Appetizer - How to make banh bao recipes

Author: Lynne Chance  
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Vietnamese banh bao are fluffy, soft steamed buns that are filled with ground pork, hard-boiled eggs, and Chinese sausage called lap xuong. It has a bao bun filled with ground pork, wood ear mushroom, eggs, and Chinese sausage.

Banh Bao (Vietnamese Steamed Pork Buns)

Banh Bao (Vietnamese Steamed Pork Buns)
This is an authentic recipe for a classic Vietnamese dish - Banh Bao or Vietnamese Steamed Pork Buns. It has a bao bun filled with ground pork, wood ear mushroom, eggs, and Chinese sausage.
Provided by: Becca Du
Total time: 210 minutes
Cook time: 60 minutes
Prep time: 150 minutes
Yields: 16 servings
Cuisine: Vietnamese
Number of ingredients: 17
Ingredients:
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • ¾ cup whole milk
  • 1 package instant yeast
  • 1 tbsp vegetable oil
  • ½ cup granulated sugar
  • ¾ lb ground pork
  • 3 tbsp wood ear mushrooms (minced)
  • ¼ yellow onions ( minced)
  • 2 tsp fish sauce
  • 2 tsp oyster sauce
  • 1 tsp granulated sugar
  • ½ tsp salt
  • ½ tsp pepper
  • 2 Chinese sausages (thinly sliced)
  • 4 eggs (boiled, cut into 4)
  • 1 tsp rice wine vinegar
Nutrition:
  • Calories: 176 kcal
  • Serving Size: 1 bun
  • Carbohydrate: 21 g
  • Protein: 7 g
  • Fat: 7 g
  • Saturated Fat: 3 g
  • Cholesterol: 57 mg
  • Sodium: 246 mg
  • Fiber: 1 g
  • Sugar: 8 g
How to cook:
  1. Prepare your parchment paper pieces. Cut parchment paper into 16 5x5 inch pieces. Set aside.
  2. Make the dough. Add flour and baking powder to a bowl and mix. Set aside
  3. Heat the milk until warm (100-110 degrees F). Add yeast and mix. Let the mixture sit for 10 minutes until it foams. Add the vegetable oil and sugar and stir until combined.
  4. Add the wet ingredients to a large mixing bowl and add in your dry ingredients from step 1. Combine with your hands. Once all the ingredients come together, dump the dough onto a floured surface and knead for 10 minutes. Add more flour if the dough seems too wet. The dough has been kneaded enough if you poke the dough, and it slowly springs back at you. Once done, transfer it to an oiled bowl and cover with a towel. Let it rise in a warm place for an hour.
  5. While the dough is rising, prepare your other ingredients. Boil your eggs and cut into 4 pieces. Slice your Chinese sausages. Set aside.
  6. Make the pork filling. To make your pork filling, combine ground pork, wood ear mushrooms, minced yellow onion, fish sauce, oyster sauce, salt, pepper, and sugar. Mix until just combined. Divide the pork filling into 16 equal, round pieces and set aside.
  7. Once the dough is finished proofing, divide it into 16 equal pieces. Roll out each piece into a thin circle that is 4-4.5 inches in diameter. The outer edges should be thinner than the center. Make sure the center is not too thin.
  8. Add 1 piece of pork filling, 1 piece of Chinese sausage, and 1 egg piece to the center of the filling. Envelop the filling with the outer edges of the dough. Fold and crimp the dough until it completely covers the filling. Examples in pictures above. Place each bao on a piece of parchment paper.
  9. Prepare your steamer pot. Bring water to a simmer and add a dash of rice wine vinegar. Make sure to sustain a consistent simmer throughout this process.
  10. Steam the banh baos for 15-17 minutes. Make sure there is at least 1 inch of space between each bao since they will expand.
Notes: The trick to making bao? Starting with the perfect dough, Keeping it simple. At the end of the day, the best and easiest bao dough is simply made by stirring together these readily available ingredients: …
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bao vietnamese steamed pork buns banh bao vietnamese steamed pork buns

