Vietnamese Steamed Buns Banh Bao
Indulge in the irresistible flavors of Vietnamese Steamed Buns, or Bánh Bao, a delightful street food classic featuring soft, pillowy buns filled with an aromatic pork mixture, slices of Chinese sausage, and tender quail eggs. This recipe combines a perfectly seasoned filling with a mildly sweet and fluffy dough, created from a simple blend of all-purpose flour, sugar, and yeast. The buns are steamed to perfection, with a touch of white vinegar ensuring their signature bright white color. Perfect as a quick snack or a shareable appetizer, Bánh Bao boasts a balance of savory and subtly sweet flavors that will transport your taste buds straight to the vibrant streets of Vietnam. Whether you're a fan of Asian cuisine or looking to impress with homemade dim sum, these steamed buns are a must-try!
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Recipe Information
Ingredients
- 400 g All-purpose flour
- 50 g Sugar
- 8 g Baking powder
- 7 g Active dry yeast
- 200 ml Lukewarm water
- 50 ml Milk
- 30 ml Vegetable oil
- 250 g Ground pork
- 1 Onion, finely chopped
- 2 Garlic cloves, minced
- 2 tbsp Oyster sauce
- 1 tbsp Soy sauce
- 1 tsp Sugar (for filling)
- 0.5 tsp Black pepper
- 8 Hard-boiled quail eggs
- 2 Chinese sausage (lap xuong), sliced
- 1 tbsp White vinegar
- 8 Baking paper squares, 4x4 inches
Instructions
In a small bowl, mix lukewarm water, sugar (50g), and active dry yeast. Let it sit for 5-10 minutes until frothy.
In a large mixing bowl, combine all-purpose flour, baking powder, and a pinch of salt. Stir well.
Add the yeast mixture, milk, and vegetable oil to the flour mixture. Knead until a smooth and elastic dough forms, about 10 minutes. Cover with a damp cloth and let it rise for 1 hour or until doubled in size.
While the dough is rising, prepare the filling: In a pan, heat 1 tbsp of vegetable oil over medium heat. Sauté the chopped onion and garlic until fragrant.
Add ground pork, oyster sauce, soy sauce, sugar (1 tsp), and black pepper to the pan. Cook until the pork is fully cooked and the mixture is aromatic. Set aside to cool.
Divide the dough into 8 equal portions. Roll each portion into a ball, then flatten into a disc about 4-5 inches in diameter.
Place a spoonful of the pork mixture in the center of each disc, add a slice of Chinese sausage and a quail egg. Carefully gather the edges of the dough to enclose the filling, pinching to seal it at the top.
Place each bun seam-side up on a square of baking paper. Let the buns rest for 15 minutes.
Prepare a steamer and bring water to a boil. Add 1 tablespoon of white vinegar to the steaming water to keep the buns white.
Steam the buns in batches for 10-12 minutes over medium heat. Do not overcrowd the steamer, and avoid lifting the lid during steaming to ensure fluffy buns.
Remove the buns from the steamer and let them cool slightly before serving. Enjoy warm!
Nutrition Facts
Calories |
3640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.1 g | 195% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 3262 mg | 1087% | |
| Sodium | 3623 mg | 158% | |
| Total Carbohydrate | 405.3 g | 147% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 68.6 g | ||
| Protein | 155.3 g | 311% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 451 mg | 35% | |
| Iron | 33.7 mg | 187% | |
| Potassium | 2048 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
