Tuesday, January 31, 2012

Vietnamese Steam Buns - Banh Bao

I haven't made these since high school. I remember discovering how to make Banh Bao with my mom together. We had bought one and tore it apart to see exactly what was inside. When we discovered a ready mix package at the local Asian store to make the dough, we were sold.

I decided to make it again this week to celebrate New Years. After the first batch was removed from the steamer, I was so excited how it turned out, I scarfed down one immediately. Then, I couldn't, but help myself to another one. The juices from the meat ball, along with the sausages had soaked into dough, sweetening it up and making it absolutely delectable to eat. Have I convinced you to try it yet?

Banh Bao
4 boiled eggs, quartered length wise
1 lb ground pork
1/2 onion, chopped

1/4 cup black fungus, soaked for 10 minutes, rinsed and finely chopped
1 1/2 tbsp oyster sauce
1/2 tsp sugar
1/2 tsp salt
1/4 tsp black pepper 


Start by boiling your eggs, soaking the black fungus, and chopping your Chinese Sausage

Cut out approximately 1 1/2 - 2 inch circles of white paper. I just use my flower hole punch. This will be placed under the steam buns while cooking to absorb the extra moisture.

Follow the instructions on the Banh Bao package to make the dough and let rise.

While the dough is rising, prepare the meat balls. Combine the pork, onion, salt, sugar, pepper, oyster sauce, and black fungus. Mix well and form into 16 meat balls.

Once dough has rested, roll out into a cylindrical shape and cut into 16 pieces.

Get all your ingredients ready. It will make the assembly quick and easy.

Roll out the dough into a circle.

Place the meat ball, egg, and a couple of sausages on top.

Fold up the edges of the dough to the center top, pinching the dough to make it stick.

Put a piece of paper underneath and place in steamer.

Leave space in between the steam buns to accommodate it rising.

Steam for 15 minutes, then lift the lid and wipe away the excess water from the lid. Steam for an additional 6 minutes.

Remove from steamer and place on wire cookie sheet for a few minutes to allow the moisture underneath to dry.

Enjoy while hot. Eat one or eat many.


1 comment:

  1. Hi, i will try your recipe :) i love these banh bao too et hope i will suceed to cook them! thanks for the recipe!!!


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