Steamed BBQ Pork Buns (Char Siu Bao)
video description
Date: 2019-07-25
Related videos
Comments and reviews: 10
Li, Fu Ran, Ph.D.
Chef John I made your recipe yesterday. I like to follow your style of cooking technique They looked and tasted as I remembered them in years past. I used a 1. 19 package of Premixed Bao flour I had. I folded them like you did and let them rest a while before steaming. I had a bit of BBQ pork in the freezer that I had left over from the Song Dynasty. Then I made the filling with TONS of onions. Onions flavored with BBQ pork. I really like pork buns. I ONLY like pork buns. I've tried chicken, vegetable, stew, curry, 5 spice beef and the Vietnamese ones with hard boiled egg, ground pork, and who knows what. I like BBQ pork buns steamed or baked. PERIOD. I've had BBQ pork buns in 17 different countries and I think the ones in San Francisco are the best of all the Cha Siu Bao I've ever munched. I spell your Char as Cha because that how It's pronounced where I was born. the most Northern part of Southern China. It snows there in winter. Can you guess where that is? .
reply
Chef John I made your recipe yesterday. I like to follow your style of cooking technique They looked and tasted as I remembered them in years past. I used a 1. 19 package of Premixed Bao flour I had. I folded them like you did and let them rest a while before steaming. I had a bit of BBQ pork in the freezer that I had left over from the Song Dynasty. Then I made the filling with TONS of onions. Onions flavored with BBQ pork. I really like pork buns. I ONLY like pork buns. I've tried chicken, vegetable, stew, curry, 5 spice beef and the Vietnamese ones with hard boiled egg, ground pork, and who knows what. I like BBQ pork buns steamed or baked. PERIOD. I've had BBQ pork buns in 17 different countries and I think the ones in San Francisco are the best of all the Cha Siu Bao I've ever munched. I spell your Char as Cha because that how It's pronounced where I was born. the most Northern part of Southern China. It snows there in winter. Can you guess where that is? .
reply
Rumple Stiltskin
Being married to a Vietnamese I have eaten my share of Bun-Bao. Either your lump of pulled meat is too large or your dough needs to be rolled out larger but not thinner. Cut your dough log into quarters instead of sixths. You'll get a thicker shell on your Bun which is how most do turn out. Those are some of my favorite foods, but considering the Calories each has, it is not something I'd pop in my mouth and eat like I would with doughnuts. The larger ones you can purchase in the Asian stores are almost a meal in themselves.
reply
Being married to a Vietnamese I have eaten my share of Bun-Bao. Either your lump of pulled meat is too large or your dough needs to be rolled out larger but not thinner. Cut your dough log into quarters instead of sixths. You'll get a thicker shell on your Bun which is how most do turn out. Those are some of my favorite foods, but considering the Calories each has, it is not something I'd pop in my mouth and eat like I would with doughnuts. The larger ones you can purchase in the Asian stores are almost a meal in themselves.
reply
Nicholas Ovel
I feel like I'm listening to chills dad with the way both of your tones seem to raise and low down per sentence. Awesome video and recipe I remember seeing fresh buns hit the table when I was really young. I thought they were visually the most simple yet delicious looking food. Being a kid I thought they were the American bread type of bun. Biting into it was the first time I can remember seeing food as much more than breakfast, lunch, and dinner.
reply
I feel like I'm listening to chills dad with the way both of your tones seem to raise and low down per sentence. Awesome video and recipe I remember seeing fresh buns hit the table when I was really young. I thought they were visually the most simple yet delicious looking food. Being a kid I thought they were the American bread type of bun. Biting into it was the first time I can remember seeing food as much more than breakfast, lunch, and dinner.
reply
Averey Nakama
Mainly watched this to learn how to use a bamboo steamer, but I might try to make something similar to this once I do get a dedicated steamer. I don't eat pork, but I can see doing other crazy things with chicken, or even veggies. I like how you came out and said you were making these with leftover meat. Really gets one to poke around the fridge and think, Huh, will this work?
reply
Mainly watched this to learn how to use a bamboo steamer, but I might try to make something similar to this once I do get a dedicated steamer. I don't eat pork, but I can see doing other crazy things with chicken, or even veggies. I like how you came out and said you were making these with leftover meat. Really gets one to poke around the fridge and think, Huh, will this work?
reply
DMichigan
Great video and baos. But don't use dumpling flour. Dumpling flour has the gluten washed out, so you cannot make good dough with it. It is used mainly for Chinese dumplings. And this is the northern style bao. Bao in dim sum restaurants is Southern style known as Cantonese style bao. Just want to mention this in case anyone is interested in trying different styles of baos.
reply
Great video and baos. But don't use dumpling flour. Dumpling flour has the gluten washed out, so you cannot make good dough with it. It is used mainly for Chinese dumplings. And this is the northern style bao. Bao in dim sum restaurants is Southern style known as Cantonese style bao. Just want to mention this in case anyone is interested in trying different styles of baos.
reply
Tyg Rahof
Fun to watch the Chinese ladies whip these together. A bun every 6-8 seconds or faster. Years of doing I guess. In Hawaii they are called Manapua, and as a teen we would take the bus to the beach for 10 cents, then after surfing got two buns for 25 cents each and a snow cone for the other 50 cents of our dollar. Best value on the island
reply
Fun to watch the Chinese ladies whip these together. A bun every 6-8 seconds or faster. Years of doing I guess. In Hawaii they are called Manapua, and as a teen we would take the bus to the beach for 10 cents, then after surfing got two buns for 25 cents each and a snow cone for the other 50 cents of our dollar. Best value on the island
reply
alexander bachman
Hey there chef, i am a dim sum demi chef, we have few methods to make these barbecue buns. The best variant is the hk barbecue bun, which the dough is fermented for days. And we will use our thumb to press the content, and we fold it in a completely different method. Hope to contact you to exchange more info.
reply
Hey there chef, i am a dim sum demi chef, we have few methods to make these barbecue buns. The best variant is the hk barbecue bun, which the dough is fermented for days. And we will use our thumb to press the content, and we fold it in a completely different method. Hope to contact you to exchange more info.
reply
G&K Ol' School
I actually prefer your bun-to-filling ratio better than most Chinese restaurant's version. I always feel a bit cheated at the mostly bread and a thumbnail's worth of that delicious meat. And being a savage meat eater, who cares if the pinches ain't perfect, if it tastes awesome
reply
I actually prefer your bun-to-filling ratio better than most Chinese restaurant's version. I always feel a bit cheated at the mostly bread and a thumbnail's worth of that delicious meat. And being a savage meat eater, who cares if the pinches ain't perfect, if it tastes awesome
reply
Bradley Davis
This is the fun recipe, and thanks for making it. Ive just got to say there such a strange cadence do your sentences theres a lot of up-and-down and emphasis in odd parts of the sentence with a lot of stretching of the last few words of each sentence.
reply
This is the fun recipe, and thanks for making it. Ive just got to say there such a strange cadence do your sentences theres a lot of up-and-down and emphasis in odd parts of the sentence with a lot of stretching of the last few words of each sentence.
reply
Sephibox
Nice. Only thing I would recommend to alter is: There is absolutely no need for the Baking powder. Really, it just gives the buns that terrible baking powder taste and mouthfeel. Just let the yeast do it's thing, they will come out gorgeous all the same.
reply
Nice. Only thing I would recommend to alter is: There is absolutely no need for the Baking powder. Really, it just gives the buns that terrible baking powder taste and mouthfeel. Just let the yeast do it's thing, they will come out gorgeous all the same.
reply
Add a review, comment
Other channel videos
