We are very happy about your feedback! Thank you and cheers to watching the movie!🍷🍷😋

Thank you for your comments and support, we will see you in the next film🤗🤗

🥳🥳🥳Thank YOU! Here’s to you in 2022 🎉

Thanks so much!! Happy weekend！

Thanks!🙌🙌 Have a great weekend!🌷

Thank you and have fun making Baozi!😋😍

💚😘

Thank you so much. I hope you like it. :)

Thank you so much for your feedback! This glass container (small pot) is really useful and beautiful, and you can clearly observe the changes in the ingredients during cooking. I use it to cook wontons and steam rice, if you are interested, you can check out these two videos. I bought it on amazon about two years ago;-) kzfaq.info/get/bejne/ZrCjbLl_rtHbp2g.html kzfaq.info/get/bejne/m6eVqqurqMCUoqc.html

It makes us so happy to see your feedback, thank you! Thanks to your family too, I'm sure your buns were delicious:-))!

Glad you like them! Your buns must be so delicious!👍💐😋

Thank you very much for your feedback and encouragement, I am so happy! I believe that a vegan diet can help us get closer to peace and tranquility, so let's take our time and experience it together:-)).

Thanks for your message! When using vegetables for dumpling filling, if they have a high water content, they need to be prepared properly. Generally, vegetables that contain a lot of nitrates or oxalates, like spinach and green beans, are better blanched. For others, salting is sufficient. For example, you can simply use salt to remove excess water from cabbage:-).

Thank you so much for your feedback! If you want to make a big batch, make sure you steam it before freezing it. No need to thaw and reheat in a steamer basket when you need to enjoy. Alternatively, put a little oil in a non-stick frying pan and fry the frozen buns on it for 2 minutes, then pour in about the same amount of water as the height of the buns, cover and steam until the water evaporates and the bottoms are crispy, which is also very tasty:-)!

How kind of you! So thoughtful and caring, thank you for being you and sharing your love with us! 🙏

👌😋

Thanks for your feedback! The first time I kneaded the dough wasn't very long, 2 minutes or so, as long as the flour formed a dough. The second time, which is before wrapping the buns, you need to knead for at least 3 more minutes to expel the air from the dough. Have fun making the buns!😍

Thanks for your feedback and will be trying this recipe soon, I hope you'll enjoy the flavors! Your question is a good one! I actually sometimes saute chopped scallions or minced ginger with tofu ;-) but raw scallions are perfectly fine, and after steaming, it blends well with the other ingredients as well. You can totally follow your own taste. Have fun cooking!

This is a Chinese rolling pin, very ordinary, but very good 😄Features: The size makes it easier to maneuver one-handed. You maneuver the rolling pin with one hand and the dumpling dough with the other hand.

@@soyasoyang-soykitchen thank you !!

Hello @emilygarcia1832 🤗 For the filling I used rapeseed oil. For dipping I have besides a vinegar- soy sauce and a homemade chili oil. Hope you enjoy!

Yes🙌When I was a kid, my mom always made us sweet red bean stuffed. Make it with jam, it must be delicious too!😍

Yes of course! This is the recipe, the filling may be a little different, you can also refer to video😋 About 25-30 pieces of baozi Ingredients: For the dough 400g flour 215g Lukewarm water 1/2 cube Fresh yeast 1 tsp Sugar For the filling 400g Baked tofu or smoked tofu (cut finely) 200g wild garlic or pak choi (blanch in boiling water for about 5 seconds and rinse in ice water and squeeze out, then chop finely) 4 spring onions, finely chopped 6 pieces dried Mu-Err mushrooms (soak in lukewarm water for 30 min and chop finely) 20g ginger, peeled and finely chopped 2 tbsp soy sauce 2 tsp salt 2 tbsp roasted sesame oil 2 tbsp oil (e.g. sunflower oil) 1 tsp sugar 2 tsp ground Szechuan pepper or black pepper Preparation: - Prepare a yeast dough from the ingredients for the batter: Mix flour with sugar in a large bowl. Dissolve fresh yeast in 215g of lukewarm but not too hot water. If it is too hot, the yeast culture will die. Add to flour mixture, kneading with a dough scraper until smooth. Form dough into a ball and let rise, covered, in a warm place for about 90 minutes. Avoid drafts. The dough should have risen to twice its size by the end. - Combine all ingredients for the filling in a large bowl, stir with a fork with even force in one direction for 5 minutes until the filling becomes slightly sticky. - Form the yeast dough into a roll on a floured work surface and divide into walnut-sized pieces, about 20 pieces. - Flatten the dough pieces by hand and roll out with a rolling pin into circular dough patties about 10 cm in diameter. Place 1 tablespoon of filling in the center of a dough circle, then fold the edge of the dough to form a small "sack". Make more baozi in this manner until dough and filling are used up. Let all baozi rest without covering for about 30 min at room temperature. - Place a damp tea towel (or some whole Chinese cabbage leaves) in the bamboo steamer and spread the baozi on it, making sure to leave a space of about 3 cm between the baozi or they will stick together later. - Fill a wok or pot halfway with water, place the bamboo steamer (or several steamer baskets on top of each other) inside or on top of it and steam the baozi for 15 minutes with the lid closed. - Turn off heat, but do not open the lid yet, but only after another 5 min, the previous taking out makes the baozi collapse. Then serve hot with chili oil or garlic-leek-vinegar sauce.

@@soyasoyang-soykitchen Thank for recipe, I just made some buns today but dough was funny after steaming. All blotchy so was looking for advice when found your lovely videos and I look forward to trying this version and improving on my disaster!

I think those are incorrect measurements? I was about to make some but compared the ones stated in the video vs here and it’s not consist

Hallo, this is the list of ingredients needed for this video, please see the video for the full recipe. 😀 (12 Buns) For the Bun Dough 300g All-Purpose Flour 1 tsp suger 175 ml lukewarm Water 5g Yeast 1 tbsp Vegetable Oil For the Filling 3 tbsp vegetable oil 200 g firm tofu 2 carrots 300g Pak Choi 1 green onion 2 tbsp vegetable oil 1 tbsp roasted sesame oil 2 tbsp Vegetarian Oyster Sauce 1 tsp white pepper powder 1 tsp sugar 1 tsp salt

@@soyasoyang-soykitchen ah i wish i'd seen this earlier, i've been making them for the past three hours! turned out decent after i made some personal adjustment :) do you post your recipes on a website?

It's okay 🙂you can choose your favorite vegetables for the filling, just be careful to remove as much excess water from the vegetables as possible, and they will wrap up nicely! Or maybe you can refer to these videos for filling inspiration: kzfaq.info/sun/PLrkT9BVR1vAr9rlhJ2KvJqv2hSOdbJAh2