Bánh Bao Recipe (Vietnamese Steamed Pork Buns)
Bánh bao, or Vietnamese steamed pork bun, is a heavenly steamed bun packed with a delightful medley of flavors and a soft, fluffy texture. Try this recipe once, and you'll love it!
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Servings: 6 servings
Calories: 505kcal
Equipment
- Steamer
- Mixing Bowl
- Spatula
- Baking Mat
- Rolling Pin
- Dough Scraper
- Plastic Wrap
- Parchment Paper
- Banh Bao Mold (optional)
Ingredients
For the dough (First part)
- 0.1 ounces instant yeast
- 8.8 ounces all-purpose flour
- 4 fluid ounces sweetened fresh milk
- 1 fluid ounce cooking oil
For the dough (Second part)
- 2.65 ounces all-purpose flour
- 0.15 ounces baking powder
For the filling
- 14 ounces ground pork
- 12 quail eggs
- 0.7 ounces onion, minced
- 0.7 ounces wood ear mushroom, minced
- 0.7 ounces shiitake mushrooms, minced
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 tablespoon sesame oil
- 1 tablespoon oyster sauce
- 2 tablespoons cornstarch
Instructions
- If using regular yeast, activate it by heating 1 tablespoon of fresh milk over low heat until slightly warm, then add the yeast and stir. Rest the yeast for about 10 to 15 minutes until it expands.
- Mix the first part of the dough ingredients in a large bowl, leaving about 0.7 ounces of flour for dusting the baking mat. Knead on a floured baking mat for 15-20 minutes until the dough is no longer sticky.
- Grease a large bowl. Then, place the dough inside and cover it with plastic wrap. Let the dough rise for about 2.5 hours or until it has expanded 2.5-3 times its original size.
- Combine all the filling ingredients in a large bowl and mix well.
- Shape the filling into round patties. Place 2 or 3 quail eggs (depending on preference) in the center of each patty, carefully folding the filling around the eggs.
- Once the dough has proofed, gently press it down to release the air. Add the second part of the dough ingredients and mix well. Knead the dough for another 10 minutes.
- Divide the dough into equal portions.
- Flatten each portion into a circle, with the edges thinner than the center.
- With a bánh bao mold: Once the dough has been rolled out, place the meat filling wrapped in egg in the center and fold the dough to form a round shape. Then, gently press the dough into the mold. Next, flip the mold over and gently tap it on the table to release a neatly formed bun.
- Without a mold: Place the filling in the center of the flattened dough and fold the edges over the filling, sealing the bun by pinching the edges together.
- Place all the shaped buns in a steamer and rest them for 10 minutes before steaming. Meanwhile, boil a pot of water.
- After resting, steam the buns over boiling water for about 20 minutes until fully cooked. Enjoy!
- Enjoy!
Video
Notes
- The total time is for making 6 servings of bánh bao.
- Avoid over-proofing the dough, as it will cause the buns to wrinkle when steamed.
- If the dough doesn't rise, it could be due to a lack of yeast, using too little yeast compared to the amount of flour, or not kneading the dough sufficiently.
- Don't steam the buns for too long, as it will turn them yellow. Add a little vinegar to the steaming water to prevent this.
- Before steaming, brush the steamer with some oil if you don't have parchment paper to line the bottom.
- Proofing time depends on various factors, such as ambient temperature and the internal temperature of the dough. An hour is usually sufficient in warmer climates, but it may take longer in colder weather.
- When steaming the buns, ensure the buns are high enough above the pot so that boiling water doesn't touch and ruin them.
- Using bleached flour or low-gluten wheat flour can result in softer and more delicious buns.
Nutrition
Calories: 505kcal | Carbohydrates: 52g | Protein: 20g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 202mg | Sodium: 1395mg | Potassium: 336mg | Fiber: 2g | Sugar: 5g | Vitamin A: 140IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 4mg