EASY DELICIOUS Chinese Pork Bun Recipe (Baozi 包子)

Hey guys, it's Mike Chen. Thanks so much for watching. Pretty cool, right? It's pretty. Thank you Jen for making this. Let's just put it. Let's put it maybe over here All right. This is a very special episode of Strictly Dumpling because never in Strictly Dumpling history I mean I've shown you guys a lot of dumplings I've eaten a lot of dumplings, but I never showed you how to make the dumpling before. Now in this video I'm not gonna show you guys how to make a traditional Chinese dumpling or jiaozi that's coming up but I am gonna show you guys how to make a Chinese pork bun. So it is a type of dumpling. This is like the jiaozi's cousin. It's bigger. It's plumper It's just as delicious and guys we're gonna keep it pretty simple in this video I'm gonna show you how to make a simple pork bun the reason I'm doing that and not doing like a cabbage pork bun or like a green bean pork bun is because Once you master this you can put any vegetables in here You can add celery, mushrooms, cabbage, carrots, tofu, leeks Most vegetables would pair up great in a pork bun because all that pork fattiness is gonna sink into the vegetables It's gonna make it taste delicious. So today we're gonna make just a pork bun, but do not under estimate this thing This little baby is fluffy. It's soft. It's juicy. It's porky. You're gonna love it. One of my favorite things ever Alright, let me show you how to make this, you know after I finish Here's all the ingredients you need to make your pork buns some parchment paper one teaspoon of finely chopped ginger one stick of green Onions some sugar white pepper powder Sesame oil oyster sauce Chinese rice cooking wine soy sauce salt some yeast cornstarch All-purpose flour and of course some pork couple of things. I want to mention first of all that beautiful It's my tape my tape sucked Also when it comes to the dough, you can a hundred percent use all-purpose flour But if you do have access to it to a Chinese supermarket try to get this Zhongxi Mianfen This does translates to all-purpose flour, but this dough is specifically used to make dumplings and buns So this is gonna make your dumplings and buns come out a lot whiter And if you use the all-purpose flour from a Western supermarket your buns gonna come out not as white It's gonna be a little yellow ish, but it's gonna taste just as good something else I would invest in if you have a regular steamer. That's a hundred percent. Okay but I love a Bamboo steamers because what it does is that the bamboo actually soaks up a lot of the moisture in that way the excess moisture doesn't Get on your buns. So let's get started on our buns of entire steel of fluffy soft Let's just get started first Let's work on our dough take a bowl add 3 quarter cups of warm water add a teaspoon of sugar Give that a little mix add a teaspoon of yeast and just leave it alone for about 10 to 15 minutes until the yeast activates When your yeast is forming bubbles at the top of the water that means it's done that aside now take a big mixing bowl and add two cups of flour take your water with the yeast and mix a little bit and just Add it in three intervals Each time you add some water add your water slowly into the flour and just stir it in one direction Now just get your hands in there and start kneading the dough if you feel like you don't have enough water Mixed in with your flour just add a teensy bit more what you don't want to do is add too much moisture You don't want your dough to be too soft. You rather have a little harder a little stiffer than too soft You're gonna need your dough for about 10 minutes until it's smooth on the surface Make sure you put the dough in a big enough container because it's gonna expand twice in size and just cover that in plastic wrap And we're gonna find someplace warm to store this for about an hour and a half or until again This dough rises twice in size And if you don't have a warm place in your house what I like to do is warm up my oven just a little bit Now keep in mind don't turn your oven heat too high and you're cooking the dough Just keep it around 80 degrees Fahrenheit atmosphere while we wait for the dough to rise Let's prepare our pork chop now. Let's start wrapping the buns put in a Tablespoon of filling now what you're gonna Do is keep your thumb on the inside of the wrapper and just simply kind of kind of fold it into a fan You see that just go like that right here go like that Squeeze and then use this finger here to help push the dough over into the fold and your thumb is gonna keep the filling Inside the dough pat it down when you do this. Don't put too much Don't like go too far just a little bit. Your goal is to do over ten of these little folds So two three a little bit and then as you're doing it pull up a little bit on your dough Thumb should always kind of be positioned here at the end of the day So fold little fold little fold don't squeeze like the middle part. Just squeeze the top that you're filling down and then Just twist and that's how you make a beautiful little dumpling with a little hole on top This is called the fish mouth because it kind of looks like a goldfish mouth and that's what your thumb