Vietnamese “steam” pork bun (often referred to as “bánh bao”) is a delicious steamed bun filled with a savory pork mixture. Here’s a basic recipe to make these tasty treats at home:
What you’ll need:
Parchment paper
Rolling pin
Steamer
Makes 12 bun
Ingredients:
For the Dough:
2½ teaspoons active dry yeast
1 cup warm water or milk
¼ cup sugar
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons vegetable oil
1 tablespoons vinegar optional to keep the bun color white
Optional you can buy the premix flour mixture at an oriental supermarket or online
For the filling:
1 pound (450g) ground pork
1/2 cup finely chopped onion
2 cloves garlic, minced
1 teaspoons sesame oil
1 tablespoon oyster sauce
1 teaspoons sugar
1/2 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup finely chopped mushrooms (shiitake or wood ear)
1/4 cup chopped green onions
1 tablespoon cornstarch (optional, for thickening)
1 dozen quail eggs or 3 large hard boiled eggs cut into 4th
3 Chinese sausage links sliced
Instructions:
Prepare the Dough:
In a small bowl, combine the warm water, sugar, and yeast. Stir and let it sit for about 5-10 minutes, or until the mixture becomes frothy.
In a large mixing bowl, whisk together the flour, baking powder, and salt.
Make a well in the center of the flour mixture and pour in the yeast mixture and vegetable oil. Mix until a dough forms.
Turn the dough onto a floured surface and knead for about 5-7 minutes, or until smooth and elastic.
Let rise by Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
Prepare the Filling:
If using dried shiitake or wood ear mushrooms, soak them in warm water until soft, then chop finely.
In a large bowl combine
In a bowl, combine the ground pork, chopped mushrooms, garlic, onion, and green onion.
Add the oyster sauce, sesame oil, sugar, salt, and pepper. Mix well until all ingredients are fully incorporated. If you prefer a thicker filling, mix the cornstarch with a small amount of water to create a slurry and stir it into the pork mixture.
Steam the Filling:
Prepare a steaming by filling the bottom layer of your steaming pot with water and bring it to a simmer.
Divide the ground pork mixture into 12 equal balls. Make an indentation in the middle of each filling ball. Insert a hard-boiled quail egg or a slice of 4th of a large egg in the middle and 2 slice of Chinese sausage. Using the palm of your hands, work the pork filling around the egg and sausage to encase it.
Place the filling mixture in a heatproof dish or bowl that fits into your steamer. Spread it evenly.
Add 2-3 tablespoons of water to the filling to keep it moist during steaming.
Cover the dish with foil or a lid to trap steam and steam for about 20-25 minutes, or until the pork is cooked through and the filling is firm.
Check occasionally to ensure there’s enough water in the pot.
Once cooked, remove the filling from the steamer and let it cool slightly before using it to fill your banh bao dough.
Assembling the dough
Once your dough doubled up, dust your work surface with flour to prevent dough from sticking.
Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a ball and flatten it into a circle about 5 inches in diameter with a rolling pin.
Place a ball of the pork filling in the center of each dough circle. Gather the edges of the dough around the filling and pinch them together to seal. Place each bun on a piece of parchment paper.
Let the assembled buns rise for about 15-20 minutes to proof it.
Prepare a steamer by boiling water in the bottom part and add the tablespoon vinegar to prevent bun from yellowing. Place the buns on a steamer rack lined with parchment paper (to prevent sticking) and steam over high heat for about 15-20 minutes, or until the buns are puffed and cooked through.
Tips:
Avoid Overcrowding: Make sure there’s enough space between the buns in the steamer so they don’t stick together.
