How to Make Vietnamese Steamed Pork Buns (Banh Bao)

Name: How to Make Vietnamese Steamed Pork Buns (Banh Bao)
Total time: 180 min
Ingredients: 200 ml Milk; 100 g + 1 tsp Sugar; 3 g Yeast; 400 g Self rising flour; 2 tbsp Vegetable oil; ½ cups Onion, chopped; ¾ lb Ground pork; 2 tbsp Oyster sauce; ¼ tsp + ¼ cups Mushroom, powder; 1 tsp Sesame oil; ¼ cups Carrot, frozen; 2 Sausage; 12 Quail egg; Steamer; ¼ cups Vinegar; ¼ cups Shiitake mushroom

By Vicky Pham · 180 min

Ingredients

Milk200 ml
Sugar100 g + 1 tsp
Yeast3 g
Self rising flour400 g
Vegetable oil2 tbsp
Onion · chopped½ cups
Ground pork¾ lb
Oyster sauce2 tbsp
Mushroom · powder¼ tsp + ¼ cups
Sesame oil1 tsp
Carrot · frozen¼ cups
Sausage2
Quail egg12
Steamer
Vinegar¼ cups
Shiitake mushroom¼ cups

Instructions

Heat the milk in a microwave-safe bowl, stir in the sugar until dissolved, add the yeast and let it rest for 10 minutes.
When the yeast is frothy, add the flour to a stand mixer bowl and mix on medium-low with the hook until a loose dough forms. Add the oil and mix on low until absorbed and the dough mostly pulls away from the sides.
Cover the bowl and let the dough rise in a warm place for one hour.
Heat 2 tbsp oil in a small pan over medium-high, sauté the diced onion until soft and fragrant, then leave it to cool.
Marinate the pork with sugar, black pepper, oyster sauce, stock powder and sesame oil. Mix in the mushrooms, peas and carrots, cooled onion and diced sausage, then divide into 12 balls and press a quail egg into the centre of each.
Steam the pork balls with eggs for 7 to 8 minutes.
Divide the dough into 12 pieces of about 117 g. Shape each into a ball, then roll into a circle about 5.5 inches across.
Place filling in the centre of each dough circle, top with sliced sausage, then gather the dough over the filling, pinch to seal and twist the top.
Set each bun on parchment or a cupcake liner, leaving about 1 inch between them, and place in the steamer. Add vinegar to the steamer water and wrap the lid in a towel.
Steam for 10 minutes, then peel off the paper or liners before eating.

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

Watch the recipe video Open the official recipe

More recipes with

Onion Egg Milk Carrot Mushroom Shiitake mushroom Sausage Ground pork

Cook with what's in your fridge

Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.

Get it on Google Play Open in the web app