Bánh Bao (Steamed Pork Buns)
Steamed buns filled with minced pork, quail eggs, and Chinese sausage.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Bánh Bao (Steamed Pork Buns) to your week, check it against your household's allergens, and build the shopping list automatically.