VIETNAMESE STEAMED BUNS (BANH BAO)
Make and share this Vietnamese Steamed Buns (banh Bao) recipe from Food.com.
Provided by Nolita_Food
Categories Breakfast
Time 1h30m
Yield 30-40 buns
Number Of Ingredients 10
Steps:
- Submerge mushroom in hot water until softened. Take them out, dry and finely juliene. Reserve water.
- Heat some oil in a skillet, put in onions and let it sweat for a while. Stir in the rest of filling except boiled eggs and BBQ pork. Season with fish sauce and pepper to taste.
- Add sugar to milk to dissolve. Add flour one cup at a time, after each time kneed the dough before adding the next cup. Put dough into a large mixing bowl, put a damp cheese cloth over to prevent drying out.
- Cut a handful of dough (size to your choice), roll out thin (use bread roller or the smaller dumpling roller). Add a spoonful of filling, 1 piece of egg, BBQ pork. Seal dough tight around filling and put on a cut-out piece of parchment paper. Steam buns for about 15 minutes. These buns freeze pretty well as well, if you want to make a big batch at a time.
BANH BAO
I'm a Vietnamese living in Indiana who had to find a recipe for one of my favorite Vietnamese snacks, banh bao. They are a variation on the Chinese cha siu bao (Chinese pork buns). I would like to thank Houston Wok for providing Ms. SkimmyJeans' moist filling recipe and Miss Adventure[at]home for a tasty bun recipe. Combined, this is my ultimate banh bao recipe.
Provided by capri3p
Categories Main Dish Recipes Dumpling Recipes
Time 1h30m
Yield 18
Number Of Ingredients 11
Steps:
- Mix pork, shallots, fish sauce, oyster sauce, and soy sauce together in a large bowl. Let mixture marinate in the refrigerator, about 30 minutes.
- Combine self-rising flour, milk, and sugar in another large bowl; knead until dough is smooth and no longer sticky. Cover dough with cheesecloth; let rest, about 5 minutes.
- Divide dough into 18 balls. Roll out each ball into a circle with a rolling pin on a floured work surface. Place a spoonful of the pork mixture in the center; top with 2 sausage slices and an egg quarter. Gather the edges of each circle together like a coin purse; twist and pinch to seal the bun.
- Cut waxed paper into eighteen 2-inch squares. Place each bun on a waxed paper square. Arrange 1 inch apart in a steamer; cover with lid.
- Steam buns until puffed up, about 30 minutes.
Nutrition Facts : Calories 276.8 calories, Carbohydrate 34.6 g, Cholesterol 65.1 mg, Fat 9.6 g, Fiber 0.9 g, Protein 12.9 g, SaturatedFat 2 g, Sodium 736.4 mg, Sugar 9.7 g
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