Vietnamese Steamed Buns (Banh Bao)

Name: Vietnamese Steamed Buns (Banh Bao)
Cuisine: Vietnamese
Ingredients: 4 cups self-raising flour; 1 cup milk; 3/4 cup sugar; 2 links Chinese sausage thinly sliced; 5 hard boiled eggs cut into small pieces; 250 gram barbecued pork cut into small pieces; 500 gram lean pork minced; 10 shitake mushrooms dried; 1 onion finely chopped; 3 tablespoons oyster sauce; 2 tablespoons fish sauce; 1 splash cooking oil

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Banh Bao, Vietnamese steamed buns filled with a savory mixture of pork, Chinese sausage, and hard-boiled eggs, are a delightful treat enjoyed across Vietnam.

These soft, fluffy buns are filled with a medley of ingredients that blend together perfectly with the sweet and savory flavors of oyster sauce and fish sauce. They are traditionally served hot, making them a comforting choice for any meal.

Preparation begins with a simple dough made from self-raising flour and milk, kneaded until soft and pliable. Meanwhile, a flavorful filling of minced pork, barbecued pork, and shiitake mushrooms is cooked with aromatic oyster and fish sauces, creating a rich and savory mixture. Once assembled and steamed, these buns are ready to be enjoyed with a side of dipping sauce, making them a perfect choice for any meal.

Vietnamese Steamed Buns (Banh Bao)

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Ingredients

Dough

4 cups self-raising flour
1 cup milk
3/4 cup sugar

Filling

2 links Chinese sausage (thinly sliced)
5 hard boiled eggs (cut into small pieces)
250 gram barbecued pork (cut into small pieces)
500 gram lean pork (minced)
10 shitake mushrooms (dried)
1 onion (finely chopped)
3 tablespoons oyster sauce
2 tablespoons fish sauce
1 splash cooking oil

Instructions

In a large bowl, add the sugar and dissolve it in the milk. Slowly fold in the flour, adding one cup at a time. After the second cup, remove the dough and knead it. Return it for the third cup and knead again. After adding the fourth cup, knead for about 4 to 5 minutes until the dough is pliable. Place the dough back in the bowl and cover it with a tea towel or similar. Let it stand in a warm place for about an hour while you prepare the filling.
Cut a handful of dough (size to your preference) and roll it out thin using a rolling pin or a smaller dumpling roller. Add a spoonful of filling, a piece of egg, and BBQ pork. Seal the dough tightly around the filling and place it on a piece of parchment paper. Steam the buns for about 15 minutes. These buns freeze well if you want to make a big batch.
Roll out the dough on a floured board and cut it into 8cm round discs, using a container or glass as a template. Add a spoonful of filling and seal it tightly, creating a small ball. Steam the buns for about 15 minutes and serve hot.
For variety, you can substitute pork with chicken or seafood. This recipe makes about 30 buns and will freeze well once steamed.