Vietnamese Bánh Bao
Vietnamese Bánh Bao
Ingredients
For the Dough
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup warm milk, (105-115°F)
- 2 tablespoons vegetable oil
For the Filling
- 1 pound ground pork
- 1/4 cup black fungus mushrooms, dried, rehydrated and finely chopped
- 1/2 cup green onions, chopped
- 2 Chinese sausage (lap cheong), sliced into 1/4-inch thick rounds
- 4 hard-boiled quail eggs, peeled, or 1 hard-boiled chicken egg, quartered
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 1 teaspoon sugar
For Assembly
- 4 parchment paper, cut into 3-inch squares
Instructions
- 1
Prepare the dough: In a large bowl, combine the warm milk and granulated sugar. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes until foamy. This indicates the yeast is active.
⏱️ 10 min
- 2
Add the all-purpose flour, baking powder, salt, and vegetable oil to the yeast mixture. Mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it is smooth and elastic.
⏱️ 10 min
- 3
Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm place for 1 hour, or until doubled in size.
⏱️ 60 min
- 4
While the dough is rising, prepare the filling: In a medium bowl, combine the ground pork, rehydrated and finely chopped black fungus mushrooms, chopped green onions, fish sauce, oyster sauce, sesame oil, black pepper, and sugar. Mix well until all ingredients are evenly distributed.
⏱️ 15 min
- 5
Once the dough has risen, punch it down gently to release the air. Divide the dough into 4 equal portions. On a lightly floured surface, roll each portion into a ball, then flatten it into a 5-6 inch round, with the edges slightly thinner than the center.
⏱️ 10 min
- 6
Place a generous amount of the pork filling (about 1/4 of the mixture) in the center of each dough round. Top the pork filling with 2-3 slices of Chinese sausage and one hard-boiled quail egg (or a quarter of a chicken egg).
⏱️ 10 min
- 7
Carefully gather the edges of the dough around the filling, pleating and pinching them together at the top to seal the bun. Ensure the filling is completely enclosed. Place each assembled bun on a square of parchment paper.
⏱️ 15 min
- 8
Arrange the buns in a steamer basket, ensuring there is space between them for expansion. Fill the bottom of the steamer with water and bring it to a boil. Place the steamer basket over the boiling water, cover, and steam for 20-25 minutes, or until the buns are puffed, soft, and cooked through.
⏱️ 25 min
- 9
Carefully remove the steamed buns from the steamer and serve hot.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Vietnamese Bánh Bao
Ingredients
For the Dough
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup warm milk, (105-115°F)
- 2 tablespoons vegetable oil
For the Filling
- 1 pound ground pork
- 1/4 cup black fungus mushrooms, dried, rehydrated and finely chopped
- 1/2 cup green onions, chopped
- 2 Chinese sausage (lap cheong), sliced into 1/4-inch thick rounds
- 4 hard-boiled quail eggs, peeled, or 1 hard-boiled chicken egg, quartered
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 1 teaspoon sugar
For Assembly
- 4 parchment paper, cut into 3-inch squares
Instructions
- 1
Prepare the dough: In a large bowl, combine the warm milk and granulated sugar. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes until foamy. This indicates the yeast is active.
⏱️ 10 min - 2
Add the all-purpose flour, baking powder, salt, and vegetable oil to the yeast mixture. Mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it is smooth and elastic.
⏱️ 10 min - 3
Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm place for 1 hour, or until doubled in size.
⏱️ 60 min - 4
While the dough is rising, prepare the filling: In a medium bowl, combine the ground pork, rehydrated and finely chopped black fungus mushrooms, chopped green onions, fish sauce, oyster sauce, sesame oil, black pepper, and sugar. Mix well until all ingredients are evenly distributed.
⏱️ 15 min - 5
Once the dough has risen, punch it down gently to release the air. Divide the dough into 4 equal portions. On a lightly floured surface, roll each portion into a ball, then flatten it into a 5-6 inch round, with the edges slightly thinner than the center.
⏱️ 10 min - 6
Place a generous amount of the pork filling (about 1/4 of the mixture) in the center of each dough round. Top the pork filling with 2-3 slices of Chinese sausage and one hard-boiled quail egg (or a quarter of a chicken egg).
⏱️ 10 min - 7
Carefully gather the edges of the dough around the filling, pleating and pinching them together at the top to seal the bun. Ensure the filling is completely enclosed. Place each assembled bun on a square of parchment paper.
⏱️ 15 min - 8
Arrange the buns in a steamer basket, ensuring there is space between them for expansion. Fill the bottom of the steamer with water and bring it to a boil. Place the steamer basket over the boiling water, cover, and steam for 20-25 minutes, or until the buns are puffed, soft, and cooked through.
⏱️ 25 min - 9
Carefully remove the steamed buns from the steamer and serve hot.
⏱️ 5 min