Bánh Bao, Vietnamese Steamed Pork Buns
 
Slightly adapted from The Spices of Life
Ingredients
  • Dough::
  • 1 bag steamed bun flour
  • 1 cup milk
  • ⅔ cup sugar
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • Pork Filling:
  • ¾ pound ground pork
  • 1 small onion, finely chopped
  • 1½ tablespoons oyster sauce
  • ½ teaspoon salt
  • 1 teaspoon black pepper
  • 2-3 Chinese sausages (lạp xưởng), sliced thinly
  • 5 boiled eggs, each cut into 4 pieces
  • To Steam:
  • 1 tablespoon white vinegar
  • 20 cupcake liners or 20 pieces parchment paper cut into small circles
Instructions
For the Dough (follow instructions on bag - here were mine)
  1. In a large bowl, pour in the bag of flower mixture. Add the sugar, lemon juice, and all but 2 tablespoons of the milk. Keep 2 tablespoons of the milk on the side only to add if the dough appears too dry. Mix well with a wooden spoon until combine, making sure to add more of the reserved milk if needed.
  2. Dump the contents out on a lightly floured surface. and begin to knead the dough.
  3. Knead for 5 minutes, dough should be soft and should not stick to your hands. Add oil and knead for an additional minute.
  4. Cover the dough with a damp towel and leave in a dry place to rest for 2 hours.
  5. After the dough has rested, turn dough out onto a lightly floured surface and roll into a rectangle, about ¼ inch thick. Using a knife, cut the dough in half horizontally, the portion out 20 pieces.
  6. Roll the pieces out into 20 balls, keeping a damp towel over balls to keep dough from drying up.
For the Filling:
  1. Mix all of the filling ingredients in a large bowl. Divide the filling into 20 balls, set aside. Slice Chinese Sausage and cut up hard boiled eggs into quarters and place aside. Create an assembly line next to your dough roll-out station that includes the pork mixture, sausage, and hard boiled eggs.
  2. To prepare each bun, take one ball of dough and with a rolling pin, roll the dough to make a circle about 5 inches in diameter. While holding the flattened circle of dough, arrange the pork filling ball, sausage, and egg.
  3. Fold edges of dough over the filling with your thumb and index finger and start folding it into layers while using the other hand's thumb push down the filling. This will create a pleat commonly associated with steamed buns. Finally, twist all of the layers to make it stick together. Place completed bun on a piece of circle paper. Repeat until all the buns are filled and sealed, making sure to cover the completed doughs with a damp towel to prevent drying until ready to steam..
To Steam Buns:
  1. in a large steamer, fill with water to no higher than an inch below the lowest steaming tray. Add the vinegar to the water to keep the buns looking white. Once boiling, add the buns (the paper circles keep them from sticking to the trays).
  2. Steam buns for 20 minutes. They will look light and puffy, and are ready to eat!
  3. If not eating immediately, wrap tightly in plastic wrap and store in the fridge.
Recipe by Amy vs Food at https://www.amyvsfood.com/2017/01/14/banh-bao-vietnamese-steamed-pork-buns/