
Steamed Pork Buns (Bánh Bao) is one of the most popular street foods in Vietnam with fluffy exterior and savory filling. It is usually white in color and can be served at any time of a day.
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Prep Time | 10 minutes |
Cook Time | 40 minutes |
Passive Time | 2 hours |
Servings |
buns
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Ingredients
For the Dough
- 3 cups all-purpose flour
- 1 tsp active dry yeast
- 2 tsp cornstarch
- 1/2 tsp salt
- 2 1/2 tsp baking powder
- 1/2 cups sugar
- 1 cup milk
- 1 tsp vegetable oil
- 3-4 drops lime juice
For the Fillings
- 1/2 lbs ground pork (or any kind of meat)
- 1.45 oz mung bean noodle
- 1/2 yellow onion (peeled)
- 2-3 egg (or 9 quail eggs) (hard-boiled and peeled)
- 1 tsp mushroom seasoning (optional)
- 1/4 tsp ground black pepper
- 1/2 tsp sugar
- 1/2 tsp sesame oil
- 2 tsp oyster sauce
- 1/4 tsp salt
- 2 Chinese sausage
- 3 big dried black fungus
Ingredients
For the Dough
For the Fillings
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Instructions
Making the Dough
Making the Filling
- Soak dried fungus in hot water and the noodle in warm water for 10 minutes. Rinse and drain well.
Back to the Dough
- Once again, lightly flour on the work surface. Place 1 dough ball on and flatten by using a rolling pin. (Flatten the edge so it's thinner than the middle.)
- Bring water in a steamer to a boil on medium heat. Add vinegar. (This will make the buns whiter in color.)
- Cover the top and steam for 20 minutes. (The top should be wrapped with a kitchen towel so that the water doesn't drip into the buns.)
Recipe Notes
Wrap the leftover in a plastic wrap. It can be stored for a few week in the fridge. Anytime you want to have it, just simply steam or microwave the buns.
These came out great. Is it possible to use the same recipe and make steamed rolls (not filled). If so is the steaming time the same?
Hi Janet, you can use the same recipe to make steamed rolls. The steaming time would be around 10 minutes instead of 20 minutes since we don’t have the meat fillings. Thanks for trying our recipe. You can also try our vegetarian version if you like.
What do you have them sitting on in the steamer?
Hi Hannah. We have them cake liner or parchment paper.
Are these freezable before steaming or after at all?
Hi Cho,
You can freeze them after steaming (cooked). You need to wrap them in plastic food wrap. Just make sure that you don’t have any portion of the buns exposed.
Thanks.
What temperature does oven need to be at for the dough to rest for 2 hr?
Hi Linda,
The oven should be at room temperature. In the winter time, we put the dough in the oven or any enclosed space since it’s usually a little bit warmer than the room. In the summer time, we just keep the dough outside in the kitchen to rest.
Thank you!