I appreciate that Josh’s Asian inspired sauces aren’t just soy sauce and sweet chili sauce

@yeahhh oh you know jésus too? He helped me repair my door last week.

I've been following josh for a whiiiiiile now. And I must say he really respects the background in each dish he makes.

@Moe Veggies bet your wife thinks differently

@Lowbvll it does

I think everyone does

these are legit my favourite food to get when eating out, so happy that Joshua released this recipe. and my new bbq can do smoking so you bet you sweet joshy cheeks im making this (omg thanks for all the likes everyone :)

777 likes and 7 comments

@Bryce Escallier probably not

never had them, but would try them now 100%!!!

Some people just don’t think they can make something like this at home, yknow? Some of these things you get served at a restaurant and it seems like something you could only do in an industrial kitchen, so it doesn’t occur to you to try and make them until this option is pointed out. Nothing wrong with that~

Got my delivery date for Papa's cook book. Unapologetically excited about that. Stay awesome and stay cooking kids!

Hell yeah, didn’t know it had happened until I saw this. September 14th🤘🏼

@Philoctetes If it is put together half as well as his videos I'll be happy. Josh and the crew always deliver.

I have been waiting ages…I want this book.

As a Taiwanese, I am genuinely impressed by how authentic Joshua’s recipe is.

@Monger Cute As a Filipino and a cook. Agree. Glad he did his research but calling them by their correct names would've gone a longer way.

Yeah, Poon. He even put rock sugar to cook. It’s an ancient myth of Taiwanese cooking.

@Matthew Ornelles with that amount of soy sauce in it, the sugar just gives it a slight touch apart from saltiness

As a Taiwanese, I'm more concerned about how it isn't titled "Gua Bao". If not, steamed bun pork belly burger would do.

No fermented mustard greens though ☹

joshua classifying bao buns as a classic iconic food in the same league as pizza and burgers brings me so much joy asian food getting the recognition it desserves 😌✋

@Young no,you and that outsiderpost keep your ignorance out 😍

@TheOutsidersPost it is. Asian cuisine is amazing.

Way better than a burger or pizza tho

@Burhan Abdulali Jesus he was joking… America “iconic food” is literally just fast food. It’s not iconic. It’s something you eat when you’re half broke

I just wanna say, thank you Josh for making me, and I’m sure a lot of other people, feels like chefs watching you make food while we’re in bed eating chips knowing we don’t have any of the ingredients needed or the energy

Hahahahahaha fair enough

Joshua: “take it or leave it” Me: *looks up 885 ironwood traeger* I think I will leave it

@AxxL bro your channel is literally the two girlfriends smoke weed tumble post

@walkingdeadman19 the beauty is, they are grills and smokers. You can cook any where from 165⁰F to 500⁰F

All traeger models do the exact same thing just some are bigger than others and other models have slightly different features, a great model to start would be the tailgater.

If I had a yard with space for an outdoor smoker/grill I might contemplate investing in one, because I would get a lot of use out of it. As it stands I don't really have the area, but it certainly appears to be a great product that I would get a lot of mileage out of if I were hosting gatherings (which I certainly would be with a patio/back yard)

@KoalaLifestyle Well I'm Canadian and uh, thanks for saving me that time.

Can we just take a moment to appreciate how Vikrim and the rest of the team’s camerawork and editing skills and flair have increased over the years?

Hi Josh!! Love your videos and have learned so much from them! Thank you for making bao!!! These were a staple of my childhood and Im so glad to see them get more popular! As a vegetarian though, I’m sad because I can’t make many of the recipes. I was wondering if you could include some non-meat options/substitutes for your recipes (either in your online written recipes or just mentioning potential alternatives in your videos)! Thanks!

I love that he tucked his book in to go to sleep after a job well done, at the end of the video. Josh is always making me laugh.

My husband and I preordered your book, we’re so excited to try to make some amazing meals curated by you! Congratulations on your hard work and success:) much love from NYC

Made it today. My own twist on pork, but used your bun recepie. Simply one of my best meals ever. Cheers

I love to make these buns! Can't wait to try this recipe! 😍😍

Rather than the towel you can use aluminum foil to help w/the seal between your pot and the lid. I do this when I make rice all the time and it works very well...also, no fire hazard for those of us w/gas burners.

They actually use a dough for the seal

Josh, you should try something from the Turkish cuisine, it's so incredibly rich!

Making some of these at work! Finished the pork belly tonight and it is phenomenal. Just need to thicken that sauce tomorrow and I’m good to go. Added some of my own flair to the juice too (garlic, sriracha, and sesame seeds)

Cheers for your mind reading abilities, Josh. Bao buns have been on my mind for the last two weeks now. Think I’m going to try out your recipe soon!

For those of us on a budget or in covid lockdown: shaosin wine can be subbed by European white wine. Rock sugar as Joshua said can be subbed by normal sugar. Dark soy can be replaced by all light soy sauce. Tried and true and freakin delicious.

We love our traeger. It’s so easy to use. We use it years round, even with way below zero weather.

Gua Bao is really good, since living in Asia, there is a lot in the street food! Love that Joshua made it, so I can do it at home now. thx Joshua btw

@TheMidnightElf the amount of spam is too damn high!

I’ve always wanted to go and try Asian street food but c*vid (and our parents) said NO

@beyond your imagination alright we get you like relaxing music but jeez

never had these, but now I have the inspiration to try them at home.

I see everyone talking about how expensive Josh is… Guys, he NEVER said that you need to use what HE uses HE said take it or leave it bc they sponsored him

@Bonnie parker there are other ways but bamboo steamers are way easier - luckily they're not very expensive at all! plus they're perfect for dumplings

The fact that people don't understand this is mind boggling. Obviously leave it, they're sponsoring him. You're watching for free. Stop crying.

Absolutely! He takes his sponsorships seriously because this is his job, he isn't a hobbyist. Link in the description for his things in most videos but it's never a 'must', it's just a recommendation. Not everyone can afford it but you can work with what you have.

@Asgrahim do we need the steamer thing for the buns ? If not how do I steam them without ? I never steam anything at home .

Hey. I come from a family who almost always has chinese food (asian), and we rarely eat this, usually with grandparents. In our case, we braise the pork with (soaked until soft in water) shitake mushrooms in a marinade (i am not sure of the exact ingredients, my time has not come yet to inherit this recipe) made out of spices like 5-spice powder, soy sauce (light and dark), sugar, salt, coca-cola (:DD) etc. It's delicious, and it tastes great with rice.

Never had these but wow! Looks soo delicious.

I started with the Trager Tailgater 20, Loved it so much I upgraded last year to the Trager Pro 34. It has been worth every penny! As soon as I got it I started making Jerky for friends and family and at $10 a bag I made that money back real fast. That being said... Josh I would love to see an episode about curing and smoking jerky at home. I use a kit but would love to see someone do it from scratch with Prague Powder #1 or Morton Tender Quick, Or just salt!

I've made Bao i think following your recipe, and they turned out great, a bit underseasoned but that's on me. Those little pillows of goodness are precious. It almost feels wrong to bite into them 😄 This recipe is everything i want from food right now.

I’ve made Josh’s bao before, but I’m soooo excited to try this!!!

I'm genuinely in awe, this is exactly like the ones we have from night markets and vendors

I absolutely hate chewy pork skin and absolutely love crispy pork skin 😁 Would probably try for a mixed peanut + crushed chicharron topping, that seems like a match made in heaven to me. Also, hoisin sauce is boss!

Thank you I’ve tried 11 different recipes on YouTube it’s been a bust Im so confident that pappa has this in the bag

I showed this to my Chinese parents You got the Asian seal of approval

So they didn’t cringe at the ‘bun buns’? Might be nice if people could learn the proper names of food as well as the traditional recipes themselves.

@TheOutsidersPost Huh?

I’m never seen anyone approve of this let alone Asian

I will be making this for sure. Papa Josh, thanks as always for including the recipe!

