Bánh Bao - Fluffy and Soft Vietnamese Steamed Pork Buns w/ Egg & Chinese Sausage

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories while maintaining a creamy texture.

mung beans

🥗Healthier: lentils

💰Cheaper: split peas

Split peas are more affordable and provide similar texture.

glutinous rice flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

All-purpose flour is more accessible and cost-effective.

red bean paste

🥗Healthier: fruit puree

💰Cheaper: sweetened mashed beans

Mashed beans can be a budget-friendly alternative.

Boil fresh quail eggs for about 3 and 1/2 minutes and submerge them in an ice bath immediately after cooking.

Peel the quail eggs gently due to their delicate shells.

Mince garlic and dice onion and water chestnuts.

Rehydrate dried wood ear mushrooms in water for 5 to 10 minutes, or use shiitake mushrooms as an alternative.

Cut 2 to 3 Chinese sausages into diagonal long pieces and then into small pieces.

Cook the diced sausages in a pan until golden and crispy, about a couple of minutes, then remove them to a paper towel to absorb excess fat.

Use the rendered fat from the sausages to cook the diced onion until softened and slightly caramelized, then add garlic and cook for about 1 minute until fragrant.

Combine all pork filling ingredients in a bowl and let the mixture sit in the fridge for at least 30 minutes, or overnight for better flavor development.

Combine milk and water and heat to about 105 to 110°F.

Eyeball in about half of the sugar, then add all of the oil and yeast, letting it sit for 5 to 10 minutes until foamy.

In a mixer, combine flour, baking powder, salt, and the remaining sugar, then slowly add in the yeast mixture while mixing on low.

Increase mixer speed to medium until combined, then to medium high until a smooth ball of dough forms.

Knead the dough briefly on the counter, then place it in a lightly greased bowl and cover it.

Let the dough rise in a warm place for 1 and 1/2 hours or until doubled in size.

Portion out about 12 meatballs from the pork filling mixture, flatten each ball, and add a quail egg and two pieces of sausage in the center before encasing them in the pork filling.

Roll out each dough ball, leaving the center thicker than the edges, and place the filling in the center.

Pleat the edges of the dough together, pinching the top to seal and ensuring there are no holes.

Place the prepared buns on square parchment paper or cupcake liners in a steamer basket, leaving about an inch between each bun.

Let the buns rest for an additional 20 to 30 minutes before steaming.

Steam the buns on medium boil for about 25 minutes, adjusting time based on bun size and filling amount.

Cool completely before freezing in an airtight container, and reheat by steaming or microwaving wrapped in a dampened paper towel.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens