The constant backtracking is adorable! It's a really encouraging thing for aspiring cooks to see that apparent failures during the process can still have fantastic results so you've got to persevere and trust your instincts sometimes.
This is what I like most about you Chef John, you inspire courage when you're willing to be vulnerable in your videos in admitting you're not an expert on these but giving them a shot anyway. And they looked great so now I the layman feel empowered to give this recipe a shot.
WOW! My mom would be so impressed by your technique! I sure miss my mom's cooking wish I had paid more attention to her cooking! Oh the memories! Thanks for sharing! I'm definitely going to try your recipe!
Chef John, Your bao technique is just fine. Most Asian housewives can't do as well. Your bao look like the Vietnamese style not tall, but squat and smaller. If you live near an Asian market you can buy the prepackaged dough flour mix in a bag for a little more than a dollar or so. I buy it on sale for 99 cents so I stock up as they keep well. Sometimes the instructions are in English. If you get a bag of what you want, cut the English instructions out and save it as your next bag might not have English instructions. In time you can make the dough blindfolded. Bags of different dough flour mix for dumplings, Potstickers, Har Gow and other types of goodies are available too. I actually have found 5 different kinds of dough flour mixes in my travels. There may be even more. One tip I got from a Taiwanese housewife was to use a combination of 1/2 water and 1/2 milk for your bao. I liked the taste and texture better than with only water. I think that's the Asian cooking tip that is the western equivalent tip of using a little water in your cake mix for a better texture. Chef John should weigh in on that tip. I always read as many of the comments I can. Sometimes hundreds. The funniest ones are the "Can I substitute this for that?". Sure you can. Be daring with your ingredients. That's the fun of cooking! Recipes like Waldorf Salad, Pears Helene, Shepards Pie and many others were invented out of not wanting to waste food in a home or a restaurant. You should look in your refrigerator and see what main course and sides you can make out of all your leftovers. Save money and invent your signature dish. The takeaway from Chef John for me is technique. With his Training & Experience in food preparation you might really learn something useful. His videos on Turkish Delight and even Chinese scallion pancakes were very useful to me although I am quite proficient on those and many other recipes he has done videos on. I learn something new and polish my old techniques on every cooking recipe Chef John does. Thank you and God bless you Chef John. .
The protip if you don't want to bother looking for that Chinese dumpling flour is to add some turmeric into your dough. Then "but why isn't it white" turns into "it's yellow because of the turmeric". Other colors work nicely too, like green for instance. This is especially useful if you're making them with different fillings, you can color code which one is which, and for none of them will it be obvious that the color isn't white because you just couldn't be bothered with that flour.
Chef John I just wanna say thanks for your videos.i love to Cook. And have since I was 10. Wich isn't that long im only 17....I only really cooked simple things and recipes that my family taught me. Until I found your channel. No I cook things from all over the world. Instead of American southern food. And to me that's cool. That there are different foods that are no where near the same to where im from. You've inspired me. I have cooked so many amazing things in the past year. And that's because of you. I am I high school drop out. But yove inspired me so much to the point im getting my GED and going to apply for culinary school. And im going to follow my dream and hopefully cook in every corner of the golbe. .... Thank you.
We all love chef John from Food Wishes For posting these vids of his dishes On Tuesdays and Fridays We know we will always Get dad jokes and recipes delicious!
You can actually make these a bit whiter simply by adding a small amount of white vinegar to the steaming water. Sadly when I tried making these a few years ago I didn’t have any white vinegar so I used red wine vinegar which resulted in really ugly kind of red dumplings lol. They did still taste yum though.
Love these recipes and the commentary is fantastic, so entertaining and absolutely relatable to us regular people who love to simply cook. With love from Sri Lanka❤️
The last thing I thought he would made was a Thai jungle curry made with fermented fish kidney. Or perhaps bile curry. Or perhaps filipino tree worm sashimi. Get to it, Chef John.
Chef John I made your recipe yesterday. I like to follow your style of cooking technique They looked and tasted as I remembered them in years past. I used a $1.19 package of Premixed Bao flour I had. I folded them like you did and let them rest a while before steaming. I had a bit of BBQ pork in the freezer that I had left over from the Song Dynasty. Then I made the filling with TONS of onions. Onions flavored with BBQ pork. I really like pork buns. I ONLY like pork buns. I've tried chicken, vegetable, stew, curry, 5 spice beef and the Vietnamese ones with hard boiled egg, ground pork, and who knows what. I like BBQ pork buns steamed or baked...PERIOD. I've had BBQ pork buns in 17 different countries and I think the ones in San Francisco are the best of all the Cha Siu Bao I've ever munched. I spell your "Char" as "Cha" because that how It's pronounced where I was born...the most Northern part of Southern China. It snows there in winter. Can you guess where that is? .
Ever since I saw "Incredibles 2" and watched the short "Bao," I've been craving bao!!😛 Thanks for the recipe. Also be real Chef John, that's the real reason why you made this video, huh? 😉
Oh my gosh! I suggested this! Thank you SO MUCH for making these! I can't wait to try them. I may also want to bake them (after trying them steamed, of course).
Hey, I used to make these all the time in the past. Even I never used self-raising flour they always turned up pretty good. For the filling I used to put some thin beef strips in soya sauce for an hour or so in the fridge then finely chop some white onions, carrots and green onions put them on a skillet and then deglaze it with some fresh orange juice. It's pretty good with chicken too pretty sweet (if the oranges are not as sweet as you need them to be may use 1-2 tablespoons of honey). Then you cook some of them the way you show here and put the rest in the freezer. Then you can instantly use them whenever you want, you just add 5-10 minutes on cooking time on top of the initial one and you are golden. Cheers!
I admire your honesty and coolness with the lack of technique with the pinching. :-) Also, I believe the traditional bao uses a 50-50% mix of cooked/uncooked pork. I am sure yours turned delicious as well.
For the past few months I have been trying out different recipes for bao dough. This recipe here turned out best, light, soft and fluffy... I'll stop my search here and this will be my "go to" bao dough recipe.
Chef John I love your videos so much! And I literally learned how to cook from you! Thank you for being so good at what you do and being so entertaining and funny!
i really love your videos. i was pretty sick for a few months and couldn't eat--like, anything. but watching your videos has helped me regain some of my appetite and enabled me to actually put food in my mouth, which i hadn't done in a long while. so thank you so very very much for helping me. now, all i have to do is gain the 50 lbs back that i lost..... but i have hope that that will happen! thanks again!
I like chef John‘s way to fold the bao together, as I never can learn from my mom, her way is way to complicated, I want to see your recipe on fresh meat bao next time， please! 鲜肉包子！
You should go you will enjoy it. My husband surprised me with a fabric buying trip. The hotel was a dream! I did not want to leave we were so pampered. I tried this and I could not get pass the dough but I will try your recipe.
I made bao just last thursday, but not your recipe of course so I think I'll have to make them again (: Thank you Chef John for all these amazing recipe videos, they're my favorite to watch, especially when I'm in need of some inspiration for dinner.
Chef John you never disappoint me, that's the second time I'm thinking about trying a new recipe and out of a sudden you post a video of the one I had in mind.
You did well, Chef! Not many people, even Asians, can do siu bao/siopao. Try making a mixture of hoisin sauce, soy sauce, and a bit of brown sugar for the sauce next time. It’ll make a whole lot of difference! And twisting the dough tips in the end will help seal the bao. ❤️
Good Job Chef John! Love your style, resilience..only stronger people admit any error or shortcoming in a piece of effort, and do the best anyway. Professional, nice way.
Check out the recipe: www.allrecipes.com/Recipe/266351/Steamed-Barbecue-Pork-Buns/
Looking forward being the Chairman and my Mao ...
Those look great and like the buns I would get in Vancouver.
Thanks for the recipe.
I love your recipes and your narration, I try most of your recipies. Love from India ❤
instablaster.
I can't beleive there are people disliking Chef John's videos. He's so wholesome and corny how could you not love him
Take a bao my friend on a recipe well executed!
Papa G's Low Carb Recipes too many dads in the comments
you win today
That was awesome.
The constant backtracking is adorable! It's a really encouraging thing for aspiring cooks to see that apparent failures during the process can still have fantastic results so you've got to persevere and trust your instincts sometimes.
This is the best food channel on RUclips PERIOD. Also the only channel where you laugh and learn about food at the same time.
"I'm kind of off-white" - Chef John
LOL this had me in tears.
👨👦👦
🤔🤔
This is what I like most about you Chef John, you inspire courage when you're willing to be vulnerable in your videos in admitting you're not an expert on these but giving them a shot anyway. And they looked great so now I the layman feel empowered to give this recipe a shot.
Chef John, you are officially the best cooking channel on the internet. You make life seem ok. I love you.
WOW! My mom would be so impressed by your technique! I sure miss my mom's cooking wish I had paid more attention to her cooking! Oh the memories! Thanks for sharing! I'm definitely going to try your recipe!
Chef John, Your bao technique is just fine.
Most Asian housewives can't do as well.
Your bao look like the Vietnamese style not tall, but squat and smaller.
If you live near an Asian market you can buy the prepackaged dough flour mix in a bag for a little more than a dollar or so.
I buy it on sale for 99 cents so I stock up as they keep well.
Sometimes the instructions are in English. If you get a bag of what you want, cut the English instructions out and save it as your next bag might not have English instructions. In time you can make the dough blindfolded.
Bags of different dough flour mix for dumplings, Potstickers, Har Gow and other types of goodies are available too. I actually have found 5 different kinds of dough flour mixes in my travels. There may be even more.
One tip I got from a Taiwanese housewife was to use a combination of 1/2 water and 1/2 milk for your bao. I liked the taste and texture better than with only water.
I think that's the Asian cooking tip that is the western equivalent tip of using a little water in your cake mix for a better texture. Chef John should weigh in on that tip.
I always read as many of the comments I can. Sometimes hundreds.
The funniest ones are the "Can I substitute this for that?". Sure you can. Be daring with your ingredients. That's the fun of cooking!
Recipes like Waldorf Salad, Pears Helene, Shepards Pie and many others were invented out of not wanting to waste food in a home or a restaurant.
You should look in your refrigerator and see what main course and sides you can make out of all your leftovers. Save money and invent your signature dish.
The takeaway from Chef John for me is technique. With his Training & Experience in food preparation you might really learn something useful.
His videos on Turkish Delight and even Chinese scallion pancakes were very useful to me although I am quite proficient on those and many other recipes he has done videos on. I learn something new and polish my old techniques on every cooking recipe Chef John does. Thank you and God bless you Chef John.
.
You know most Asian Housewives?
@@freddie2297 what ego? He's just explaining why he liked the video and his own techniques
What’s going on?
really? (about Asian housewives). Almost all that I knew were EXCELLENT cooks - amazing - especially compared to 'most' American housewives.
Sheperds pie is "Pâté Chinois" in french canada interestingly.....Literally means chinese pie.
There's no such thing as leftover ribs 🤔
I know, Right????
I was thinking the same thing!
Yeah, I thought... “who ever had left over ribs?!”.
No kidding lol hes obviously white cuz where i come from ain't none left!!!
My SIL told her dad she made ribs for her him. My brother and I had an expression: UHM, WHERE ARE OURS?1
Amazing ...not just the recipe but your sense of humor too. Loved it.
You, sir, are the best food channel on the internet.
The protip if you don't want to bother looking for that Chinese dumpling flour is to add some turmeric into your dough. Then "but why isn't it white" turns into "it's yellow because of the turmeric". Other colors work nicely too, like green for instance. This is especially useful if you're making them with different fillings, you can color code which one is which, and for none of them will it be obvious that the color isn't white because you just couldn't be bothered with that flour.
Chef John I just wanna say thanks for your videos.i love to Cook. And have since I was 10. Wich isn't that long im only 17....I only really cooked simple things and recipes that my family taught me. Until I found your channel. No I cook things from all over the world. Instead of American southern food. And to me that's cool. That there are different foods that are no where near the same to where im from. You've inspired me. I have cooked so many amazing things in the past year. And that's because of you. I am I high school drop out. But yove inspired me so much to the point im getting my GED and going to apply for culinary school. And im going to follow my dream and hopefully cook in every corner of the golbe. .... Thank you.
We all love chef John from Food Wishes
For posting these vids of his dishes
On Tuesdays and Fridays
We know we will always
Get dad jokes and recipes delicious!
