Galabao (Lao Steamed Pork Buns)
Galabao (Lao Steamed Pork Buns)
Ingredients
For the Dough
- 1/4 ounce Fleischmann's Active Dry Yeast, or 7 grams
- 1/2 cup warm water, approximately, for yeast activation
- 1 teaspoon granulated sugar, for yeast activation
- 2 1/2 cups all-purpose flour, approximately, plus more for dusting
For the Filling
- 1 pound ground pork
- 1/2 cup green onions, sliced
- 1/2 cup shiitake mushrooms, chopped
- 2 tablespoons oyster sauce
- 1/2 teaspoon MSG, optional
- 1 tablespoon fish sauce
- 2 shallots, chopped
- 2 cloves garlic, chopped
- 8 slices Chinese sausage, (2 slices per bun, for 4 buns)
- 1 hard-boiled eggs, quartered (1/4 per bun, for 4 buns)
Instructions
- 1
Activate the yeast: Pour the 1/4 ounce (7 grams) packet of Fleischmann's Active Dry Yeast into a small container. Add 1/2 cup of warm water and 1 teaspoon of granulated sugar. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min
- 2
Prepare the dough: In a large mixing bowl, add 2 1/2 cups of all-purpose flour. Pour the activated yeast mixture into the bowl. Mix thoroughly with a wooden spoon or your hands until a shaggy dough forms.
⏱️ 5 min
- 3
Knead and proof the dough: Transfer the dough to a lightly floured surface. Knead the dough for about 2 to 3 minutes until it forms a cohesive, smooth ball. Place the kneaded dough into a clean, lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 45-60 minutes, or until it has doubled in size.
⏱️ 60 min
- 4
Prepare the filling: While the dough is proofing, prepare the filling. In a separate bowl, combine 1 pound of ground pork, 1/2 cup of sliced green onions, and 1/2 cup of chopped shiitake mushrooms. Add 2 tablespoons of oyster sauce and 1/2 teaspoon of MSG (if using). Mix these ingredients thoroughly until well combined.
⏱️ 10 min
- 5
Add additional filling ingredients: Add 1 tablespoon of fish sauce, 2 chopped shallots, and 2 chopped garlic cloves to the pork mixture. Mix well again to ensure all ingredients are evenly distributed. Set the filling aside.
⏱️ 5 min
- 6
Divide and roll the dough: Once the dough has doubled in size, remove it from the bowl and place it on a lightly floured surface. Knead the dough briefly, for about 30 seconds, to release any air and form a smooth dough ball. Use a dough cutter to divide the dough into 4 equal portions for medium-sized buns.
⏱️ 5 min
- 7
Shape the dough wrappers: Take each dough portion and, using a small rolling pin, roll it flat into a medium-sized circular wrapper, about 4-5 inches in diameter. Try to keep the edges slightly thinner than the center.
⏱️ 5 min
- 8
Assemble the buns: Place a generous spoonful of the pork filling in the center of each rolled-out dough circle. On top of the pork filling, add two slices of Chinese sausage and one quarter of a hard-boiled egg.
⏱️ 5 min
- 9
Wrap the buns: Carefully gather the edges of the dough and pleat them together to seal the filling inside, forming a bun. Pinch the top to ensure it's securely closed. Repeat for all remaining buns.
⏱️ 10 min
- 10
Steam the buns: Line a bamboo steamer basket (or metal pot steamer) with parchment paper. Place the prepared buns on the parchment paper, ensuring there is some space between them as they will expand during steaming. Do not overcrowd the steamer.
⏱️ 2 min
- 11
Cook the buns: Bring water to a boil in a pot or wok fitted for your steamer. Place the steamer basket over the boiling water, cover, and steam the buns for about 20 to 25 minutes, or until the dough is puffed and cooked through. The filling should be cooked and juicy.
