My husband has always wanted to make bao. He got excited when he saw your recipe using the air fryer. He made it this past week and omg, it was delicious and tasted even better than the ones we would buy and here in Hawaii we love our char siu bao. We loved it so much we made the potato bao two days later. We didn't have the red yeast thing but it was still delicious!
A friend of mine introduced me to this incredibly tasteful dish when I was in high school years and years ago. To this day I still remember my first bite and the explosion of flavor in my mouth.
A woman I lived with Kai from China made these it was a cinnamon sweet red pork minced inside a very soft dense yet pliable and doughy ball. We had a celebration for a traditional holiday over there where it was based around moon cakes ( which I wasn't super fond of ) but anyway her and a friend from China and another from Vietnam prepared a phenomenal spread of food consisting of those buns fish whole, Duck, Dim Sum, pork, chicken, shrimp, and several other beautifully crafted dishes with vibrant color patterns and textures that complimented perfectly the layers of flavors.. it was a 16ft table filled with delicious dishes and i have awsome pics as I took pics of them cooking and then the people gathered and the presentation of all the Chinese foods you will never see in mainstream Chinese restaurants in the US.. shoutout to Kai love her so much
It’s so funny what you said at the end because I’m Puerto Rican and today I decided I was gonna attempt to make something I ate growing up that I made before but wasn’t satisfied. As I was finishing up you said there’s something great about cracking that mystery on how to make your childhood recipes and was just thinking I finally figured it out.
Hi! Thank you so much to teach me how to make those wonderful Char Siu Bao, I am going to try to cook them at home first I will get some of the ingredients. But most importantly, thank you to share your experience with your grandmother. I grew up with my grandma and she taught me so wonderful recipes and stories for life. They are no longer in this life, but they are watching us and very proud of you and me. You teach how to cook and the appreciation to make good meals with a wonderful story, culture, and background. And I teach how children can learn other styles of life, culture, and backgrounds through Languages. When I teach the food unit one of the lessons is Asian Food, this year I am planning to make a two days lesson on the Chinies Culture, and food. And I will teach the Chicken Lo Mein and the Char Siu Bao.
I heard you say plain old honey. As a beekeeper, not all honey is created equal. Most store bought honey is, clover honey. It has a mild flavor. I have bees in an area where the most pollen is from pine trees. It has a much more pungent flavor. There are so many different flavors in honey that will change flavors in your recipes.
Will appreciate it very much if you list down all the ingredients and their exact measurements for us to be able to follow your recipe, looks yummy and thank you for sharing. God bless
Where I live, there's only one place that sells Bao buns, but they make you order in the app and its delivery only. They wanted $8 for two buns, plus tax, plus delivery charge, plus tip. I ended up getting a combo meal for $18 which included two bao buns, it ended up being $30 in the end. I'm better off making these on my own and for myself. These look amazing by the way.
I’m glad I watched just to find out about red yeast rice powder. I make char siu but use red rice fermented tofu, but the red color just isn’t there when it’s diluted in the jar. Now I know how to get that beautiful color!
Vietnam and China share borders. As much as 40% of Vietnamese have the Han Chinese DNA. Ask any Vietnamese historian and they'll tell you that a big chunk of the Vietnamese culture is a Chinese based culture.
Thanks Jet! Super instructive. I’m prepping for a new year potluck, and this is my submission! Side-note: nvm the haters. I’m the love child of Beaker and Honeydew… and I thrive because of it!
I've been making Roast pork buns for over 50 years, and learned it from my parents who have made it all their lives. I've never made a stock for the Char sui. Noone I know makes a fing stock. The simplicity of the roast pork and the steamed bun should be the star. Not some stupid time filler to make you look smart.
I used to order these all the time when I went to Chinatown in London where I grew up. I've always wondered how they were made, so now I know!!! One thing though, I remember the pork filling being much redder/darker and wondered what was added and if it's a different recipe?
Wow !!! So beautiful and wonderful Char Siu Bao recipe by the great chef Jet Tila Food Network Perfect presentation good create good texture tender soft good taste mouth watering nice color rich ingredients successful results professional cooking shows Thanks for your dedication and hard work that will be appreciated God’s bless you and your family always with good health good luck and happiness Love stay safe in 2023❤️👍😘👏🌹🌟🙏⭐️
I loved the recipe and also really enjoy how you teach as you go! I never knew that kitchen tool is also called a rasp. And red yeast powder! Wow! Awesome video :)
I cannot wait to make this. Ya won me over when you didn’t use harmful fake food dye! Awesome job man! My children love boa! This will be so fun to make and eat with them.
