Saturday, February 1, 2014

Banh Bao (Vietnamese Steamed Buns)

Banh Bao (Vietnamese Steamed Buns)

1 bag Steamed Buns Flour
6 Eggs
1/2 lb. Pork
1/2 cup chopped Jicama
1/4 cup chopped Wood Ear Mushroom
1 tsp. minced Garlic
2 Tbsp. chopped Onion
1 tsp. Sesame Oil.
1 Tbsp. Oyster Sauce
1/8 tsp. Mushroom Seasoning
1 tsp. Sugar
1/4 tsp. Salt
Black Pepper
1/2 cup Sugar
1 cup Milk
1 Tbsp. Oil
2 Chinese Sausage
1 tsp. minced Garlic
Small squares Wax Paper
1 Tbsp. Vinegar

In a sauce pan boil 6 Eggs.  Remove the shell and put in a bowl.  Then set aside. Mince 1/2 lb. Pork.
Put in a bowl and set aside. Peel and cut a few slices of Jicama.  In a small pan, boil a few slices of Jicama. Boil for 3 minutes, drain out, and chop.
You need about 1/2 cup chopped Jicama, put in a bowl, and set aside. Soak some Wood Ear Mushroom in water.  Once it has soften, drain out and chop. You need 1/4 cup of chopped Wood Ear Mushroom, put in a bowl and set aside.
Mince some Garlic, you need about 1 tsp. Garlic. Chop some Onion, you 2 Tbsp. chopped Onion. Put in a bowl and set aside.
In a large bowl add in Pork. Add 1 tsp. minced Garlic.  Add 2 Tbsp. chopped Onion. Add 1/4 cup chopped Wood Ear Mushroom.
Add 1/2 cup chopped Jicama. Add 1 tsp. Sesame Oil. Add 1 Tbsp. Oyster Sauce. Add 1/8 tsp. Mushroom Seasoning. Add 1 tsp. Sugar.
Add 1/4 tsp. Salt. Add some Black Pepper. Mix well. Cover with plastic wrap and put in the refrigerator for 30 minutes.
Mix 1/2 cup Sugar and 1 cup Milk together. In a large bowl add in 1 bag Steamed Buns Flour, save about 1/4 cup flour to use later.
You can knead with your hands or a dough mixer.  Add in the Sugar Milk slowly.  Knead until it is no longer sticky. Add 1 Tbsp. Oil, continue to knead the dough.
After kneading the dough for 10 minutes.  Place it in a bowl, cover with plastic wrap.  Let it sit in a warm area for 45 minutes.
In a pan add in some Water and 2 Chinese Sausage. Mince 1 tsp. Garlic, add into pan. Let it simmer until the water has been absorbed.  Remove and cut into slices. Put in a bowl and set aside.
Cut the Eggs into thirds, put in a bowl and set aside.
To prepare the fillings.  Take out the meat, roll into a round ball.  Place 1/3 Egg on top and 2 slices of Chinese Sausage. Place on a plate, repeat until you have 12 fillings.
After 45 minutes, take out your dough.  Divide it into 12 equal pieces. Remember to use the flour you saved to flour your work area and roller.
Take 1 piece of the dough, roll out flat, and add in the fillings.  Pinch the top to make the bun, place on wax paper.  Put in the steamer. Repeat until you use up all your dough and fillings.
Add in 1 Tbsp. Vinegar to the steamer water. This will help the buns look more white. Steam the buns for 20-25 minutes. Remember to serve while hot. 


  1. The steam buns look delicious :) One question though, do you have to add vinegar, although it makes the buns look more white? Thanks :)

    1. Nope, it's optional. You can leave it out, it just helps when steaming. =)