Hey, fun fact: Baozza also sells in the US, at least along the west coast. I think it's the same formula, too - the dough looks identical. Oddly enough, my favorite way to cook them is in my pizza oven, so the bottom gets crispy!
@@giuseppelogiurato5718 And that's the genius of fusion cuisine. It can be done very badly, but when done right, it can take influences from multiple cultures and transform them in cool and interesting ways (like delicious deep fried stoner snacks).
@@Godkarmachine Pasta with soup would be a easy fusion dish to make, but I think you would look for a softer texture with soup noodle, but a harder texture with pasta. But swapping the noodle in some Chinese noodle cuisine that's not served in soup, that's not served in soup would be pretty nice.
So, as someone else who has to make red sauce from scratch with Asian supermarket ingredients, a helpful little trick is to work in a bit of red miso paste into the tomatoes as they cook off. It really does add a bit of depth.
I find that ginger goes a long way to improve the base flavor of tomato sauces. When I make some fresh stuff (such as from 3-4 lbs of tomatoes), I'll use half a pound of smashed ginger in my aromatic mix for the first couple hours. Fish sauce is also a classic here, has worked pretty well the few times I've tried it
In Italy and in the USA, people will usually use canned tomatoes to make pizza or marinara sauce. Canned tomatoes - quality is key, it is good to source San Marzano style if you can, but any high quality canned tomatoes that are vibrantly red and easily crushed will do. A well-known secret to making Italian tomato sauces is to add a few fermented anchovies preserved in olive oil. The fish oils diffuse into the olive oil, so it is important to also use the oil from this product. The anchovies dissolve in the sauce (just like miso would). So for starters, you will need a pan on medium-high heat. Sauté or stir fry minced onions (1/2-1 medium onion-I like yellow onion for this) with a little salt and ground black pepper in anchovy-olive oil until translucent, then add crushed and minced garlic (however much you want) and anchovies (however much you want), cooking until fragrant but not “golden” or changing color in any way, just a minute or so. Then add canned tomatoes with their canning juice. Also rinse the can one time with water and add this water. Ideally, the tomatoes will crush easily in the sauté process. You will also need to add fresh or dried oregano, basil, and a bay leaf. Cook all of it for around 20 minutes at the feather’s edge of boiling, stirring occasionally. Check it at this time for salt, sweetness, acidity, umami, and heat. If you know in advance that you want spicy tomato sauce, add dried red pepper flakes with the onions at the beginning. At the end, seasoning with ground red pepper, salt, sugar, white vinegar (or any neutral vinegar-rice vinegar is okay), or Asian-style fish sauce would be a welcome addition. You may also want to check the viscosity. Chunky sauce is great as a marinara, but a pizza sauce should be thin. You may want to (take out the bay leaves and) use a blender plus maybe a little water to achieve pizza sauce consistency.
For year's I've made "cheeseburger wontons" using ground beef, ground bacon, a little cheese, ketchup, mustard, and pickles fried in supermarket wonton shells in the style of crab rangoon. It could hardly be more American if I tried, but like the pineapples here in the Canadian pizza baozi I really feel the pickles go a long way in that dish. I'll try your lovely baozi version here but make half with my tried and true hamburger filling.
Agreed whole heartedly about the mix of textures in a pizza that led me to deep fry my first saipao bao. I had steamed a bag of frozen commercial pork bao as meal prep, but wanted something different and happened to be frying some katsu, so I dropped a bao into the oil and rolled it around. The texture and flavor were excellent and made for a departure from the soft, airy steamed bao/mandu. It's a bit heavy to make too often, but it's a bit of a forbidden treat! Can't wait to try your version. Thank you Steph and Chris!
Love the April’s fool storyboard. That is going the extra mile. Even with the most honest playful of intentions though, you did steer up my Italian pride. They are called panzerotti. 😊
Ooooooh, portable sausage gravy biscuits; I gotta try that someday!!! (Actually, I'd probably just go for baked handpies for easier cleanup, but still...)
I love the experimentation in this one, I do a lot of cultural mixed dishes for my everyday as someone obssesed with asian cooking that grew up in spain and now lives in uruguay, i think you would be surprised at how well adobo goes with most asian dishes
Here in the Philippines there is a regional delicacy of sorts called “toasted siopao” - yes, essentially filled bao that’s probably deep fried like this, but more likely toasted in an oven. But I imagine it’s the same textural delights that you went for here. I’m kinda giddy at how this recipe is essentially an April Fool’s joke that backfired, haha. Also, I have no problem with pineapple on pizza. 😅
there's also the steam fried method where its steam and then fried as part of the 1 step cooking process basically they lay all the baozi in what is essentially 1 giant griddle add water then oil then cover
It might also be interesting to squeeze the pineapples so that they absorb the flavor of the sauce more and use the squeezed juice as part of the hydration in the dough.
A local pizzeria uses pancetta, caramelized pineapple and a pinch of chili flakes in their take on the Hawaiian and it works amazingly. Definitely grill/saute your pineapple.
I must try this. Thinking..what should I use for the base or wrapping if wanna eat less carbohydrates. 🤔🤔🤔 May be try rice paper wrapping and bake or deep fried like springrolls or wontons😅 Any one has better ideas ideas?
I really appreciate that you guys don't do that knee jerk thing that all other food tubers do when they mention MSG and clarify that it's optional (as if literally every ingredient isn't optional)
I've thought of all sorts of things that can go into dumplings... I made a "butter chicken, macaroni cheese" filled dumplings and spring rolls (fried), taco dumplings, Momofuku Bo-saam dumplings, and many others. The pizza baozi is right up my alley, and I love pineapple (and garlic) on my pizza at the same time in addition to the traditional pepperoni, sausage, etc. Thanks for the video!
I have travelled a bit, and got to try imported pineapple a bit as well, and to me the reason people don't like pineapple on pizza is because they don't get good pineapple on their pizza in the first place. The most produced pineapple are those big flavourless pineapple often harvested still green, and sometimes people even try to make pineapple pizza with canned pineapple... But I had also pizza made with good, even awesome pineapple full of flavour and sweet and acid at the same time, and it was awesome. The stuff you get in Europe and North America though is mostly bad Pineapple, and unfortunately that's where most comment on Pineapple on pizza comes from. Anyway, I'm still wondering at this point if this video is an actual joke (doesn't seems so though) or if you're actually serious, guess I'll have to try for myself, cause it looks delicious!
Haha what we communicated in the video is our opinion. Started out as a joke, but then we ended up really liking the buns... and at the same time, still wanted to tell that whole silly Marco Polo story. So doing that sort of 4th wall break kind of deal in the intro was just how I squared that knot, hopefully it worked out reasonably well :)
@@ChineseCookingDemystified It looks great though, and I'm impatient to try it. There is something about the golden, crispy looking skin of those baos that's calling me. I just need to get my hand on an acceptable Pineapple...
i've also noticed a lot of people have a kneejerk reaction to the idea, and have never actually tried real pineapple pizza. this is especially notable when you ask them how they think it is prepared. they inevitably think people are just opening cans of pineapple and slapping the wet and dripping fruit onto an already cooked pizza. which would be disgusting. they often also tend to think that its loaded down with the stuff. (yes i have had to sit through long arguements online about this nonsense, usually after remarking that ham and pineapple pizza is a favorite in my family) properly drained and baked pineapple on pizza, even lower quality pineapple, is pretty good. but i've noticed a lot of pizza places don't bake their pizzas all that great to start with.
I think Davide Biale, an italian guy who lives in taiwan, tried pineapple pizza with his wife. Apparently he actually liked it, but he did say it was because the pineapples were superb
Pineapple pizza fan checking in here…my go-to order is extra cheese, pineapple, hot banana peppers, and jalapeños. The heat of the peppers complements the sweetness of the pineapple perfectly. I think this might work in the deep-fried bao, too!
Watching you fry the boa made me flashback to the first video of yours that I watched, Tiger Skin Eggs. You have demonstrated so many cool techniques and dishes both before and since then, and really inspired my cooking. Thanks for all the amazing content you two create. And Happy April Fool's Day!
I just went looking and I can't find anything like it around me. I thought that I might try it the lazy way to start, but I guess that's not going to happen.
This actually makes perfect sense to me. For years, I've been experimenting with pineapple in my pizzas, and I think I've got the best combination for my palate. Firstly, tomatoes and pineapple work in opposition, in my experience, so why not just make either a white sauce, or garlic sauce. Next, the dough must be paper thin, crispy, and chewy. Mozzarella + Parmesan for cheeses. Toppings are pineapple (juicy/sweetness), bacon (saltiness/chewy), bell pepper (crunch/juicy), onion (crunchy), pepperoncini (sour/salty). I need multiple combinations of textures and flavors to be satisfied, most especially with a pickled vegetable to add an extra dimension, crunchy, chewy textures mixed with the gooey cheese, and the garlic, parmesan, bell pepper, onion, and pineapple creating the sauce. I can imagine all of these conditions creating an excellent calzone, or even a bao. XD
I am genuinely glad that you dropped the April fools joke aspect, because honestly, I am sick of youtubers feeling the need to do an "Aprils Fools" video every year, just because they feel somewhat obligated to do so.
Honestly, I was super excited to see this video, then bummed to realize it was April Fool's, then stoked to see you guys actually did a recipe. 😅 I initially really want to try this haha
I’m of the belief that some of pineapple-on-pizza hate is a function of poor distribution (some of those canned pineapple chunks are huge) so I’m happy to see this history-steeped mashup
Different people have different tastes, which is why there's not only one food to choose from, or one recipe to choose from. IMO people that don't like pineapple on pizza most often got that idea in their heads from hearing someone else talk about it. Groupthink is real, and some people just go along with whatever they see their friends doing. Just a few decades ago, you'd NEVER hear someone complain about 'pineapple on pizza'. It's a trend, nothing more. Groupthinkers LOVE trends, and they always will, because they do not think for themselves. Trends do their thinking for them. And that's why they're all whining about 'fascism' constantly, while supporting every government mandate that comes along.
That looks really good I will definitely try that. I loved your how your idea of an April fools prank turned into a great food video.Thanks for another entertaining interesting video.
I'm reading J Kenji's The Wok right now and every time he mentions y'all (which is a lot!) I think "oh hey! I know that channel!" and then inevitably recall whatever technique from the video that he's referencing. Also, he always refers to you two as "my friends" which I think is really sweet.
One of the traditional snack in my country was similar to a deep fried red bean bao and only with red bean paste. Since i hate red bean fillings, never got to eat it. Then, I find out i could just fry steamed frozen bao. So now i just buy my favorite filling frozen bao, steamed and fry them.
A slightly better option would be to swap the ham for crumbled bacon. The flavor profile kind of creates a better contrast to the pineapple. I tried it and made some with a mix of Sweet Baby Ray's BBQ sauce as well, which came out really good...and upped the mix to include diced, pickled jalapenos and you get something awesome.
This is the closest tutorial I've seen so far that comes close to a Canadian Pizza Pop - a microwavable snack that's like a hot pocket in a sort-of pierogi wrapper
If deep fried bao aren't popular over there, you guys might have a very lucrative idea here. You could do all kinds of flavors. I once lived near a place that sold like 50 different types of calzone. Since it was next to a college they made a killing every weekend
Even without trying it, I gotta say this looks incredbile and I would very much like to try one. The videos you guys make made me go ahead and buy a steamer for my wok pan (which I also only bought because of this channel), just in order to try and cook baos for myself
I actually thought Durian pizza was a Shenzhen invention! At the very least, we haven't seen Durian pizza in Bangkok yet (it's *everywhere* in South China these days) The unfortunate bit about Durian pizza is that almost nowhere in China does it with a proper pizza dough - usually the places that sell it are those whatever-fast-food kind of pizzas. Our one friend that has a bar in Dapeng (that does a solid homestyle pizza) makes it though, it's actually pretty solid...
Looks delicious - I can totally imagine those flavours working. As this isn’t a thing available anywhere I’d also be way more motivated to make this at home (because no bao I could make at home is likely to be better than what’s available in Sydney shops). This recipe is kind of genius. 🎉
We've done this sort of thing before (steamed, though, not fried). Very tasty. I can also recommend trying various curry fillings. Japanese-style kare raisu-baozi are wonderful.
I did exactly the same thing with flautas once, so I probably made an enemy of Mexico that day. They were stuffed with ham and pineapple salsa, and they were delicious.
I feel like it would work great with any pizza topping combo actually, as an italian myself I don't really see THAT much of a difference with a calzone/pizza fritta, just the steaming and shaping of it.
Pineapple on pizza is fine, so long as you're not leaving it in those whole rings. Diced up small like it is in these baozi? Excellent... I like that sweet/salty contrast between the cured pork-product and the sub-tropical fruit. Fun fact... "Hawaiian Pizza," that classic combination of ham and pineapple? It was actually invented in Canada. The great North American melting-pot is responsible for a LOT of culinary mashups that SOUND like they came from "The Old Country."
Hawaiian pizza is amazing, and another fun fact is that Mexican's are known for loving Hawaiian pizza (I used to work at a pizza restaurant). When you see a Mexican come in, the chances are almost 50/50 that they'll order at least one Hawaiian. I like mine with extra garlic.
This looks so delicious. I really love pineapple. I always loved the tingly, slightly electric flavor. It wasn't until my throat started swelling up that I realized that pineapple isn't supposed to taste like that. I won't be making this recipe, which is really sad, because I want to eat it. Maybe this can be my last meal.
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Loved the comment about using cheap moz for the algorithm. Thanks for being so honest 🙂
These remind me a lot of Puerto Rican pizza empanadillas. The dough is different and the shape as well but the ingredients, pleating and shallow frying are similar. They look great and if they are anything like empanadillas they are very tasty.
