Hey guys, a few notes: 1. Talking to Steph’s Dad Dawei, he was saying that a common breakfast for dock workers in Guangzhou back in the day was *two* Dai Bao (followed with a claypot rice for lunch). Makes sense, dock workers need a lot more energy for their day than an accountant. But for us - clocking in at ~700 calories per - I think one is probably enough. 2. These keep phenomenally. Follow this recipe in its entirety (i.e. steam the buns), and keep the remainder in either the fridge (preferably) or the freezer. These’ll last ~3 days in the fridge, and, like, months in the freezer. To re-steam, steam the baozi for 5 minutes if coming from the fridge, or 25 minutes if coming from the freezer (no need to thaw the Baozi). 3. When steaming, a bamboo steamer is quite important as it’ll allow the steam to pass through the lid. If you steam using a metal lid, the steam will condense and drip down onto the baozi. 4. Speaking of which, our steamer is quite big. If you have a smaller steamer, you might only be able to fit one big bao on it at once. 5. As a completely random aside, during testing I (Chris) ended up eating a… lot of Dai Bao. Because the baozi’s *so* big, I enjoyed eating half the baozi as is, and the other half with a bit of LGM black soybean chili drizzled onto it. Douchi goes well with these flavors, in my personal opinion. 6. I’m a little worried that the visual of how to shape the wrappers into a ball was a bit too brief/unclear. While the ball-shaping process wasn’t in our uncut video this time, we also show it in the beginning of the uncut video for the peach baozi we did about a month ago: kzread.info/dash/bejne/np-audl_edjOepc.html 7. In the aftermath of COVID, I feel like I hear a lot of echoes of people in the west doing a bit of soul-searching as to where the F&B industry can go from here. From what I can tell from my standpoint over on this side of the Pacific… it seems that many smaller, more nimble family-run restaurants were able to weather the storm, while there was a small extinction event of sorts among famous, high end restaurants. I do wonder if Cantonese zaulau can provide a decent model for high end restaurants in the west? I’m certainly not an industry guy and my personal preferences are probably clouding my judgement a bit, but it feels like many high end restaurants in the US at least are somewhat detached from the communities they reside in (and if you look at the history of fine dining, originally that was very much by design). Feels like it’d be both more inclusive *and* potentially more profitable to hit a diversity of income strata. That said, Dim Sum seems intrinsically scalable in a way that a lot of high end western food just plain isn’t.

@jhoughjr1

2 жыл бұрын

nice aperture science ref

@AlphaEcho3D

2 жыл бұрын

Nice to get some history on the Dai Bao. The ones in Canada, that I get, don't have the whole egg, just a duck egg yolk. Just as tasty.

@PaulMab9

2 жыл бұрын

Interesting thoughts on #7. I can't say I've seen anything like it in my corner of america, and would be very cool if it made the transition.

@gewreid5946

2 жыл бұрын

@@PaulMab9 When Daniel Humm was on the Rich Roll Podcast, he was talking about the potential for high-end restaurants and soup kitchens to cooperate and an initiative he got going on there, so that might be worth checking out.

@neilthecellist

2 жыл бұрын

@@AlphaEcho3D Agent Jack, this Agent Pusheen. Second Wave has been activated.

I'm constantly entertained and intrigued by all the "hot pockets" I see in literally every world culture I come across! Bao, pasties, pies, papusas, etc...it's so amazing!

@Amanimaisha

2 жыл бұрын

Compact and tasty..

@Kierangaliano

2 жыл бұрын

I am firmly of the opinion that every culture’s dumpling is the best food they have to offer. Someone should make a restaurant that serves multiple culture’s dumplings

@jamescanjuggle

2 жыл бұрын

leave it to literally every culture of the world to unanimously decide putting proteins/veggies into a carb pocket is the best thing ever

@MellFire98babylon

2 жыл бұрын

Please don't call them "hot pockets" lmao, that's cringe

Merry: “How many did you eat?” Pippin: *burps* “Four.”

This was a triumph. I'm making a note here: HUGE SUCCESS

@sewena

2 жыл бұрын

It’s hard to overstate my satisfaction

@fy1727

2 жыл бұрын

Chinese cooking, we do what we must, because, we can.

@kgallchobhair

2 жыл бұрын

For the good of all of us (except the ones who are dead)

@psychtank8681

2 жыл бұрын

There is no sense crying pver every mistakes.

@nomoreillusions

2 жыл бұрын

We just keep on trying, baozi's better than cake

Grew up eating this in Vietnam! This is like the most convenient handheld food you can get on the streets when you’ve been eating too many banh mi and want something different.

@jauntycatt

2 жыл бұрын

Oh my lord, what a trouble to have! I can't find enough Banh Mi...

@baolinhpham8941

2 жыл бұрын

And it's less messy than crunchy bánh mì .

So, this is Cantonese cuisine's answer to the Cornish pasty! Or vice versa. A hand pie or bun intended to be a full meal in itself, in its own neat packaging.

@TrappedinSLC

2 жыл бұрын

Yep, my thought exactly.

@austinknight5881

2 жыл бұрын

It's a global thing, pretty much everyone came up with it at some point. Cheburek, pasties, samosa, pierogi, pot pies, tamales, and so on

@oaktree__

2 жыл бұрын

@@austinknight5881 Yes, that's exactly my point :)

@oaktree__

2 жыл бұрын

@Lu Cheng Is this video not about a Cantonese dish? If I'm wrong, please let me know. I make mistakes out of ignorance on occasion, like everyone.

@Natadangsa

2 жыл бұрын

This also exists in Hokkien/Fujianese cuisine

I dunno man, my reaction to "why make a bao big" is "why WOULDN'T you". They sell these, or something very similar to these, at a banh mi/soup/dumplings place near us, and they are amazing.

This is the type of Bao that you will encounter on the streets of major Indonesian cities like Jakarta. There are usually three to four types of fillings, but the traditional ones are sweet black beans and chicken. And we call them Bakpao/Bakpau which is the Hokkien term for meat baos even though not all of them contains meat.

@bartvanderoordt510

2 жыл бұрын

And maybe not as surprising its also this version that made its way to the netherlands as a common snack

@xygog2408

2 жыл бұрын

Pontianak version is different as they have pork as fillings. I used to live in Jakarta and the Jakarta version just doesn't cut it for me.

Why is like asking "Why pasties?" Eating with one hand when you don't have much time is a human tradition, double points for your container being eatable!

@romxxii

2 жыл бұрын

He's asking "why" something so big and calorie-packed, not why make a portable bread that stores savory meats.

@WanderTheNomad

2 жыл бұрын

The best example of this is jelly filled donuts from Japan

@williamgordon5708

2 жыл бұрын

​@@romxxii The folks who invented these were probably hard manual laborers who burn like 4000+ calories per day...... so that's probably why. You still see migrant workers eating their lunches out of bloody wash basin sized bowls...

@romxxii

2 жыл бұрын

@@williamgordon5708 Yes, I know. I'm just clarifying that OP misunderstood the video's question of "Why".

@wilhelmseleorningcniht9410

2 жыл бұрын

Interestingly this is also why Molassesschriwwelboi (or Shoofly pie in English, there are other Deitsch names as well) is a pie. It was originally a cake sweetened with molasses (the brand of which was often shoofly, hence the name in English) commonly eaten by farmworkers in Pennsylvania, US. It got turned into a pie around the time of the civil war in large part to aid eating while busy or getting to work. Just take a piece and go (why cake I don't know, they seem to like sweets, though to be honest it's a bit like pancakes. We've been having sweet cakes for breakfast for a long time). The nice thing about piecrust though is that they didn't have to cook it all the way through and so you get wet-bottomed version appearing later, especially among the Amish communities. The cake essentially forms a custard on the bottom

Bao as a meal doesn't surprise me because the first time I had bao, my mom and I were at a Chinese supermarket in Philadelphia around lunchtime. They put out lunch items and they looked so good we had to try them. I've been in love ever since, the richness of the pork, the sweet spiciness of the lop Chong and the creaminess of the egg with the slightly sweet bun go so well together!!

@CookingwithYarda

2 жыл бұрын

Hi, if you like cooking, feel free to check out my recipes ;-)

You described one of our favorite Chinese restaurants in Manila (Emerald). They also sold Baos for takeout, and dimsum in the daytime. More importantly. Thanks for this recipe, this is one of my favorite foods I miss from home, the last was 8 years ago. And another thing: this would be more awesome if you replaced the egg with a salted duck egg.

@ianhomerpura8937

2 жыл бұрын

Unfortunately they haven't reopened yet. They're still, to quote from their Instagram account, "in hibernation". 😢

@AKRedStorm

2 жыл бұрын

@@ianhomerpura8937 truly sad 😢

@rhoharane

2 жыл бұрын

Personally, I prefer the boiled egg as seen, rather than salted egg. I mean I don’t like salted egg in general, but in a bao, it gives it a strange sandy texture to me.

@AKRedStorm

2 жыл бұрын

@@rhoharane i also realized the taste of salted egg isn’t for everyone. It just so happened that salted egg was what I grew up with.

@johnwong5317

2 жыл бұрын

I ate lots of this and my freezer has a whole bag of frozen one given by my mother in case I am hungry and in a hurry. Boiled Egg is best for my taste and when you try to microwave it, take out plastic, put it into small bowl and put a wet napkin to cover the entire thing, it will kind of "steam" in microwave and it works with reheat rice.

The big bao is pretty common here in the Philippines as a cheap meal/snack. It’s pretty common to find them in convenience stores, street food stalls and chinese fast food They’re way more common than the smaller ones.

@romxxii

2 жыл бұрын

I think the only place I've seen smaller bao are boutique Chinese restaurants, where it's a "delicacy."

@xtrct7303

2 жыл бұрын

They’re also pretty common in Indonesia too, but we don’t usually make a savory bao tho, we love sweet bao filling like sweet red bean, mung bean or even chocolate lol

@xygog2408

2 жыл бұрын

Seems like Da Baos are ubiquitous in SE Asia.

Wow that's an incredibly technical bao. What an action packed 8 minutes.

That chicken bao recipe is really nostalgic, growing up in SF you'd see it a lot. (side note I'm not really sure what you'd call them. In local parlance we'd call them dim sum places since there was a lot of overlap with the food they served, but they were takeout lunch counters that were cheap and had basically no seating except for a table in the back). I always wondered whether the chicken+egg+sausage filling or the really ginger heavy chicken&mushroom(I think they used a mix of shitake and wood ears) was the more traditional choice, thanks for settling it.

@jessicachang9656

2 жыл бұрын

What restaurant to go to in San Francisco?

I know this! My Grandma cooks Viet food, and this is one of my favorite foods! Our version used black wood ear mushroom, though, and I'm still gonna stick with that.

@ChineseCookingDemystified

2 жыл бұрын

I saw some Vietnamese version would also have char siu roast meat, all looks good~

I want to make this dish but kneading the dough like Pusheen does just to spite you now.

@PandemoniumMeltDown

2 жыл бұрын

As much as I have a high opinion of my great looks, I think Pusheen is the cutest.

@mattsnyder4754

2 жыл бұрын

Pusheen’s bao are trash.

@elli1418

2 жыл бұрын

@@mattsnyder4754 so mean 😭

@neilthecellist

2 жыл бұрын

@@PandemoniumMeltDown awww thanks! You're a cutie too tho.

@brandytaylor1986.

2 жыл бұрын

Lol

My mom actually made these for me, when I was growing up, and she still makes them to this day. Her version skips the chicken, so they're a bit smaller. But everything else in it really makes for an amazing breakfast food.

I grew up in Berkeley, California, in the 1970s. My favorite of the food trucks that used to park where Telegraph Ave runs into Bancroft sold big baos like that, with chicken, egg, and shiitake filling. So tasty! Thanks for showing how to make one of my favorite childhood foods.

Love you guys. I’m enjoying my Macau childhood memories before coming to Europe because of you. I know a lot of recipes but there is sometimes little details that you thoroughly explain and other recipes that I couldn’t find without you. Thank you

6.21 "oaf method" 😂😂😂 You guys really are pets!!!

