vietnamese steamed buns

Soft, fluffy, and smooth Vietnamese steamed buns filled with delicious savory pork filling, hard-boiled eggs, and Chinese sausage.

Soft and Fluffy Banh Bao (Vietnamese Steamed Pork Bun)

basic steamed buns recipe

gr garlic chives (about 3.5 oz (optional))

300 gr ground pork (about 11 oz)

Tbsp oyster sauce

Tbsp fish sauce

tsp sugar

cornstarch

tsp sesame oil

Chinese sausage

eggs

Edible marker (to decorate the buns)

Cut the sausage links to 16 small pieces or 8 larger piece. Slice one hard-boiled egg to 4 quarter pieces

Cut the chives into about 2-inch pieces. Pour in hot water and let them sit for 10 minutes. Drain off water and squeeze out any excess liquid. Make sure the chives are dry and not wet. Set aside

Place the pork, chives, and the rest of the ingredients for filling in a large mixing bowl. Stir to mix everything. You can take a small scoop of the filling and cook it quickly in boiling water to taste the seasoning. Add more oyster sauce and/or soy sauce as needed. Cover the filling and let it marinade for at least 30 minutes or overnight

Prepare the filling:

Once you have the basic steamed buns dough, divide the dough into 8 equal portions, flatten the dough with your palm and then use a rolling pin to roll it out to form a circle about 5-6 inches, with a slightly thicker middle part. This is to support the weight of the filling. Don&#x27;t roll the dough too thin. If you roll the dough too thin, the filling might make the steamed buns &quot;wrinkle&quot; later when you steam

FOR ROUND SHAPE: Place about 2 Tbsp of pork filling in the middle, 1-2 Chinese sausage and 1 piece of egg. Gather the edge to enclose into a round ball and place the seam side down. Cup the dough with both palms and move the dough in a circular motion to shape it taller. This part is important so your steamed buns come out tall instead of spreading to the side after steaming

Place on a piece of parchment paper. Lightly dab the surface of the bun with some milk using your finger to smooth the surface. Loosely cover with a plastic wrapper to prevent drying. Work with another dough and do the same

IF YOU WANT TO PLEAT SOME PATTERNS: Place the char siu filling in the middle. Create a fold around the edge and then pinch to seal. Cup the dough with both palms and move the dough in a circular motion to shape it taller. This part is important so your steamed buns come out tall instead of spreading to the side after steaming. Don't be surprised that the pleats pattern will fade the longer the buns are proofed

Place on a piece of parchment paper. You don't need to dab the surface with milk if you have patterns. Loosely cover with a plastic wrapper to prevent drying. Work with another dough and do the same

Wrapping the bao:

Let the dough rise at room temperature or at a warm place.  If it&#039;s winter where you are, you can use your oven &quot;bread proof&quot; function to let them proof in there, or simply turn on your oven to the lowest temperature and then turn off and after 15 minutes, place the shaped buns in there to let them proof. They won&#039;t necessarily double in size, but at least puff up to about 50% of the original size. This may take about 30 mins to 1 hour at a warm temperature. Don&#039;t go by the time however

Proofing:

Most likely your steamer won't be able to accommodate steaming all buns at one go. You may need to steam in 2-3 batches, which means, the rest of the batches will sit longer and continue to proof while waiting for the steamer. Not good for the buns! Here's what you can do: Make sure the cover them with plastic wrap and then place them in the refrigerator to slow down the yeast activity or halt it all together until they are ready to be steamed

Bring the water in a steamer to a boil. Wrap the lid with a cloth. This will prevent water dripping from the lid creating burn spots. Place some of the buns on the steamer. Lower the heat to MEDIUM. Close the lid and leave about 1/4-inch of gap to let some steam escapes. Steam on MEDIUM heat for about 15 minutes or 18 minutes for larger buns

Turn off the heat. Do not open the lid of the steamer. Let the buns sit there for 5 minutes like this. The buns will not sink or wrinkle due to the sudden change in temperature

Steaming:

Remove the buns to wire rack to let them cool down. This is to ensure the bottom of the steamed buns will not be wet and soggy. Decorate the top with red edible marker if you like. I just drew some simple flower

Cooling:

If you make extra and plan to store them, once the steamed buns have cooled down, place them on a baking sheet not touching each other and put them inside the freezer for 1 hour then transfer to a freezer bag

Storing:

They can be reheated in the steamer without thawing. Steam over high heat for 5 minutes

Reheating:

https://content.jwplatform.com/videos/CpGtj3M2.mp4

Make your own soft and pillowy banh bao or Vietnamese steamed pork buns for breakfast or a quick snack on the go. These steamed buns filled with juicy pork, boiled eggs, and Chinese sausages are a classic nostalgic treat.