I've tried the frozen Baozza, and definitely found the texture wanting. Deep frying them to get a crispy outside seems like genius. I'll have to try that out. Also, pineapple, olive, and jalapeño makes for a very solid pizza. I think the olive and jalapeño works better to complement the pineapple than the ham. You can also try grilling the pineapple before including it on the pizza; that caramelizes some of the sugars and gives it a richer flavor, and also dries it out somewhat which helps with one of the other frequent complaints about pineapple pizza.
fantastic I want some now, I am a big fan of pineapple pizza and fusion food. most of the food in the U.S tends to be tweaked a bit from traditional methods just look at taco bell so I love this idea
Hawaiian pizza bao A Canadian variant of a American item that imitates Italian, inspired by Hawaiian foods with a chinese twist. What a crazy combo there
To make this even weirder? The "Hawi'ian Pizza" (which is what you're basically making here) is neither Hawi'ian or American - or even Italian. It was invented in Canada.
Hey guys, ended up getting lazy with the notes for this one, apologies :)
Thanks!! I really hope I can try to make this tomorrow
Hey, fun fact: Baozza also sells in the US, at least along the west coast. I think it's the same formula, too - the dough looks identical.
Oddly enough, my favorite way to cook them is in my pizza oven, so the bottom gets crispy!
Love that an April Fool's video ended up turning into a real recipe video. ❤ Authenticity arguments aside, these look delicious. 😍
You make Baozi. Pineapple. Pizza.
Do you understand how many enemies you just made ? 🤣
Pizza Manapua is a local item here but is still kind of a delicacy.
This is what happens when they try to not be educational.. they can't and I love it
Lmao yeah they some nerds, in the most complimentary way possible😅
@@jewsaregenocidalhores This is the best nerd cooking channel.
When Chris and Steph tried to make an elaborate April 1 joke, they turned it into serious business.
Honestly, I could wolf down several Hawaiian pizza pockets right now. Make mine with extra garlic!
The history will remember this video as the start of the first Sino-Italian war
I thought that happened when China deliberately introduced COVID-19 to Europe through Italy?!
😂
Nah, we already stole your noodles and changed them into pasta... You guys can have pizza and make it into delicious deep-fried stoner snacks. ✌️❤️🍕
@@giuseppelogiurato5718 And that's the genius of fusion cuisine. It can be done very badly, but when done right, it can take influences from multiple cultures and transform them in cool and interesting ways (like delicious deep fried stoner snacks).
@@Godkarmachine Pasta with soup would be a easy fusion dish to make, but I think you would look for a softer texture with soup noodle, but a harder texture with pasta. But swapping the noodle in some Chinese noodle cuisine that's not served in soup, that's not served in soup would be pretty nice.
Hawaiian pizza bao - honestly it's close to a hot pocket. I always love the April fools recipes you guys make.
Hot Bao-ket
We have this in Italy it’s called a panzerotto McDonald’s sells them they’re bomb
Or a Calzone... a Baozone, if you will
They make Pizza Bao in the freezer section of our supermarkets
That's what I immediately thought, there's no way this wouldn't have worked.
So, as someone else who has to make red sauce from scratch with Asian supermarket ingredients, a helpful little trick is to work in a bit of red miso paste into the tomatoes as they cook off. It really does add a bit of depth.
Fish sauce works great for umami too.
fish sauce going well with meat and tomatoes dish too.
I find that ginger goes a long way to improve the base flavor of tomato sauces. When I make some fresh stuff (such as from 3-4 lbs of tomatoes), I'll use half a pound of smashed ginger in my aromatic mix for the first couple hours. Fish sauce is also a classic here, has worked pretty well the few times I've tried it
That is a great idea Pyre!
In Italy and in the USA, people will usually use canned tomatoes to make pizza or marinara sauce.
Canned tomatoes - quality is key, it is good to source San Marzano style if you can, but any high quality canned tomatoes that are vibrantly red and easily crushed will do.
A well-known secret to making Italian tomato sauces is to add a few fermented anchovies preserved in olive oil. The fish oils diffuse into the olive oil, so it is important to also use the oil from this product. The anchovies dissolve in the sauce (just like miso would).
So for starters, you will need a pan on medium-high heat. Sauté or stir fry minced onions (1/2-1 medium onion-I like yellow onion for this) with a little salt and ground black pepper in anchovy-olive oil until translucent, then add crushed and minced garlic (however much you want) and anchovies (however much you want), cooking until fragrant but not “golden” or changing color in any way, just a minute or so. Then add canned tomatoes with their canning juice. Also rinse the can one time with water and add this water. Ideally, the tomatoes will crush easily in the sauté process. You will also need to add fresh or dried oregano, basil, and a bay leaf. Cook all of it for around 20 minutes at the feather’s edge of boiling, stirring occasionally.
