Chef Tom, you are the best!

thank you sir, I learned something new from a video almost 6 years ago. will try making this with my leftover dough.

clever use of ready made/available ingredients

Never thought of useing pizza dough! Genius!!

Yass, hope you get more Food Network exposure, Tom!

Thank you for all the great recipes I love them all great videos

I have seen your video's, I think I will move in soon, all looks all so tasty!

Very interesting, going to have to give this a shot. I love Baozi but the dough making was always a pain, anything with yeast drives me crazy in Colorado.

Chef Tom, i love all your videos and recipes:) I can't wait to make these with my nieces this Sunday:) Thank you!

I would watch you on Food Network. You can tell you're a good person you're likeable

never thought of using pizza dough! looks good :)

Great video

Brilliant idea, now maybe I can make some gluten free baozi with my pizza dough. Haven't had any in years and I miss it

Love it. I'll be making this.

never tried to cook baozi this way, I've always steamed them. now I'm curious. :) i like the framing better this way, the edition is also good! good job!

making this tonight!

I'm literally making baozi right now! What are the chances? Yum!

Yummy!

Have you a good recipe for yuk sung? I have tried to make it but it just is'nt quite right. Many thanks.

从来没见过这种做法。。。我只见过蒸的，无论是餐馆还是街边摊还是家里。。我是上海人。。//I'v never seen fried Baozi before. The traditional method (in Shanghai) to cook Baozi is to steam them, plus, it's more healthy than the fried ones :)

Interesting... Will the pizza dough taste as same as regular baozi dough?

Genius

Why the flour water rather than just water?

That is a great recipe, I gotta cook that this week, thanks Chef.

Love the new camera setup! One question: why did you add flour and such to the steaming water instrad of just using water on its own?

@fortunecooking

8 жыл бұрын

give them a crustier texture....

@letteralex

8 жыл бұрын

+Tom Lin I was wondering about the same thing, thanks for the reply. Will have to try this at home, I love the russian pelmeni and i bet i'll love these aswell.

What would happen if i were to lightly deep fry them directly after steaming?

@fortunecooking

8 жыл бұрын

going to be great!!!!

another great video by Chef Tom Lin. If you don't subscribe you need to.

Did you thin out dough?

Defiantly need an Asian guy on foodnetwork.

Make more videos!

Why add flower to the water?

I don't like wet bun, sometimes water drips above the steamer lid and wet my bun and it looks bad.

Is baozi the same as dim sum?

@donnarosanna

5 жыл бұрын

Basically. Kinda like pasta...all the ingredients are the same but they have different names because of the shape. I wouldn't use pizza dough for dim sum though. Its too thick.