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–+ servings
banh bao in steamer pot

Vietnamese Steamed Pork Buns

Meat, egg, sausage, and mushrooms wrapped in a fluffy slightly sweet bun and fits in your hand! These steamed buns are the perfect food for any time of the day.
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Course Breakfast, Snack
Cuisine Vietnamese
Servings 8

Equipment

  • 1 Steamer

Ingredients
  

Yeast Mixture

  • 1 Cup Luke warm milk
  • 2 tsp Dry instant yeast ( or one package)
  • 1 tbsp Sugar

Flour mixture

  • 500 grams All purpose flour
  • 2 tsp Baking Powder
  • 100 grams Sugar
  • 1 tsp Salt
  • 1 tbsp Vegetable Oil

Filling

  • 1 lb Ground Pork Can sub chicken or turkey
  • 1/3 cup Yellow onion minced
  • 1/4 cup Rehydrated Mushroom ( combination wood ear or shitake)
  • 1/4 cup Bean Vermicelli Noodles
  • 1 tbsp Oyster Sauce
  • 1 tsp Sesame oil
  • 1 Egg White
  • 4 Chinese Sausages Sliced
  • 4 Eggs boiled, peeled, and halved
  • 1 tsp Salt
  • 1/2 tsp Black pepper

Instructions
 

  • In a small bowl, mix together milk, yeast, and 1 tbsp sugar. Make sure the milk is warm (105-110 ℉). If the water is too hot it will kill the yeast. Set aside
  • In the bowl of a stand mixer, add flour, sugar, baking powder, and salt. Mix and set aside.
  • Once the yeast mixture gets foamy it is ready to use. This will take about 5 minutes. If the mixture is not get foamy, you will need to discard it and start over with new yeast.
    Add the yeast mixture and vegetable oil to the flour mixture and begin to stir.
  • Knead the dough until it is smooth. This can be done by hand but I have only done it with a mixer.
    In a stand mixer with the dough hook. I start on low for about 2 minutes until everything is incorporated. Then start turning the speed up one a time until about medium and let it go for another 8 minutes. The dough should be smoother and not stick to the sides.
    If the dough is too dry and crumbly then add 1 tbsp of water or milk at a time
    If the dough is too wet and sticky then add 1 tbsp of flour at a time until it no longer looks sticky.
    Once the dough is all combined and does not stick to the sides of the bowl then take it out and shape into a ball. Place the dough in a bowl that has been oiled. Roll it around in the bowl so that it is coated in the oil. Wrap with saran wrap or a damp kitchen towel and set aside to double in size. I usually place it in my oven and turn on the "proof" setting. If you don't have this, just set aside in the warmest part of your house until it has doubled in size. This will take about 1 to 1 1/2 hours.
  • While the dough is proofing, mix all of the meat mixture and set aside.
    Boil the eggs and cut into quarters or halves depending on how many buns your want.
    Slice the Chinese sausage and set aside.
    Optional:
    I like to prepare my fillings into balls so that it is easier when it is time to roll. I do this by taking about 1/4 cup of filling, one piece of egg, and 2 slices of sausage and press together into a shape of a ball. I repeat with all the meat and set aside on a plate.
  • On a lightly floured surface, take the dough out and divide the dough into 8 pieces for large buns and 12 for smaller buns. I usually will roll my dough into a log and cut it into even pieces. Then take each piece and roll into a ball. Set aside under a damp towel.
    Let rest for 10 minutes
  • To shape the bun, place one piece of the dough onto a light flour surface and roll into a circle. Try to roll the outside a little thinner than the inside.
    Tip: I find that 6 inches is a good size for medium sized buns and 8 inches is good for large buns.
    Place the filling inside the bun and gather up the edges and pinch together. There are many ways to do this but the main thing is that the dough is sealed. I like to fold mine up into 4 corners then twist the top gently to make an easy swirl design. I have also just squished it all together and that worked fine too. Place on a square parchment paper and set aside under damp towel until all buns have been done.
    This part takes practice so don't worry if it doesn't look great. It will still tastes good.
  • Set up your steamer. It helps to wrap a kitchen towel over the lid so that it catches any moisture that will drop onto the bun.
    Steam for 20 minutes.
  • The buns can be stored in the fridge fro a week or in the freezer for a month. Microwave for 2 minutes before eating.
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