vietnamese banh bao

If you&#039;re looking for a freeze-friendly meal that&#039;s perfect for lunchboxes, look no further. These Vietnamese Banh Baos are easily reheatable and taste just as amazing as day one!

Banh Bao (Vietnamese Steamed Pork Buns)

all-purpose flour

instant yeast

tsp sugar

mL / 0.3 US cup milk ((full cream))

75 mL / 0.3 US cup water

g / 1/8 US cup self-raising flour

sugar

lemon's juice

vegetable oil

g / 0.22 lb pork mince

pork paste ((from the frozen section in Asian supermarkets))

g / 0.006 lb rehydrated woodear mushroom ((finely chopped))

water chestnuts ((finely chopped))

Chinese sausage ((thinly sliced))

quail eggs ((sold fresh or in cans in Asian supermarkets))

red shallot ((finely chopped))

tbsp spring onion ((finely chopped))

tbsp fried onion

tsp pepper

chicken bouillon powder

salt ((or

tsp sugar ((or

oyster sauce

fish sauce

Combine the flour, yeast and sugar in a bowl then pour in the water and milk. Mix it in until incorporated then let it rest for 3 hours so the yeast has time to activate.Note: Depending on where you live, you may need to let it rest for another 1-2 hours. The warmer the climate, the quicker the yeast will activate.

Pour the remaining flour, self-raising flour, sugar, lemon juice, egg white and oil into the activated mixtue and knead it until a smooth dough forms.

Let the dough rest in a bowl for 30 minutes with a cloth or glad wrap over the top.

The Bao

Meanwhile, combine the pork mince and pork paste along with the pepper, chicken bouillon powder, salt, sugar, oyster sayce and fish sauce.Tip: Use a pestal and mortor to mash the ingredients together which helps to give it a smoother consistency.

Mix in the wood ear mushroom, water chestnuts, shallots, fried onions and spring onions.

Roll about 1/4 US cup of the pork mixture into a ball, flatten it in your palm and place a quail egg in the center.

Wrap the mixture around the quail egg and roll it to form a sphere then push a sliced Chinese sausage on the surface.

Leave it to sit on a plate as you roll the rest of the mince. Depending on each ball size, you’ll get roughly 6 balls.

The Filling

Cut 15 cm x 15 cm (6″ x 6″) squares out of baking paper.

Divide the Banh Bao dough into equal segments and roll them into balls. Cover using a cloth as you work on each to avoid drying.

Flatten each ball into a circle approximately 20 cm (8″) wide using a rolling pin or a smooth cup.

Place a meatball in the center of the flattened dough.

Bring the top and bottom parts of the Banh Bao dough in and pinch to stick together over the meatball.

Repeat the same steps with the left and right sides of the rolled dough.

Where the openings are for each corner, push the tips in to form a heart shape. You&#039;ll end up with four hearts.

Pinch each heart&#039;s tips to close the openings.

Hold one pinched tip and pull it to the center, pinching it with the dough in the middle to allow it to stick. Repeat with all pinched tips.

Give the center one final pinch to seal all the dough.

Place the wrapped bun on a baking square.

Set up your steamer to a boil and steam the baos for 30 minutes or until the meatball is cooked.Note: Alternatively, steam the meatballs before wrapping and steam the whole bao for 10 minutes or until the Banh Bao dough is cooked.

Serve fresh as is or with a drizzle of Sirarcha!

Wrapping the Baos

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Top 1 vietnamese banh bao recipes from across the web

The most viewed vietnamese banh bao recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Banh Bao (Vietnamese Steamed Pork B...

The most viewed vietnamese banh bao recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine