Traditional Beijing Steam Bun Roll Old Beijing Lazy Dragon Recipe [老北京懒龙]

Today’s recipe is a traditional Beijing dish. It has a very interested name called Beijing lazy dragon. It is kind like a steamed bun. I don’t know why the name is so weird but it tastes delicious and it is not hard to make so let’s get started.

Ingredients for the dough
– 400 grams of all-purpose flour
– 200 grams of water
– 1 tsp of yeast

Ingredients for the filling
– 2 tsp of oil
– 350 grams of ground pork (suggest 20 % fat)
– 1/2 cups of white part of scallion
– 2 tbsp of minced garlic
– 1 tbsp of ginger
– 3 tbsp of soy bean paste [Amazon link: https://amzn.to/2JylYdb]
– 2 tsp of oyster sauce
– 3 tbsp of water
– 1 tbsp of Chinese cooking wine
– 1 tsp of dark soy sauce
– 1/4 tsp of white pepper

INSTRUCTION

First, let’s make the dough. You will need 400 grams of all-purpose flour. Mix 1 tsp of yeast with 200 grams of warm water. I am using a stander mixer to help me knead the dough. You can also knead it by hand is you want. Turn the machine on low speed and pour the yeast water from the side of the bowl. Let it run for few minutes until it. Then switch to the hook attachment and knead the dough for 10 minutes or until the dough is soft and smooth.

Take the dough off the hook. Cover it and let it proof for 1 and a half hour.

While the dough is resting, we can make the filling. Add a little bit oil to the wok and wait for it to get hot. Cook the ground pork on medium heat. I will suggest using 20% fat because you need a little fat to make it tasty. After few minutes, you will see that the pork fat starts coming out then use the spatula to pack the pork flat and let it fry for few minutes until you can see that the edge is slightly brown. Give it a rough stir. Pack it flat again and fry it for few minutes. When most of the pork is slightly brown, you can push the pork to the side so you have room for the aromatics.

Add 1/2 cups of white part of scallion, 2 tbsp of minced garlic, 1 tbsp of ginger. Stir them until fragrant. Add 3 tbsp of soy bean paste, 3 tbsp of water, 2 tsp of oyster sauce, 1 tbsp of Chinese cooking wine, 1/4 tsp of white pepper mix everything together. I will add some dark soy sauce so the color looks nicer. Take it out and set it aside.

Now let’s check the dough. It is about 1.8 times bigger than before. Poke a hole, it doesn’t bouncy back. That means it is good. We are going to knead it to push all the air out. Sprinkle some flour to prevent stickiness. Grab the dough and fold it in half. And press it down with your body weight. Squeeze it to push out all the air. You should be able to hear that the bubbles are breaking. It will likely take about 10 minutes to do the kneading process. Once the dough is getting a little smooth, cover it and let it sit for 5 minutes.

5 minutes later. We are going to roll it into a flat sheet. It is better to make it into a rectangle shape. Put the filling on the sheet and spread it to make it even. Roll it up. And, that’s it. You have the lazy dragon. Next, we are going to steam it.

Brush some oil on the bottom of the steamer to prevent sticky. Put the lazy dragon in it.

Put the steamer on top of warm water (the temperature of the water about 100 degrees Fahrenheit). Cover it and let it rest for 15 minutes.

15 minutes later, you should see that the lazy dragon becomes much bigger. Turn the heat to high and steam it for 25 minutes.

25 minutes, it becomes even bigger. Turn off the heat and do not open the lid. Let it sit for 5 minutes.

Then you can slice it up. Eat it as breakfast or lunch.

Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!

…and if you’ve read this far, might as well subscribe. More recipes coming soon =)

Comments

fried tofu says:

Looks delicious.. so heavenly that i thought i saw a piece of dough fly.

Nud Dun says:

This looks amazingly tasty!

jiwan kim says:

I love the name! Thank you for the recipe.

minouchka says:

I like this kind of authentic recipe

Anton Caldwell says:

Another one for my list of favorites!