Joshua you are legend! This recipe looks legit!!!Really like the fact your le crueset Dutch oven is well used 😃😃😃

The restaurant I used to work at made pork belly buns that look EXACTLY like these. It was my favorite item on the menu.

I love how Papa curates his recipes to be from around the world 😁

I love 刈包! Reminds me of childhood, definitely best with crushed peanuts and pickled mustard greens

I preordered your cook book as soon as you released the video about it. It’s my first ever cookbook and I’m really looking forward to it arriving :)

I was looking up how to make these the other day, you are a wonderful human being thank you papa. I wanna make these soon and make you proud 🥺

Joshua's food is so juicy, you can see his reflection when he is cutting the meat.

I tried both recipes with pandabellies instead and they were delicious!

Me: gets happy about seeing pickled daikon and carrot in bao buns Josh: I’m using a pickle recipe from my poke video (coming soon) Me: but *when* 😩😭

Yummy, the Asian "burger", Gua Bao. Wonder what it tastes smoked, can't do that with my rice cooker :(

When I think about an Asian "burger", I usually go for roujiamo.

Sounding like uncle roger out here, hit him up he will know a way

should be kinda sweet and savoury with the fat melting on your mouth

It would be close but not the same, I believe it would be good though!

Looks delicious 👍

Can we get a video about types of pie crusts? The holiday season's coming soon and it'd be incredibly helpful!

bro I made these breads for my gastronomy exam and the chefs loved them ❤️

Bro your recipes are like genuinely good, I mean i have tried a lot of recipes from a lot of places and never have i had that 100 percent satisfaction of what the end product is. But with your recipes it hits that mark every freakin time! ALL HAIL PAPA.

I remember my mom making this, love you mom

sweet!

I like that steamer basket you use. It reminds me of my childhood when my dad gave me extra money for buying the family breakfast from local market, which is xiaolongbao from these baskets.

Wow those baos look impressive, considering how hard they are to get right. Respect!!!

My husband got us a Traeger 885 Ironwood a few weeks ago! Saving this video so we can try the pork belly!!!

Let's be real i will naver make this but i am here to watch papa cook

this looks so good... might be my next weekend cooking project

These literally are my go to appetizer at my favorite ramen place and it brings me so much joy

You should do a video on Kare Pan (Japanese curry bread). It's a bun filled with curry and coated in panko then deep fried. It's amazing!

OMG such A DELICIOUS looking comfort food! I'm motivated to do more videos for our Indonesian cooking channel now!

Just one of the best foods to have ever existed. Very well done, sir.

Before covid I used to eat it with my family at my local Chinese restaurant, usually with pork or roasted duck or sauced prawn. Love from Malaysia

I've been wanting for this recipe!

The meat looks amazing. The buns look doughy 🤓 Forgive my irreverence, but I’ll have mine on toasted sourdough. Thank you!

My boyfriend's best friend, who is a chef, made us BAO buns with tofu (cause my bf is vegetarian) and it was delicious. Now I see this made with pork and I wanna try it so bad!! BAO buns are great with anything!! 🤤🤤🤤

I quite literally cannot express how much I want bao right now

in Poland we made those in a shape of regular buns and just tear them and dip in a stew or some kind of sauce. they are also perfect to eat sweet with jam or like regular sandwiches with ham or something

I really love the visuals of the tasty meat. It makes me want to convert from a vegetarian I am to a non-vegetarian. I would really like it if Joshua could make something veg.

@swisski ty m8, will try your suggestion but still would like if Josh could make a few custom dishes for the veg. people out there.

Get yourself a slab of firm tofu or tempeh, use as a substitute for the pork and follow the recipe. It wont be the same, but it would work and be delicious. Time enough to come over to the dark side if you don't like it though ; )

I’ve never had anything like this but now I want to.

I just used water for my bao dough (our channel's vegan). I really need to get one of those bamboo steamers. So much easier than my plate-on-a-bowl-in-a-pot method lol

These are amazing! We need to try to make them! -S

Love Bao buns. Out of a lot of foods this is entirely pointless to make at home though holy moly.

