hi my name is Lila and welcome to my kitchen today we are going to learn how to make Chinese barbecue pork buns now first he thinks that we need to do to make these buns are we need to make a Cantonese roast pork which I described how to make in another video and we also need to make a basic dub or a Chinese buns so the first thing we want to do is go ahead and make those two ingredients and then you can start on our our key pork buns you dr. view baby Cantonese first floor and the basic down you want to come back and we're going to start out by making the filling for our buns so let's go ahead and get started I'm going to take about a pound and a half of our Cantonese roast pork and I'm just going to chop it into tiny tiny pieces just like that and once all of your pork is cut we can go ahead and prepare the sauce you now here I have all of my ingredients for my sauce and what I'm going to do is I'm just going to mix all of these ingredients together just like that and this is going to be the sauce for my filling that's going to get mixed with a fork so we'll go ahead and mix this together and what we're going to do is we're going to put into a pot and boil it on high you now while my sauce mixture is heating what I'm going to do is I'm going to mix the one and a half tablespoons of cornstarch with just a little bit of water just so that it dissolves and then this is going to thicken our sauce okay so here I have my sauce mixture and it is just coming to a boil so what I'm going to do is I'm going to go ahead and add my thickener just like that and I'm going to just stir it until it gets thick and then once it thicken I'm going to turn the heat off and I'm going to let it sit just a moment before I add my pork you okay once the mixture has cooled I added my pork and a quarter cup of hot water and start it together now this is ready to be used to fill the buns you just take a piece of waxed paper [Applause] and what to cut squares place my bugs on so that way they don't stick to the steamer so I'm just going to cut squares about that big once you have your squares cut you can just go ahead and put them into your steamer just like that just keep in mind that when clicking the buttons they do rise and they will um stick to the sides or stick together if they're too close to each other you so what we're going to do is we're going to remove the plastic that we placed on top and we are going to just kind of press it down again and we're just going to need it just a few times in this container just like that you okay now we just want to make sure we have a floured surface just like this and we are just going to pinch off a small piece of art dough about that size and you can fly your hands too if you like and what I'm going to do is just roll this piece of dough into a ball just like that and once I have a ball what I'm going to do is I'm going to place it on the floured surface and then just press it out and it may stick to your hand a little bit that's okay and just press it out until it is completely flattened and once my ball up down is flat what I'm going to do is I'm just gonna place it into the palm of my hand like this and then I'm going to place a little bit of the meat mixture right in the center just like that and what I'm going to do is I'm going to kind of cut my hand around it like this and then press that meat mixture down into the center like that and I'm going to add a little bit more again pressing it and pling the dough up with the outside of my hand just like that now now comes the hard part we're going to do is we are going to close this and to do that what we're going to do this dough is very elastic so we can just pull it like that so we're gonna pull a little bit of the side just like that wrap it around that finger and then using this finger pull up a little bit more and pinch it and we just want to go all the way around the bun just like doing the same thing up a little more and pinch pull up a little more and pitch and as you're doing this you want to use this thumb to press the mixture into the dough so pull the best finger over here and press with the thumb so you're pulling and pressing pulling up the dough and pressing the meat mixture inside and this way you will go all the way around your button just like that for us that last little piece of neck pulling and pressing and you want to go all the way around until you come to the top and twist it and twist it off pinching it just like that so you have like a little pinch mark at the top but that's what you want to have just kind of that circular pinching and pulling motion and then with the top like that so then you go ahead and put this into your steamer on top of one of the wax paper pieces you should just place them into a steamer just like this and again you don't want them too close to the sides here because they will rise and you don't want them too close to each other so just about that is perfect you spring a pot of water to boil just like that and we're going to place the bamboo steamer on top so we're just going to let them steam in the steamer that I placed on top of the pot just like that you after they have steamed they should come out just like this and let them cool for a little bit and then they are ready to serve you