Homemake Chinese Steamed Meat Buns Recipes(1/2) (Holiday recipe)
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- Опубліковано 16 жов 2024
- www.fortunecookingcheftom.com
fortunecooking
Homemade Steamed Meatballs
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Dough ingredients: 1/4 cup of lukewarm water, 1.5 TBS of active yeast.
1 cup and 3 TBS of milk, 1 1/2 TBS of sugar, a pinch of salt, 1 TBS of vegetable cooking oil. 4 cups of all purpose flour.
Filling: www.youtube.co...
Filling: 1/2 pound of ground pork, 1/2 pound of ground shrimp, 1 cup of chopped napa vegetable, 1/3 cup of chopped green onion, 1/2 cup of chopped shitake mushroom, 1/2 tsp of minced ginger, 1/2 tsp of minced garlic, 2 tsp of oyster sauce, 2 tsp of soy sauce, 2 tsp of sherry cooking wine, a pinch of black pepper, 1 tsp of sesame oil, 1 tsp of cornstarch and mix well together.
Dipping sauce: 1 tsp of minced ginger, 1/2 tsp of minced garlic, 1 tsp of sriracha hot sauce, 3-4 TBS of light soy sauce, 1 tsp of lime juice, 1/2 tsp of sesame oil, 1 TBS of chopped green onion, 1-2 TBS of fresh cilantro.
You can create your own filling!!!!! Enjoy!!!!!!
years ago when I drove a school bus a little 5 year old Asian girl that I picked up in front of her house after lunch would be standing there with her mother and grandmother. kindergarten children went only a half day of school. Her mother and grandmother did not speak any English. Her mother would always hand me a little brown bag with food in it with a great big smile. One day there were 2 white fluffy balls made of a sweet dough, filled with pork , little peas and carrots onion and hard boiled egg. It melted in my mouth. I have never been able to find them in any restaurants. This was 20 years ago. I never knew what they were called. I do not know if these folks were Vietnamese, All know is that they were from an Asian country. These had a sweet taste to them. I have been searching and searching and I finally came across your video....I am so excited about trying this out. Thank you for sharing . I'm going to run right out and get what I need.....
Southeast Asian steamed buns usually has a hard boiled egg in it. These are known as kalapao.
+Diane Macmillan .....Those are the good ol'days, ain't it, Diane? Nowadays, you never know what ya gonna get in a brown bag!! :-)
What a nice story!
Diane Macmillan a
Diane Macmillan thats awesome, sounds yummy
Thank you for patiently explaining how to make dough, flatten properly and providing a close up examples how to seal the bun's. Very helpful and non intimidating, you're a good teacher 👍🏽
very good video. You talk at normal tone and speed, easy to understand and follow. thank you. love how you wrap the dough spirally and end with the nice finish product. definitely will try this.
Mmmm, I want to eat one of those right now! I'm going to look for a steamer tonight. I can't wait to try these.
It's very professional and crystal clear and simple! We do appreciate very much for sharing this video.
I have always been super interested in Chinese culture and your videos explain perfectly on how to cook the food
One of my fondest child memories is when the neighbor across the street took my sister and his kids to Chinatown. That is where I had my first Chinese pork bun. His wife is the reason why I love Wonton soup. She made homemade Wonton soup everyday for us in the summer, while my sister and I kept their kids occupied. They had a lot of energy!
Hello chef tom, i just make steamed bun . I'm so happy to tell you, i was make to many recipy, many time it's not succeed, now i was try your recipy , beautyfull ,,,,,,,Thanks chef tom ,your recipy the best the best,,,,,,,,,,
Your steamed bun bread is so fluffy while the amount of dough you used for the sheets was so little, great work!
I love your recipes. your instruction is so easy. thanks a lot! your buns look whiter.. that's how I like my buns.
Your videos are so great and informational! Thank you so much for posting, definitely trying this :)
Looks SO good. I must try to make this. Thank you for the video.
looks yummy,i'm gonna try this tomorrow my hubby and kids love steam meat buns.i'm sure they gonna love it.thanks for the recipe..
You are such an Expert in bun making, i like the way you give the instruction how to roll it, in the Philippine recipe it calls for pork asado recipe, also i add hard boil quail inside, it taste great, thanks for sharing,..!!!
Tried and it turned out really great! Thanks.
Just want to say I love your recipes, you make them so easy to do. My kids love these for breakfast as a treat on Sundays. Keep up the fantastic videos :D
Thank you for the recipe and clear instructions. Your videos rock 😁
Wow, its so yummy!! Yes, you made me hugry now cause this is my fav food!! God!
Thnk u for giving d ingreadients in cup n spoon, most of us don’t have scale. Thnk u too for English version. Good program n recipes.👍
Omg, it look so easy when you make this bun, let me tell you, it's not easy at all when I make them! Thank you for recipe & great video too!
