I had those exact buns at Raohe Market and I've been dying to even find out what they were called since. Very excited for these, please make more videos about Taiwan! Such an underappreciated place and food culture.
I’m Taiwanese, and I’m chiming in to say this looks delicious. I can’t wait to try it. I like how you added chopped pieces of pork in addition to the ground pork. Your filling reminded me of the inside of a char siu bao.
thank you Andong. I haven't been back to Taiwan in years. Pepper bao and beef noodle soup warms my soul. The other taiwanese dishes I miss oyster omelet, oyster noodle soup, and stinky tofu.
Update: truly amazing Took me 2 hours from start to end, all the proportions are correct! I indeed used 300g of pork. Just made a different sauce to accompany with soy sauce, chili oil, ginger, cumin, scallions and garlic.
Milk powder is a better binder than breadcrumbs in meat. It's an essential ingredient in sausages. It's what helps keep them very juicy instead of just moist.
Ok Arseny, I am driving into taipei right now. A local friend knows the place you went to and we're heading there now. We were also told to try the 胡椒餅 at Raohe night market. Is that where you had the disappointing one? Will report back if you reply!
Arseny, In these travelogue-related recipes, it would be super helpful if you provided some additional info (name of the 胡椒餅 vendor that you liked, or the name of the night market...or even the city where you found them! I really have no idea where you were other than "Taiwan") And for that matter, tell everyone that's 胡椒餅 (Hújiāo bǐng) so those of us with access to large Chinese diaspora communities know what to ask for. My wife is Taiwanese and she really didn't know what (in English) a 'Taiwanese pork pepper bun" was until she read the sign at the stand. EDIT: I just noticed 胡椒餅 is hidden in plain sight in the background of the thumbnail!
Just got back from a Taipei trip! Went to Shilin and Guaxi and some others but never made it to Raohe😢. Heard a lot of great things! I guess now i just have to go back😂
"We begin with minced pork which we have all intentions of seasoning the *shit* out of." Dude, seriously, the universe won't be in equilibrium until you have at least one million subscribers! Another *great* video!
Do you think you could do the scallion pancake in one of your future videos? you know the one you tear a hole in and drop an egg in. Or am I confusing it with another dish.
Mixing minced pork with dice pork is a genius idea. I believe it is still a tasty bun even if you replace all of the Chinese spices with bacon or any seasoning you like. By the way, I've never seen pepper pork buns with sauce, is that your invention?
Taiwan 胡椒餅 number one 🇹🇼 🇹🇼 🇹🇼 although tbh, the spot that’s super popular at raohe isn’t the best, there’s a tiny stall right at the beginning of the street which is better.
With the best will in the world, I can't imagine how the cold meat could be tender and cooked through after just 20 minutes of baking time. Is the baking time really right? Otherwise, the recipe sounds very interesting and I will try it out.
These look delicious, if I ever make them, I’ll have to replace the pork with beef. It would be great if I could find a recipe like this for my deit routine, bread + meat and I can add some veggies on the side, absolutely perfect. Sadly this one has a bit too much butter and white flour. Looks like I’ve got experimenting to do 😁
Are you muslim? I don’t know what other diet removes pork unless you have some allergies (never heard of pork allergy). Also, it’s better to replace pork with a fatty chicken cut, instead of beef. The beef totally changes the flavor profile.
I am shooting a random experiment here, what if for the 2nd dough you mix a percentage of normal flour with a percentage of tangzhong and then incorporate the butter?!
I'm wondering about this as well, plus the meat was cold, straight from the fridge... and seemed like no 2nd proofing, went right into the oven after the wrapping n topping
You should try "kams", or "Palt" from Sweden. Oh, and "kroppkakor"! "Kroppkakor is not just meat, they could be filled with fish as well. And palt/kams may have meat or not. I depends. Timer for you to learn ;-)
Kroppkakor! Mmmm. I like meat, spinach and onion filling, and topped with butter and lingonberry. My grandmother made them with pork and onions and I learned the recipe when I got married.
Imo as a Chinese (please dont bring geopolitics into this) we probably took this recipe from our Turkic cousins. I remember seeing a dish cooked in a tandoor with similar flakey dough which I believe was called Samsa which is popular in Uzbekistan (not sure abour other turkic countries) which the only real difference would be the protein choice and likely the spice mix.
wenn ich bei meinem bayerischen (!) metzger „schweinenacken“ bestelle kriege ich einen distinktiv anderen „cut“ (nicht nur viel dünner sondern viel viel mehr fettfasern - wird meistens zum grillen verkauft). muss ich ihn nur überreden das dicker zu schneiden oder wie nennt das dein metzger auf deutsch ? das rezept klingt absolut verführerisch!
