So I made these, (different filling, same dough) and they were great!! A few things I will note though, I had to use a least 1 cup more flour than the recipe calls for, otherwise it was WAY too sticky and wet to form a dough with. Also cooking them with water and oil as described in the video had limited success. They steamed and puffed up beautifully, however some of them had soggy bottoms. They also didn't get very crispy until after I removed them and toasted the bottom in just oil alone. Final result was great! Next time I make them, I would probably either just steam them in my bamboo steamer first, then toast them in a pan with only oil, or try the pan water oil method again, but use A LOT less water than the recipe calls for. Still, I am impressed. These buns were just as fluffy and delicious as a recipe that took me 4 HOURS to make.
I'm surprised. I followed the recipe as directed. Dough came out perfect. The only thing I did differently was add boiling water to steam, because I'm lazy like that. One cup water and three cups of flour made a stiff dough that got softer after thirty minutes. I don't understand why your dough was wet
@@CharlieC738 after I made this comment, I remade it against a few days later and followed the proportions in the recipe, and it turned out perfect. I must've made a mistake the first time so that's on me!
Made these today. Came out perfect and delicious. Froze some for another day. I made mine bigger and struggled a bit with folding to close and form a bun. I'm sure it will get better with practice.
We made our first steamed bao the other day, but with a different filling. I should have stuck with this flavor for the filling..I learned I'm not a big fan of five spice.
for sure you can do this with every protein, pork beef chicken fish or shrimps doesnt matter and you can add pepper or other spices or leave something that wont matter its to your taste
Bit late but you could steam them and then make a little sauce to dunk them in. I like in a bowl: soy sauce, sesame oil, garlic and some chili oil/paste. Next time buy some flavored or filled ones they taste better lol. i like the scallion ones or mushroom filled.
I think the main difference between a dumpling wrapper and a bun wrapper, which she made here, is the presence of yeast. Th yeast and fermentation makes the bun fluffy; without it it would be a dumpling.
In English, they're called BBQ pork buns but in Chinese, they're called Cha Siu Boas or Char Siu Boas (🧏🏻 sounds like Chah-Shah-Bow/Tsah-Sah-Bow) 叉烧包: a Cantonese baozi (bun) filled with barbecue-flavored cha siu pork 👌🏼
Black pepper is fine and omit onions or you can use chives, garlic/onion powder & some finely diced cabbage for moisture or leave it out too. It's all about personal preference. I've used spinach, water chestnuts, bamboo, mushrooms, etc! Bonus tip: mix your ingredients then take a small spoonful and toss in a pan until cooked thru & taste for flavor, adjust as needed! (I've also just microwaved for a few seconds until cooked thru!) 👍🏼 Good luck! 🥟
