Other variations:
Bánh bao thịt, Bánh bao xá xíu, Bánh bao gà, Bánh bao chay, Bánh bao trứng cút
Category
Steamed Dish
Region
Popular Nationwide
Preparation Time
3h45
Servings
7
Difficulty
Hard
About this recipe
Bánh Bao was introduced to Vietnam by Chinese immigrants and adapted to local tastes. It is popular across the country, sold in street stalls, bakeries, and convenience shops as a portable, filling snack.
Ingredients List
For the dough 500 g all-purpose flour 5 g dry yeast 240 ml warm water or milk 3 tbsp oil ¼ tsp salt 75 g sugar, plus 1 tsp for the yeast For the filling 300 g pork (ground) 50 g Chinese sausage (sliced) 14 quail eggs (boiled, peeled) 20 g wood ear mushrooms (soaked, chopped) 50 g carrot (finely diced) 1 onion (minced) 1 tbsp oyster sauce 1 tbsp soy sauce 1 tsp sugar ½ tsp black pepper (ground) 1 tbsp oil 1 tbsp cornstarch, mixed with 120 ml water
Materials & Tools
Steamer Mixing bowls Rolling pin Pan Knife and chopping board Parchment paper (cut into squares)
Preparation steps
Total Time
3h45
Cooking Time
1h05
Active Time
2h40
Activate Yeast
Warm water/milk to 30 - 35°C, stir in 1 tsp sugar and yeast, and leave 10 - 15 minutes until foamy. If it does not foam, start again with new yeast.
15 min
Make Dough
Mix flour, 75 g sugar and salt. Add yeast mixture and oil, and knead 10 - 15 minutes until smooth and elastic.
15 min
First Rise
Lightly oil dough, cover and leave in a warm place for 1 - 1.5 hours, until 2.5 - 3 times its size.
1h30
Make Filling
Heat oil and fry onion until fragrant. Add pork, mushrooms and carrot and stir-fry until pork is cooked. Add oyster sauce, soy sauce, sugar and pepper, then stir in cornstarch mixture until filling thickens. Let cool completely.
20 min
Shape Buns
Press air out of dough and divide into 14 balls (about 60 g each). Roll each into an 8 - 9 cm round, thinner at edge. Add a spoonful of filling, a quail egg and some sausage, then pleat and pinch firmly to seal. Place each bun on a parchment square.
25 min
Rest Buns
Cover buns and rest 15 minutes.
15 min
Steam
Bring water to a boil. Steam buns in batches, spaced well apart, over medium-high heat for 13 - 15 minutes. Do not open lid during steaming.
45 min
Chef’s Tips
For whiter buns, use milk and a little vinegar in dough; do not oversteam to keep buns soft.
Serving Suggestions
Pickled vegetables, chili sauce
Nutritional info
330kcal
16g protein
9g fat
48g carbs
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