Easy Banh Bao Recipe (Vietnamese Steamed Pork Bun)
This easy Vietnamese Banh Bao recipe yields the fluffiest steamed pork buns ever! Make a big batch to freeze and quickly reheat for a delicious breakfast or snack.
Ingredients
For The Dough
- 2⅓ cup all-purpose flour
- 1 tsp instant yeast (I used this one)
- 1¾ tbsp sugar
- 1 tbsp oil
- 1 tsp baking powder
- ⅔ cup water or milk
- ¼ tsp salt
For the Filling
- 1½ pound ground pork
- 3 tbsp oyster sauce (I like this one)
- 3 tbsp fish sauce
- salt and pepper, to taste
- 1½ tsp sugar
- 2 shallots, finely chopped
- 2 green onion/scallion, chopped
- 1 ½ tbsp cornstarch
- ½ tbsp sesame oil
- Chinese sausage, thinly sliced
- wood ear mushroom , rehydrated
- hard-boiled eggs or quail eggs, quartered
Instructions
Make the Dough
- Into a large bowl, add flour, sugar, salt, baking powder, yeast, oil. Mix together, and slowly pour the water or milk into the mixture. Mix again until just combined.
- Lightly dust your hand with extra flour (this will help the dough from sticking to your hands). Knead the dough slightly and shape it into a ball.
- Sprinkle some flour onto the surface you're rolling on. Then start kneading the dough on the floured surface for about 10-15 minutes, or until the dough is very smooth. As you knead, I find it helps to sprinkle in flour every once in a while to reduce stickiness. Form the dough into a ball.
- Coat a large bowl with oil and place the dough inside. Cover with cloth or plastic wrap, and leave it in a warm place for about 30-60 minutes, until the dough has doubled in size.
Make the Filling
- Meanwhile, add the ground pork, rehydrated mushrooms, oyster sauce (I like this one), fish sauce, salt, pepper, sugar, shallots, green onions, cornstarch, and sesame oil. Mix until well-combined.
- Let the filling mixture for at least 20 minutes or overnight.
Assembling the Banh Bao
- Once the dough has doubled in size, sprinkle some more flour on your rolling surface and divide the dough into 16 equal pieces.
- Roll each piece into a ball and flatten into a circle, making sure the middle is slightly thicker.
- Place some of the pork filling on the middle of the dough circle (I use a cookie scoop), then add the egg and Chinese sausage. Bring the dough up around the meat, then pinch the ends together to close. Roll it into a ball, or twist the top to make a pattern.
- Place the uncooked banh bao on a baking sheet lined with parchment paper or silicone sheet. Repeat until all the dough is used up, and cover with plastic wrap to avoid drying.
- Allow the dough to rest in a warm place for 30 minutes.
Cooking the Banh Bao
- Bring water in the steamer to a boil (I use this one). Once water is boiling, place the buns in the steamer tray (I like to use pre-cut parchment squares under each one). Make sure to leave about 2 inch of space between each bun.
- Close the steamer lid and cook over high heat for 11-12 minutes.
- Turn off heat and transfer the buns to a cooling rack. These banh bao's are best eaten immediately, but can be stored in an airtight container and refrigerated for up to 3 days. ENJOY!
Nutrition
Calories: 376kcal
Tried this recipe?Let us know how it was!