Petka Anita Bielert says:

I just LOVE this lazy dragon! I can imagine a nice dragon lying in the steamer. Just a few scales and teeth are missing. :) Please share more of these authentic recipies!

James Lagnese says:

What do you like better, the kitchen aid mixer or the kenwood you had where you used to live?

Sara Almagesto says:

懒龙 sounds like it could be my nickname as a chinese student… im making this recipe asap!! looks delicious!

greg kessler says:

I made bean curd homestyle
Was good but I didn’t deep fry the tofu enough

gardengalsu says:

I never heard of this before ~ *Thanks for teaching it to us!* I like how you don’t have to make individual balls and it still looks like you spent some time making it. : ))

700 700 says:

Another masterpiece… persevere onward…

Joseph Powell says:

Hey there. I do know the etymology of the Chinese dish called Lazy Dragon. It dates back to the Qin dynasty at best guess. There is an entire history lesson behind this, but YouTube does not allow enough dialogue, even if I do give you the Reader’s Digest version. I do love your channel and would be willing to send you an e-mail explanation via Facebook if you are interested to know and want to know why dinosaurs are the inspiration. That’s right! :-) So, if you want to know, you can find me at Joseph C. Powell on FaceBook and send a quick missive. There are many Joseph Powells on FaceBook, so let me know here if you sent me a message to ensure you found the right guy. Keep up the good work! :-)

Dustin Derpy says:

Advanced burrito it looks like but so different!

Seiji says:

I’m allergic to Onions, all kinds, but i love garlic. So i just added a little more of garlic. It tastes wonderful and the ginger made it aromatic. I remember eating this one time in Beijing…when i was much younger. It not only filled me up, but it warmed my cold hands while eating. Xiexie!

Crindy Brimbus says:

Thank you so much for sharing! I can’t wait to try this! Please continue with the deep cut Chinese recipies, it’s interesting, unique, and looks delicious!

Seiji says:

I’m allergic to Onions, all kinds, but i love garlic. So i just added a little more of garlic. It tastes wonderful and the ginger made it aromatic. I remember eating this one time in Beijing…when i was much younger. It not only filled me up, but it warmed my cold hands while eating.

PinkeeLee says:

very nice video. the lazy dragon looks delicious. question: is fermented soy bean anything similar to miso? i do enjoy your recipes very much. thanks.

Sarah Sims says:

Oh wow! I wish I wasn’t eating low carb at the moment, that looks lovely!

Chin Fai Lok says:

Yeah, first one to like, first comment. Nice bun!

Jessica De La Cruz says:

Love the dough rolling tip Mandy!! You’re the best!!!

drufaith1 says:

Love your channel! Thank you for showing us your authentic Chinese recipes! Have a wonderful day! :)

Apocalyps says:

Oh my goodness, one of my favourite videos you’ve done. I’ll make this next time family is in town. Thanks!!!

Patrick William says:

Hi Mandy, another great looking recipe. I appreciate the detailed visual and written instructions. I appreciate you sharing these videos. Best of luck with increased subscribers and support. Your personality is infections so I’m sure you’ll reach your goals.

-your fan

cattigereyes1 says:

Always great easy to follow videos posts! Thank you!

Cathy Aquilina says:

Wonderful recipe and doesn’t seem difficult at all. Love that the ingredients are mostly ones I have on hand, thank you!

Teasers Pleasers says:

Very well done! I am sure trying this recipe out this weekend thats for sure TFS Keep up the excellent work my friend its greatly appreciated here by me XOXO happy cooking but better yet happy eatings Have a great day

Sidney Mathious says:

That recipe is looking nice, and I have never seen that dish before. It sounds like you are a great wife and mother as well as being a great cook.

Deysa Torres says:

Looks deliciously traditional! Thanks for so many great recipes.

klawah says:

Seems delicious! I love all your recipes Mandy and You are so adorable.

duncan mitchell says:

wow it turn out looking so nice an other thing I can use in  my steamer…

April Clifford says:

I love your channel! I will be making this very soon.

Larry Fournillier says:

Another amazing recipe, Mandy – well done! :)

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