Description
What you must know when you visit the New 24-Hour Food Court located at 175- 4351 No. 3 Road in Richmond, B.C. 大食堂 This is my review of this all day dim sum restaurant. They are not open 24 hours yet. Their hours during the soft opening is 9:00 a.m. to 9:00 p.m. At this time, their hot and bbq is not avalable yet.
The restaurant features all day dim sum. All dim sum dishes are $4.99 each. Check out my review of the the dim sum dishes. What you must know before you decide to go this 24-Hour destination for dim sum cheap eats.
The second part of this video features my recipe for a 1/4 lb. Chinese Bao. You won't find this recipe in any Chinese bakery or Chinese restaurant unless you specially order. You can make my bao at home and enjoy it anytime. You will impress your friends and family. Recipe is below:
My homemade recipe for Chinese Steamed Buns 大 猪肉包 is an easy recipe.. Chinese Steamed Buns are known as "bao" in Cantonese. They are known as Baozi in Mandarin. You will learn how to make fluffy
Chinese steamed buns that are as good or better than store bought. Chinese Steamed Bao is a popular item in Cantonese bakeries. They are also popular for dim sum breakfast or lunch. Follow the easy steps to make your own Chinese bao buns.
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RECIPE FOR BAO DOUGH 大猪肉包
3 cups all purpose flour
1 tablespoon baking powder
1/2 to 1 tablespoon instant yeast
1 tablespoon salt
1 1/2 cups water (or use milk)
In a large mixing bowl, add the flour. Add baking powder and mix well. Add salt. Put instant yeast in 1/4 cup slightly warm water. After 5 minutes, add yeast mixture into the large mixing bowl. Add water, a little bit at a time and continue to mix the dough with chopsticks or a spatula. Then start kneading dough with your hands.
Knead dough for 4 to 5 minutes. Cover with cellophane for at least 1/2 hour, but 1 hour or more is better. Take dough out and once again for 4 to 5 minutes. Cover with cellophane again. Let dough rise for at least 1/2 hour, but 1 hour or more is better.
PREPARING THE FILLING:
1 lb. (453 gm) ground pork raw
1 to 2 cups cabbage
1 teaspoon salt
2 to 3 tablespoons Chinese oyster sauce
2 to 3 tablespoons light soy sauce
1/4 cup water or chicken stock
Mix all the ingredients together. This filling does not need to be pre-cooked. Fill 1to 3 tablespoons of filling per bao bun.
STEAMING THE BAO BUNS:
Take a small piece of dough and shape dough into a circle. Put 1 to 3 tablespoons of filling into the middle and press into the dough. Bring the dough around the sides to cover the ingredients. Twist the top of the dough to hold the filling in or you can turn the bao upside down and use the bottom as the top of the bao.
You can make small size, medium size or large size bao buns. It's really up to you.
To make the quarter pound bao, use more dough to shape the bao. Put 4 oz. or more of the filling in the bao.
Put water in a pan and cover with a lid. Bring water to a boil. Put bao in a tray and set into the pan. Cover with the lid and steam the bao for 12 to 15 minutes, up to 20 minutes for large steamed bao.
For extra fluffy bao buns, shut off the power when cooking time is reached. Leave the pan cover on for 5 to 10 minutes before removing the bao buns.
If you are making up to 40 bao at a time, freeze some so you can have some whenever you want. Just steam them the same way as the fresh bao, but slightly longer because they are frozen. Enjoy!
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