Bánh Bao (Vietnamese Steamed Pork Buns)

pack (20 g) bean thread noodles

lb pork

shallots

vegetable oil

baking soda

salt

black pepper

sugar

chicken bouillon powder

soy sauce

fish sauce

sesame oil

sausages

180 ml (3/4 cup) whole milk 110 degrees (110°F

(6 grams) active dry yeast

(15 grams) granulated sugar

(300 g) all-purpose flour

(100 g) wheat starch

+ 1 1/2 tbsp (70 grams) powdered sugar

(15 g) vegetable shortening

(5 g) lemon juice

(15 g) vegetable oil

Soak the bean thread noodles. Soak the bean thread noodles in hot water for 1 minute. Drain and cut the noodles into 1/2-inch pieces.

Mix the filling. In a large mixing bowl, add the ground pork, shallots, vegetable oil, baking soda, salt, black pepper, sugar, chicken bouillon powder, soy sauce, fish sauce, sesame oil, and bean thread noodles. Mix until thoroughly combined. Cover and marinate in the refrigerator for at least 3 hours or overnight.

Pork Filling

Prepare the yeast. Warm the milk to 110°For 43°C. Mix in the yeast and granulated sugar. Cover with plastic wrap and bloom for 5 minutes if instant yeast or 10 for active dry yeast.

Sift the dry ingredients and vegetable shortening. In the bowl of your stand mixer with a paddle attachment, sift the all-purpose flour, wheat starch, powdered sugar, salt, and 1 teaspoon baking powder. Then, mix on low until combined. Next, add the shortening and continue mixing until the shortening is broken up into small pieces.

Activate the baking powder with lemon juice. In a separate small bowl, combine lemon juice with the remaining 1/4 teaspoon of baking powder. Let it fizzle for 5 min.

Liquify the egg in oil. In another separate bowl, combine the room-temperature egg white with vegetable oil. Incorporate by pulling up the egg yolk with a fork a few times until combined.

Mix all the mixtures together. While the stand mixer is on low speed, add the milk mixture, then add the egg and oil mix, then lastly add the baking powder mix for 30 seconds.

Switch to a dough hook and knead the dough. After 30 seconds, switch out for the dough hook and mix on level 2 speed for 2 minutes or until it forms into a ball in the mixer and is no longer sticking to the bowl. The dough should be tacky but not overly sticky. Take the dough out and gently knead the dough by hand for 1 minute. Form the dough into a ball and transfer it into a lightly greased large bowl.

Proof the dough. Cover with plastic wrap and place in a warm area (100°F or 38°C) for about 1-1.5 hours or until double in size

Bao Dough

Divide the meat. Divide the meat into 10 equal parts and form them into meatballs with one Chinese sausage piece in the center. Microwave the meatballs for 45 seconds and drain any excess juices. Place 1/2 an egg on top of each meatball. Set aside.

Divide and roll out the dough. Once the dough has doubled in size, deflate the dough and divide it into 10 equal pieces and roll it into smooth balls. Cover with plastic wrap to prevent them from drying. Then, roll out the dough into 6-7 inch discs using a rolling pin with thinner edges and a thicker center.

Add the filling and form the bun. Add the meatball and egg filling. Wrap the dough around the filling to form a ball. Tightly pleat by pinching the dough in a circle and seal. When you reach the end of the disc continue pinching around the center two or three times to fully seal the bao. Shape the bao into a round circle on your workspace.

Let the buns rest. Place parchment paper squares or cupcake liners underneath the buns, cover them with a tea towel, and let the buns rest for 15 minutes.

Steam the buns. While the buns rest, prepare add water to your steamer and bring the water to a boil over medium-high heat. Steam the buns in batches 1-2 inches apart for 10 minutes. Enjoy!

Assemble

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Bánh Bao (Vietnamese Steamed Pork B...

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