Description
Bánh Bao are fluffy Vietnamese steamed buns filled with a savory pork mixture, often including mushrooms, Chinese sausage, and a quail egg, making them a satisfying snack or meal.
Ingredients
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- 3 cups all-purpose flour
- 2 tsp baking powder
- 2 1/4 tsp active dry yeast
- 3 tbsp sugar
- 3/4 cup warm milk
- 1/4 cup warm water
- 1 tbsp vegetable oil
- 1/2 lb ground pork
- 1/4 cup wood ear mushrooms, soaked and chopped
- 2 green onions, finely chopped
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tsp sugar (for filling)
- 1/2 tsp ground black pepper
- 1 Chinese sausage, thinly sliced
- 4 quail eggs, hard boiled and peeled
Instructions
- In a bowl, combine warm water, warm milk, sugar, and yeast. Let it sit for 10 minutes until foamy.
- In a large bowl, mix flour and baking powder. Add yeast mixture and oil. Knead until a smooth dough forms. Cover and let rise for 1 hour.
- Mix ground pork, chopped mushrooms, green onions, oyster sauce, soy sauce, sugar, and pepper in a bowl. Set aside.
- After dough has risen, divide into 8 portions. Flatten each portion into a circle.
- Place a spoonful of pork filling in the center of each dough circle. Add a slice of Chinese sausage and a quail egg.
- Wrap dough around the filling and pinch to seal the top.
- Place each bun on a parchment square and let rest for 15 minutes.
- Steam buns over boiling water for 15-20 minutes until fluffy and cooked through.
Notes
- Make sure the water for steaming is boiling before placing buns in the steamer.
- You can substitute chicken or tofu for pork for different versions.
- Don’t overcrowd the steamer to avoid sticking.
Nutrition
- Serving Size: 1 bun
- Calories: 250
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 60mg