Check it at this time for salt, sweetness, acidity, umami, and heat. If you know in advance that you want spicy tomato sauce, add dried red pepper flakes with the onions at the beginning. At the end, seasoning with ground red pepper, salt, sugar, white vinegar (or any neutral vinegar-rice vinegar is okay), or Asian-style fish sauce would be a welcome addition.
You may also want to check the viscosity. Chunky sauce is great as a marinara, but a pizza sauce should be thin. You may want to (take out the bay leaves and) use a blender plus maybe a little water to achieve pizza sauce consistency.
When I saw the thumbnail I immediately thought, "I know this is an April fools joke but those sound absolutely killer."
For year's I've made "cheeseburger wontons" using ground beef, ground bacon, a little cheese, ketchup, mustard, and pickles fried in supermarket wonton shells in the style of crab rangoon. It could hardly be more American if I tried, but like the pineapples here in the Canadian pizza baozi I really feel the pickles go a long way in that dish. I'll try your lovely baozi version here but make half with my tried and true hamburger filling.
Cheeseburger was an early "Totinos Pizza roll" flavor
Good thoughts here!
Agreed whole heartedly about the mix of textures in a pizza that led me to deep fry my first saipao bao. I had steamed a bag of frozen commercial pork bao as meal prep, but wanted something different and happened to be frying some katsu, so I dropped a bao into the oil and rolled it around. The texture and flavor were excellent and made for a departure from the soft, airy steamed bao/mandu. It's a bit heavy to make too often, but it's a bit of a forbidden treat! Can't wait to try your version. Thank you Steph and Chris!
Love the April’s fool storyboard. That is going the extra mile.
Even with the most honest playful of intentions though, you did steer up my Italian pride. They are called panzerotti. 😊
Ah I forgot about panzerotti! Now I kinda want to try making some, albeit wrapped up like a baozi haha
So you admit it can still be called panzerotti even with the pineapple in there?
Oooh, those look gorgeous! Never heard of panzerotti before, but now I desperately need to try them!
Steer up your Italian pride? Explains why Italian's are all so bull-headed.
Eating panzerotti in Bari while watching my friend scream because the filling burned his mouth... priceless.
I once made bao stuffed with sausage gravy. They were awesome.
Ooooooh, portable sausage gravy biscuits; I gotta try that someday!!! (Actually, I'd probably just go for baked handpies for easier cleanup, but still...)
Sounds like an inversion of dumplings and gravy.
Genius
When your joke becomes so elaborate it actually became a real thing now.
I love the experimentation in this one, I do a lot of cultural mixed dishes for my everyday as someone obssesed with asian cooking that grew up in spain and now lives in uruguay, i think you would be surprised at how well adobo goes with most asian dishes
You might want to look into filipino cuisine, there are a lot of spanish influences there
Uruguay? Try a hot dog with avocado and sriracha sauce on top. And Lays potato chips, for a bit of crunch.
So, what was the difference between the Pizza Bao with mayo VS the tomato sauce and which one was your favorite?
Here in the Philippines there is a regional delicacy of sorts called “toasted siopao” - yes, essentially filled bao that’s probably deep fried like this, but more likely toasted in an oven. But I imagine it’s the same textural delights that you went for here.
I’m kinda giddy at how this recipe is essentially an April Fool’s joke that backfired, haha.
Also, I have no problem with pineapple on pizza. 😅
there's also the steam fried method where its steam and then fried as part of the 1 step cooking process basically they lay all the baozi in what is essentially 1 giant griddle add water then oil then cover
I bet these would go hard if you sauteed or grilled the pineapple first too
Grilled pineapple is super delicious.
Good idea! I want mine with extra garlic, too. DOUBLE GARLIC, EVEN.
It might also be interesting to squeeze the pineapples so that they absorb the flavor of the sauce more and use the squeezed juice as part of the hydration in the dough.
A local pizzeria uses pancetta, caramelized pineapple and a pinch of chili flakes in their take on the Hawaiian and it works amazingly. Definitely grill/saute your pineapple.
I must try this.
Thinking..what should I use for the base or wrapping if wanna eat less carbohydrates. 🤔🤔🤔
May be try rice paper wrapping and bake or deep fried like springrolls or wontons😅
Any one has better ideas ideas?
I'm so glad this ended up as a real recipe and not a prank. I look forward to making it!
I really appreciate that you guys don't do that knee jerk thing that all other food tubers do when they mention MSG and clarify that it's optional (as if literally every ingredient isn't optional)
Made a (kinda huge) test batch yesterday, they were a hit! Gonna make even more for a big get-together this weekend. Thank you!!
Only you guys can go so hardcore with an April Fools recipe that it legit enters everyone's cookbooks. :D
I've thought of all sorts of things that can go into dumplings... I made a "butter chicken, macaroni cheese" filled dumplings and spring rolls (fried), taco dumplings, Momofuku Bo-saam dumplings, and many others. The pizza baozi is right up my alley, and I love pineapple (and garlic) on my pizza at the same time in addition to the traditional pepperoni, sausage, etc. Thanks for the video!
