Comments on: Pan-Fried Pork Buns-Sheng Jian Bao Recipe

By: Elaine

Elaine — Fri, 07 May 2021 00:28:29 +0000

In reply to Juliana Zoe. Thank you Juliana for such a kind and lovely comment.

By: Juliana Zoe

Juliana Zoe — Mon, 03 May 2021 02:37:41 +0000

I am very happy to see your website. Love all the recipes that I’m seeing here. I have wanted to learn the techniques on how to do some of them and you explain them very well. I cannot wait to try them out.

By: Denny Li

Denny Li — Mon, 17 Aug 2020 02:52:51 +0000

These were very good. I added 1 tsp of baking powder to the dough because I have seen that addition in many recipes. I also used warm water because I misread the directions. The filling was delicious. I had gelled tonkotsu ramen broth and used that instead of plain pork jelly.

One question, my baos ended up short and wide. I think they’d look more attractive taller. Any suggestions?

By: Elaine

Elaine — Sat, 09 May 2020 00:58:13 +0000

In reply to samantha. Samantha, Pork jelly should be quite easy to find in supermarket.

By: samantha

samantha — Thu, 07 May 2020 18:07:48 +0000

where do you buy pork jelly…

By: Elaine

Elaine — Sun, 03 May 2020 00:10:58 +0000

In reply to Ian. Ian, Please the dough in fridge is to avoid proofing too quickly. Will use the other half too.

By: Ian

Ian — Sat, 02 May 2020 18:22:15 +0000

You say to cut the dough in half and put one of those halves in the fridge. What is that used for if you only need half the dough to make the buns?

By: Elaine

Elaine — Fri, 01 May 2020 23:48:44 +0000

In reply to Pauline. By the way, you can choose to skip the jelly to make regular version.

By: Elaine

Elaine — Fri, 01 May 2020 23:48:19 +0000

In reply to Pauline. It is actually the soup made from pork rind, pork trotter, chicken feet or beef tendon. I will explain this in detail along with the video publication.