Comments on: Gua Bao (pork belly buns, 刈包)

By: Wei Guo

Wei Guo — Thu, 05 Sep 2024 05:46:32 +0000

In reply to JulieT. Thank you for trying out my recipes! Chinese steamed buns are supposed to have a plain taste so usually there is no salt added to the dough. Yes, the savory taste comes from the fillings used in the buns.

By: JulieT

JulieT — Tue, 27 Aug 2024 22:37:14 +0000

I made the braised pork belly and used this recipe for the bao buns. I’ve never had either of these foods. The braised pork was lucious and the buns came out looking like I got it all correct. I do have a question, the buns have no salt and therefore are very bland. Can I assume that is because the fillings used are usually high in sodium?

By: Wei Guo

Wei Guo — Sat, 20 Apr 2024 08:22:33 +0000

In reply to Anna. Yes, Anna! You can reheat them in a microwave following the tips you mentioned above. Try one minute then check. Add 30 seconds at a time until heated properly.

By: Anna

Anna — Wed, 17 Apr 2024 14:00:53 +0000

Great recipe!
One question though, can these buns not be reheated in a microwave with a drop of water and slightly covered to create the steam? Maybe for a minute or two? Has this been trialed at all?

By: Ana Aguilar

Ana Aguilar — Sat, 09 Sep 2023 16:29:56 +0000

Receta excelente.

By: Wei Guo

Wei Guo — Sun, 29 May 2022 13:58:13 +0000

In reply to Sharon V. Thank you for trying my recipe Sharon and sorry to hear that you've encountered some problems. High gluten flour isn't the ideal choice but it still works for this recipe (I've tested before). As I mentioned in the post, you'll need to adjust the water quantity accordingly. I suspect that it was the high altitude that affected the result. If the dough cracks, it's probably too dry. Good luck!

By: Sharon V

Sharon V — Sun, 01 May 2022 20:31:22 +0000

After steaming as directed the buns were still like dough. I ended up cooking them 10 more minutes and while they were cooked they were still very heavy. I’m in Canada where we have very high gluten all purpose flour so I added 30 grams of corn starch to 270 grams of flour. I had to add more water. I am also at a high altitude. Trying again today with self rising cake flour as the supermarket didn’t have regular cake flour. I’ve left out the cornstarch and baking powder. I’m not sure exactly what the gluten content is as a percentage but it’s lower than all purpose flour. Usually I can find cake flour but maybe only at Christmas. This time I used 155 ml of water, as directed, but the dough cracks around the edges when I roll it out. It’s resting now but for the next try I’ll use 155 plus 1 tablespoon of water. I am determined to make this work!

By: Wei @ Red House Spice

Wei @ Red House Spice — Thu, 14 May 2020 13:28:30 +0000

In reply to Simo. Thank you Simo for trying out my recipe. I'm currently writing a recipe for Char Siu Bao and will publish it soon. The dough recipe is different from this one. Turnip cake is on my to-write list.

By: Simo

Simo — Thu, 14 May 2020 07:26:38 +0000

I made this for dinner and it’s amazing! I wanted to ask if you know how to make turnip cake..(lo bak go)? and for Char Siu Bao..sweet pork bun? Is the bun made the same of this one?

By: Wei @ Red House Spice

Wei @ Red House Spice — Thu, 16 Apr 2020 21:54:53 +0000

In reply to diane. My pleasure Diane! Yes, it's such a versatile dish. Once you understand the basics, you can improvise with various ingredients.