Authentic Vietnamese Banh Bao - Steamed Pork Buns
For any Vietnamese immigrant, banh bao is comfort food at it's finest. Vietnamese banh bao are fluffy, soft steamed buns that are filled with ground pork, hard-boiled eggs, and Chinese sausage called lap xuong.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- Banh bao pre-mixed flour
- 1 cup of milk, warmed
- 1/2 cup of sugar
- 2 tablespoons of oil
- 1 pound of ground pork
- 1/2 cup of wood ear mushrooms, diced
- 1/2 cup of green peas, frozen
- 1/2 cup of onions, diced
- 2 tablespoons of oyster sauce
- 1/2 tablespoons of granulated sugar
- 1 teaspoon of ground black pepper
- 2 tablespoons of vinegar
- water
Instructions
- 1
Mix the ground pork, scallions, oyster sauce, sugar, onions, and peas.
- 2
Separate into 12 round, small balls and compact them.
- 3
Steam the balls for 10 minutes.
- 4
Mix together the dough ingredients by using the pre-mix banh bao flour, sugar, oil, and milk.
- 5
Knead the dough well into a long cylinder.
- 6
Cut the dough in halves into you get 12 separate dough pieces.
- 7
Allow the steamed pork filling to cool.
- 8
Roll the dough pieces into 12 round circles using a rolling pin.
- 9
Gently wrap the dough around the pork filling, egg, and chinese sausage slices.
- 10
Pinch the dough at the top to make pleats at the very top to seal.
- 11
Put the assembled banh bao buns onto the liners and transfer them into a steamer, allowing room for the buns to expand.
- 12
Allow the buns to steam for 15 minutes. Serve!