Banh Bao
Description
These fluffy steamed buns filled with savory pork, Chinese sausage, and hard-boiled eggs are a tasty street snack, banh bao, from Vietnam.
Ingredients
•
1 pound ground pork
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2 shallots, minced
•
2 tablespoons fish sauce
•
1 1/2 tablespoons oyster sauce
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1 tablespoon soy sauce
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4 1/2 cups self-rising flour
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1 1/2 cups milk
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3/4 cup white sugar
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3 links Chinese sausages, sliced on the diagonal
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4 hard-boiled eggs, peeled and quartered
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waxed paper
Directions
1
Mix pork, shallots, fish sauce, oyster sauce, and soy sauce together in a large bowl. Let mixture marinate in the refrigerator, about 30 minutes.
2
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.
3
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.
4
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.
5
Steam buns until puffed up, about 30 minutes.