Chinese Steamed Pork Buns Recipe | Sorted Food
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- Опубликовано: 6 сен 2024
- These traditional Chinese steamed buns use a Cantonese style braised pork belly to get the maximum flavour out of the filling. Fluffy, slightly sweet and very tasty!
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Try boiling water when you make the dough (either for buns or dumplings wrappings ) it's very traditional and gives you awesome texture ! By the way, the perfect number of folds on dim sum is 18-22!
Giselle W. Lee Thanks Giselle, will have to try that!
yess
I am a Hongkongnese.😀In fact, we don't put corriandor and chilli in Char siew bao and we don't dip any sauce. But I think it will still taste good😊
I have never ever heard anyone calling themselves "Hongkongnese" and anyone saying that *word*.....
>.>
Junhtz334 Hi there, I'm also a Hong Kongese / HongKonger. You can find these two words in Oxford Dictionaries :)
Junhtz334 A lot of Hong Kongers like to differentiate themselves from the mainland.
Junhtz334 Then get use to it :)
Ben sounded really cute when he said the Cantonese thing:) but actually it's char siu bao haha XD love the receipe lots of love from Hong Kong!!!
It made me laugh! He tried xD
Starrymite he sure did:)
It was so close man, so close. Not char sui bao, but char siu bao.
Starrymite agree, I'm happy he tried! Good job, Ben
😏
These are surprisingly the PERFECT breakfast food if you're rushing to class. You can make them beforehand, pop them in the microwave for 10 seconds, and you're on your way!
em isontheceiling Never thought of that but sounds like a great idea!
@@SortedFoodhelp! This was my fave recipe that I did every Chinese new year and it’s not on your website anymore 😢
the way ben pronounced char siew pau.... lol adorable..
wait, did you throw away the skin of the pork belly? that's the most flavorful part! it's very fatty and has a chew, but mixed with the rest of it, or sliced into pieces, you can enjoy the layers and textures!! if you haven't tried it, I HIGHLY encourage making pork belly again and eating it with the skin!
they probably ate it off camera.
koukounut you could also make some pork rinds too!
Taamz Heart actually Barry ate it right on camera. You're right, they didn't waste it :)
Pork buns are something I really want to try one day. I've only had bean buns with red bean paste, as well as dumplings with sauce
In Asia we use Snow White lily flour but you can't find it in the UK (I've tried) but if you replace the oil with lard,it helps it look whiter. Also steam it with a tea towel above the buns so the water doesn't drip on the dough to stop it looking dimpled.
For most parts, to save a lot of work. Just use ground pork. You can use the same spices and save a few hours of waiting. Traditionally steam pork buns are made from ground pork (any cut really, just a bit of fat in the meat gives it a nice flavour)
Chinese steamed buns are some oft ALL TIME FAVORITE FOODS!
when Ben cut off all the fat.... i cried :(
(THATS LIKE THE BEST PART OF CHAR SIEW BAOS OR ANY DISH WITH CHAR SIEW U NEED THE FATTTTT)
wow i sound really unhealthy don't i
not really, cos what he made isn't actually Char siew bao. Most people who have eaten char siew bao will know that authentic char siew baos are made from an entirely different cut of meat different marinades.
Using belly pork and braising it in dark soy is Hokkien style plus the bun is shaped differently.
smutpow ohhhh i see. i never knew that. i've eaten char siew baos many times and i love them but i never really knew exactly which cut of the meat they're made from. thanks for the info :) but honestly though... the fat really is the best part of any part of pork meat ;)
One thing I'm happy is that here in São Paulo, Brazil, we have one of the largest asian colonies ever, raging from japanese, chinese, taiawnese, korean... getting homemade, delicious buns is so cheap it's not even fair! For 2 bucks I can get 8 buns ready to steam and so rich and fragrant! There is one with pork and bittersweet sauce inside that is just the most beautiful thing!
Wonder if you guys could ever do a dessert steam bun. The sesame ones are unbelievably sweet.
These were my mums favourite food in the world, and as I was watching this I couldn't help but think how much happiness having a recipe for these would make her! Even though she isn't here anymore, her birthday is coming up soon, so I think a pork bun party is in order.
bring* not make. Ugh.
