Steamed bun dumpling that can be stuffed with onions, mushrooms and vegetables. Banh bao is an adaption from the Chinse boazi to fit Vietnamese taste.
Ingredients
4 cups self raising flour
1 cup milk
3/4 cup sugar
2 links Chinese sausage, thinly sliced
5 hard-boiled eggs, cut into small pieces
250g barbecued pork cut into small pieces
500g minced low fat pork
10 dried shiitake mushrooms
1 onion, finely chopped
3 tablespoons oyster sauce
2 tablespoons of fish sauce
A splash of cooking oil
Directions
- In a large bowl add the sugar and dissolve with the milk, then slowly fold in the flour adding a a cup at a time. After the second cup take the dough out and kneed, return for the third cup and knead again. On the fourth cup knead for about 4-5 minutes until dough is pliable. Place dough back in bowl and cover with a tea towel or similar, let stand in a warm place for about an hour and prepare your filling.
- Cut a handful of dough (size to your choice), roll out thin (use bread roller or the smaller dumpling roller). Add a spoonful of filling, 1 piece of egg, BBQ pork. Seal dough tight around filling and put on a cut-out piece of parchment paper. Steam buns for about 15 minutes. These buns freeze pretty well as well, if you want to make a big batch at a time.
- Roll out dough on floured board and cut into 8cm round discs, use a container or glass for a template. Add a spoonful of the filling and seal tight creating a small ball. Steam the buns for about 15 minutes and serve hot.
- For something different you can exchange the pork for chicken or seafood.
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