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Banh Bao Vietnamese Steamed Pork Buns

Banh Bao Recipe (Vietnamese Steamed Pork Buns)

Banh Bao is a traditional steam bun filled with ground pork, Chinese sausage, quail egg, wood ear mushrooms. Steamed in a large steamer creates a fluffy and savory steamed bun for breakfast or an afternoon snack. Let's check out how to make some delicious banh bao for the whole family.
5 from 2 votes
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Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Course Appetizer, Breakfast
Cuisine Chinese, Vietnamese
Servings 12 Banh Bao

Equipment

  • Steamer Bamboo tray or metal steamer
  • 12 parchment paper 3-inch X 3-inch squares
  • 1/2 cup vinegar for steaming

Ingredients
  

Dough

  • 1 Bot Banh Bao flour premix Kim Tu Thap with yeast is highly recommended
  • 1 cup milk warmed
  • ½ cup sugar
  • 1 tsp salt
  • 1 tbsp oil
  • 1 tbsp white vinegar used to whiten the dough

Filling

  • ¾ lbs ground pork fatty ground pork will yield juicer filling
  • 1 tbsp wood ear mushroom rehydrated
  • ½ cup onion finely chopped
  • 1 tsp sesame oil
  • 1 tsp fish sauce
  • 1 tbsp oyster sauce
  • 1 tsp sugar
  • ½ tsp salt
  • ⅛ tsp black pepper
  • 2 Chinese sausage thinly sliced
  • 12 quail egg cooked and peeled

Instructions
 

Making the premix dough

  • Mix the warm milk with the yeast from the banh bao package. Let it sit and work its magic for 10 minutes. If you are using a stand mixer you can add these ingredients to the mixer bowl.
  • Once the yeast has worked its magic add oil and vinegar and add the mixer attachment. In a medium-sized bowl mix the dry ingredients together, the flour, sugar and salt.
  • Swap the attachment to the dough hook and add the dry ingredients and mix on low first and gradually increase the speed to medium-low. I let it work the dough until it's well mixed. Roughly 2 minutes. Avoid over-kneading in the mixer to create a light and fluffy bao.
  • Add a small pinch of flour to a clean surface. Take the dough out of the bowl and use your hands to knead the dough using the palm of your hands. Continues until the dough is nice and smooth. Let it sit for 1 hour to allow it to rise. Best to place it somewhere warm.

Prepare the pork filling, quail eggs and Chinese sausage

  • Boil the quail eggs until they are cooked and peel. Set aside.
  • Take 2 sausages and slice them on an angle to get a nice oval-shaped sausage. I cut them roughly 1/8 inches. Set aside.
  • Take the ground pork, add the wood ear mushrooms, onion, sesame oil, fish sauce, oyster sauce, sugar, salt and black pepper. Mix it well and set aside to marinade for about 10 minutes. 
  • Portion out 12 pork fillings and roll them into a ball and set aside. 

Assembling the bao

  • Once the dough has doubled in size take the dough and divide the dough into 12 equal portions. Use a scale to portion out evenly.
  • Using a rolling pin to roll out a circle roughly 3.5-4 inches wide. Place the pork filling, quail egg and 2-3 slices of the Chinese sausage in the center.
  • Two-ways to pleat the bao
    Method 1 (more work but looks cute)
    1.     Using your primary hand form a small fold with your thumb and index finger. Hold the fold and using your opposite hand place your thumb underneath and your index finger on top and push the dough towards the fold to form the second pleat. You are looking to make an accordion fold. Continue forming these pleats while at the same time rotating the bao until you reach the end.
    2.     There will likely be a hole at the top. Using both hands gently close the hole by squeezing it close.
    3.     Give it a gentle twirl and that’s it!
    4.     Place on top of a parchment paper square.
    Method 2 (quick and easy but not as pretty)
    1.   Grab the opposite ends and bring the dough together over the filling. 
    2.     On the opposite sides that bring the other sides over. It’s like wrapping the filling up 
    3.     Using both hands seal the center, making sure there are no openings.
    4.     Place the bao on top of a parchment paper square.

Steaming

  • Prepare the steamer by adding water and ½ white vinegar. Make sure to add enough water to steam multiple batches if your steamer is smaller. I steam in 2 batches.
  • Once the water is boiling turn the heat to medium-high and add the baos. Steam for 20 minutes per batch.

Notes

Use a scale: I use a scale to divide up and make sure they are all equally portioned out for both the dough and the pork filling. It helps to ensure they are all cooked evenly during the steaming process.
Rising the dough: If you don’t have a nice toasty spot to rise the dough, turn on the oven at the lowest setting and turn it off. Place the dough in the oven and let it rise for about 1 hour.
Use your hands to mix the filling: Often times when you buy ground pork the pork comes out string-like. I highly recommend using your hands to mix and squeeze the parking filling so that texture of the pork comes out like a paste. This will give the filling a nice smooth texture after they are steamed.
Set up a workstation: I highly recommend making sure to assemble the bao on a clear large table where you can set up all your dough and filling and assemble it efficiently. Have the parchment squares ready so when you are done assembling you can set it aside.
Keyword Banh Bao
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