I don't have any words for that :)
Also Thank you! X
So much respect to you guys that you can tell this is Cantonese style not just 'Chinese' style
barry's hair is top notch here x
I just realized that you guys should try making a Beef Wellington... BURGER!
Puff pastry as the "buns", a mushroom duxelle as the "sauce", it would be AMAZING!
Winston Lee Nice idea!! :D
:D
+Golden Eagle yeah, his pronunciation was a good effort but missed a little bit. xD
Adding kimchi in the buns gives the buns some crunch, saltiness, and sourness! Its super addictive!
Glad to hear you can do these without the fancy steaming equipment! I'll definitely be giving them a go.
well, this is definitely an english version of one of my favorite chinese food. because of me being a chinese, i feel so strange when watching people make funny and unbelievable 'twist' of chinese recipe. although it's not quite like how we do it in China, I'm still happy that you guys try your best to do it.
In the Czech Republic, we use a very similar dough and method, but the dumplings are filled with fruit such as blueberries, plums or apricots. They're amazeballs.
This is easily one of my favorite recipes you have done. I've actually used the dough recipe and done loads of different fillings from the original filling you give here to curry, eggs and bacon for a breakfast bun, also a Buffalo style chicken bun for fun (absolutely amazing) and even did a dessert one where I added chocolate to the dough and filled them with caramel. So versatile and delicious I wish these were more popular in the states
amazing! I love it when people do other culture's foods right!
I'm Cantonese, and the steamed buns you find in the bakeries in Chinatown (NYC) are AMAZING. They're as big as my palm! My favorite one is the ones filled with chicken and mushroom ^__^ Great recipe!
I often eat 差燒包 in Cantonese style restaurants in Taiwan. It's absolutely popular in Taiwan.
I remember making Vietnamese-style steamed pork buns (Banh Bao) with my grandmother when I was younger, and I could never get the crimp as perfect as she did.
in my country, they always put tiny bits of cooked egg and slices of chinese sausage with the pork mixture which i recommend you should try, it's very delicious.
Could you guys do more things with the steam bucket. Got myself finally one haha.
As a local Hongkonger, I always have this dish when I go to a chinese restaurant! They are so delicious, and it's a bit different from the one you guys have made. They added a lot of dark syrup along with the pork and they are of the different taste I believe… but I never imagined that we can make it at home, that's a thing
Is there an acceptable substitute for coriander? I'm one of those people that,for me, coriander tastes like dish soap.
Parsley should work great
Me too! I thought I was alone!
Rachael McInnes You're not alone at all :P. Both me and my brother hate it (not sure about my parents). Found that out when I made a super fancy salad and we both thought it tasted like soap because of the coriander :(.
It probably has to do with genetics.
"21% of east Asians, 17% of people of European ancestry and 14% of people of African descent say they dislike the stuff, according to a paper published this year in the journal Flavour. By contrast, 3-7% of south Asians, Latin Americans and Middle Eastern subjects disapproved of the herb, which is more common in their native cuisines."
Ref: www.nature.com/news/soapy-taste-of-coriander-linked-to-genetic-variants-1.11398
I actually had to look this up because I didn't know that coriander and cilantro were the same plant- so I got really confused when he was saying 'coriander' and chopping leaves LOL
Where I'm from coriander only refers to the seeds as a spice.
***** Lol it's the other way round for me, can't stand parsley.
You can also use condensed milk instead of the sugar for the buns mixture! Gives it a more rich and creamy sort of taste (:
I usually buy these frozen at my local Asian grocer, but will be sure to try this recipe. Thanks guys!
Love the twist on the char siu bao - I'll have to try the addition of chile and coriander. My mum marinates her char siu for 3 days, the flavor really gets into the pork.
I am Vegetarian for 2 years now, but this looks so good and I didn't even liked pork before in stopped eating meet. So good job guys :-)
Please do more Chinese dishes! They're so yummy!
Boys you read my mind!! Have wanted a recipe for these for ages and they look incredible！can not wait to try these out! Thank youu！！！
I have been waiting for you boys to do steamed pork buns for so long! I love it!!!
I can't wait to make these. I received a bamboo steamer for Christmas and haven't used it yet
So happy that you guys made some Cantonese food. Keep on trying more Chinese food pls :) from Hong Kong
im digging the new background music. its really chill.
