Ingredients for Vietnamese Steamed Buns Banh Bao
- Self Rising Flour
- 1 cup warm milk
- White Sugar
- Chinese Sausage
- Hard Boiled Eggs
- Barbecued Pork
- Ground Pork
- Dried Shiitake Mushrooms
- Onion
- Oyster Sauce
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How to Make Vietnamese Steamed Buns Banh Bao
- Submerge 1 cup dried mushrooms in 2 cups boiling water until softened (about 20 minutes).
- Remove mushrooms, squeeze out excess water, and finely julienne.
- Reserve mushroom soaking liquid.
- Heat 2 tablespoons oil in a skillet over medium heat. Add 1/2 cup chopped onions and sauté until softened (about 5 minutes).
- Add the julienned mushrooms, 1/2 cup chopped carrots, and 1/4 cup chopped cilantro to the skillet. Stir-fry for 3-5 minutes.
- Season with 2 tablespoons fish sauce and 1/2 teaspoon black pepper to taste.
- In a separate bowl, whisk together 1 cup warm milk and 1/4 cup sugar until dissolved.
- Gradually add 4 cups all-purpose flour to the wet ingredients, one cup at a time, kneading well after each addition until a smooth dough forms.
- Place the dough in a lightly oiled large bowl, cover with a damp cloth, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Divide the dough into 12 equal portions.
- Roll each portion into a thin circle (about 4 inches in diameter).
- Place a spoonful of the mushroom filling, 1/2 hard-boiled egg slice, and 1 tablespoon BBQ pork in the center of each circle.
- Carefully pleat and seal the edges of the dough to enclose the filling completely. Place each bun on a piece of parchment paper.
- Steam the buns in a steamer basket over boiling water for 15-20 minutes, or until cooked through and fluffy.
- Serve warm and enjoy! These buns freeze well – store in freezer-safe bags for up to 2 months. Steam from frozen for an additional 5-7 minutes.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
21g
Fat
14g
Carbs
6g