I'm in east shandong - the mecca of underwhelming baozi, and this is the first time in a long while I've felt like having one 😂

@timmccarthy872

2 жыл бұрын

Dong shandong

@EzekielDBarrett

2 жыл бұрын

@@timmccarthy872 Oriental shandong

@ChineseCookingDemystified

2 жыл бұрын

@@timmccarthy872 lol (the official term is actually "胶东" if you're curious -a couple hopeless geography geeks)

@BenjiSun

2 жыл бұрын

do you guys have good goubuli baozi from Tianjin? those are really good too~ nevermind all the great Lu cuisine, especially seafood if you're in Jiaodong. (i used to work on the other side of Bohai in Dalian, also an amazing place for fresh seafood, although cooking methods in Liaoning are quite simple.)

@EzekielDBarrett

2 жыл бұрын

@@ChineseCookingDemystified that's what they called the new airport, too. Way out in North 胶州 timbuktu

What blows my mind about Chines cooking is how they take small amounts of ingredients and make an entire meal. Brilliant!

In Malaysia there is big bao’s extra larger cousin named “Francis Yip”… one bao is enough for two people.. some shops even named it “Dolly Parton’s Bao”

"Why make a bao so big?" This is not a question I've heard of, ever. But thanks for the history lesson LOL. I always get these, because I only ever needed one for a meal and the different fillings make them less boring.

Thank you so much for existing guys ♥️

I'm vietnamese. That's the normal size of a banh bao. Never thought of it as special 😂

This is one of my favourite breakfast dishes to pick up! In Vietnam we use quail eggs instead with an addition of a couple slices of char siu and salted egg york.

Good stuff. This was my childhood when my mom would go to the market.

Wow~~~what a nice &big mandoooo. We koreans love steamed dumplings, especially in winter season 😋 😍

I usually eat one of these for lunch. Such a delight.

i used to go out with my po po and buy these at chinese bakeries this brings back so many memories

Growing up in smaller city Canada, we would make the road trip to Vancouver a couple times a year to stock up on all things Chinese that were not locally available (pretty much anything other than rice and lap cheung). Dad would always drop into one of the Chinatown restaurants and buy a couple of dai bao for us to share in. Can't say it was my favourite, but it certainly has become the memory icon of those station wagon trips. Haven't had one in over 40 years.

I love baozi so much!!! Thank you 🤤😍

Man it's a terrible idea to watch this at 2.30 am... I'm so hungry now!! I'm definately trying this one xD

This is great. Vietnamese people have a very similar dish called banh bao and it’s a childhood favorite

做得非常好

Nice. Id love to try this out for something like a picnic

I'm not talented enough to make these. I would buy a half dozen in local Chinatown and freeze. Great video

I like big bao and I cannot lie, you other eaters can't deny.....

I definitely love Big Bao!😋👍

Our local 7-11 stocks these, but in the Philippines our standard flavors are bola-bola" -- basically a pork meatball-- and "asado", our own take on the Chinese char shiu. Fun fact: asado is Spanish for "roast" or "barbecue", and you can't get more Filipino than using Spanish words to describe Chinese cuisine. We also get egg, but it's usually salted, and usually just a slice or even a wedge depending on how stingy 7-11 is feeling.

@hermaiana

Жыл бұрын

No truer words has been spoken- the salted egg content really varies, and there isn't even a guarante you'll find salted egg in your siopao >:/

What a gorgeous sponge! 🧽

@CookingwithYarda

2 жыл бұрын

Hi, if you like cooking, feel free to check out my recipes ;-)

Just when I thought I was done with my baozi fascination, i find new life for it!

I would love to see u guys add a bit at the end where you eat the good stuff yummy

It's amazing that 20 min of steaming cooks the meat and the dough so perfectly! I'm too nervous, I'd still pop a thermometer in there to make sure it's 165°F anyway

That's very big...you should take a bow.

this looks so good i wanna cry

They have bao this big in NYC. Looks great! 👍

Cheers.

years ago I used to get this and a sesame bun as a super cheap lunch in Boston’s Chinatown.