I was part of a barbeque clinic about five years ago and they had the vendors make the lunch and it was, and I don't exaggerate the most perfect BBQ I've ever had. They used pellet smokers and ever since then, I've been completely obsessed with getting one.

Papa loves us so much that even though he uses an induction plate he still pulls his towel up to set an example for us with gas ranges ❤️🙏🏻

The only time I've ever had something like this was when I ate at Momofuku in Toronto and had their shiitake mushroom steamed buns years ago. I still think about them. There's just nowhere in my city that makes these.

First video I’ve clicked on from you in months because I’ve been wondering how to make these for years!

Josh all of your little edits and inside jokes have always been super funny to me, but try not to oversell it man. Love your content!

You legit need to go and compete in master chef bro! You’re awesome! 🤩

Love it! Exited to try it on my Treager

I love watching these, gets me hungry every time.

I'm so terrified of Josh, that I am beginning to believe that one day, he would come to my house, and tell my mom to make me perfect 2 ways....

FINALLY!! My favorite food ❤️

Josh, for quite a few recipes you specify a certain amount of active dry or instant yeast for the recipe, how do I go about substituting fresh yeast? 50 gram (1.8oz.) cubes of fresh yeast is the only form factor of yeast available at any of the grocery stores in my area.

It's about 1:10 dry to fresh yeast.

The little yeast packages in my supermarket say one of them (~8g) is equivalent to half a cube of fresh yeast

My wife and I were eating while watching this. And when we saw 10:52 we laughed and also spat out some of the food. Thanks papa.

Papa never fails to deliver the ✨goods✨

Hello Josh. I love your recipes and I have pre ordered your cookbook. I have a question, do you have instructions on which items can be frozen. I am a single mom of a 4 yr old and I hate cooking every day. If you could maybe please tell me which of your recipes are good for making on a weekend and eating throughout the week so I don't have to stop and buy Whataburger after work every other day. Or if you did a video on here's what you can do ahead and then you only have to throw together xyz for a perfect meal.

Joshua always finds a way to make people's day happier, he has inspired me to start my own channel🥪

Very Agree with you!

You got a Taiwanese seal of approval, Josh!! Haha. Instead of the carrot and daikon slaw, in Taiwan we use Taiwanese pickled cabbage/sauerkraut. I'm so surprised that you even got the rock sugar right! Impressive. The traditional one is always better, but I'd like to try the smokey version too!

Yessss 🤤🤤🤤 these look delicious

Fantastic knowledge, very relatable and entertaining. I will be buying your book.

Pre-ordered the book! Thank you from my Traeger and family.

I googled this a few days ago and now you made it, dreams coming true these days

Bro I was planning on making something like this since I had it at a nearby ramen shop and I'm definitely gonna try this.

Now I need a steamer to use over my Dutch oven. And I need to learn the sweet sesame seed filling to make the bao we get at our favorite Mongolian restaurant.

Josh I love your content! Could you do something more advance something more gastronomy or molecular food. I wanna see your take on it!

can't wait to watch this a hundred times and wish I could be bothered to make it... again

You should try making bun bo hue it’s from where my mom and grandparents were from and it’s amazing I think you’d love it. Also don’t forget slower the better or at least that what my grandma says.

“Start with 1 and a half pounds of skin on pork belly” Proceeds to slap giant slab of meat on the table

it doesnt mean he uses that much

You are new around here, aren't you?

😂

He put his meat on the table.

For lunch I had the best dish ever that came straight outta my creativity. It was spicy and sweet and JAMMYYYYYY

Could you theoretically replace the pork with portobello mushrooms in the first bun?

Thanks to this man I've almost replaced everything in my kitchen with everything from scratch from my own garden...paapa likey...

Idea: we all send in our homemade recipes and Josh judges them by giving them either Papas Seal of Approval or Papa Gremlin

The pork looks so good. I can totally just eat a pound of it.

I appreciate the comedic style in all his videos 😂

OMG I want to eat that right now so bad!!!!!!

I adore using my friends traeger- But I feel like the automatic pellet feed setup is a bit like cheating. Part the fun is fighting the temps!