This is such a great recipe. I've always had trouble pinching the dough and it usually opens up, Emma's explanation was pretty enlightening, I was doing it the wrong way up. Filling I'll copy that.
I've wanted to make these for years, but have been afraid to try. I'm totally gonna make these now! They look awesome, and not too terribly difficult. Thank you!
Thanks Emma. I have to try this one day. I eat one time something named "Pan beef pie". Can you make this one day? Looking for recipe for this dish. Greatings from Poland to whole people from "School of wok".
thank goodness for the shield! :D [i guess in addition to protection from the obvious flames, i'd imagine it prevented a lot of oil droplets from flying everywhere too. i remember being super surprised by how insanely loud it was when i put wet greens into a wok..maybe the wok has acoustic properties too but it sonically stunned me :-)]
Looks amazing! I've always wondered, with the stock ice cube thing.. How many ice cubes per ml of stock you need? For instance a stock pot makes 500ml, if I then freeze into cubes, how does it work after that? Do I thaw to the exact amount I need, or do I thaw a couple and add water?
Hey Alex, our frozen stock is one we make at the school. When we freeze it, it is a more condense version. Then we will add go to use it we will the add as much water as is necessary for the recipe :)
What can we do if we have stainless steel (and veery sticky) pan with dept or nonstick low (like pancake low) pan (with strippes bottom texture)? Second one is too low to add liquid and has no lid, the firstt one sticks everything like super crazy. Any recommendations on how i could still try this out with equipement i have? I can also grill it on oiled nonstick first and then transfer into steamer, woukd that work? Or steam first and them pan fry to crisp up the bottom?
I stopped doing dumplings because of the complex pleating. This right here.. doing it asap.. my only switch will be to make the dough a little thinner..
These are not Sheng Jian Bao. SJB must have jelly from boiling pork skin which liquifies inside like a xiao long bao. The entire point of SJB is that they have the soupy filling of a XLB but the crispy part of a potsticker. A bit disappointed
This is such a great recipe. I've always had trouble pinching the dough and it usually opens up, Emma's explanation was pretty enlightening, I was doing it the wrong way up. Filling I'll copy that.
Gladewe could help :)
Oh yeah, I’m definitely cooking this one .Thanks 😊
It's so good!
Another great recipe from Emma, who always describes the preparation so clearly.
Thank you so much Jeremy! Glad you enjoyed!
J’adore! Merci😊
Love bao always been abit intimidated about making them but will try this recipe some time thanks to Emma for the great instructions
That looks soooooo good. I love this sort of food.
I found the information on how the water affects the dough very interesting.
Thank you Darren!
gonna give this a shot looks so good...
I've wanted to make these for years, but have been afraid to try. I'm totally gonna make these now! They look awesome, and not too terribly difficult. Thank you!
Let us know how it goes!
My ceiling is to low to attempt that water maneuver 😂
its about time....i already know i'm gonna like this video....luv bao
Thank you Dan!
Thank you! A fun video to watch! Definitely interested in trying to make them someday.
Have fun and let us know how it goes?
Love new recipes to try. Thank you. 🌸
Thanks Karen!
I been intimidated to try this recipe, but you've explained very well and I'm going to give it a try! Thanks!
Let us know how it goes Rose!
Great tutorial, love it
Thanks Summer!
This dish looks wonderful 😊
Thank you Moyra!
Love it! 😀
Thanks Nathan!
Another Keeper....i may run out of space hahahahaha Great work again Emma and S.O.W....never fail to impress
Thank you Les!
Thanks Emma. I have to try this one day. I eat one time something named "Pan beef pie". Can you make this one day? Looking for recipe for this dish. Greatings from Poland to whole people from "School of wok".
Hey Mario, I'll put it too the team!
thank goodness for the shield! :D [i guess in addition to protection from the obvious flames, i'd imagine it prevented a lot of oil droplets from flying everywhere too. i remember being super surprised by how insanely loud it was when i put wet greens into a wok..maybe the wok has acoustic properties too but it sonically stunned me :-)]
Maybe! Good thinking!
Looks amazing! I've always wondered, with the stock ice cube thing.. How many ice cubes per ml of stock you need? For instance a stock pot makes 500ml, if I then freeze into cubes, how does it work after that? Do I thaw to the exact amount I need, or do I thaw a couple and add water?
Hey Alex, our frozen stock is one we make at the school. When we freeze it, it is a more condense version. Then we will add go to use it we will the add as much water as is necessary for the recipe :)
Very interesting clean enunciation
Thanks Martin!
What can we do if we have stainless steel (and veery sticky) pan with dept or nonstick low (like pancake low) pan (with strippes bottom texture)? Second one is too low to add liquid and has no lid, the firstt one sticks everything like super crazy. Any recommendations on how i could still try this out with equipement i have? I can also grill it on oiled nonstick first and then transfer into steamer, woukd that work? Or steam first and them pan fry to crisp up the bottom?
I stopped doing dumplings because of the complex pleating. This right here.. doing it asap.. my only switch will be to make the dough a little thinner..
Glade you like it! Let us know how yours go!
I'm going to try this recipe but gluten free
I'll try it with extra gluten to make up for your weak fortitude
Let us know how it goes Hector!
💜👍💜👍💜
"nothing happened" lol
Not sure about flames in the pan that is something I'm completely wary of tbh.
These are not Sheng Jian Bao. SJB must have jelly from boiling pork skin which liquifies inside like a xiao long bao. The entire point of SJB is that they have the soupy filling of a XLB but the crispy part of a potsticker. A bit disappointed
Less talk Emma and more action please..