Ingredients & Cooking Directions for Bánh Bao -- Vietnamese Pork Steamed Buns
Kitchen Equipment used in this Video
Portable gas cooker: http://amzn.to/2ox0xLQ
Clear bowls: http://amzn.to/2nAy4Um
Cooking gloves: http://amzn.to/2mcNotv
Stainless steel pot: http://amzn.to/2p4NIeC
Parchment paper: http://amzn.to/2nwxObA
Estimated Servings: 10 steam buns
Step 1: Make the Dough
1 cup milk
*******To make 2 cups of self-rising flour, mix 2 cups all-purpose flour, 1 teaspoon salt and 3 teaspoons baking powder together.
Pour all the dry ingredients in a bowl and mix them well. Create a hole in the middle of the dry ingredients and add in the milk and vegetable oil. Bring the wet and dry ingredients together until a ball of dough is formed. Then cover the dough with a damp cloth and allow it to rise for 1 hour or longer.
Step 2: Prepare the Stuffing
2 pounds ground pork
½ cup chopped yellow onion
¼ cup chopped brown mushroom
Slice the Chinese sausage at a diagonal into 1 inch slices. Then microwave the sausage for about 10-20 seconds to render the fat and then set it aside. Add the rest of the ingredients to the pork and mix well. Then set this mixture aside.
Step 3: Boil the Eggs
8 cups water
In a small pot, add the eggs and water. Then place the pot on high heat and allow the water to come to a boil. Allow the eggs to cook in the boiling water for about 10 minutes then turn off your heat and allow the eggs to sit in the water for another 10 minutes. Use your pot’s lid as a barrier to pour the water out. Then rinse your eggs with cold water so you can handle them and start peeling away. Finally cut the eggs in half and then set them aside.
Step 4: Assemble the Buns
Flour your kitchen surface and pour the dough out. Knead dough it for about 15 minutes until it becomes smooth. Form a log with the dough and cut the dough into even pieces. Cover the pieces with a moist towel and set them aside.
Fill the bottom compartment of your steamer ¾ of the way up with water and add in the vinegar. Place the bottom part of the steamer on top of a high heat stove. Cover the bottom steamer with a lid and wait for it to steam up.
In the meantime, take one of the dough pieces and roll it out with a rolling pin making sure that the sides are thinner than the center. Then roll the stuffing in a ball and place it in the middle of the dough. Add the egg on top and the Chinese sausage on the sides. Fold and pinch the sides and towards the end, twist the top to seal the bun. Then place the bun on top of a paper circle. Repeat the process until all the buns are complete. Steam the buns for about 15-20 minutes or until the center is completely cooked and the outside of the buns are nice and fluffy!