Can you do the char siu bao with the sweet pork and onion that you bake? That is so delicious that a friend of mine would get from China Town in NY, but unfortunately it burned down in a building fire, and I can’t find how it is made. Love watching your videos. Thank you. ❤️❤️❤️
Well done getting a fluffy texture from the bun, most videos on UA-cam gets it wrong. Char siu bao buns are extra fluffy compared to other Chinese buns. Restaurants use a combination of ammonia powder and "old dough" to get that texture. You've done well to get a similar texture with just baking powder and yeast.
I can’t say how many times I’ve watched people cook Char Siu and never used red yeast rice. Going to have to hunt this down at my local Asian grocer. Thanks for sharing this recipe and I bet your grandmother would love to be with you eating this amazing dish.
Hey Jet you should try braising the pork with RED BEAN CURD PASTE (Cantonese style). Make sure you have TONS of sauce which you then thicken with corn starch slurry. Cool overnight. The cooling helps the sauce to solidify and you can put it in the bun easily. After the bun is steamed, when you bite in all this yummy sauce runs into the dough
He put many ingredients in to make a slur and mix some veggies up and put themeal on cooking grill and add honey to the ingredients and chopping up more and put meat in in dough and vegetables to gether and look good
I have tried making pau using your recipe. It turns out great but the pau is very light weight unlike bought from shop. I think I need to improve on something. Could you kindly give me any advice for my improvement?
Thank you for this detailed cooking demo! Lard has less cholesterol than butter,and certainly better for you than hydrogenated Crisco,why would people want to use that instead of lard?
I wish you had added the measurements to this presentation. Somr of viewers have also mentioned this. I do hope you CAN add yhe measurements to this video.
How do you make chicken balls, in batter, deep dried, & sweet & sour sauce?? Egg rolls? Cookies you put favors (fortunes) into? Hv you covered any of these?? Egg drop soup? Won ton soup? (Just discovered your channel today, will subscribe & like!!)
I have all the ingredients in my kitchen and pantry, I’m amazed. Well, almost all the ingredients, I don’t have any pork…. But there is a tomorrow Not only do I have all the ingredients, but I have a brand new grinder. Now I have something to grind into flour.
Jet, do you have a recipe for the barbecue sauce that go on to the American Chinese ribs that you get in the Chinese restaurant? Is this the same or is there something different?
![[Sub] Steamed Pork Bun Recipe(Baozi)](/img/n.gif)
These look amazing!!!! Jet Tila is one of the nicest, and most genuine people I've ever met.
Hmmm. have you tried the recipe?.. ITs pretty dry...
My husband has always wanted to make bao. He got excited when he saw your recipe using the air fryer. He made it this past week and omg, it was delicious and tasted even better than the ones we would buy and here in Hawaii we love our char siu bao. We loved it so much we made the potato bao two days later. We didn't have the red yeast thing but it was still delicious!
A friend of mine introduced me to this incredibly tasteful dish when I was in high school years and years ago. To this day I still remember my first bite and the explosion of flavor in my mouth.
A woman I lived with Kai from China made these it was a cinnamon sweet red pork minced inside a very soft dense yet pliable and doughy ball. We had a celebration for a traditional holiday over there where it was based around moon cakes ( which I wasn't super fond of ) but anyway her and a friend from China and another from Vietnam prepared a phenomenal spread of food consisting of those buns fish whole, Duck, Dim Sum, pork, chicken, shrimp, and several other beautifully crafted dishes with vibrant color patterns and textures that complimented perfectly the layers of flavors.. it was a 16ft table filled with delicious dishes and i have awsome pics as I took pics of them cooking and then the people gathered and the presentation of all the Chinese foods you will never see in mainstream Chinese restaurants in the US.. shoutout to Kai love her so much
It’s so funny what you said at the end because I’m Puerto Rican and today I decided I was gonna attempt to make something I ate growing up that I made before but wasn’t satisfied. As I was finishing up you said there’s something great about cracking that mystery on how to make your childhood recipes and was just thinking I finally figured it out.
Red yeast rice is also good for lowering cholesterol. My doctor told me that it is the base for many cholesterol reducing drugs, but not as processed
Hi! Thank you so much to teach me how to make those wonderful Char Siu Bao, I am going to try to cook them at home first I will get some of the ingredients. But most importantly, thank you to share your experience with your grandmother. I grew up with my grandma and she taught me so wonderful recipes and stories for life. They are no longer in this life, but they are watching us and very proud of you and me. You teach how to cook and the appreciation to make good meals with a wonderful story, culture, and background. And I teach how children can learn other styles of life, culture, and backgrounds through Languages. When I teach the food unit one of the lessons is Asian Food, this year I am planning to make a two days lesson on the Chinies Culture, and food. And I will teach the Chicken Lo Mein and the Char Siu Bao.