Reminds me of my family in Hong Kong where every Sunday morning we had dim sum and barbecue pork bun is one of the dishes we must order!
I missed these regular recipe videos!! Hopefully this is a sign of more to come!
glad to see the boys notice it's a cantonese dish.
YES! SIOPAO! not exactly but close enough... I was so worried I actually had to buy a bun mix to get the same fluffy texture but this recipe makes me feel so much better about trying it myself. Thanks guys!
I needed to thank you guys for making this! I needed a recipe that was both easy and had lots of ingredients and cooking steps for a presentation in my American Sign Language class. I chose this because I really wanted to try it and had to make whatever I presented. This was harder than it looked but I love it so much I am going to make it again, soon. Also I got an A and my teacher really loved them! Thank you guys for being so brilliant!
Can't wait to make these. Nice job guys.
Loving the background music here.
Those look amazing and I LOVE steamy buns so so so much.
I've always wanted to know how to make those! Thanks for putting this up.
Barry has got the moves like king Winter, when he covers a part of the world in snow
Can you guys make pho? It's a very popular Vietnamese dish that isn't too crazy so plenty of people should enjoy!
+Leoniand2Wes they have I believe! Search Sorted pho and it should come up
super impressive! i like your adaptation: extremely true to the original but with distinct Sorted twists (shallot instead of green onion, the sweet chili dipping, chilies)
Ben, my asian family also uses star anise (get at an asian grocery store) with the soy flavoring for the pork, when the sauce caramelizes from the sugar its amazing :).
I really need to stop watching these before I go to sleep it makes me feel so hungry! 😋🍤🍝🍖🍗🧀🍣🍱🍛🍜
This is so brilliant! Ive never made steam buns like this (actually I do not know how to make them...). This looks really delicious! Definitely will give it a try.
incredible recipe!!
Ben is so adorable when he says Cantonese!
really love you guys and lots of love from Hong Kong!
i really want to see you guys make chinese custard bun... i love them
With any steamer things like Har Gao, Siu Mai, Char Siu Bao etc., you can use a lettuce leaves instead of paper or non editable leaves like banana or pandan. Saves the trouble of non editable leaves sticking to the bottom of the food, and trying to find the other stuff
it's cute when they try to speak chinese, i mean that in a nice way btw.
Looks absolutely fantastic boys!
Again guys, you have just made our day. Ben's buns, great pun. Cannot wait to try those. Heading to the Internet now to add pork belly to the monthly meat order. Keep up the great effort. Cheers from remote Australia
You can also line the steamer with cabbage or napa lettuce to keep things from sticking to the bottom!
Why don't you guys open a restaurant?! I would gladly pay for that!
Loving ben's pronunciation of char sui buns. Great work guys !!
Hi SORTED Food! Here in Philippines, we call it "siopao" :) but it still originated from the Chinese. Our recipe uses no milk for the dough and it's still yummy. You guys should try it.
Love Chinese steamed buns, I've been making the ones on Jamie Oliver's website until now. These look just as good (though I would personally use less sugar in the flour - but that is just my choice!)
Loved the mandarin pronunciation that Ben did
I'm from Singapore here, and we eat it as breakfast with coffee sometimes
They are Pronounced as Char-Sao-Bao in Mandarin :) Just love them 😍
A good receipe but traditional bun (pau) is usually made without dairy. The dough is made with just water, flour, sugar, shortening, yeast and baking powder. Char Siew is usually made from pork belly marinated with five spice powder, maltose and chinese rose wine. The key is in the maltose. When cooked, the maltose gives the char siew the syrupy and sticky texture on the skin. The style that the pork belly was made in the video more closely resembles Siew Yok (烧肉), which is usually served with Char Siew (and other barbequed meats) in Cantonese cuisine.
I made these the tradition way and they were delicious, will try again sometime but I wanna try your version first, soon!
YESSSSSSSSSSS.OH MY GOD IVE WANTED THIS RECIPE FOREVER AND NOW IM RUNNING AROUND HOLDING MY CAT LION KING STYLE BECAUSE YOU HAVE COMPLETED MY LIFEEEEEE
BEST DUMPLINGS EVER THERE AMAZING THANKS SOOOO MUCH
Woooho! I bought last Week a Bamboo Steamer :D at the weekend i'll make this yummy looking buns!
