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.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 277 Calories

Ingredients

• ¾ cup white sugar
• 1 ½ cups milk
• 4 ½ cups self-rising flour
• 1 pound ground pork
• 1 tablespoon soy sauce
• 1 ½ tablespoons oyster sauce
• 2 tablespoons fish sauce
• 2 shallots, minced
• 4 hard-boiled eggs, peeled and quartered
• waxed paper
• 3 links Chinese sausages, sliced on the diagonal

Recipe Instructions

Step 1

Mix pork, shallots, fish sauce, oyster sauce, and soy sauce together in a large bowl. Let mixture marinate in the refrigerator, about 30 minutes.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Steam buns until puffed up, about 30 minutes.