Banh Bao recipe

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Ingredients

1 pound ground pork
2 shallots, minced
2 tablespoons fish sauce
1 ½ tablespoons oyster sauce
1 tablespoon soy sauce
4 ½ cups self-rising flour
1 ½ cups milk
¾ cup white sugar
3 links Chinese sausages, sliced on the diagonal
4 hard-boiled eggs, peeled and quartered
waxed paper

Nutrition Info

276.8 calories
carbohydrate: 34.6 g
cholesterol: 65.1 mg
fat: 9.6 g
fiber: 0.9 g
protein: 12.9 g
saturatedFat: 2 g
servingSize: -
sodium: 736.4 mg
sugar: 9.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix pork, shallots, fish sauce, oyster sauce, and soy sauce together in a large bowl. Let mixture marinate in the refrigerator, about 30 minutes.

  2. 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.

  3. 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.

  4. 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.

  5. Steam buns until puffed up, about 30 minutes.

Recipe Yield

18 buns

Recipe Note

I'm a Vietnamese living in Indiana who had to find a recipe for one of my favorite Vietnamese snacks, banh bao. They are a variation on the Chinese cha siu bao (Chinese pork buns). I would like to thank Houston Wok for providing Ms. SkimmyJeans' moist filling recipe and Miss Adventure[at]home for a tasty bun recipe. Combined, this is my ultimate banh bao recipe.

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