celery, carrots, coriander, didn't have spring onions. Also didn't add sugar to the filling
I learned so much about dough watching this recipe! Thank you!!!!
I've watched this multiple times and finally had a chance to make them today - they were fantastic! Thank you for the recipe.
Friends, please consider becoming patrons so she can afford to keep bringing her awesome cooking to us.
Another great video Mandy...really useful descriptions of the dough and how to check it at different stages.
thank you for always watch my vides=)
I bought the sexy wok set đ
âlol
ginger
looking forward to
mooncake
Made these today. My mum is Chinese and helped me fold ! Still can't do it . The filling is delicious. Mum has altered hers to match !
I just made more of these today! So easy and very good! I have yet to try the cold rise method, but will someday.
I loved your video! very informative and humble!
Love you girl,, you are very explicit and very detailed in your video,,, you the best..
Iâll make my buns this weekend with shrimp đ€
Im gonna have an infinte supply of bao zi dumplings thanks to you. THANK YOU!!!!đđđđâ€â€â€â€
the dough recipe and dough preparation is the best I have found. I have made it 4 times in the past 10 days.
First the adding of the water in segments, then checking for bubbles after the first rise is brilliant! I cut the dough several times after folding kneading now. Until very few bubbles (as she pointed out) has made the buns absolutely perfect. XiĂšxiĂš nÇ
Thank you so much for explaining the recipe so well. Turned out really nice. This video was the best. God bless you đ
Those steamed pork buns are looking great and I have to try it out.
Baozi was one of my favourite childhood snacks. It still is. I always used to wonder how it was made. Now thanks to you I know!
Thank you for this recipe. I've been wanting to make steamed dumplings but I needed the right recipe. Soo delicious! đșđđ
I love how adorable you are! Thanks for explaining this đ€
It looks good. Iâm gonna make it tonight.
If I could like this twice I would!! Thank you!!
Thank you so much! Beautiful video and the buns look so tasty! Your instructions were very clear and concise. Very good job! You seem very sweet đ
it has been years since I've had these, and thanks again for the recipe, as I said before, my late wife used to make this and after she passed away I only frequented Chinese restaurants but it was never the same... and she never wrote down any of the recipes so I could never duplicate it. so thanks much...
Everything you make looks amazing.
Hi, abe frohman, I make souped up recipes, Better than take out Beef chow mein, works out perfectly every time. My family love it. Also the sweet and sour pork. Try it, you will not be dissapointed.
By far the best instructor on Chinese cooking! Thank you, I cannot wait to make them, looks sooo delicious!!
Thank you so much for this I remember my
Mom making these I love them theyâre like soup in a bun just perfect for on the go an comfort food
Look very delicious and mouth watering! Thanks!
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She even showed how to wrap it, wow.
I love her cadence and her accent. She is so adorable. Thanks for the help! I'm making these today!!
Thank you for sharing your recipe. Great instructions! My daughter loves steamed buns!
Thank you so much for being so descriptive. Yum! đ€€ Going to make these soon. đ
I made these today and they were wonderful. Some of the best ć ć I've ever tasted. The extra moisture from the stock really made the difference and there was very little need for the dipping sauce I made to serve with them. Almost like a big fluffy ć°ç± ć ïŒć°çŹŒć ïŒ. Thanks very much for posting this recipe.
I have eaten the roast pork version many times in restaurants but these really inspire me to want to make them myself. So many good recipes to try.
Thank you for thoroughly explained so well đ„°đ„°đ„°