Perfect Pork Dim Sum Jamie's Money Saving Meals
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Date: 2020-05-11
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Comments and reviews: 10
voopu
thanks for the recipe, I tried it out yesterday and my whole family enjoyed them. but I have to say that the dough for the buns was to moist, it sticked way to much on my fingers. I added another 100g of flour, then it was alright and instead of sixteen ten buns came out. because I don't like pork that much I used chicken breast with my own marinade (if you have interest in my recipe look below) and it came out very well, not to dry. to put it in a nutshell, thank you very much for the recipe, I will try it out more often now. best wishes from germany and sorry for any grammar or spelling mistakes. :P now for the recipe for my own curry-marinade 1 tablespoon of sugar 1 teaspoon of salt 1 teaspoon of paprika 1 tablespoon of curry a pinch of pepper 2 1/2 tablespoons of yoghurt 2-3 tablespoons of sesam oil it's enough for 500g chicken breast have a nice day and congratulation for reading my whole comment: D
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thanks for the recipe, I tried it out yesterday and my whole family enjoyed them. but I have to say that the dough for the buns was to moist, it sticked way to much on my fingers. I added another 100g of flour, then it was alright and instead of sixteen ten buns came out. because I don't like pork that much I used chicken breast with my own marinade (if you have interest in my recipe look below) and it came out very well, not to dry. to put it in a nutshell, thank you very much for the recipe, I will try it out more often now. best wishes from germany and sorry for any grammar or spelling mistakes. :P now for the recipe for my own curry-marinade 1 tablespoon of sugar 1 teaspoon of salt 1 teaspoon of paprika 1 tablespoon of curry a pinch of pepper 2 1/2 tablespoons of yoghurt 2-3 tablespoons of sesam oil it's enough for 500g chicken breast have a nice day and congratulation for reading my whole comment: D
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Pepper
People are arguing about authenticity but what I see is quick and dirty technique and noob mistakes. His buns are splotchy and wrinkled, which means the dough is uneven (so it cooks unevenly, and lacks the structure to support a smooth skin so it collapses in on itself as soon as you take the lid off. You can mitigate collapse a bit by leaving the lid on for a few minutes after taking the baskets off to decelerate the temperature drop. Doesn't look like he does, and then he hides that lumpy surface by sprinkling stuff on top. I expect better from a professional chef. Perfect? Pfft. Perfection takes time and effort he's not bothering to put in. It's a quick and dirty recipe that saves time, which is fine, but call it what it is.
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People are arguing about authenticity but what I see is quick and dirty technique and noob mistakes. His buns are splotchy and wrinkled, which means the dough is uneven (so it cooks unevenly, and lacks the structure to support a smooth skin so it collapses in on itself as soon as you take the lid off. You can mitigate collapse a bit by leaving the lid on for a few minutes after taking the baskets off to decelerate the temperature drop. Doesn't look like he does, and then he hides that lumpy surface by sprinkling stuff on top. I expect better from a professional chef. Perfect? Pfft. Perfection takes time and effort he's not bothering to put in. It's a quick and dirty recipe that saves time, which is fine, but call it what it is.
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Hayley
These looks super simple - but how are they for people cooking on a budget? I mean I know you only used small amounts of the sauces but you can't buy a partial bottle of something in the shops. someone on a budget would have to shell out money to buy the whole container. And this recipe uses a food processor, a stove, and steamers. I know you said the steamers are cheap, but someone really on a budget probably doesn't have access to all these awesome cooking tools, let alone the gas/electric to spare. I think these are better called 'fast dinner ideas' than cheap/on a budget ideas as they still require a lotta 'stuff' to make this 'simple' dish.
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These looks super simple - but how are they for people cooking on a budget? I mean I know you only used small amounts of the sauces but you can't buy a partial bottle of something in the shops. someone on a budget would have to shell out money to buy the whole container. And this recipe uses a food processor, a stove, and steamers. I know you said the steamers are cheap, but someone really on a budget probably doesn't have access to all these awesome cooking tools, let alone the gas/electric to spare. I think these are better called 'fast dinner ideas' than cheap/on a budget ideas as they still require a lotta 'stuff' to make this 'simple' dish.