A really fantastic presentation, no jargons and simple to follow.
I heard you say plain old honey. As a beekeeper, not all honey is created equal. Most store bought honey is, clover honey. It has a mild flavor. I have bees in an area where the most pollen is from pine trees. It has a much more pungent flavor. There are so many different flavors in honey that will change flavors in your recipes.
Thank you sir. You are a great teacher and enjoyable to learn from.
Will appreciate it very much if you list down all the ingredients and their exact measurements for us to be able to follow your recipe, looks yummy and thank you for sharing. God bless
Read the Transcript!
How? I clicked on "Show the script" but didn't see anything. Could you be more specific, please? Thanks
Recipe.please
Wow!!! I don't eat meat but this looks Amazing!!! I'm going to try making it using Lions Maine Mushrooms.
Where I live, there's only one place that sells Bao buns, but they make you order in the app and its delivery only. They wanted $8 for two buns, plus tax, plus delivery charge, plus tip. I ended up getting a combo meal for $18 which included two bao buns, it ended up being $30 in the end. I'm better off making these on my own and for myself. These look amazing by the way.
OH THANK YOU...These are the BEST !
Jet. I love watching you cook. Question. Is red yeast rice used to lower cholesterol?
I’m glad I watched just to find out about red yeast rice powder. I make char siu but use red rice fermented tofu, but the red color just isn’t there when it’s diluted in the jar. Now I know how to get that beautiful color!
I can't wait to try your Char Siu Bao...many thanks for this lovely recipe.
Many years ago I dated a Vietnamese individual...I had their version of bao and it was amazing..its so interesting how cultures can cross..
Vietnam and China share borders. As much as 40% of Vietnamese have the Han Chinese DNA. Ask any Vietnamese historian and they'll tell you that a big chunk of the Vietnamese culture is a Chinese based culture.
Rolling the Wrap is a good technique ! Thanks !
So well explained
👍🏼👍🏼👍🏼 You make it look so easy! Thank you.👏🏼👏🏼👏🏼
Thanks Jet! Super instructive. I’m prepping for a new year potluck, and this is my submission!
Side-note: nvm the haters. I’m the love child of Beaker and Honeydew… and I thrive because of it!
Thank you for teaching me and sharing this. It is so much appreciated with much enjoyment. Such a simple pleasure. Thank you😊
Jet, you ROCK!!
I'm trying it this weekend. Can't wait.
I've been making Roast pork buns for over 50 years, and learned it from my parents who have made it all their lives. I've never made a stock for the Char sui. Noone I know makes a fing stock. The simplicity of the roast pork and the steamed bun should be the star. Not some stupid time filler to make you look smart.
Thanks for sharing!
we need a jet and guy collab
Like Jet makes the bao at one house and Guy is across the street using Hawaiian rolls
They do collab, on on Guys Ranch Kitchen, he has a ranch in Northern California where he has some of his chef friends come to cook
I appreciated detail explaination on each steps...wonderful.
Love the video. Alway did. I will definetily try making that delicious manapua. Aloha🤙
I used to order these all the time when I went to Chinatown in London where I grew up. I've always wondered how they were made, so now I know!!! One thing though, I remember the pork filling being much redder/darker and wondered what was added and if it's a different recipe?
Red food coloring is often used to achieve the redder color!
Wow! Awesome video.
Great job!
Beautiful I’m proud of you. Thank you for your sharing.
Hey Jet I always enjoy your dish , thank you for sharing!
Realy amazing
I'll try
And thanks for sharing
I have GOT to make this!
So good ! Thanks .
Thanks a lot Chef. Loved it. Great performance..
So much work. So good.
Great Video! Thanks.
Wow !!! So beautiful and wonderful Char Siu Bao recipe by the great chef Jet Tila Food Network Perfect presentation good create good texture tender soft good taste mouth watering nice color rich ingredients successful results professional cooking shows Thanks for your dedication and hard work that will be appreciated God’s bless you and your family always with good health good luck and happiness Love stay safe in 2023❤️👍😘👏🌹🌟🙏⭐️
Look really good 👍🏻 will try thank you so much 😊❤
I loved the recipe and also really enjoy how you teach as you go! I never knew that kitchen tool is also called a rasp. And red yeast powder! Wow! Awesome video :)
Rasp or microplane. Interchangeable.
Just perfect. Thank you
So delicious 😊
What a wonderful teacher and presenter you are in demonstrating how to make one of my childhood favorite char siu bao! I cannot wait to try it out.
I cannot wait to make this. Ya won me over when you didn’t use harmful fake food dye! Awesome job man!
My children love boa! This will be so fun to make and eat with them.
