Vietnamese Steamed Buns

Bánh bao (literally "enveloping cake") is a ball-shaped dumpling containing pork or chicken meat, onions, eggs, mushrooms and vegetables, in Vietnamese cuisine. Additionally the steamed bun often has Chinese sausage and a portion of a hard-boiled egg inside.

The dish originated with the baozi from China but was adapted by the Vietnamese and is also available in most other countries with significant Vietnamese populations. Bánh bao are generally smaller than baozi, and are filled with savory fillings, the most popular of which is seasoned ground pork. As in China, pork is the most popular kind of meat in Vietnam. Vegetarian version of banh bao also exists.

• Ingredients

4 cups self raising flour

1 cup milk

3/4 cup sugar

•  Filling

2 links Chinese sausage, thinly sliced

5 hard-boiled eggs, cut into small pieces

250g barbecued pork cut into small pieces

500g minced low fat pork

10 dried shiitake mushrooms

1 onion, finely chopped

3 tablespoons oyster sauce

2 tablespoons of fish sauce

A splash of cooking oil

• Directions

-This will make about 30 buns

- In a large bowl add the sugar and dissolve with the milk, then slowly fold in the flour adding a a cup at a time. After the second cup take the dough out and kneed, return for the third cup and knead again. On the fourth cup knead for about 4-5 minutes until dough is pliable. Place dough back in bowl and cover with a tea towel or similar, let stand in a warm place for about an hour and prepare your filling. 

- Cut a handful of dough (size to your choice), roll out thin (use bread roller or the smaller dumpling roller). Add a spoonful of filling, 1 piece of egg, BBQ pork. Seal dough tight around filling and put on a cut-out piece of parchment paper. Steam buns for about 15 minutes. These buns freeze pretty well as well, if you want to make a big batch at a time.

- Roll out dough on floured board and cut into 8cm round discs, use a container or glass for a template. Add a spoonful of the filling and seal tight creating a small ball. Steam the buns for about 15 minutes and serve hot.
- For something different you can exchange the pork for chicken or seafood.