You guys did a great job on those buns. They look really yummy! I love eating the Vietnamese version with the flavored ground pork, boiled egg quarters, and Chinese sausage. Deelicious!
cha siu baos (叉燒包) are my favourite kind of bao!!! and it's totally okay if the crimping comes apart a little bit, it lets you really smell that honeyed pork on the inside... right before you gobble the entire thing up :)
you should definitely try out more baos in the future! and maybe visit parts of asia and show us street food videos!
Something so satisfying about watching y'all eat what you cooked, lol. Makes me not only hungry, but jealous...'cause I can't eat it too. :'(
put a couple of tsp of vinegar in the water for steaming to keep the Bao white, not in the dough. also great with diferent fillings.
It's always a delight to see you guys make my home's food. It's pronounced cha siu(see-ew) bao, but close enough A- :). Cantonese have 9 tones which makes it incredibly difficult to get right.
My Mum watched over my shoulder and said this was so unnecessary cause you can just buy them without so much effort. Ben's pronounciation made me smile (:
You can't buy them here in a normal shop :)
Kate McNamara
but in china and japan little street stalls that sell these are everywhere
The word char siew in Cantonese literally means 'fork burnt'(a method of cooking over hot coals aka bbq). The name got its reference from these 'siew yook'(burnt meat) cooks that would cook the fatty pork over hot coals with a hand held improvised spit(the fork)
i love "Char siu Bao" and i love to put ham and cheese and tomato sauce for the fillin' ~ make it a pizza bun which is very popular in japan~
YAY, I love steamed pork buns and can't wait to try making my own. Thanks guys!
Hey guys, that really is a good salute to cha siu bao, which is the barbecue-pork-filled buns. The whole video is great, however there is something that you shall like to know about: the dough supposed to be made with some leavened dough, like the dough that left from making a loaf of bread, rather than a freshly-risen (crossed fingers for grammatical errors). Anyway, this is good video clip and you are guys are brilliant at cooking!
Can't say that I'm loving the full recipe not being on the website anymore
I wish I could get my hands on that beautiful pork belly here in America!!!!! looks good guys!!! i'll try this weekend!!!
A man who never eats pork bun is never a whole man!
Levi Skardsen Why don't you have a pork bun in your hand?
Sleeping dogs ftw
Levi Skardsen Sleeping dogs!
+Levi Skardsen pork it's not good
I love the way he says 'Shallot'
Ben's pronunciation tho...lol
Looks so good 😍
Oh my Goooooooood. I already loved you guys but this has to be my absolute favorite thing to eat - ultimate comfort food!
I've noticed you guys haven't really ventured to korean cuisine, could you guys make some korean food? Its by far my favourite cuisine :D and it would be awesome to see what sort of korean dishes you guys will make !!
they look so cute
as well as the pork buns :>
When you steamed the buns, put some freshly rinsed lettuce leads to absorb the excess moisture and prevent from sticky
Absolutely love your videos guys, But you make me hungry at 4am in the morning!!
Awww Ben! Pretty sure every Cantonese speaking person thought you were adorable.
Yes, finally! I've been looking for a good recipe that isn't horribly difficult. This is perfect. These are my absolute favorite dim sum. I'd love to see you guys try and make Xiao Long Bao sometime. [They're soup dumplings and insanely amazing, but hah, there's a safe way to eat them so you don't burn your mouth off.]
Aw, barry , no need to cry while rubbing your meat. You'll find someone.
Ok ok im sorry that was inappropriate and unnecessary of me to comment on a cooking video. Then again, Barry was making "buns" inappropriate, so I'm good. Btw, my anaconda wants those steamed buns.
Chinese dim sum is awesome.
You guys should try to make Siew Mai and Har Gau as well in the future!
Thumbs up!
I like your version of Char Siu Bao! Although it's not authentic, it looks very promising! As a cantonese girl, I approve!
These looks so good! Could they be made with a Chinese chicken to make it a little healthier?
omg istg i love these buns lmao Even if you buy the frozen ones and try to steam them, they don't quite turn out as soft as the ones you can eat at yum cha etc.
I especially love the dough maybe i should just make the plain dough, steam it and eat it like that xD
Oh nice! I just finished prepping the filling for the potstickers that I'll be making tomorrow. I might give this recipe a go if I have leftover filling. =)