Bánh bao (steamed stuffed buns)

The Vietnamese version of Chinese baozi: a soft, white steamed bun with a meaty, mushroomy filling, with a cooked quail egg in the middle. Sold on the street as a warm breakfast.

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Method

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1. Mix the flour with the baking powder, yeast and sugar, add the lukewarm milk and oil, and knead for 8-10 minutes into a smooth, elastic dough. Cover and leave to rise in a warm place for about 1 hour, until doubled in size. ⏱ Timer: 8 min
2. For the filling, mix the minced pork with the mushrooms, onion, glass noodles, fish sauce, oyster sauce, sugar and pepper. Divide into 10 equal portions.
3. Knead the risen dough again, divide into 10 pieces, and roll each one out into a 12 cm disc, with the edge thinner than the centre.
4. Place a portion of filling in the middle of the disc, top with a quail egg and a slice of sausage, then pull up the edge of the dough in pleats all the way round, and pinch together at the top.
5. Place each one on a square of baking paper, cover and rest for 15-20 minutes. ⏱ Timer: 15 min
6. Steam in a steamer, over briskly boiling water, spaced apart, for 15-18 minutes. Wrap the lid in a tea towel so that water doesn't drip onto them. ⏱ Timer: 15 min
7. After turning off the heat, leave covered for another 3-4 minutes so they don't collapse, then serve warm. ⏱ Timer: 3 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Can be frozen once steamed; steam straight from frozen, it will warm through in 12-15 minutes.
• The dough turns snow-white and soft if you replace some of the flour (50 g) with wheat starch.

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More southeast asian ideas

• Moo ping (grilled marinated pork skewers with sticky rice)
• Khai jiao (crispy Thai omelette with rice)
• Jok (Thai rice porridge with ginger and meatballs)
• Khao tom (Thai rice soup with pork)
• Pa thong ko (Thai dough sticks with pandan custard)
• Bánh mì thịt (Vietnamese baguette with pork and pickled vegetables)
• Xôi gà (sticky rice with chicken and fried shallots)

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