Banh Bao (Vietnamese Pork Buns)

Post Reply
User avatar
Chowhound
Admin
Posts: 9185
Joined: 30 Aug 2012, 08:35

Banh Bao (Vietnamese Pork Buns)

Post by Chowhound »

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

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. If dough seems too moist, add more flour until it no longer sticks to your fingers.
Peace At The Dinner Table - Good Food Has No Borders!
Post Reply