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assassintwinat8
So maybe this is just my problem. He said 500 g flour to 400 ml milk. I didn't want to make a whole batch so I halved that. Did 250 g flour and 200 ml milk. I ended up with paste. Didn't get a dough until I added more flour. Is this just a problem I had? Or did I screw up my conversions (I used 1 cup of flour originally? These were still amazing. Also, people need to chill. This isn't meant to be traditional. It's meant to be a quick, easy way to get leftovers out of your refrigerator and save yourself some coin.
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So maybe this is just my problem. He said 500 g flour to 400 ml milk. I didn't want to make a whole batch so I halved that. Did 250 g flour and 200 ml milk. I ended up with paste. Didn't get a dough until I added more flour. Is this just a problem I had? Or did I screw up my conversions (I used 1 cup of flour originally? These were still amazing. Also, people need to chill. This isn't meant to be traditional. It's meant to be a quick, easy way to get leftovers out of your refrigerator and save yourself some coin.
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becks
People should really read the description before commenting. No where in the description does it say that this is an authentic chinese recipe and I'm pretty sure I've been to many chinese restaurants that invent new ways of creating their dishes and even putting new ones on the menu. I'm chinese and frankly I don't give a damn about how authentic this recipe is.
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People should really read the description before commenting. No where in the description does it say that this is an authentic chinese recipe and I'm pretty sure I've been to many chinese restaurants that invent new ways of creating their dishes and even putting new ones on the menu. I'm chinese and frankly I don't give a damn about how authentic this recipe is.
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Laszlo
What's wrong with all you critics? No one really has the monopoly when it comes to cooking. Cooking is an art. Every country has its own style. like art. What's wrong with experimenting? Cook, eat, enjoy! I love cooking. and I hardly make anything twice. That's the fun of it all. So, lighten up folks. please.
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What's wrong with all you critics? No one really has the monopoly when it comes to cooking. Cooking is an art. Every country has its own style. like art. What's wrong with experimenting? Cook, eat, enjoy! I love cooking. and I hardly make anything twice. That's the fun of it all. So, lighten up folks. please.
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LilaBubble
Ok, I'm Chinese and I've never seen dim sums done like this. This is not the original way, not even close. You don't eat it with salad and you definitely don't put them into muffin cases. Saying it's a 'dim sum' with a twist could still be acceptable but perfect pork dim sum? I doubt it.
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Ok, I'm Chinese and I've never seen dim sums done like this. This is not the original way, not even close. You don't eat it with salad and you definitely don't put them into muffin cases. Saying it's a 'dim sum' with a twist could still be acceptable but perfect pork dim sum? I doubt it.
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Kim
Geez people need to calm down. I'm chinese and I've been watching Jamie Oliver for years and I don't care if its not 'authentic'. He makes food his own, changing it up to make it quick and simple. If you want authenticity watch a Chinese person make it or something
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Geez people need to calm down. I'm chinese and I've been watching Jamie Oliver for years and I don't care if its not 'authentic'. He makes food his own, changing it up to make it quick and simple. If you want authenticity watch a Chinese person make it or something
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Jan
Hi Jamie, thanks for a great recipe! I tried these yesterday, but used 50/50 wholemeal flour. Tasted very nice! Maybe too much koriander for my taste I will make these again with other fillings, maybe some chicken and curry sauce? Cheers from Norway!
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Hi Jamie, thanks for a great recipe! I tried these yesterday, but used 50/50 wholemeal flour. Tasted very nice! Maybe too much koriander for my taste I will make these again with other fillings, maybe some chicken and curry sauce? Cheers from Norway!
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Christmas
Just made some using this dough recipe, didn't have coriander or black bean sauce so I mixed up a tablespoon each of hoisin, oyster sauce, soy sauce and hp sauce and the two of chilli sauce with some leftover pork my god.
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Just made some using this dough recipe, didn't have coriander or black bean sauce so I mixed up a tablespoon each of hoisin, oyster sauce, soy sauce and hp sauce and the two of chilli sauce with some leftover pork my god.
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