I dont know if it would be a good sub, but if i was gunna make it vegitarian i would use potatos and/or eggs. Me personally id do russet AND sweet potatos and eggs. Extra seasoned to make up for the flavor we miss out on in the pork, but remembering the sweet potato brings alot to the table. I usualy chop and do a quick stir fry of my potates when i make stuff. And maybe some onions to really round out the filling, on top of all the other things he adds to the pork.
In Fujianese/Hokkien cuisine, we have many other similar snacks with a variety of fillings (in Singapore/malaysia where I'm from, we call this pork one Char siew sou). A lot are vegetarian, for example if you put molasses you get a Beh Teh Soh (Ma Ti Shu in mandarin, aka "Horse hooves"). If you put salted green bean paste you get Tau sar piah. Those are just some of the more common examples, do try them if you want! Note the flavour profile is obviously gonna be quite different for each compared to the pork one.
Im curious, how well do you think this would work with a gluten free flour? There doesnt seem to be a lot of rising involved. Do you think the laminatiom would still work, and that the only issue would be forming it without it spliting? Or maybe using a gluten free dumpling recipe, with the same butter dough step and seasonings?
NOOOOOO THE ONES AT RAOHE NIGHT MARKET ARE SO GOOD HOW DARE U :((((((( (ok fr though I def need to try this cuz pepper buns are so fantastic and I've been craving them like crazy since my trip to Taiwan this summer)
That's something you don't _normally_ see in Chinese food. In fact, many items in Taiwanese cuisine aren't really found in most Chinese cuisine anyway (small wonder why I've never eaten this pepper bun before).
well what do you mean "Chinese food"? that's like saying you don't see Spanish cuisine often in European food. Well of course you wouldn't, if you only eat American "western" food, but doesn't mean entire countries and millions of people in Europe don't eat that every day lol. Same with Hokkien cuisine and American "chinese" food
I had those exact buns at Raohe Market and I've been dying to even find out what they were called since. Very excited for these, please make more videos about Taiwan! Such an underappreciated place and food culture.
I’m Taiwanese, and I’m chiming in to say this looks delicious. I can’t wait to try it. I like how you added chopped pieces of pork in addition to the ground pork. Your filling reminded me of the inside of a char siu bao.
thank you Andong. I haven't been back to Taiwan in years. Pepper bao and beef noodle soup warms my soul. The other taiwanese dishes I miss oyster omelet, oyster noodle soup, and stinky tofu.
Love the recipe ! Gonna make it tonight
You forgot the quantity of pork steaks in the ingredients list but I guess that's around 300 grams
Update: truly amazing
Took me 2 hours from start to end, all the proportions are correct! I indeed used 300g of pork. Just made a different sauce to accompany with soy sauce, chili oil, ginger, cumin, scallions and garlic.
2:04 Mark Wiens would be proud of that food face 😂
The Taiwanese kitchen is fantastic and deserves more attention!
Hujiao Bing are from Fujian. But it tastes better when western people pretend they orginate from Taiwan 😂😅
Looks great. Here in the states pork and barbecue (or BBQ) sauce is a common pairing.
If you spend enough time in Taiwan, you learn that the food worth lining up for isn't served after 9 PM, it's served before 8 AM. great video
Milk powder is a better binder than breadcrumbs in meat. It's an essential ingredient in sausages. It's what helps keep them very juicy instead of just moist.
These look amazing, so glad you found the second cafe making these. Just found your vlog and subscribed
My grandfather was stationed there during Korea and he always talked about how good the food was.
THIS IS SOOO GOODDDD I have to try it!
I really missed your Asian cuisine stuff thank for sharing!!
Ok Arseny, I am driving into taipei right now. A local friend knows the place you went to and we're heading there now. We were also told to try the 胡椒餅 at Raohe night market. Is that where you had the disappointing one?
Will report back if you reply!
The most interesting buns I have seen so far.
O my. There goes my plan to diet. I love your diligence, your research and cooking skills! Go go. Life is short! Enjoy it.
Arseny,
In these travelogue-related recipes, it would be super helpful if you provided some additional info (name of the 胡椒餅 vendor that you liked, or the name of the night market...or even the city where you found them! I really have no idea where you were other than "Taiwan")
And for that matter, tell everyone that's 胡椒餅 (Hújiāo bǐng) so those of us with access to large Chinese diaspora communities know what to ask for.
My wife is Taiwanese and she really didn't know what (in English) a 'Taiwanese pork pepper bun" was until she read the sign at the stand.
EDIT: I just noticed 胡椒餅 is hidden in plain sight in the background of the thumbnail!
love this video, but why so short? i miss your 20+ min deep dives and seeing the recipe development process
I dont know why I dont get notfified anymore. Glad to see you again dude!
This looks awesome! Hey hank you for sharing this with us andong.
SIR, YOU ARE A UNICORN!
not a bad recipe. i will try it again, hopefully without forgetting half the ingredients 😆
I love the laminated dough hack! Can't wait to try it out🤩
Amazing recipe, amazing video! Thank you!