Excellent instruction and demonstration. Thank you!
Thank you so much for the recipes,how to make and tips after steaming!!
your pork bun look so perfectly shaped,,,I will try to do this!!...thanks again CHEF!!!
This is the best recipe for Siopao dough thanks for sharing 😊
bread song
I love the way You plead the dough
This is an amazing video .. !! i am a 5 star french La Cordon Bleu chef trying to learn Chinese foods and this is a great start .. really excited to watch your other videos ..
Thank you for reaching out to me...It's funny because I've been studying french cuisine lately....finally mastered the 5 sauces! Maybe we can help each other out?????
***** facebook.com/suann.vandewalker.1 this is my facebook page maybe easier to communicate that way .. i have a few videos i made for a friend but not as good as yours .. haha .. have you tried hollandaise sauce .. that one took me a while to master .. haha
***** i just made these for dinner .. except i used chicken bacon rice filling ... but you would have laughed watching me pinch the buns closed .. hahahaha
Suann VanDewalker Great idea! Thanks for watching.
Sir, you are a total BOSS! I really appreciate this video.
Hello tôm cheft , wonderfull steams bun, Thanks your recipe ,i'm going to make now
Wow! thanks Tom for sharing your recipe. Well done.
My difficulty is pinching and turning the dough.
I'll try. Thanks again.
love the way you demonstrated thanks!
Thank you for sharing. It's very easy to understand. I will give it a try.😊
I have tried so many times to make baozi like how I used to have it back in China and have failed. But now with your technique I feel like I can do it. thank you!
You are welcome!
Hi Chef Tom, I'm using this recipe to make braided stuffed bread again today for my brother's wedding tomorrow:) Thank you!
In the Philippines we call the steamed dish "Siopao". We have two versions of filling the "Asado" which is very similar to this & the "Bola-Bola" just remove the fungus & egg. We also have two versions of cooking the traditional one steamed & the "'tostado" which is baked in oven. Then eat the siopao with caramel & soy sauce mixed & cooked together as a sauce.
Lester Laoagan v
Thanks for sharing the awesome recipe. Looks great.
I like the way you demonstrate the forming of the bun...that was terrific. What is the ratio of all the ingredients (flour, yeast...etc)?
This was a very informative and fascinating video. Thank you so much for sharing your expertise. These are one of my favorite Chinese foods. Siopao - delicious! My only concern is you didn't share the required measurements for the ingredients. But I'll look that up online. I'm sure I'll find it somewhere.
I just tried dumplings like this for the first time the other day. We were at our local asian market and my daughter picked them out of the frozen aisle. Very good! Excited to try them homemade. Thanks for the recipe! : )
Great video...I am a person who likes to create food from different culture and your video is really helpful
I altered the recipe.. But the family enjoyed them regardless. Thanks Tom.
I like you vid!
instruction very easy and the recipe is simple and easy to follow, tk u.
Thank You for the great video and information. Looks GOOD! Again Thank You.
Looks delicious!!!! Thanks for the video!!!
I started this recipe and it's rising at the moment, but my dough was so thick and tough I had to add a splash of water to make it pliable, but it still isn't pretty and soft like yours. I followed your recipe, where did I go wrong? Hoping they turn out as amazing as yours!
Very good instruction i like it thanks i will try it :)
they are very delicious .....i ate them.............
Yes i like too :)
🌻🌻🌻sempre vejo esses bolinhos em filmes e fico com a maior vontade,parecem tão fofinhos,macios🌻🌻🌻💓💖🖒
Thank You for this instructional video.I will be trying these soon.
My pleating needs so much work lol. Just taking mine out of the steamer though and I can't wait!
I made this for my family last night and I was praised. Thank you for teaching me something new. :-)
thanks for this recipe,muy husband and kids love it,i just made it today and it was great.
You are welcome!....create your own filling....sweet or savory:)
Nice demonstration. Thank you for sharing 😄
I've made them yesterday. I need to work on sealing technique but the taste was great. Thanks
MrSoundSeeker lol that's what I was w worried about the sealing
Good presentation. Thank you for sharing !
Very nice, thank you for showing !!!
I love steamed buns!! Could I use the frozen bread dough?
Hi mr. Tom. Already saw the ingredients. :)
I'm going to try this recipe tonight. Thanks!
I love these ideas. Thank you for sharing your wonderful knowledge. I am from the southern US and would like to know why so many asian recipies include some form of sweetness. I cook for a diabetic and have to eliminate sugar. Any suggestion would greatly be appreciated. Thank you.
Sugar is to balance the flavors, but you can omit:)
***** WHat do you mean by put the dough in a warm place? DO we actually turn on the oven or microwave or do we just put it in and leave it there????
