Name: Banh Bao
Prep time: 25 min
Cook time: 25 min
Yield: 18
Ingredients: Ground pork - 1 pound; Shallots, minced - 2; Fish sauce - 2 tablespoons; Oyster sauce - 1 ½ tablespoons; Soy sauce - 1 tablespoon; Self-rising flour - 4 ½ cups; Milk - 1 ½ cups; White sugar - ¾ cup; Chinese sausages, sliced on the diagonal - 3 links; Hard-boiled eggs, peeled and quartered - 4; Waxed paper - 4

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Banh Bao

1. Ground pork - 1 pound

2. Shallots, minced - 2

3. Fish sauce - 2 tablespoons

4. Oyster sauce - 1 ½ tablespoons

5. Soy sauce - 1 tablespoon

6. Self-rising flour - 4 ½ cups

7. Milk - 1 ½ cups

8. White sugar - ¾ cup

9. Chinese sausages, sliced on the diagonal - 3 links

10. Hard-boiled eggs, peeled and quartered - 4

11. Waxed paper - 4

How to cook deliciously - Banh Bao

1. Stage

Mix pork, shallots, fish sauce, oyster sauce, and soy sauce together in a large bowl. Let mixture marinate in the refrigerator, about 30 minutes.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

Steam buns until puffed up, about 30 minutes.