Banh Bao
Ingredients
- Filling: ⓘ
- 1 pound ground pork ⓘ
- 2 shallots, minced
- 2 tablespoons fish sauce ⓘ
- 1 1/2 tablespoons oyster sauce ⓘ
- 1 tablespoon soy sauce
- Dough: ⓘ
- 4 1/2 cups self-rising flour ⓘ
- 1 1/2 cups milk ⓘ
- 3/4 cup white sugar ⓘ
- 3 links Chinese sausages, sliced on the diagonal ⓘ
- 4 hard-boiled eggs, peeled and quartered ⓘ
Instructions
- Mix pork, shallots, fish sauce, oyster sauce, and soy sauce together in a large bowl. Let mixture marinate in the refrigerator, about 30 minutes.
- Combine self-rising flour, milk, and sugar in another large bowl; knead until dough is smooth and no longer sticky. Cover dough with cheesecloth; let rest, about 5 minutes.
- Divide dough into 18 balls. Roll out each ball into a circle with a rolling pin on a floured work surface. Place a spoonful of the pork mixture in the center; top with 2 sausage slices and an egg quarter. Gather the edges of each circle together like a coin purse; twist and pinch to seal the bun.
- Cut waxed paper into eighteen 2-inch squares. Place each bun on a waxed paper square. Arrange 1 inch apart in a steamer; cover with lid.
- Steam buns until puffed up, about 30 minutes.
Nutrition & Diet Analysis (per serving)
682
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).