Wayne Gordon most underrated comment of all time
Shut up
Char Siu Bao looks stunning! 😍😍😍
You can actually make these a bit whiter simply by adding a small amount of white vinegar to the steaming water. Sadly when I tried making these a few years ago I didn’t have any white vinegar so I used red wine vinegar which resulted in really ugly kind of red dumplings lol. They did still taste yum though.
How bout pink bao
I love watching your channel, you are direct, funny and keep things simple.
I've been looking for a professional syle video on these for so long.. thank you so much!!!
So please try to relax. What a great instructor. Thank you chef John!
One of the best cooking channels in youtube!
A shaggy dough, that is like a regular dough except it hangs around with Scooby and the Gang.
2AKNOT Every time I hear him say "shaggy dough," it reminds me of an old Fred MacMurray film
I remember The Shaggy Dog. That was a great kids movie.
BAKERSMAN this comment is underrated 🤣
In that case it'd also be a perpetually scared dough.
With scooby dough?
Love these recipes and the commentary is fantastic, so entertaining and absolutely relatable to us regular people who love to simply cook. With love from Sri Lanka❤️
This is the absolute last thing I thought you would make. I'm so excited. I love these.
i gain these
The last thing I thought he would made was a Thai jungle curry made with fermented fish kidney. Or perhaps bile curry. Or perhaps filipino tree worm sashimi. Get to it, Chef John.
MBisFrenchy sorry to hear that, my friend. I hope you find them
Chris W bile curry?! That's actually a thing?
Sure, bile is not an uncommon ingredient in certain parts of southeast asia.
Chef John I made your recipe yesterday.
I like to follow your style of cooking technique
They looked and tasted as I remembered them in years past.
I used a $1.19 package of Premixed Bao flour I had.
I folded them like you did and let them rest a while before steaming.
I had a bit of BBQ pork in the freezer that I had left over from the Song Dynasty.
Then I made the filling with TONS of onions.
Onions flavored with BBQ pork.
I really like pork buns.
I ONLY like pork buns.
I've tried chicken, vegetable, stew, curry, 5 spice beef and the Vietnamese ones with hard boiled egg, ground pork, and who knows what.
I like BBQ pork buns steamed or baked...PERIOD.
I've had BBQ pork buns in 17 different countries and I think the ones in San Francisco are the best of all the Cha Siu Bao I've ever munched.
I spell your "Char" as "Cha" because that how It's pronounced where I was born...the most Northern part of Southern China.
It snows there in winter.
Can you guess where that is?
.
Ever since I saw "Incredibles 2" and watched the short "Bao," I've been craving bao!!😛
Thanks for the recipe.
Also be real Chef John, that's the real reason why you made this video, huh? 😉
If you search bao Pixar recipe, you can get the recipe that they used in the short film
and now I'm crying again. Thanks.
Nope. It's cause I recommended it. Ok, so maybe not... but I DID ask for it several times, and I'm the queen of wishful thinking.
I know that's why emmymadeinjapan did her video on bao. She even made a little bao boy.
ruclips.net/video/7AsNOos85cY/видео.html
I'm lost, please help. Watching that short movie is exactly why I DON’T want to eat bao. It might start crying!
I love your take on cha siu bao!! theyre a crowd pleaser
Oh my goodness I really want to make these... I love bbq pork buns.
Sir, i admire ur enthusiasm of making this bun even though u r learning of doing it👍🏼👍🏼👍🏼
Oh my gosh! I suggested this! Thank you SO MUCH for making these! I can't wait to try them. I may also want to bake them (after trying them steamed, of course).
i always wanted to make these. the timing is just right. thanks chef
Mmm, steamed hams..!
Are they the authentic upstate New York recipe?
Brandon Vistan no. They're steamed hams.
Aaron Turner You call them steamed hams besides the fact their obviously grilled.
Well commenters, I made it to this thread, despite your directions.
Jameson Doane Aaa, Superintendent Doane, welcome! I hope you're prepared for an unforgettable luncheon!
Chef John, I love your videos, I always learn so much from you, thanks
Please, please do a video on making the Chinese BBQ filling for these - I'd love to see your take on Char Siu.