I have always loved pineapple on my pizza so this sounds amazing
I have travelled a bit, and got to try imported pineapple a bit as well, and to me the reason people don't like pineapple on pizza is because they don't get good pineapple on their pizza in the first place. The most produced pineapple are those big flavourless pineapple often harvested still green, and sometimes people even try to make pineapple pizza with canned pineapple...
But I had also pizza made with good, even awesome pineapple full of flavour and sweet and acid at the same time, and it was awesome. The stuff you get in Europe and North America though is mostly bad Pineapple, and unfortunately that's where most comment on Pineapple on pizza comes from.
Anyway, I'm still wondering at this point if this video is an actual joke (doesn't seems so though) or if you're actually serious, guess I'll have to try for myself, cause it looks delicious!
Haha what we communicated in the video is our opinion. Started out as a joke, but then we ended up really liking the buns... and at the same time, still wanted to tell that whole silly Marco Polo story. So doing that sort of 4th wall break kind of deal in the intro was just how I squared that knot, hopefully it worked out reasonably well :)
@@ChineseCookingDemystified It looks great though, and I'm impatient to try it. There is something about the golden, crispy looking skin of those baos that's calling me. I just need to get my hand on an acceptable Pineapple...
i've also noticed a lot of people have a kneejerk reaction to the idea, and have never actually tried real pineapple pizza. this is especially notable when you ask them how they think it is prepared. they inevitably think people are just opening cans of pineapple and slapping the wet and dripping fruit onto an already cooked pizza. which would be disgusting. they often also tend to think that its loaded down with the stuff. (yes i have had to sit through long arguements online about this nonsense, usually after remarking that ham and pineapple pizza is a favorite in my family)
properly drained and baked pineapple on pizza, even lower quality pineapple, is pretty good. but i've noticed a lot of pizza places don't bake their pizzas all that great to start with.
I think Davide Biale, an italian guy who lives in taiwan, tried pineapple pizza with his wife. Apparently he actually liked it, but he did say it was because the pineapples were superb
Montrealer born and raised. I'm always happy to see my hometown acknowledged. Cheers.
This is exactly how new recipes enter the lexicon. Fantastic work.
"I love watching Chinese Cooking Demystified to learn the most authentic and well-researched Chinese dishes!"
Chinese Cooking Demystified:
Looking forward to seeing this on menus in New Jersey in two years.
Calzone!
Pineapple pizza fan checking in here…my go-to order is extra cheese, pineapple, hot banana peppers, and jalapeños. The heat of the peppers complements the sweetness of the pineapple perfectly. I think this might work in the deep-fried bao, too!
as an ordinary american pineapple pizza enjoyer, this looks great.
What a wholesome April fools joke.
Watching you fry the boa made me flashback to the first video of yours that I watched, Tiger Skin Eggs. You have demonstrated so many cool techniques and dishes both before and since then, and really inspired my cooking. Thanks for all the amazing content you two create. And Happy April Fool's Day!
Omg this sounds so delicious honestly... I love that it was supposed to be a joke but it actually turned out good
My local grocery store has pizza bao. They were surprisingly good for being frozen.
I've been unironically searching for a filling for a bao and surprisingly you posted this
What a fun video. It's so good watching you guys developing new things. ❤
OMG! I love Bao, and I love pineapple pizza, so this is a must try. Thanks.
I just went looking and I can't find anything like it around me. I thought that I might try it the lazy way to start, but I guess that's not going to happen.
This actually makes perfect sense to me. For years, I've been experimenting with pineapple in my pizzas, and I think I've got the best combination for my palate. Firstly, tomatoes and pineapple work in opposition, in my experience, so why not just make either a white sauce, or garlic sauce. Next, the dough must be paper thin, crispy, and chewy. Mozzarella + Parmesan for cheeses. Toppings are pineapple (juicy/sweetness), bacon (saltiness/chewy), bell pepper (crunch/juicy), onion (crunchy), pepperoncini (sour/salty). I need multiple combinations of textures and flavors to be satisfied, most especially with a pickled vegetable to add an extra dimension, crunchy, chewy textures mixed with the gooey cheese, and the garlic, parmesan, bell pepper, onion, and pineapple creating the sauce. I can imagine all of these conditions creating an excellent calzone, or even a bao. XD
I am genuinely glad that you dropped the April fools joke aspect, because honestly, I am sick of youtubers feeling the need to do an "Aprils Fools" video every year, just because they feel somewhat obligated to do so.
Honestly, I was super excited to see this video, then bummed to realize it was April Fool's, then stoked to see you guys actually did a recipe. 😅 I initially really want to try this haha
I’m of the belief that some of pineapple-on-pizza hate is a function of poor distribution (some of those canned pineapple chunks are huge) so I’m happy to see this history-steeped mashup
3% of the hate is "poor distribution of texture"
97% is "oh, now I understand how it was Italians who invented fascism"
Different people have different tastes, which is why there's not only one food to choose from, or one recipe to choose from. IMO people that don't like pineapple on pizza most often got that idea in their heads from hearing someone else talk about it. Groupthink is real, and some people just go along with whatever they see their friends doing. Just a few decades ago, you'd NEVER hear someone complain about 'pineapple on pizza'. It's a trend, nothing more. Groupthinkers LOVE trends, and they always will, because they do not think for themselves. Trends do their thinking for them. And that's why they're all whining about 'fascism' constantly, while supporting every government mandate that comes along.
@@hxhdfjifzirstc894 thank you SO MUCH for pointing this out, groupthink is hazardous
It so cute! Thanks for your hard work! The buns look super appetizing.
That looks really good I will definitely try that. I loved your how your idea of an April fools prank turned into a great food video.Thanks for another entertaining interesting video.
I'm reading J Kenji's The Wok right now and every time he mentions y'all (which is a lot!) I think "oh hey! I know that channel!" and then inevitably recall whatever technique from the video that he's referencing. Also, he always refers to you two as "my friends" which I think is really sweet.
As a half american, half german person born and raised in Germany I know to enjoy a good pineapple pizza, and I will definitely try these Bao
Time to deliver a pizza Bao
We definitely tried this tonight so yummy! A hit with our kiddos too.
well played that it was planned to be april fools then it hit you that it was actually a good idea
I love the explanation of the attempt at a joke. Wonderful, still funny.
I would be willing to give this a try.
One of the traditional snack in my country was similar to a deep fried red bean bao and only with red bean paste. Since i hate red bean fillings, never got to eat it. Then, I find out i could just fry steamed frozen bao. So now i just buy my favorite filling frozen bao, steamed and fry them.
A slightly better option would be to swap the ham for crumbled bacon. The flavor profile kind of creates a better contrast to the pineapple.
I tried it and made some with a mix of Sweet Baby Ray's BBQ sauce as well, which came out really good...and upped the mix to include diced, pickled jalapenos and you get something awesome.
Went from "ooh nifty" to, oh that's how you do... all of these things...
fried dough goes so well with pineapple. I'd try this strictly based on that.
This is the closest tutorial I've seen so far that comes close to a Canadian Pizza Pop - a microwavable snack that's like a hot pocket in a sort-of pierogi wrapper
If deep fried bao aren't popular over there, you guys might have a very lucrative idea here. You could do all kinds of flavors. I once lived near a place that sold like 50 different types of calzone. Since it was next to a college they made a killing every weekend
Even without trying it, I gotta say this looks incredbile and I would very much like to try one. The videos you guys make made me go ahead and buy a steamer for my wok pan (which I also only bought because of this channel), just in order to try and cook baos for myself
This looks like one of the greatest cultural mashups I’ve ever seen.
I usually do deep fried pizza springrolls.. But, I'm absolutely gonna try these ^^
Try those rolls with chicken, bacon, white sauce, and jalapeno. You're welcome.
It's just like a mini-hawaian calzone. Seems really yummy, I'll try it if I can. Thanks as always!
I love how this is like a perfect video to piss off as many people as you can, got me laughing so hard in office.
I really like pineapple pizza and would totally eat this. Looks great.
HOLY! That plastic bag fermet was nuts. I am using this instead of using plastic wrap now. Thnaks man!
I love that this turned out to be actually tasty. I'll have to give it a shot!
Being able to appreciate pineapple on pizza flavored tasties is why i love chinese kitchen so much
"How China invented Pizza and Italy screwed it up..." 😂🤣😂🤣😂 Love it! ROFLMAO! 🤪
the issue isn't you putting pizza into a bao
it's putting pineapple into said pizza
you MONSTER
I love the "oh no its actually good" backstory here
Americans have been so preoccupied with pineapple as a topping they haven't considered that Thailand has durian pizza.
I actually thought Durian pizza was a Shenzhen invention! At the very least, we haven't seen Durian pizza in Bangkok yet (it's *everywhere* in South China these days)
The unfortunate bit about Durian pizza is that almost nowhere in China does it with a proper pizza dough - usually the places that sell it are those whatever-fast-food kind of pizzas. Our one friend that has a bar in Dapeng (that does a solid homestyle pizza) makes it though, it's actually pretty solid...
Brazil has banana on their pizza.
Looks delicious - I can totally imagine those flavours working. As this isn’t a thing available anywhere I’d also be way more motivated to make this at home (because no bao I could make at home is likely to be better than what’s available in Sydney shops).
This recipe is kind of genius. 🎉
These look absolutely delicious! No joke!
Btw I always put Kewpie mayo on my Hawaiian pizza! (On any pizza really, it’s so good.)
We've done this sort of thing before (steamed, though, not fried). Very tasty. I can also recommend trying various curry fillings. Japanese-style kare raisu-baozi are wonderful.
I did exactly the same thing with flautas once, so I probably made an enemy of Mexico that day. They were stuffed with ham and pineapple salsa, and they were delicious.
I tried baozza a month ago and loved them. I never thought of frying them.
I feel like it would work great with any pizza topping combo actually, as an italian myself I don't really see THAT much of a difference with a calzone/pizza fritta, just the steaming and shaping of it.
Exactly what I was thinking. If you take away the steaming, it's essentially a panzerotto/fried calzone in a different shape.
Love this. You guys are appreciated.
You guys reinvented panzerotti as an April's Fool Joke, can't stop laughing about that :)
They have pizza mao at every convenience store in Japan... I'm literally eating one right now haha😂
I love that this is an April fools joke and I am 100% here for this recipe.
Pineapple on pizza is fine, so long as you're not leaving it in those whole rings. Diced up small like it is in these baozi? Excellent... I like that sweet/salty contrast between the cured pork-product and the sub-tropical fruit.
Fun fact... "Hawaiian Pizza," that classic combination of ham and pineapple? It was actually invented in Canada. The great North American melting-pot is responsible for a LOT of culinary mashups that SOUND like they came from "The Old Country."
Hawaiian pizza is amazing, and another fun fact is that Mexican's are known for loving Hawaiian pizza (I used to work at a pizza restaurant). When you see a Mexican come in, the chances are almost 50/50 that they'll order at least one Hawaiian. I like mine with extra garlic.
@@hxhdfjifzirstc894 I feel like people who come from tropical climates tend to be the ones that love pineapple pizza the most.
Seeing as I've done bacon cheese burger baozi and they turned out amazing I'm going to have to try making this.
I like how it wasn't enough for it to be "pizza bao." It needed to be "pineapple pizza bao."
This looks so delicious. I really love pineapple. I always loved the tingly, slightly electric flavor. It wasn't until my throat started swelling up that I realized that pineapple isn't supposed to taste like that. I won't be making this recipe, which is really sad, because I want to eat it. Maybe this can be my last meal.
Loved the comment about using cheap moz for the algorithm. Thanks for being so honest 🙂
These remind me a lot of Puerto Rican pizza empanadillas. The dough is different and the shape as well but the ingredients, pleating and shallow frying are similar. They look great and if they are anything like empanadillas they are very tasty.
I've tried the frozen Baozza, and definitely found the texture wanting. Deep frying them to get a crispy outside seems like genius. I'll have to try that out.
Also, pineapple, olive, and jalapeño makes for a very solid pizza. I think the olive and jalapeño works better to complement the pineapple than the ham. You can also try grilling the pineapple before including it on the pizza; that caramelizes some of the sugars and gives it a richer flavor, and also dries it out somewhat which helps with one of the other frequent complaints about pineapple pizza.
committing to the bit so hard you make something delicious
Specifically to your point about the sauce clash with the pineapple - Yes. This is the point.
Yes, all ingredients should taste the same, and contrast is really, really bad.
fantastic I want some now, I am a big fan of pineapple pizza and fusion food. most of the food in the U.S tends to be tweaked a bit from traditional methods just look at taco bell so I love this idea
I still wish to believe that this is an april fool’s joke thank you
So cool, reminds me of home made pizza pockets! Gonna have to give this one a try. :)
Nice! Reminds of (steamed) "Pizza-man" I ate in Japan over 20 years ago...
Hawaiian pizza bao
A Canadian variant of a American item that imitates Italian, inspired by Hawaiian foods with a chinese twist. What a crazy combo there
Thank you for sharing your video 🤗 We love to cook! It look so yummy 😋 Great presentation ✅ New Support here▶
To make this even weirder?
The "Hawi'ian Pizza" (which is what you're basically making here) is neither Hawi'ian or American - or even Italian. It was invented in Canada.
This looks amazing! I was already planning to make pizza for dinner, I want to try this sauce recipe on it now!
love pineapple pizza and will give this a try. thank you for all you do
That looks so tasty! I love pineapple pizza and baozi haha
Cut the first few minutes of your “How to put vegetables in water” and you got yourself a April fool video.
At first I thought this sounded awful. But the more I think about it the more I want to try it
From Chatham, Ontario, Canada birthplace of the pineapple pizza. Will be trying this one.
Steph and Chris, we don't deserve you