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| Banh Bao |
"I'm a Vietnamese living in Indiana who had to find a recipe for one of my favorite Vietnamese snacks, banh bao. They are a variation on the Chinese cha siu bao (Chinese pork buns). I would like to thank Houston Wok for providing Ms. SkimmyJeans' moist filling recipe and Miss Adventure[at]home for a tasty bun recipe. Combined, this is my ultimate banh bao recipe."
Ingredients :
- Filling:
- 1 pound ground pork
- 2 shallots, minced
- 2 tablespoons fish sauce
- 1 1/2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- Dough:
- 4 1/2 cups self-rising flour
- 1 1/2 cups milk
- 3/4 cup white sugar
- 3 links Chinese sausages, sliced on the diagonal
- 4 hard-boiled eggs, peeled and quartered
- waxed paper
Instructions :
| Prep : 25M | Cook : 18M | Ready in : 1H30M |
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- Mix pork, shallots, fish sauce, oyster sauce, and soy sauce together in a large bowl. Let mixture marinate in the refrigerator, about 30 minutes.
- Combine self-rising flour, milk, and sugar in another large bowl; knead until dough is smooth and no longer sticky. Cover dough with cheesecloth; let rest, about 5 minutes.
- Divide dough into 18 balls. Roll out each ball into a circle with a rolling pin on a floured work surface. Place a spoonful of the pork mixture in the center; top with 2 sausage slices and an egg quarter. Gather the edges of each circle together like a coin purse; twist and pinch to seal the bun.
- Cut waxed paper into eighteen 2-inch squares. Place each bun on a waxed paper square. Arrange 1 inch apart in a steamer; cover with lid.
- Steam buns until puffed up, about 30 minutes.
Notes :
- If dough seems too moist in step 2, add more flour until it no longer sticks to your fingers.
- I'm still trying to find a means of making the buns white. I usually add a tablespoon of white vinegar to the steaming water. However, I don't really see any difference. Others have advised using baking powder. I may try that next time.
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