The flexing through food surprised me when I saw it on another vlog. (Not in response to size of the bao but the introduction of the expensive restaurant) So to celebrate an anniversary of this man’s many factories, he held a banquet. There was SO much food & displayed incredibly and beautifully. If you could’ve dreamed it and it was expensive- it was there. All laid out in elaborately decorated dishes with hand carved items from fruits and veggies. Oddly- there were so many cooked lobsters 🦞 laid out beautifully and most people there didn’t care for lobster. 🤔 So you serve like 50 and about 5 people actually like them. But it was to show wealth and prosperity at the celebration- flex 💪. It was mind numbing. Then when I saw one of the daughters get married in the family- just WoW 😲! Stages- costumes- performers- their life this far turned into a movie- their traditional wedding was mixed with a Western wedding. So there was I suppose outfit changes and oh boy the photos! There was such an elaborate area setup for what looked like a movie scene but it was for standing in to take selfies..?The food again- like the banquet but even more over the top! And it never stopped! It was amazing.

There's a place here in Vancouver that pan fries the big bao after they steam them. It's really good. I think I'm going to need to go there for breakfast tomorrow.

that's childhood right there. although last time i had a good big bao was at 渣華樓 (great local dimsum place nera City Garden gone since around 2003 i think?). thanks for the nostalgia trip~

I want one of those so badly. =(

I like big bao and I cannot lie

As a Chinese person I love that

So psyched for this video! 大包 are one of my favorite orders from Cantonese dim sum restaurants here in the States. Would you guys consider doing a video on 小笼包 in the future?

@ChineseCookingDemystified

2 жыл бұрын

Eh eventually we'll do xiaolongbao, it's just hard to find the motivation because actually a lot of the recipes in English are pretty solid :) Woks of Life has a pretty definitive recipe: thewoksoflife.com/steamed-shanghai-soup-dumplings-xiaolongbao/ There's a couple slight tweaks we'd make to that personally, but they'd basically just be tweaks. We'll probably cover 生煎包 first.

@maltalented

2 жыл бұрын

@@ChineseCookingDemystified I’ll definitely look into that, thanks for the recommendation! Can’t wait for your video either. Really enjoyed the video, can’t wait for your next one!

@maltalented

2 жыл бұрын

@@ChineseCookingDemystified I’ll definitely look into that, thanks for the recommendation! Can’t wait for your video either. Really enjoyed the video, can’t wait for your next one!

These are the most common version of Bao over here in Indonesia, in street food or chinese restaurants, the bao are more or less this size. I remember when smaller bao started to be sold here and thought the shop was holding out on us.

That's one wild looking cleaver!!!

Bao are my favorite type of hotpocket

Yummy Dai Bao about RM 8 here in Malaysia. Yummy.

Never seen these in a cha siu bao wrapper, the style you used is all I find in the bakeries in Boston. But now you have me reaaaaally needing a video on how to make milk bread. Had a loaf once where they got the crust having the texture of a fresh croissant, it was fantastic.

@ChineseCookingDemystified

2 жыл бұрын

The loaf you talked about is a kind of popular bread here, kinda a mix of brioche and croissant dough, I also love those. But man, they're such a pain to make.

@abydosianchulac2

2 жыл бұрын

@@ChineseCookingDemystified Pun intended?

Damn, I miss grabbing one of those every morning on my way to university. Thinking of the street food makes me so emotional, especially Dabao and Malatang.

@CookingwithYarda

2 жыл бұрын

Hi, if you like cooking, feel free to check out my recipes ;-)

i want that knife you used for the chicken. it's super pretty.

In small Filipino-Chinese restaurants they use a salted duck egg in place of a chicken egg.

Can the pork we put inside the dough well cooked? And btw thank you for the great recipe 👍

Thanks for such a wonderful demonstration! Just wanted to ask for one point of clarification - in the written recipe it notes 2g of baking powder but in the video it references 1 tsp ( which is about 4g I think)? Can you let me know which is the correct amount? 🙏

Hey I've been watching your channel for a while and really love your content. My wife and I are starting our own garden channel and I wanted to ask for your advice on what video editing software you've found that works well for you?

