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03-18-2011, 12:19 PM
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#1
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Senior Cook
Join Date: Feb 2011
Location: Rio Rancho, NM
Posts: 111
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Baozi (Filled steam buns)
When I lived in Japan this was a popular food that could be found in a steamy box near the register at any good "conbini" (Convenience store). These buns in Japan were filled with all sorts of fillings like Bean paste, Curried meats, vegetables or even pizza toppings. The Japanese names for them were azukemon, pizzamon, currymon, named depending on the filling inside. The chinese name for them are Baozi or Mantou. I'll be sharing a link to a recipe I found online and plan on making these on my next 3 days off. I think I'll use up some Gyoza filling I have in the freezer and maybe doing some ground chicken, garlic and green onion with some sort of a yakitori glaze mixed in.
http://saltysavorysweet.blogspot.com...d-bao-shfu.htm
If You guys try this in the next few days, let me know how it turned out for you.
-Damien
(Hope posting a link to a blogs recipe isn't against the rules here)
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03-18-2011, 05:26 PM
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#2
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Senior Cook
Join Date: Feb 2011
Location: Rio Rancho, NM
Posts: 111
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So it appears that linking to the recipe page is prohibited. Just go to Salty / Savory / Sweet and do a search in the blog for Baozi. It should come up as the first link on the page.
-Damien
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03-18-2011, 06:25 PM
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#3
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Chef Extraordinaire
Site Moderator
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,456
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Quote:
Originally Posted by Damien
So it appears that linking to the recipe page is prohibited. Just go to Salty / Savory / Sweet and do a search in the blog for Baozi. It should come up as the first link on the page.
-Damien
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I thought it was okay to post links. I just copy the http address into my post.
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If you can't see the bright side of life, polish the dull side.
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03-18-2011, 06:35 PM
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#4
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 36,904
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Quote:
Originally Posted by Damien
So it appears that linking to the recipe page is prohibited. Just go to Salty / Savory / Sweet and do a search in the blog for Baozi. It should come up as the first link on the page.
-Damien
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Got it! Looks like a simple recipe, should make some good buns on the weekends. Thanks!
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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03-18-2011, 06:41 PM
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#5
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Master Chef
Site Administrator
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,672
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Quote:
Originally Posted by Zhizara
I thought it was okay to post links. I just copy the http address into my post.
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Sometimes it isn't about what we do or don't allow and more about what the other end of the link thinks about it.
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"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
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03-18-2011, 10:27 PM
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#6
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Senior Cook
Join Date: Feb 2011
Location: Rio Rancho, NM
Posts: 111
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Quote:
Originally Posted by FrankZ
Sometimes it isn't about what we do or don't allow and more about what the other end of the link thinks about it.
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Yup.. that's it.. Strangely it comes up as a bad link if you link to the recipe directly.
-Damien
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03-19-2011, 10:53 PM
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#7
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Master Chef
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
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Is this what we called manapua in Hawaii? A steamed bun filled with char sui, sometimes stamped on top with the makers mark?
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03-19-2011, 11:03 PM
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#8
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Head Chef
Join Date: May 2009
Location: Landlocked in Southwest U.S.
Posts: 1,123
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I'm terribly inept with doughs, but I'd like to try making these. I have a specific question: what exactly is that square of paper stuck to the bottom? And, a general question: steamed bun filling recipes please.
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03-19-2011, 11:16 PM
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#9
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 36,904
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Quote:
Originally Posted by spork
I'm terribly inept with doughs, but I'd like to try making these. I have a specific question: what exactly is that square of paper stuck to the bottom? And, a general question: steamed bun filling recipes please.
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That is waxed paper for allowing it to rise and to pick them up gently before they are steamed. It seems that just about any filling can be used.
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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03-20-2011, 01:19 AM
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#10
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Executive Chef
Join Date: Oct 2010
Posts: 3,191
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We eat Red Bean paste, char sui bau, custard bau for breakfast, this is lunch or dinner.

Ps the wax paper is to stop them sticking to the bamboo steamer.
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I was married by a judge, I should have asked for a jury.
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Baozi (Filled steam buns)
Damien
When I lived in Japan this was a popular food that could be found in a steamy box near the register at any good "conbini" (Convenience store). These buns in Japan were filled with all sorts of fillings like Bean paste, Curried meats, vegetables or even pizza toppings. The Japanese names for them were azukemon, pizzamon, currymon, named depending on the filling inside. The chinese name for them are Baozi or Mantou. I'll be sharing a link to a recipe I found online and plan on making these on my next 3 days off. I think I'll use up some Gyoza filling I have in the freezer and maybe doing some ground chicken, garlic and green onion with some sort of a yakitori glaze mixed in.
[url]http://saltysavorysweet.blogspot.com/2008/05/mantou-and-bao-shfu.htm[/url]
If You guys try this in the next few days, let me know how it turned out for you.
-Damien
(Hope posting a link to a blogs recipe isn't against the rules here)
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