Can you do the char siu bao with the sweet pork and onion that you bake? That is so delicious that a friend of mine would get from China Town in NY, but unfortunately it burned down in a building fire, and I can’t find how it is made. Love watching your videos. Thank you. ❤️❤️❤️
What is the brand of your saute pan? It's beautiful!
O Wow , will make this soon , cause no one in my town can accomplish this , thank you , Agape
hey this show looks cool! i like it
I love your filling it looks delicious! Grandma is proud of you. :)
Well done getting a fluffy texture from the bun, most videos on UA-cam gets it wrong. Char siu bao buns are extra fluffy compared to other Chinese buns. Restaurants use a combination of ammonia powder and "old dough" to get that texture. You've done well to get a similar texture with just baking powder and yeast.
💡- Blend the leftover cooked veg until velvety smooth, and use that as a base for a sauce or soup.
Awesome. Thanks
Wow thank hou for sharing your Char Sui Bao recipe...
I can’t say how many times I’ve watched people cook Char Siu and never used red yeast rice. Going to have to hunt this down at my local Asian grocer. Thanks for sharing this recipe and I bet your grandmother would love to be with you eating this amazing dish.
I have been trying to find this one! One of my favorites!!!!
We love siopao❤
Look so yummy i want to make it. Thanks for sharing us the recipes
I tried it and it didn’t turn out good at all. But you can try and let us know of your result.
Hey Jet you should try braising the pork with RED BEAN CURD PASTE (Cantonese style). Make sure you have TONS of sauce which you then thicken with corn starch slurry. Cool overnight. The cooling helps the sauce to solidify and you can put it in the bun easily. After the bun is steamed, when you bite in all this yummy sauce runs into the dough
I am sooooo making this!!
Bravo! I love you for this
MMMMM yummy delicious
Yum. In Hawaii is manapua. Do you use the same recipe for the baked ones? Thank you. 🤙🏾
This guys recipe is good…. If you live in a rural area.
Perfect so much love
Hi Jet when you said CAKE FLOUR is this the same one you use to bake the cake or cupcakes in the box?
Yes, it's the same one.
Thank you 😊
He put many ingredients in to make a slur and mix some veggies up and put themeal on cooking grill and add honey to the ingredients and chopping up more and put meat in in dough and vegetables to gether and look good
A tips to prevent wrinkling. Once 8 minutes pass or 10 for safety. Do not open the lid once you turn off the stove. Wait for 3-5 minutes
I have tried making pau using your recipe.
It turns out great but the pau is very light weight unlike bought from shop.
I think I need to improve on something.
Could you kindly give me any advice for my improvement?
Thank you for this detailed cooking demo!
Lard has less cholesterol than butter,and certainly better for you than hydrogenated Crisco,why would people want to use that instead of lard?
Omg they look so delicious 😋
I have to ask.
Does you camera crew get to eat any of that wonderful food you make?
I wish you had added the measurements to this presentation. Somr of viewers have also mentioned this.
I do hope you CAN add yhe measurements to this video.
Love Jet❤amazing chef
want to ask how well came one make bao soft to the level it melt when it been eaten.
Another awesome recipe from JT! How can ya go wrong?
Thank you, Jet❤
Delicious
How do you make chicken balls, in batter, deep dried, & sweet & sour sauce?? Egg rolls? Cookies you put favors (fortunes) into? Hv you covered any of these?? Egg drop soup? Won ton soup? (Just discovered your channel today, will subscribe & like!!)
Hi chef what's the function of baking powder in the recipe?
How many cups cake powder and the rest of measuring ...🙏🙏
I want to see Jet Collab with Made by Lau... Old school and New school together 😁
I was thinking that while watching this! I get all my chinese recipes from Mr. Lau and they're all amazing
yummy yum Love this.
One of my favorite foods.
Using the link provided I have been unable to find a link on food network for this recipe. Does anyone have a link please?
I couldn’t find it. Any links to Food Network lead you to nowhere
I have all the ingredients in my kitchen and pantry, I’m amazed. Well, almost all the ingredients, I don’t have any pork…. But there is a tomorrow
Not only do I have all the ingredients, but I have a brand new grinder. Now I have something to grind into flour.
These are my favorite when I go for dim sum. 😍
We call that Siopao here in the PH. We also have ube siopao, my favorite! Yum! 😋
I just want to learn how to make the buns I want to add a Mexican flavor to it.
Where can Ibuy the red yeast powder, Is Amazon carrying it?
Jet, do you have a recipe for the barbecue sauce that go on to the American Chinese ribs that you get in the Chinese restaurant? Is this the same or is there something different?
Yummy
Sangat enak sekali 😅😅
Can we use organic all purpose flour instead of cake flour?
Thank
Where to buy red yeast rice.
How to get the recipe? Link don't seem to work
Food network