Vietnamese 25 min

Vietnamese Banh Bao (Steamed Pork Buns)

Name: Vietnamese Banh Bao (Steamed Pork Buns)
Total time: 25 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 3 cups all-purpose flour; 2 teaspoons instant yeast; 3/4 cup warm milk; 4 tablespoons sugar; 2 tablespoons vegetable oil; 1/2 teaspoon baking powder; 8 oz ground pork; 2 hard-boiled quail eggs or 2 chicken eggs, quartered; 1 link Chinese sausage (lap cheong), diced fine; 2 dried shiitake mushrooms, soaked and minced; 2 tablespoons oyster sauce; 1 tablespoon fish sauce; 1 teaspoon sesame oil; 1/2 teaspoon white pepper

high-proteindairy-freecomfort-food

Ingredientsfor 2

340

Cal

16g

Protein

46g

Carbs

10g

Fat

13 cups all-purpose flour
22 teaspoons instant yeast
33/4 cup warm milk
44 tablespoons sugar
52 tablespoons vegetable oil
61/2 teaspoon baking powder
78 oz ground pork
82 hard-boiled quail eggs or 2 chicken eggs, quartered
91 link Chinese sausage (lap cheong), diced fine
102 dried shiitake mushrooms, soaked and minced
112 tablespoons oyster sauce
121 tablespoon fish sauce
131 teaspoon sesame oil
141/2 teaspoon white pepper

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Instructions

1
Make dough: combine flour, yeast, and sugar. Add warm milk and oil, knead 10 minutes until smooth. Cover and rise 1 hour until doubled. Punch down, knead in baking powder.
2
Make filling: cook ground pork with sausage until pork is cooked through. Add mushrooms, oyster sauce, fish sauce, sesame oil, and white pepper. Stir-fry 3 minutes until combined and fragrant. Cool completely before filling buns.
3
Divide dough into 8 equal portions. Roll each into a 5-inch round, thicker in the center. Place 2 tablespoons filling in the center plus a quarter of a hard-boiled egg or quail egg.
4
Gather the edges, pleating upward to seal, and twist to close. Place each bun sealed-side down on a square of parchment.
5
Rest buns 15 minutes until slightly puffed. Steam over high heat for 15 minutes without lifting the lid. Banh bao should be pure white and smooth on top when done correctly. Lift the lid slightly off-center at the end to prevent water from dripping on the buns.