Bánh Bao (Vietnamese Steamed Pork Buns)

🧂 Ingredients

• 500 g All-purpose flour(Plus extra for dusting)
• 2 tsp Active dry yeast
• 250 ml Warm water(Around 105-115°F (40-46°C))
• 50 g Granulated sugar(For the dough)
• 1 tsp Salt
• 2 tbsp Vegetable oil(For the dough)
• 300 g Ground pork(Preferably 70% lean, 30% fat for moisture)
• 2 Chinese sausage (lap cheong)(About 100g total, finely diced)
• 30 g Dried wood ear mushrooms(Rehydrated and finely chopped)
• 12 Quail eggs(Hard-boiled, peeled)
• 1 tbsp Soy sauce(For the filling)
• 1 tbsp Oyster sauce(For the filling)
• 1 tsp Sesame oil(For the filling)
• 0.5 tsp White pepper(For the filling)
• 1 clove Garlic(Minced (optional, for filling))
• 1 Shallot(Small, finely minced (optional, for filling))

👨‍🍳 Instructions

1. 1

   Activate the yeast: In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until foamy. This indicates the yeast is active.

   ⏱️ 10 minutes
2. 2

   Make the dough: In a large mixing bowl, combine the flour and salt. Add the activated yeast mixture and vegetable oil. Mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should feel soft and slightly tacky.

   ⏱️ 15 minutes
3. 3

   First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp cloth. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size. The dough should look puffy and airy.

   ⏱️ 1.5 hours
4. 4

   Prepare the filling: While the dough rises, combine the ground pork, diced Chinese sausage, rehydrated and chopped wood ear mushrooms, soy sauce, oyster sauce, sesame oil, white pepper, minced garlic, and shallot (if using) in a bowl. Mix thoroughly until well combined. The mixture should be fragrant and evenly seasoned.

   ⏱️ 20 minutes
5. 5

   Prepare the quail eggs: Ensure your quail eggs are hard-boiled and peeled. Set aside.

   ⏱️ 5 minutes
6. 6

   Shape the buns: Punch down the risen dough to release air. Divide the dough into 12 equal portions. On a lightly floured surface, flatten each portion into a circle about 4-5 inches in diameter, making the edges slightly thinner than the center. Place a portion of the filling in the center of the dough circle, then top with one hard-boiled quail egg. Carefully gather the edges of the dough upwards, pleating as you go, to enclose the filling and egg. Pinch the top firmly to seal, creating a bun shape. Place each bun on a small square of parchment paper.

   ⏱️ 30 minutes
7. 7

   Second rise (proofing): Place the shaped buns on the parchment squares into a steamer basket or on a plate that fits inside your steamer. Cover loosely and let them rest for another 20-30 minutes. They should puff up slightly.

   ⏱️ 25 minutes
8. 8

   Steam the buns: Fill a pot or wok with enough water to steam. Bring the water to a rolling boil over medium-high heat. Place the steamer basket with the buns over the boiling water. Cover tightly and steam for 20-25 minutes. The buns should be puffed, firm to the touch, and cooked through. Ensure the water doesn't boil dry during steaming.

   ⏱️ 25 minutes
9. 9

   Serve: Carefully remove the steamer from the heat. Let the buns rest for a few minutes before serving. Bánh Bao are best enjoyed warm, fresh from the steamer.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓For a softer dough, you can add 1-2 tablespoons of milk or coconut milk to the liquid ingredients.
• ✓Ensure the quail eggs are fully cooked and peeled before wrapping to avoid any raw egg in the filling.
• ✓If you don't have Chinese sausage, you can substitute with other cured pork products or omit and add a bit more seasoning to the pork.
• ✓The dough should feel soft and pliable, not sticky. Adjust flour or liquid slightly as needed.
• ✓Don't overcrowd the steamer; steam in batches if necessary to ensure even cooking.

🔄 Variations

• Vegetarian Bánh Bao: Use a filling of sautéed shiitake mushrooms, firm tofu, carrots, and jicama.
• Sweet Red Bean Bánh Bao: Use a sweet red bean paste as the filling.
• Add a small piece of hard-boiled chicken egg or a slice of cooked shrimp to the filling for extra flavor and texture.

🥗 Nutrition

Per serving