Banh Bao Recipe *Updated* (Vietnamese Steamed Pork Buns)

By Vicky Pham · 120 min

Ingredients

Instructions

1. Hydrate the dried woodear mushrooms in 2 cups of hot water. Once softened, rinse well, squeeze out the excess water and mince finely.
2. In a large bowl, mix the ground pork with the mushrooms, green onions, white onion, green peas, Chinese sausage, sugar, pepper and oyster sauce. Optionally, microwave a small piece to taste the seasoning.
3. Divide the filling into 12 equal balls (about 63 g each). Make a hole in each ball, insert a hard-boiled quail egg in the middle and work the pork around it to fully cover the egg.
4. Steam the filling balls for about 3-4 minutes to drive off moisture and prevent a soggy bun. Remove and set aside.
5. Divide the dough into 12 equal pieces. Flatten each into a circle with a small rolling pin, place a filling ball in the middle, then wrap the dough around it with large pleats. Gather the pleats at the top and pinch to seal.
6. Place each assembled bun on a cut cupcake liner, arrange them in the steamer with space between them, and steam for 15 minutes.

Summarized from Vicky Pham's video. Watch it for the details.

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