I make these breakfast style with scrambled eggs, veggie sausage and cheddar cheese for the filling. They turn out so amazing and delicious.
Mmmmmm meat pillows.😋
Nae West I always see you here!
Aaron Turner it's my favorite RUclips channel LOL
Margaret Wright stop leaving viruses in the comment section of RUclips
Nae West...
Hahaha, so annoying, right?
Nae West I feel like we could be friends.
I've always used ad-block, but your videos are a special exception.
Looks so good! I need to make these i have been planing for it forever! Cute buns! 😋
Hey, I used to make these all the time in the past. Even I never used self-raising flour they always turned up pretty good. For the filling I used to put some thin beef strips in soya sauce for an hour or so in the fridge then finely chop some white onions, carrots and green onions put them on a skillet and then deglaze it with some fresh orange juice. It's pretty good with chicken too pretty sweet (if the oranges are not as sweet as you need them to be may use
1-2 tablespoons of honey). Then you cook some of them the way you show here and put the rest in the freezer. Then you can instantly use them whenever you want, you just add 5-10 minutes on cooking time on top of the initial one and you are golden. Cheers!
You actually add vinegar to the steaming liquid to keep it white
Regina dela cruz lmao we have the same pic and I was dumbfounded wondering “when the hell did I comment this” then I saw the name was different
Haha
The highs and lows in your tone slays me!
Test ya skills, make soup dumplings chef!
Here here! I second the motion! 😼👏
I would also like to see you try to make soup dumplings! Or Shrimp Rice Rolls please!!
I'm very late to this, but definitely want soup dumplings!
You may be turned off on them once you see how they are made.
Finally something simpel I can make with ingredients I can find easily... love you uncle Jon
What is this leftover pulled pork & ribs? Never heard of it
goober pea Not leftover. Think of them as “future pork buns”.
I actually made these! the first time i followed a youtube recipe...I never had buns before but my GOD! Alot of work, but it was all worth it! Thanks!
Look at those buns! 😍
Delicate Dark yup nice warm buns
I admire your honesty and coolness with the lack of technique with the pinching. :-) Also, I believe the traditional bao uses a 50-50% mix of cooked/uncooked pork. I am sure yours turned delicious as well.
Great one chef 👨🍳But how did the other piece of dough turn out next day making more dumplings? Was it better? 🤔🤔🤔
For the past few months I have been trying out different recipes for bao dough. This recipe here turned out best, light, soft and fluffy...
I'll stop my search here and this will be my "go to" bao dough recipe.
I was expecting more puns for your bbq char siu buns. 好包子啊，我喜欢猪肉包子呀，这么多啊啊啊！！！
Hint: for maximum pleasure, say this in Chef Johns voice, oh yeah. I said it.
Nice to see a Chinese fan here.
Jeanne M I’m actually American, but I’m just fluent in three languages: English, Chinese, and Chef John.
Here, you have it: a real Chinese fan -> me. :)
王欢 哈哈非常好啊
i love your humor Chef John!!! you had me cracking up! and thanks for this recipe, i grew up eating char siu baos.
I actually made these earlier today and now Chef John makes a video....looks like the Matrix is lagging XD #NotSlick
I love pork buns and you made it look so easy. I will be trying this recipe even if I don't know how to cook 👍
My, what soft buns you have Chef John. 😍
Thanks Chef John, they look great.
Every single sentence has the sharpest pitch change at the end
Chef John you are so funny! Your videos make me smile and feel good. Thanks for always being such a pleasure to watch. Love from FL
Shaggy dough!!!!!!!! Oh my. This was the perfect end to my day
Delicious! Wow, my mouth is watering, but I dread not having the time to cook like this! Thanks!
They look awesome! South East Asians make their baos with different fillings. My father would have approved.
I know they have sweet versions of this, like mung bean filling and chocolate filling. Sometimes jams
yourjoking Right To him his own.
Chef John
I love your videos so much! And I literally learned how to cook from you! Thank you for being so good at what you do and being so entertaining and funny!
Daehan All Purpose Flour is excellent for this. It's the Korean-brand flour with the polar bear.
i really love your videos. i was pretty sick for a few months and couldn't eat--like, anything. but watching your videos has helped me regain some of my appetite and enabled me to actually put food in my mouth, which i hadn't done in a long while. so thank you so very very much for helping me. now, all i have to do is gain the 50 lbs back that i lost..... but i have hope that that will happen! thanks again!