I freaking love those pork buns!

I loved these things from my local ranch 99s growing up. Though I was saddened that the one nearest to my now does not have it =(

I like big baos and I can not lie

This dough recipe is awesome, i started to use it a lot lately.. I have a question according the sponge starter; you point out to a fermenting time of 3-5h+ depending on location.. For how long could i keep that starter going before using it? Up until moldy or would there be a technical difference in the structure/consistency of the dough after a while which would make it unable to process? Thank you for your time!

When I was younger, I never really liked Dai Bao (or Da Bao) because of the boiled egg. I never really like the texture of cooked yolk. However, as I get older, I found it hearty, nutritious and tasty. Most important of all, it has the smallest carbs to protein ratio of all the bao! Unlike some other bao, the first bite will get you some good portion of meat. And the different ingredients make it hard for you to know what your first bite is going to be, is it the laap coeng?The egg? or the chicken?

Dai bao rules!

I'm a bit late on uploads so sorry if I'm noticing this late, but I really like the new format of providing a condensed version of the recipe at 3.11 and then going into detail afterwards

I love my big bao with boiled quail eggs and salted egg yolk

Do you have a recipe for Konica/bean jelly? Or even a cold shirataki noodles?

I'm starving

It's also called Siopao in the Philippines.

Can you do a shao Kao bbq recipe please?

I'd love to know where you bought your big, metal reinforced bamboo steamer from?!?! What are the dimensions? I've been looking on Amazon off and on for years and have yet to find one like yours. Thanks so much! ❤

Any suggestion if I want to replace yeast with sourdough starter? What I'm thinking is I'd sub out around 5% flour plus 5% water with 10% starter (100% hydration, 50:50 whole wheat and rye) and I think I'll replace baking powder with baking soda (4:1 powder:soda) to counter the acidity. Should I go higher or lower in any of that? I might tried it without filling first to see how that goes, that'd make a Mantou, right?

3 big baos for 3 people? You underestimate how much I can eat. And how much I love baozi.

❤❤❤

Ah yes dai bao, the classic bao in malaysia

Excellent! I am always looking for new bao filling ideas. What oil was that you added to the pork? I thought it was some sort of liquor at first!

@alexgade4512

2 жыл бұрын

i think it was sesame oil :) it's pretty common in meat fillings. Adds a lot of fragrance and a toasted flavor. edit: i rewinded again to make sure. Regular cooking oil in a Erguotou bottle 😂

my criticism with this vid is we didn't get a shot of you guys at the end going to town on these baozi

In Singapore and Malaysia, we call this bao 葉子楣, for obvious reasons.

@2:52, is that oil put in a bottle of Beijing erguotou jiu? Thought you were adding baijiu to the mix for a moment there!

@ChineseCookingDemystified

2 жыл бұрын

lol our squeeze bottle got a bit too dirty, and until I grab a new one the erguotou bottle is now our oil bottle

How long do your bamboo steamers last? What can I do to make my steamer last longer? Whatever I do my steamer ends up falling apart or getting mildew on it and I have to replace it. I don't mind paying more for a steamer that will last more!

Hi 1 question. If we want to knead the dough to develop gluten, why did we choose cake flour? Wouldn't it be easier to use AP flour?

Hahahaha Portal reference

In the Philippines they call it Sio Pao or Siopao(Cantonese maybe?) But normally the filling sold in the Philippines is not very good as they cut it with corn starch, TVP, sugar, artificial flavorings etc to make it cheaper cost. Only way to do the good one is to make at home.

What if you don't have a pasta maker to smoothen the dough? Just a rolling pin?

What's the brand of yeast you use? I really want to know this.

2:19 "Just start going at that meat.." I mean ok, if you say so 😳

Any suggestion on how to make the dough gluten free?

We have Taipo here made of chicken and eggs or veg version.

like the healing item from Dynasty Warriors 3

Egg, Chinese Sausage. "For our meat" huzzah!