Best Banh Bao Recipes

BANH BAO

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.

VIETNAMESE STEAMED BUNS (BANH BAO)

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

Steps:

• 1. Mix milk and sugar together. Take 1 cup of flour out (use for dusting later).Put flour into a large bowl.Slowly add milk and sugar mixture and oil.Will be very sticky. After mixing together place a towel and let rest for 45 minutes.
• 2. Soak the fungus for about 15 minutes in hot water, drain well.Mix all the meat ingrdients together. Except the eggs. Peel those and cut into 4 pieces.
• 3. When the dough is ready,dust your table with flour.kneed for maybe 5 minutes,then make into 2 long logs ( about 20 inches ).Cut each log into 20 pieces.
• 4. Roll each piece out into a round shape( mine arent so round..lol) You want the center a little thicker than the outer edges.
• 5. Place about a 1/4 cup meat mixture in the middle and a piece of egg.Bring up the sides and pinch together at the top.
• 6. Steam for 25 minutes on medium heat. These will fluff up so you want to leave about a inch or so between them.
• 7. My daughter saw a video on you tube how to make them into the shape of a pig.She had alot of fun making them into piggies.
• 8. When my ex makes these he also put a piece of chinese sausage in his. My daughter loves it but I didn't have any this time so we left it out. Fine with me I don't like it.

VIETNAMESE STEAMED BUNS (BANH BAO)

Steps:

• Mix flour, milk, and sugar together in a bowl. Cover and allow to rise, 30 minutes to 1 hour.
• Punch dough down and separate into 20 equal-sized bun shapes.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add buns, cover, and steam until tender, about 15 minutes.