⏱️ 25 min
- 12
Serve: Carefully remove the steamed Galabao from the steamer. Serve immediately while hot. Enjoy your homemade Lao steamed pork buns!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Galabao (Lao Steamed Pork Buns)
For the Dough
- 1/4 ounce Fleischmann's Active Dry Yeast, or 7 grams
- 1/2 cup warm water, approximately, for yeast activation
- 1 teaspoon granulated sugar, for yeast activation
- 2 1/2 cups all-purpose flour, approximately, plus more for dusting
For the Filling
- 1 pound ground pork
- 1/2 cup green onions, sliced
- 1/2 cup shiitake mushrooms, chopped
- 2 tablespoons oyster sauce
- 1/2 teaspoon MSG, optional
- 1 tablespoon fish sauce
- 2 shallots, chopped
- 2 cloves garlic, chopped
- 8 slices Chinese sausage, (2 slices per bun, for 4 buns)
- 1 hard-boiled eggs, quartered (1/4 per bun, for 4 buns)
Instructions
- 1
Activate the yeast: Pour the 1/4 ounce (7 grams) packet of Fleischmann's Active Dry Yeast into a small container. Add 1/2 cup of warm water and 1 teaspoon of granulated sugar. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min - 2
Prepare the dough: In a large mixing bowl, add 2 1/2 cups of all-purpose flour. Pour the activated yeast mixture into the bowl. Mix thoroughly with a wooden spoon or your hands until a shaggy dough forms.
⏱️ 5 min - 3
Knead and proof the dough: Transfer the dough to a lightly floured surface. Knead the dough for about 2 to 3 minutes until it forms a cohesive, smooth ball. Place the kneaded dough into a clean, lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 45-60 minutes, or until it has doubled in size.
⏱️ 60 min - 4
Prepare the filling: While the dough is proofing, prepare the filling. In a separate bowl, combine 1 pound of ground pork, 1/2 cup of sliced green onions, and 1/2 cup of chopped shiitake mushrooms. Add 2 tablespoons of oyster sauce and 1/2 teaspoon of MSG (if using). Mix these ingredients thoroughly until well combined.
⏱️ 10 min - 5
Add additional filling ingredients: Add 1 tablespoon of fish sauce, 2 chopped shallots, and 2 chopped garlic cloves to the pork mixture. Mix well again to ensure all ingredients are evenly distributed. Set the filling aside.
⏱️ 5 min - 6
Divide and roll the dough: Once the dough has doubled in size, remove it from the bowl and place it on a lightly floured surface. Knead the dough briefly, for about 30 seconds, to release any air and form a smooth dough ball. Use a dough cutter to divide the dough into 4 equal portions for medium-sized buns.
⏱️ 5 min - 7
Shape the dough wrappers: Take each dough portion and, using a small rolling pin, roll it flat into a medium-sized circular wrapper, about 4-5 inches in diameter. Try to keep the edges slightly thinner than the center.
⏱️ 5 min - 8
Assemble the buns: Place a generous spoonful of the pork filling in the center of each rolled-out dough circle. On top of the pork filling, add two slices of Chinese sausage and one quarter of a hard-boiled egg.
⏱️ 5 min - 9
Wrap the buns: Carefully gather the edges of the dough and pleat them together to seal the filling inside, forming a bun. Pinch the top to ensure it's securely closed. Repeat for all remaining buns.
⏱️ 10 min - 10
Steam the buns: Line a bamboo steamer basket (or metal pot steamer) with parchment paper. Place the prepared buns on the parchment paper, ensuring there is some space between them as they will expand during steaming. Do not overcrowd the steamer.
⏱️ 2 min - 11
Cook the buns: Bring water to a boil in a pot or wok fitted for your steamer. Place the steamer basket over the boiling water, cover, and steam the buns for about 20 to 25 minutes, or until the dough is puffed and cooked through. The filling should be cooked and juicy.
⏱️ 25 min - 12
Serve: Carefully remove the steamed Galabao from the steamer. Serve immediately while hot. Enjoy your homemade Lao steamed pork buns!
⏱️ 1 min