MrPauanator Just put the dough in there.....set it off.
thank you for the recipe. Love this.
Wonderful video! Thanks for sharing!
謝謝你,这影片很清楚明白,尤其是包的方法看起來很容易,我将会試做.
Can I use Bamboo steamer instead of the one you use? Any difference in the taste of the Bun? Thank you so much for your unselfish demonstration of making nice Bun. Wish you long life, chef!
Mine didn't look as pretty but the buns were really good. Thank you for showing how to pinch it correctly.
Wow Bakpow Kah?
Iya...
Beautiful indeed thank you for sharing 😀 👏 🌷
wow! that dough looks fantastic! when you were cutting it, it looked like your were cutting butter! Hopefully, the dough I make will be as soft and nice as yours! :)
so professional will take me lots of practice, you speak excellent english, blessings
your instruction are clear and thank you for sharing...
vietlovessaurieng a he'd
thank you for sharing...looking forward to cook this recipe..I gonna follow your videos...keep it up!!!!
looks so good can't wait to make these
Well we made this and the family loved them, thx
Those look sooooooooo delicious 😋
I have just seen your video for the first time. I have never tried these but might make them. Only thing is the meat is still quite pink at the end of cooking.. Would it be better to pre-cook the meat or steam longer. I like my meat well done. Thank you
Very good video! Can I have the ingredients in metric system please? Thanks and congratulations for one of the best videos I've seen here 👍🏻
You make it looks so easy!
Meat recipe please I really love them. Delicious
Wahoo, thanks for this, I love steamed pork buns.
Thanks for sharing. Can't wait to try it.
well done. i am trying hard to do the corner but always dont look good. Thanks for sharing
thank you very much for this, i made one and it was so good.
Such a nice bun but chef I got Chinese flour and I haven’t tried it yet should I just use the all purpose flour or a special flour for this recipe.? Hope to see more of your recipe!
Angela Montemayor all purpose is fine
I love your recipe, but I would like the bun to taste sweeter. If I add more sugar will I also need to change the other ingredients as well?
great video ! i have an important question. i made many buns but raw meat inside can stand while i am making first batch second and third? or should i put it in the fridge ? (and if i will put them in fridge won't the dough get smaller?) please answer as fast as possible... making them now :s
Really good vid, I learnt a lot!
Is the parchment paper just to stop it sticking to the metal steamer?
I'm wondering If I would still need parchment if I used a bamboo steamer
Thank for sharing your knowledge :)
Best to use parchment paper for bamboo steamer. Thanks.
***** Ok, thankyou!
What kind of pot did you use? It almost looks like a double boiler? and is that little steam basket separate? I've been ssoo hungry for some steamed buns and always wanted to try and make them. :)
I go to a restaurant downtown to get steamed buns and they're delicious but they have different color dough for different fillings so the pork buns are a light purple dough but the chicken curry is a light green dough and I'd like re create the color so would I use food color or do they use a different way to color the dough?
spinach juice makes your dough green. maybe they used beets for the purple dough? :)
that looks doable (for my cooking skill). i ought to try, but i have some problems.
shops in my town doesn't sell active dry yeast no more, instead they are giving me instant yeast.will it work properly too? is the amount i use will be the same as using active dry yeast? how do i apply it in the dough? should i dissolve it first or just toss it along with the flour?
i'm very confused right now
Awesome as usual! Look forward to trying this out. Do you know how to make the dark brown dipping sauce that has scallions in it? The ones that usually come with fried or steamed dumplings from Chinese restaurants?
Dipping sauce is in the description box. Thanks for watching.
I love your recipes! Subscribed!
Ok... I have to make this. Thank you for sharing
Looks really good!!
looks good!! i try to do that..thank's for you!!!
Thank you chef tom!!!
Thankssss!!! Can't wait to try! 😍😍😍
Hi Tom, I tried many times to make steamed buns, every time just some of them turned out nice, but some shrank. I turned off the heat and i did wait for 5 minutes or more before opened the lit. I wonder why?
我喜欢包子 in Chinese classes we were always talking about baozi :3
Chef is the steam bun remain soft after a couple hours or more.Thanks for your response.
Yummy bun... I love to eat this steamed bun.. mussttttttttttt try this great recipe.. :) :)
Tom, I like your steamer. Where did you buy it.
Hi chef Tom, what is the specific brand of flour are you using in making your bun?
Thanks so much for sharing. If I have leftover dough what do I do with it? Can I store it in the fridge or freezer and use later?
keep in refrigerator or cut it up cook as noodles soup
Excellent video, I have been looking for a good recipe for bun and dumpling dough. I was just wondering how much flour did you use and how much milk?
The recipe is in the description box.
I make them today ! But an half batch, because if I count well (?), a full batch like you makes 40 buns, right ??