Good luck to you!
can you post a picture of your Cayenne Pepper jar? It must be huge
Nope. He has 27 jars/ jugs/shakers, what have you, of the stuff. Some are older than your Grandma's mom...
Rumor on the street is that he actually has a cayenne pepper farm in the shed outback. He grows the peppers, and then harvests it every single day.
Yuge.
Actually, he showed us his cayenne pepper dispenser in one of his videos. If you ask me kindly -- nay, if you beg me -- I will tell you which one.
Suzanne Baruch plz which one was it plz
True San Fransisco native, that's where I first had them!!! Cheers from Sonoma county!
Oh yummm. Could you tell me is that a stainless steel table you rolled out the dough on? I really like it.
stillbee It's basically a stainless steel cart that he films on because of lighting.
Reikianolla That's what I thought. It really Cleans up well.
These are SO addicting! I worked at a salon where a lady I worked with made these from scratch and they've been my favorite ever since! Lol
That’s racist
Omg yum! Also known as "manapua" in Hawaii! 😄
dont they put a crap ton more sesame in manapua tho
@@BlackHilt
Not that I've noticed.
They ARE generally larger than a typical Chinese style bao though.
steamed pork buns are like perfection. sweet and savory with great protein to carb ratio for breakfast mmm.
“ Actually I’m kinda off white”.. that made me do a really loud obnoxious laugh. Don’t ask why
Why?
I like chef John‘s way to fold the bao together, as I never can learn from my mom, her way is way to complicated, I want to see your recipe on fresh meat bao next time， please! 鲜肉包子！
Them look good
You should go you will enjoy it. My husband surprised me with a fabric buying trip. The hotel was a dream! I did not want to leave we were so pampered. I tried this and I could not get pass the dough but I will try your recipe.
Nice buns 👍😀
You should watch the video by strictly dumpling! He has a great folding techniqe instructions! And a really good recipe!
Your folding technique made them into Asian Knishes.....Char Siu Baowitz
I made bao just last thursday, but not your recipe of course so I think I'll have to make them again (: Thank you Chef John for all these amazing recipe videos, they're my favorite to watch, especially when I'm in need of some inspiration for dinner.
Do you purposefully put inflections on random syllables?!
I love your video so much . you are funniest cook in the world!!!
Well done chef! 👍
I missed this video, Sorry Chef, Your food is glorious, keep up the Great work.
Hi everyone! I hope you have a delicious day!
thank you and ditto to you!
Chef John you never disappoint me, that's the second time I'm thinking about trying a new recipe and out of a sudden you post a video of the one I had in mind.
Please do Chinese soup dumplings
by "chinese soup dumpling", do you mean "xiao long bao" ?
Made these yesterday - fantastic! Great recipe, easy, and tasted great. IMO very close to those from bakeries in Chicago's Chinatown.
I love a shaggy dough ❤
Of course. Shaggy is the only way to dough. Don't listen to him when he says "It wasn't Me"...
rennie rad Row ray Raggy! 🐶
I’m not lying I made these as soon as I saw the vid and they were amazing
rolling/pressing the dough out looks like a good job for a tortilla press
Thanks! I've always wanted to make these and never knew it was this simple.
You should make Dim sum next :)
You did well, Chef! Not many people, even Asians, can do siu bao/siopao. Try making a mixture of hoisin sauce, soy sauce, and a bit of brown sugar for the sauce next time. It’ll make a whole lot of difference! And twisting the dough tips in the end will help seal the bao. ❤️
Now you don't have to go to the mall, to get a splendid meat filled ball.
I like this food and the recipe is great.
Look tasty
Yay, captioning! Thank you for those. I really appreciate them.
You are the Tom Yum of your BBQ pork buns
I love this guy's voice and speech quality. Wish he could read me bedtime stories and cook all my meals while i listen to him talk endlessly. :-)
Round the outside, round the outside.
Good Job Chef John! Love your style, resilience..only stronger people admit any error or shortcoming in a piece of effort, and do the best anyway. Professional, nice way.