Vietnamese

Bánh Bao (Steamed Pork Buns)

Name: Bánh Bao (Steamed Pork Buns)
Total time: 150 min
Yield: 12 servings
Cuisine: Vietnamese
Ingredients: 3 cups all-purpose flour or Bao flour mix; 1/2 cup sugar, 1 tbsp active dry yeast, 1 cup warm milk; 1 lb ground pork; 1/2 cup dried wood ear mushrooms, soaked and chopped; 1/2 cup jicama or water chestnut, finely diced; 12 hard-boiled quail eggs, peeled; 2 Chinese sausages (lạp xưởng), sliced; Seasoning: 1 tbsp oyster sauce, 1 tbsp soy sauce, 1 tsp sesame oil, black pepper

Steamed buns filled with minced pork, quail eggs, and Chinese sausage.

150 minutes

Serves 12

Snack

Contains common allergens

Egg Dairy Seafood Sesame Shellfish Soy Tree nut Wheat

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Instructions

6 steps

1
Make Dough: Dissolve yeast and sugar in warm milk. Mix into the flour to form a dough. Knead for 10 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour until doubled in size.

2
Prepare Meat Mixture: In a bowl, combine the ground pork, wood ear mushrooms, jicama, oyster sauce, soy sauce, sesame oil, and a generous amount of black pepper. Mix vigorously until the meat becomes sticky.
3
Form Meatballs: Divide the meat mixture into 12 portions. Flatten each portion, place a quail egg and a slice of Chinese sausage in the center, and wrap the meat around them to form a ball.
4
Assemble Buns: Punch down the dough and divide into 12 pieces. Roll each piece into a 4-inch circle, keeping the center slightly thicker than the edges. Place a meatball in the center.
5
Pleat and Seal: Pleat the edges of the dough up and around the meatball, pinching at the top to seal completely. Place each bun on a square of parchment paper. Let rest for 15 minutes.
6
Steam: Place the buns in a bamboo steamer. Add 1 tbsp of white vinegar to the steaming water (this keeps the buns white). Steam over high heat for 15-18 minutes. Turn off the heat and wait 3 minutes before opening the lid to prevent collapsing.

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