Как обычно у тебя изящно, динамично, красиво! Надеюсь, что вкусно!
Just got back from a Taipei trip! Went to Shilin and Guaxi and some others but never made it to Raohe😢. Heard a lot of great things! I guess now i just have to go back😂
Hi looks a good recipe to try. Can we freeze the buns uncooked ?
Im currently in Taipei and pepper buns are my favourite things! Fuzhou Ancestral Pepper Cake is legendary. Did you get to Keelung Night Market?
Ate it once. It's super good
wow you killed it with this one 🔥
Oh this looks so good and actually doable yey
"We begin with minced pork which we have all intentions of seasoning the *shit* out of." Dude, seriously, the universe won't be in equilibrium until you have at least one million subscribers! Another *great* video!
Wow, this is in no way quick and easy to make, but now I feel I can't rest until I try them 🙃
So.. it's pretty much the samsa. Cool!
looks so delicious !!!
Ive been looking for a really good bun recipe. Been trying to recapture something i tasted years ago and thos looks pretty damn close.
Do you think you could do the scallion pancake in one of your future videos? you know the one you tear a hole in and drop an egg in. Or am I confusing it with another dish.
may you live a thousand years, each year made of a thousand days.....
Mixing minced pork with dice pork is a genius idea. I believe it is still a tasty bun even if you replace all of the Chinese spices with bacon or any seasoning you like. By the way, I've never seen pepper pork buns with sauce, is that your invention?
I miss these!
We have similar one in Malaysia. We call them Siew Pao
Taiwan 胡椒餅 number one 🇹🇼 🇹🇼 🇹🇼 although tbh, the spot that’s super popular at raohe isn’t the best, there’s a tiny stall right at the beginning of the street which is better.
With the best will in the world, I can't imagine how the cold meat could be tender and cooked through after just 20 minutes of baking time. Is the baking time really right? Otherwise, the recipe sounds very interesting and I will try it out.
Nice :)
You couldve added the scallions into the sauce or on top of the ripped open bun :D
These look delicious, if I ever make them, I’ll have to replace the pork with beef. It would be great if I could find a recipe like this for my deit routine, bread + meat and I can add some veggies on the side, absolutely perfect. Sadly this one has a bit too much butter and white flour. Looks like I’ve got experimenting to do 😁
What's wrong with pork and butter? 😂
Are you muslim? I don’t know what other diet removes pork unless you have some allergies (never heard of pork allergy). Also, it’s better to replace pork with a fatty chicken cut, instead of beef. The beef totally changes the flavor profile.
Holy that looks good
Would you be able to share the places you visited in Taiwan? I wanna go there
I am shooting a random experiment here, what if for the 2nd dough you mix a percentage of normal flour with a percentage of tangzhong and then incorporate the butter?!
Lovely buns
Love the Taiwanese content!
welcome to a shokugeki no souma recipe :)
Awesome!
That way these buns are made really remind me of the rolling technique of Latcha Paratha!
was the meat cooked through? That looked like so much filling and not a long time in the oven
I'm wondering about this as well, plus the meat was cold, straight from the fridge... and seemed like no 2nd proofing, went right into the oven after the wrapping n topping
Andong going back to posting weekly videos? That's pretty exciting!
You should try "kams", or "Palt" from Sweden. Oh, and "kroppkakor"! "Kroppkakor is not just meat, they could be filled with fish as well. And palt/kams may have meat or not. I depends. Timer for you to learn ;-)
Kroppkakor! Mmmm. I like meat, spinach and onion filling, and topped with butter and lingonberry. My grandmother made them with pork and onions and I learned the recipe when I got married.
Going to Taiwan soon. Where is this pepper bun stand?
臻味胡椒餅/炭烤地瓜 near the CKS Memorial Hall MRT station.
This looks bomb
brother is doing origami with dough. Very nice
Imo as a Chinese (please dont bring geopolitics into this) we probably took this recipe from our Turkic cousins. I remember seeing a dish cooked in a tandoor with similar flakey dough which I believe was called Samsa which is popular in Uzbekistan (not sure abour other turkic countries) which the only real difference would be the protein choice and likely the spice mix.
Is 20 minutes enough to cook the frozen pork filling? Seems short.
Taiwan number 1!
YO ANDONG UR BACK FR
Yum!
wenn ich bei meinem bayerischen (!) metzger „schweinenacken“ bestelle kriege ich einen distinktiv anderen „cut“ (nicht nur viel dünner sondern viel viel mehr fettfasern - wird meistens zum grillen verkauft). muss ich ihn nur überreden das dicker zu schneiden oder wie nennt das dein metzger auf deutsch ? das rezept klingt absolut verführerisch!
these buns are a derivative/evolution from bao , so dont hate on the OG , but yes taiwanese cuisine is amazing =]
Lard for the second dough is better!
