Vietnamese Steamed Buns (Banh Bao)
Banh Bao, Vietnamese steamed buns filled with a savory mixture of pork, Chinese sausage, and hard-boiled eggs, are a delightful treat enjoyed across Vietnam. These...
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 cups self-raising flour
- 1 cup milk
- 3/4 cup sugar
- 2 links Chinese sausage thinly sliced
- 5 hard boiled eggs cut into small pieces
- 250 gram barbecued pork cut into small pieces
- 500 gram lean pork minced
- 10 shitake mushrooms dried
- 1 onion finely chopped
- 3 tablespoons oyster sauce
- 2 tablespoons fish sauce
- 1 splash cooking oil
Instructions
- 1
In a large bowl, add the sugar and dissolve it in the milk. Slowly fold in the flour, adding one cup at a time. After the second cup, remove the dough and knead it. Return it for the third cup and knead again. After adding the fourth cup, knead for about 4 to 5 minutes until the dough is pliable. Place the dough back in the bowl and cover it with a tea towel or similar. Let it stand in a warm place for about an hour while you prepare the filling.
- 2
Cut a handful of dough (size to your preference) and roll it out thin using a rolling pin or a smaller dumpling roller. Add a spoonful of filling, a piece of egg, and BBQ pork. Seal the dough tightly around the filling and place it on a piece of parchment paper. Steam the buns for about 15 minutes. These buns freeze well if you want to make a big batch.
- 3
Roll out the dough on a floured board and cut it into 8cm round discs, using a container or glass as a template. Add a spoonful of filling and seal it tightly, creating a small ball. Steam the buns for about 15 minutes and serve hot.
- 4
For variety, you can substitute pork with chicken or seafood. This recipe makes about 30 buns and will freeze well once steamed.