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  10. いつ見ても準備がよくて仕上がりも美味しいと思います。コレからも広東の味を大切に守り斬新なアイデアで作り続けて私たちに
    夢を
    与えてください。有難うございます。

  14. Your ingredients amounts listed on the website
    500g of ground pork
    2 tsp of grated ginger
    1 Tbsp of minced garlic
    1/4 tsp of white pepper powder or to taste
    1 tbsp of soy sauce
    1 tbsp of oyster sauce
    1/2 tsp of dark soy sauce
    400g of diced napa cabbage
    1 tsp of salt
    8 scallions, diced
    1/4 cup of vegetable oil
    differs from the amounts listed in the instructions on the website
    Combine the scallions and oil with the squeezed cabbage and the ground pork. Continue by adding 2 tsp of minced ginger, 2 Tbsp of minced garlic, 1/2 tsp of white pepper powder or to taste, 2 tbsp of soy sauce, 2 tbsp of oyster sauce, and 1/2 tsp of dark soy sauce. Mix everything until well combined and the filling is done.

  19. Thank you for this recipe, Mandy! How do you get the "cracked" bao effect that I've seen in some dim sum restaurants? The dough rises and cracks in a rough "x" shape? Would you need a different bao recipe to get that effect?

  25. Hi Mandy!! This recipe looks amazing!! Thank you so very much for sharing and showing us such detailed instructions on how to prepare these buns.
    Have a great day and a wonderful upcoming weekend!!
    Thanks again 💕 Tina 💕

  32. I am currently at work so I can't watch to see what she does, but Mandy's recipes are on point. It's been a while since I last made steamed buns and I don't know if she says it or not in this video, but if you can make the pork mixture a day ahead of time and let it chill in the fridge the flavors will be even better. It's still good even if you make them the same day, but if you can wait I guarantee it's even more amazing and will be talked about by those you share them with.

    Or not. I mean, they ARE delicious.

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