It tastes great, but I found that it hardens too fast when its not as warm in your kitchen and tends to crumble. Butter goes a little easier imo
@mynameisandong got to get a warmer kitchen!
I'm sure chef John and/or half the other UA-camr cooks will copy this within a month.
oh that new mic is peaking alot
damn i thought nobody noticed
Taiwan number 1
Это ж типа самса.
Our Siew Pau from Seremban malaysia A1 in the world.
I wonder what you can sub mince for, for a vegetarian version?
I dont know if it would be a good sub, but if i was gunna make it vegitarian i would use potatos and/or eggs. Me personally id do russet AND sweet potatos and eggs. Extra seasoned to make up for the flavor we miss out on in the pork, but remembering the sweet potato brings alot to the table. I usualy chop and do a quick stir fry of my potates when i make stuff. And maybe some onions to really round out the filling, on top of all the other things he adds to the pork.
Some tasty pond scum should do nicely.
Vegan minced meat? Or maybe some meaty mushrooms?
In Fujianese/Hokkien cuisine, we have many other similar snacks with a variety of fillings (in Singapore/malaysia where I'm from, we call this pork one Char siew sou). A lot are vegetarian, for example if you put molasses you get a Beh Teh Soh (Ma Ti Shu in mandarin, aka "Horse hooves"). If you put salted green bean paste you get Tau sar piah. Those are just some of the more common examples, do try them if you want! Note the flavour profile is obviously gonna be quite different for each compared to the pork one.
Tofu, Paneer?
Im curious, how well do you think this would work with a gluten free flour? There doesnt seem to be a lot of rising involved.
Do you think the laminatiom would still work, and that the only issue would be forming it without it spliting?
Or maybe using a gluten free dumpling recipe, with the same butter dough step and seasonings?
What are these called in Mandarin/Pinyin? I want to see if I can find them on Meituan.
Hujiao bao? Maybe.
胡椒饼
谢谢 @@mynameisandong
rip anthony
Yeah, I’ll take a good bing over a bao any day. Don’t get me wrong, I love baos, but I don’t always want to eat a pillowy cloud.
Dude just pour the ingredients in the bowl lol idk why but the slow sprinkle of everything is so damn annoying
What the heck are you talking about ?
@@zanturius72212:30
Imagine if they actually moved that slow irl 😆
Cool you are making videos again! Love your vision and recipes but you went away for almost a year.
Time to Compare it with the ones from Food Wars.
Let's go!
So the real question is: is it pastry or dumpling?
Pastries dumpling are more bite sized and tend to have a sauce you dump into 😅
Don't do this. We don't need another Jaffa Cake situation XD
NOOOOOO THE ONES AT RAOHE NIGHT MARKET ARE SO GOOD HOW DARE U :(((((((
(ok fr though I def need to try this cuz pepper buns are so fantastic and I've been craving them like crazy since my trip to Taiwan this summer)
Wanted to make some kind of China-cancelling-you-for-saying-Taiwan joke, but the comment section is too wholesome for that.
Still sad about the missing scallions... :(
me too, me too
Тайваньская самса в тандыре получается 🤔
chicken liver and intestines tasty for me Sir
actual real life mora meat POG
Please add the weight of the pork neck to the recipe!
Just fyi it is not legally allowed to dip these buns in any kind of sauce. Expect an arrest the next time you try to enter Taiwan.
Isn't "bao bun" akin to saying "pizza flatbread"?
chai tea, japanese wagyu beef, ramen noodles, etc...
@@OtonashiV yes exactly
Andong knows better than to perpetuate the silliness. Just call it baozi. I promise people will figure it out.
@@ZagnutBar Oh yeah, Andong is definitely aware. He's probably just doing it for the lowest common denominator, unfortunately.
Get off your high horses and go make some friggin' buns already.
That's something you don't _normally_ see in Chinese food. In fact, many items in Taiwanese cuisine aren't really found in most Chinese cuisine anyway (small wonder why I've never eaten this pepper bun before).
What even is „Chinese cuisine“ though? In fujian, these are quite well known
well what do you mean "Chinese food"? that's like saying you don't see Spanish cuisine often in European food. Well of course you wouldn't, if you only eat American "western" food, but doesn't mean entire countries and millions of people in Europe don't eat that every day lol. Same with Hokkien cuisine and American "chinese" food
Who come here after watching food wars soma?
do stuff with James køkken
This is more pastry than bun. So i will stick to a bao, if i want it crispy all i need to do is just 生煎包 it.
Instead of butter, for the dough you should use lard. That would be more traditional.
Now to make this with beef like a heretic.
I reckon you could switch out the pork for mushroom and make this vegetarian.
Самса!
I had no idea you eat pork.