Banh Bao recipe
All Recipes Main Dish Recipes Dumpling RecipesIngredients
- 1 pound ground pork 2 shallots, minced 2 tablespoons fish sauce 1 ½ tablespoons oyster sauce 1 tablespoon soy sauce 4 ½ cups self-rising flour 1 ½ cups milk ¾ cup white sugar 3 links Chinese sausages, sliced on the diagonal 4 hard-boiled eggs, peeled and quartered waxed paper
Nutrition Info
- 276.8 caloriescarbohydrate: 34.6 gcholesterol: 65.1 mgfat: 9.6 gfiber: 0.9 gprotein: 12.9 gsaturatedFat: 2 gservingSize: -sodium: 736.4 mgsugar: 9.7 gtransFat: : -unsaturatedFat: : -
Directions Banh Bao
Directions
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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.