Vietnamese Steamed Pork Buns (Banh Bao) from Kim Phat

Vietnamese Steamed Pork Buns (Banh Bao)

Preparation Time: 1 hour

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Cook Time: 2 hours

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Servings: 8 buns

Ingredients

  • Dough
  • 1 tbsp sugar
  • 125 ml ( ½ cup) lukewarm milk
  • 2 tbsp lukewarm water
  • 1/2 packet dry yeast
  • ½ tsp sesame oil
  • 310 ml (1 ¼ cup) wheat flour
  • Stuffing
  • 1 tbsp vegetable oil
  • 1 medium onion, finely chopped
  • 300 g (⅔ lb) ground pork
  • 10 dehydrated shiitake mushrooms champignons shiitake, soaked for a half hour in boiling water, and finely chopped
  • 1 tbsp oyster sauce
  • 2 tbsp fish sauce
  • 1 pinch salt
  • 1 pinch pepper
  • 8 quail eggs, hard boiled and cut in half

Preparation

1. Prepare the dough by combining the sugar and the milk in a large bowl, make sure the sugar is dissolved, add the warm water, the yeast and the oil, then add a little flour and start kneading. Add the rest of the flour and knead again so that all the ingredients are well combined. Knead again for 5 minutes, without stopping. Place the dough in a bowl and cover it with a cloth at room temperature for one hour.
2. Heat the oil for the stuffing in a skillet over medium heat and sauté the onion for a good minute.
3. Add the minced pork and, using a wooden spoon, loosen the meat making sure to mix it well with the onion.
4. Add the mushrooms to the skillet, then add the oyster sauce and fish sauce. Salt and pepper to taste. Mix everything well.
5. Cook another 5 minutes, until the meat is cooked. Pour everything on a plate and set aside.
6. Take the dough after one hour and divide it into 8 equal pieces.
7. Using a rolling pin, roll out one part of the dough at a time to give each a more or less round shape of 10 cm in diameter (tip: use a can to cut the dough). Set aside.
8. Place a spoonful of stuffing in the centre of a piece of dough and, with your hands, make a small round ball shape by squeezing it well so that it remains in form.
9. Add a boiled egg on top.
10. Close each bun by taking each piece of dough and closing it over the egg. There must be no visible holes.
11. Cut 8 squares of about 10 cm in parchment paper in which to place each bun. Let everything sit for at least half an hour at room temperature.
12. Bring water to a boil in a bain-marie and bake the buns in the upper part for 15 minutes or until the dough feels cooked. Do not overcook.

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