Banh Bao Recipes

BANH BAO (VIETNAMESE STEAMED PORK BUNS)

Steps:

• Combine the flour, yeast and sugar in a bowl then pour in the water and milk. Mix it in until incorporated then let it rest for 3 hours so the yeast has time to activate.Note: Depending on where you live, you may need to let it rest for another 1-2 hours. The warmer the climate, the quicker the yeast will activate.
• Pour the remaining flour, self-raising flour, sugar, lemon juice, egg white and oil into the activated mixtue and knead it until a smooth dough forms.
• Let the dough rest in a bowl for 30 minutes with a cloth or glad wrap over the top.
• Meanwhile, combine the pork mince and pork paste along with the pepper, chicken bouillon powder, salt, sugar, oyster sayce and fish sauce.Tip: Use a pestal and mortor to mash the ingredients together which helps to give it a smoother consistency.
• Mix in the wood ear mushroom, water chestnuts, shallots, fried onions and spring onions.
• Roll about 1/4 US cup of the pork mixture into a ball, flatten it in your palm and place a quail egg in the center.
• Wrap the mixture around the quail egg and roll it to form a sphere then push a sliced Chinese sausage on the surface.
• Leave it to sit on a plate as you roll the rest of the mince. Depending on each ball size, you'll get roughly 6 balls.
• Cut 15 cm x 15 cm (6″ x 6″) squares out of baking paper.
• Divide the Banh Bao dough into equal segments and roll them into balls. Cover using a cloth as you work on each to avoid drying.
• Flatten each ball into a circle approximately 20 cm (8″) wide using a rolling pin or a smooth cup.
• Place a meatball in the center of the flattened dough.
• Bring the top and bottom parts of the Banh Bao dough in and pinch to stick together over the meatball.
• Repeat the same steps with the left and right sides of the rolled dough.
• Where the openings are for each corner, push the tips in to form a heart shape. You'll end up with four hearts.
• Pinch each heart's tips to close the openings.
• Hold one pinched tip and pull it to the center, pinching it with the dough in the middle to allow it to stick. Repeat with all pinched tips.
• Give the center one final pinch to seal all the dough.
• Place the wrapped bun on a baking square.
• Set up your steamer to a boil and steam the baos for 30 minutes or until the meatball is cooked.Note: Alternatively, steam the meatballs before wrapping and steam the whole bao for 10 minutes or until the Banh Bao dough is cooked.
• Serve fresh as is or with a drizzle of Sirarcha!

BANH BAO

Steps:

• 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.

TRADITIONAL BANH BAO RECIPE (VIETNAMESE STEAMED PORK BUNS)

Steps:

• Prepare your parchment paper pieces. Cut parchment paper into 16 5x5 inch pieces. Set aside.
• Make the dough. Add flour and baking powder to a bowl and mix. Set aside
• Heat the milk until warm (100-110 degrees F). Add yeast and mix. Let the mixture sit for 10 minutes until it foams. Add the vegetable oil and sugar and stir until combined.
• Add the wet ingredients to a large mixing bowl and add in your dry ingredients from step 1. Combine with your hands. Once all the ingredients come together, dump the dough onto a floured surface and knead for 10 minutes. Add more flour if the dough seems too wet. The dough has been kneaded enough if you poke the dough, and it slowly springs back at you. Once done, transfer it to an oiled bowl and cover with a towel. Let it rise in a warm place for an hour.
• While the dough is rising, prepare your other ingredients. Boil your eggs and cut into 4 pieces. Slice your Chinese sausages. Set aside.
• Make the pork filling. To make your pork filling, combine ground pork, wood ear mushrooms, minced yellow onion, fish sauce, oyster sauce, salt, pepper, and sugar. Mix until just combined. Divide the pork filling into 16 equal, round pieces and set aside.
• Once the dough is finished proofing, divide it into 16 equal pieces. Roll out each piece into a thin circle that is 4-4.5 inches in diameter. The outer edges should be thinner than the center. Make sure the center is not too thin.
• Add 1 piece of pork filling, 1 piece of Chinese sausage, and 1 egg piece to the center of the filling. Envelop the filling with the outer edges of the dough. Fold and crimp the dough until it completely covers the filling. Examples in pictures above. Place each bao on a piece of parchment paper.
• Prepare your steamer pot. Bring water to a simmer and add a dash of rice wine vinegar. Make sure to sustain a consistent simmer throughout this process.
• Steam the banh baos for 15-17 minutes. Make sure there is at least 1 inch of space between each bao since they will expand.

VIETNAMESE STEAMED BUNS (BANH BAO)

Steps:

• Mix flour, milk, and sugar together in a bowl. Cover and allow to rise, 30 minutes to 1 hour.
• Punch dough down and separate into 20 equal-sized bun shapes.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add buns, cover, and steam until tender, about 15 minutes.