Bánh bao

Vietnam

Place of Origin:

pauk-si

Also Known as:

Bánh bao, a Vietnamese steamed pork bun inspired by Chinese baozi, features a round shape filled with ground pork, hard-boiled eggs, and Chinese sausage. These buns showcase a delicate, light-yeasted dough enveloping the savory pork filling, resulting in a flavorful and satisfying steamed treat.

Description

Ingredients

For The Dough:
All-purpose flour
Instant yeast
Sugar
Oil
Baking powder
Water or milk
Salt

For the Filling:
Ground pork
Oyster sauce
Fish sauce
Salt
Pepper
Sugar
Shallots
Green onion/scallion
Cornstarch
Sesame oil
Chinese sausage
Wood ear mushroom
Hard-boiled eggs or quail eggs

Recipe

Make the Dough:

Step 1: In a large bowl, combine flour, sugar, salt, baking powder, yeast, and oil. Mix together, then slowly pour water or milk into the mixture. Mix until just combined.

Step 2: Lightly dust your hands with extra flour to prevent sticking. Knead the dough slightly and shape it into a ball.

Step 3: Sprinkle flour onto the rolling surface. Knead the dough on the floured surface for about 10-15 minutes, or until very smooth. Sprinkle in flour as needed to reduce stickiness. Form the dough into a ball.

Step 4: Coat a large bowl with oil, place the dough inside, cover with cloth or plastic wrap, and leave it in a warm place for about 30-60 minutes until the dough has doubled in size.

Make the Filling:

Step 1: Meanwhile, in a separate bowl, combine ground pork, rehydrated mushrooms, oyster sauce, fish sauce, salt, pepper, sugar, shallots, green onions, cornstarch, and sesame oil. Mix until well-combined.

Step 2: Let the filling mixture sit for at least 20 minutes or overnight.

Assembling the Banh Bao:

Step 1: Once the dough has doubled in size, sprinkle more flour on your rolling surface and divide the dough into 16 equal pieces. Roll each piece into a ball and flatten into a circle, ensuring the middle is slightly thicker.

Step 2: Place pork filling in the middle of the dough circle, add the egg and Chinese sausage.

Step 3: Bring the dough up around the filling, then pinch the ends together to close. Roll it into a ball or twist the top to create a pattern.

Step 4: Place the uncooked banh bao on a baking sheet lined with parchment paper or a silicone sheet. Repeat until all the dough is used, and cover with plastic wrap to avoid drying.

Step 5: Allow the dough to rest in a warm place for 30 minutes.

Cooking the Banh Bao:

Step 1: Bring water in the steamer to a boil. Once boiling, place the buns in the steamer tray, leaving about 2 inches of space between each bun.

Step 2: Close the steamer lid and cook over high heat for 11-12 minutes.

Step 3: Turn off heat and transfer the buns to a cooling rack. Banh bao is best eaten immediately but can be stored in an airtight container and refrigerated for up to 3 days.