Homemade Bao

[CJF]

I am hoping to get some good directions because I am sure the ingredients are very similar from whatever region the recipe comes from. Right nao I have nothing to work with ther than google and I wouild rather try a recepie from a friend (even a cyber friend!)

So YES that would work CJF!

She gave a website with the recipe, directions, and video. Not too hard she said. She said the one thing to be sure to do is follow the instructions regarding the yeast and not the yeast package instructions.

http://panlasangpinoy.com/2009/08/07/how-to-make-home-made-siopao-asado-recipe/

Looks like the video is in Tagalog. There is enough Taglish mixed in that it might still be useful. Sorry about that.

[NorthwestUteFan]

Trader Joe's has a serviceable frozen cha siu bao.

Same with Costco. Quality is likely similar, and nowhere near as good as fresh.

[NorthwestUteFan]

For the Chinese version this place at the market rocks: http://blogs.seattleweekly.com/vorac...dishes_bbq.php

But of course I'm partial to the char siu that goes with the manapua version.

I first ate those bao at that pastry shop about 2 decades ago when visiting relatives. I agree they are fantastic. Now I am getting hungry too!

[TripletDaddy]

3. Bamboo steamer
You can steam in any pan, but the bamboo imparts a flavor that you cant get with stainless pans. I do 4 or 5 layers. I don't serve from the bamboo steamers, using them for cooking only.

That reminds me. Is there a good dim sum place here in SLC?

[Katy Lied]

That reminds me. Is there a good dim sum place here in SLC?

I used to go to the Golden Dragon all the time, on Main. It is really authentic, meaning they also sell the fried chicken feet, and black bean pastries, and rice soup, etc. I liked it a lot but then overdosed on the flavors, and now go about once per year.

By authentic, I mean... umm... the tastes are not "bright" like at places like Panda Express. The flavors are more muddied, maybe earthy. People used to american chinese call it "dirty" flavored.

[TripletDaddy]

I used to go to the Golden Dragon all the time, on Main. It is really authentic, meaning they also sell the fried chicken feet, and black bean pastries, and rice soup, etc. I liked it a lot but then overdosed on the flavors, and now go about once per year.

By authentic, I mean... umm... the tastes are not "bright" like at places like Panda Express. The flavors are more muddied, maybe earthy. People used to american chinese call it "dirty" flavored.

By authentic I mean like exactly what you are discussing. I miss the dim sum shops of Westminster and Chinatown.

[Joe Public]

By authentic I mean like exactly what you are discussing. I miss the dim sum shops of Westminster and Chinatown.

Some folks from Hong Kong took me to Ocean Seafood for dim sum once. I'm not much for seafood, but I hit the steamed pork buns pretty hard.

Also, I've seen steamed buns in warmers on convenience store counters there, much like 7-Eleven has hot dogs and taquitos. They sell them with the parchment paper on the bottom like KL described. They even stick to that somewhat, so I can't imagine cooking them without it.

Have fun, Flystripper!

[Katy Lied]

Golden Dragon Dim Sum

[TripletDaddy]

Golden Dragon Dim Sum

those dumplings on the left.....they look like these ones that all dim sum places serve and I think they are gross. They taste like rotten meat or bad breath or something along those lines. Everything else in that pic.....outta my way!!!!

[Jennerstein]

those dumplings on the left.....they look like these ones that all dim sum places serve and I think they are gross. They taste like rotten meat or bad breath or something along those lines. Everything else in that pic.....outta my way!!!!

Those dumplings on the left are called shu mai (燒賣), also generally romanized as siu mai in Cantonese restaurants. Whenever I go out for dim sum, good shu mai usually goes pretty quickly. I'm surprised a foodie like you doesn't like the taste.

I miss good cheap dim sum. The dim sum here in OC is a little too expensive. There's a Capital Seafood that's decent, but nothing like what you can get in Hong Kong. I've been meaning to someday try the dim sum in Vancouver, BC, as that supposedly has the best Chinese food in North America.

[TripletDaddy]

Those dumplings on the left are called shu mai (燒賣), also generally romanized as siu mai in Cantonese restaurants. Whenever I go out for dim sum, good shu mai usually goes pretty quickly. I'm surprised a foodie like you doesn't like the taste.

I miss good cheap dim sum. The dim sum here in OC is a little too expensive. There's a Capital Seafood that's decent, but nothing like what you can get in Hong Kong. I've been meaning to someday try the dim sum in Vancouver, BC, as that supposedly has the best Chinese food in North America.

Jennerstein, maybe Im mistaken. I love the standard pork dumplings. Those are really tasty. not the pork bun, but the dumpling. However, there is also one type of steamed dumpling that tastes like death. Do you know what I'm talking about?

[Katy Lied]

I've been meaning to someday try the dim sum in Vancouver, BC, as that supposedly has the best Chinese food in North America.

My Asian neighbors work for the airlines so get lots of free trips. Every year they go to Vancouver on an Asian restaurant tour for a weekend.