is doing I don't think you saw what up when my thumb did let's do another one thumb on the inside make a little fan Keep making the little fan pinch the very very top All right, this is the tricky part This is the part that got me stumped for like a long time now when you get to the end It's gonna be like this. You're still gonna make another little fan but here what I'm gonna do is my finger is gonna go in and my thumb is kind of gonna gonna go into this whole Opening and I'm gonna squeeze this this part is here and this part together. Okay this part and this part together So I'm just gonna squeeze that together and also I'm gonna kind of just like twist it and there you go That's how you make a little little goldfish mouth and all the pretty ridges one last time I'm gonna put just a little bit of filling in this one so I can show you guys the fold so you can see It better again thumb on the inside finger Pushing the ridge over squeeze the top. All right, keep doing that little bitty Ridges. All right, you want to do like I said ten folds at least on a single bun So keep going keep going keep going and again, this is always the tricky part closing point All right, I'm still gonna push this little ridge over I'm going to stick this part with this part then use my thumb and stick both of those parts on this part Hopefully that makes sense So the ridge is gonna come then I'm gonna twist it a little more and just kind of tap it on that side And then just shape it a little bit and that's how you get a beautiful little bun here Look how cute look at the little bun dance. That's the bun Macarena. It's the bun earthquake It's the bun shake and this is where the parchment paper comes in I took my paper and I cut it into little squares and I'm just gonna put my dumpling on top of the paper And lay it inside my little Wooden tub here and just let it sit in a warm place for about another 20-30 minutes and these things are gonna grow even larger when you're ready to cook add some warm to hot water in your steamer Sit the balls on top and then just let them chill there for about 10 to 15 minutes until it rises a bit more after 10 minutes Bring the water to a boil We taught the buns boil and then cook it for additional 20 minutes once the buns are done and you turn off the fire and This is really really important. Do not take the cover off Otherwise your buns are gonna sag and nobody wants saggy buns. So keep the top on for another five minutes Time's up. Let's see what we got Wow Look how pretty these things are I mean, this is just the most adorable little buns ever They kind of look like my little strictly dumpling logo These are so soft and tender and juices just kind of oozing out from the top Man, these look delicious. Now before we dig in let's make some sauce for the buns I like just a little bit of soy sauce a little bit of Chinese vinegar Sesame oil and Definitely some hot oil. So there you go guys. Let me just take one of these babies out of here piping hot Absolutely beautiful and like I mentioned if you just used all-purpose flour from a Western supermarket your your buns are probably gonna be a little more Yellowish than mine, but just remember the taste is all it matters Let's see how this tastes dip it in my sauce a little bit. I think I put too much oil in this sauce. Cheers. Oh That is delicious, oh my goodness, I'm not Wow Hmm Oh my god, the pork fat Melted into the bun. So the bun itself is just like it's just beaming with flavor Let me just open this for you guys so you can see what's inside a lovely pork Filling on the inside see how see how juicy it is If I squeeze it just a little bit you can see the juice coming out of that filling Even the bun itself without any dipping sauce. Look at that. That's all fatty porky delicious juice soaked into that bun Don't even need any dipping sauce This is good on its own. See all that juice that's in the bun right now. This is why I love using ground pork That's either 70 30 or 20 80. You're gonna get a lot of this fatty goodness, but still with the dipping sauce You guys don't even need to make the dipping sauce all that fancy if you can't handle the spice just put a little bit of soy sauce a little bit of vinegar or if you don't want to mess with this whole thing just dip it in a little Bit of sriracha and that's all you need. I already finished two of the buns in like a minute. This thing is seriously Ridiculously good. So there you go guys the first quasi dumpling tutorial video on this channel And please go home and try this because a lot of you I know don't have access to maybe restaurants that make pork buns and trust me if you follow the recipe It's gonna taste just as good as any store So go home and show off to your friends your girlfriend your boyfriend your parents whoever it is They're really gonna be impressed when they taste this. Alright guys, all the ingredients to this recipe is in my description box I try to find links on Amazon to ingredients that you might not be able to find so easily in Western supermarkets So hopefully that's helpful. Definitely go try this recipe. Like I always say if I can do it, you can do it Let me know how your buns turn out and until we eat again I'll see you later