Vietnamese Steamed Buns | Bánh Bao | Easy Step-by-Step Recipe

pork

🥗Healthier: chicken

💰Cheaper: tofu

Tofu provides a plant-based option that is budget-friendly.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: rice flour

Whole wheat flour adds fiber, while rice flour is gluten-free.

hard-boiled eggs

🥗Healthier: quail eggs

💰Cheaper: none

Quail eggs offer a unique flavor and are often used in Asian cuisine.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos provides a similar taste.

Heat milk in the microwave for about 30 seconds until lukewarm.

Add dry yeast to the lukewarm milk; stir in sugar and vinegar; allow to sit for 5 minutes until foamy.

In a mixing bowl, combine flour, sugar, baking powder, and salt; mix until combined.

Create a well in the center of the flour mixture; add oil and the yeast mixture; knead the dough until smooth and no longer sticky.

Cover the dough with a damp cloth; place in a warm location to rise.

Rehydrate glass noodles by submerging in hot water for 5 minutes; drain and rinse with cold water.

Rehydrate dried wood ear and shiitake mushrooms by submerging in hot water for 15 minutes; drain and rinse with cold water.

In a food processor, combine rehydrated mushrooms, glass noodles, shallot, and garlic; process until well minced.

In a large mixing bowl, combine ground beef, minced noodle and mushroom mixture, diced carrots, mushroom seasoning, red pork seasoning, sesame oil, oyster sauce, and potato starch; mix until well combined and marinate for at least 30 minutes.

Cut Chinese sausages thinly on the diagonal; set aside.

Cut hard-boiled eggs in half; set aside.

After an hour, knead the risen dough to remove excess air; shape into a log and divide into eight even pieces.

Take one piece of dough, knead into a ball by tucking in the sides; set aside and repeat for remaining pieces.

Cover dough balls with a damp cloth to rise a second time.

On a floured surface, roll out one dough ball from the center outward, making the center thicker and edges thinner.

Scoop meat filling onto the center of the rolled dough; place half a boiled egg on top and arrange Chinese sausages around it.

To close the bun, pull up a side of the dough and pinch it closed, twisting the edges together.

Place the buns on parchment paper or cupcake liners; if a bun can't close, turn it over with the smooth side up.

Allow the dough to rise a third time for 15 minutes under a damp cloth.

If using a wok, place a small bowl inside filled with water; place a plate on top and arrange the buns on the plate, ensuring they are not too close together.

Cover the setup with a lid wrapped in a food-safe cloth to prevent water from dripping onto the buns.

If using a bamboo steamer, place the buns inside without touching the edges; cover with a cloth and place over a pot of water.

Steam the buns over medium heat for 25 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens