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:
Banh Bao (Vietnamese Steamed Pork Bun)
Fluffy steamed buns filled with a savory pork, mushroom, and egg filling — a Vietnamese favorite.
Equipment
- Parchment paper
- Rolling Pin
- Steamer
Ingredients
For the Dough:
- 2½ tsp active dry yeast
- 1 cup warm water or milk
- ¼ cup sugar
- 4 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 3 tbsp vegetable oil
- 1 tbsp vinegar optional
For the filling:
- 1 lb ground pork
- 1/2 cup finely chopped onion
- 2 cloves garlic minced
- 1 tsp sesame oil
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/2 cup finely chopped mushrooms
- 1/4 cup chopped green onions
- 1 tbsp cornstarch optional
- 1 dozen quail eggs or 3 large hard boiled eggs cut into 4ths
- 3 Chinese sausage links sliced
Instructions
Prepare the Dough:
- Proof the yeast in the warm water or milk with a pinch of sugar until foamy, about 5-10 minutes.
- In a large bowl, whisk together the flour, remaining sugar, baking powder, and salt.
- Mix the wet ingredients (proofed yeast, vegetable oil, and vinegar if using) into the dry ingredients until a shaggy dough forms.
- Knead the dough for 5-7 minutes until smooth and elastic.
- Cover and let the dough rise in a warm place for about 1 hour, or until doubled in size.
Prepare the Filling:
- If using dried mushrooms, soak them in warm water until softened, then chop finely.
- Combine the ground pork with the chopped onion, garlic, sesame oil, oyster sauce, sugar, salt, and black pepper.
- Mix in the chopped mushrooms and green onions, adding the cornstarch slurry if you prefer a firmer filling.
Steam the Filling:
- Set up your steamer with water and bring to a simmer.
- Divide the pork filling into 12 portions and flatten each into a small disc, then place a piece of quail egg or hard boiled egg and a slice of Chinese sausage in the center of each.
- Wrap the filling around the egg and sausage to form a compact ball.
- Place the filling balls in a heatproof dish.
- Add water to the steamer and steam the filling balls for 20-25 minutes, until fully cooked.
- Remove from the steamer and let cool slightly before assembling.
Assemble the Buns:
- Lightly dust a work surface with flour and divide the risen dough into 12 equal pieces.
- Flatten each piece into a circle, thicker in the center and thinner at the edges.
- Place a steamed filling ball in the center of each dough circle, then gather the edges up and seal tightly.
- Place the filled buns seam-side down on squares of parchment paper and let proof for 15-20 minutes.
- Steam the buns for 15-20 minutes, adding a splash of vinegar to the steaming water to help keep the buns white.
Notes
Avoid Overcrowding: Make sure there’s enough space between the buns in the steamer so they don’t stick together.
