Vietnamese Steamed Buns (banh Bao)
Can be frozen before steaming. Keep in freezer for 1-2 months.
- Ready In:
- 1hr 30mins
- 4 cups self rising flour
- 1 cup milk
- 3⁄4 cup white sugar
- 2 links Chinese sausage, thinly sliced
- 5 hard-boiled eggs, cut into 1 ", pieces
- 1⁄2 lb barbecued pork (optional)
- 2 lbs ground pork
- 10 dried shiitake mushrooms
- 1 onion, finely chopped
- 3 tablespoons oyster sauce
- Submerge mushroom in hot water until softened. Take them out, dry and finely juliene. Reserve water.
- Heat some oil in a skillet, put in onions and let it sweat for a while. Stir in the rest of filling except boiled eggs and BBQ pork. Season with fish sauce and pepper to taste.
- Add sugar to milk to dissolve. Add flour one cup at a time, after each time kneed the dough before adding the next cup. Put dough into a large mixing bowl, put a damp cheese cloth over to prevent drying out.
- Cut a handful of dough (size to your choice), roll out thin (use bread roller or the smaller dumpling roller). Add a spoonful of filling, 1 piece of egg, BBQ pork. Seal dough tight around filling and put on a cut-out piece of parchment paper. Steam buns for about 15 minutes. These buns freeze pretty well as well, if you want to make a big batch at a time.
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This is difficult to master the first time around. I ended up watching videos on YouTube to see the process to assemble the bun. Made it look easy.<br/><br/>Clarification for this recipe: Cook down the onions, but do not cook the other ingredients ahead of time. Ground pork should be raw going in to the bun.<br/><br/>My dough didn't really rise like I expected it might. Still seemed to work okay. I made about 25 smaller buns using this recipe.<br/><br/>Given the time time-consuming nature of this dish, I'm inclined to stick to buying these in restaurants rather than make them on my own in the future.Reply