How to Make Vietnamese Steamed Pork Buns (Banh Bao)

How to make Vietnamese Steamed Pork Buns (Banh Bao )Updated recipe link: http://www.vickypham.com/blog/vietnamese-steamed-pork-buns …

Vietnamese Steamed Buns-Banh Bao

Vietnamese Steamed Buns - Banh BaoIngredientsDoughMilk - 200 mlYeast - 4 gr Sugar - 10 gr All purpose flour - 375 grCorn starch - 75 grSugar - 60 …

Banh Bao (Vietnamese Steamed Pork Buns)

Banh Bao (Vietnamese Steamed Pork Buns)
If you're looking for a freeze-friendly meal that's perfect for lunchboxes, look no further. These Vietnamese Banh Baos are easily reheatable and taste just as amazing as day one!
Provided by: Jeannette
Total time: 300 minutes
Cook time: 30 minutes
Prep time: 60 minutes
Yields: 6 servings
Cuisine: Asian,Vietnamese
Number of ingredients: 26
Ingredients:
  • 170 g / 1 1/2 US cup all-purpose flour
  • 1/2 tsp instant yeast
  • 1 tsp sugar
  • 75 mL / 0.3 US cup milk ((full cream))
  • 75 mL / 0.3 US cup water
  • 170 g / 1 1/2 US cup all-purpose flour
  • 10 g / 1/8 US cup self-raising flour
  • 50 g / 1/4 US cup sugar
  • 1/2 lemon's juice
  • 1/2 egg white
  • 1 1/2 tbsp vegetable oil
  • 100 g / 0.22 lb pork mince
  • 50 g / 0.11 lb pork paste ((from the frozen section in Asian supermarkets))
  • 3 g / 0.006 lb rehydrated woodear mushroom ((finely chopped))
  • 2 water chestnuts ((finely chopped))
  • 1/2 Chinese sausage ((thinly sliced))
  • quail eggs ((sold fresh or in cans in Asian supermarkets))
  • 1 red shallot ((finely chopped))
  • 1 tbsp spring onion ((finely chopped))
  • 1 tbsp fried onion
  • 1/2 tsp pepper
  • 1/2 tsp chicken bouillon powder
  • 1/4 tsp salt ((or to taste))
  • 1/2 tsp sugar ((or to taste))
  • 1/4 tsp oyster sauce
  • 1/3 tsp fish sauce
Nutrition:
  • Calories: 372 kcal
  • Carbohydrate: 57 g
  • Protein: 13 g
  • Fat: 10 g
  • Saturated Fat: 5 g
  • Cholesterol: 16 mg
  • Sodium: 247 mg
  • Fiber: 2 g
  • Sugar: 11 g
  • Serving Size: 1 serving
How to cook:
  1. The Bao
  2. Combine the flour, yeast and sugar in a bowl then pour in the water and milk. Mix it in until incorporated then let it rest for 3 hours so the yeast has time to activate.Note: Depending on where you live, you may need to let it rest for another 1-2 hours. The warmer the climate, the quicker the yeast will activate.
  3. Pour the remaining flour, self-raising flour, sugar, lemon juice, egg white and oil into the activated mixtue and knead it until a smooth dough forms.
  4. Let the dough rest in a bowl for 30 minutes with a cloth or glad wrap over the top.
  5. The Filling
  6. Meanwhile, combine the pork mince and pork paste along with the pepper, chicken bouillon powder, salt, sugar, oyster sayce and fish sauce.Tip: Use a pestal and mortor to mash the ingredients together which helps to give it a smoother consistency.
  7. Mix in the wood ear mushroom, water chestnuts, shallots, fried onions and spring onions.
  8. Roll about 1/4 US cup of the pork mixture into a ball, flatten it in your palm and place a quail egg in the center.
  9. Wrap the mixture around the quail egg and roll it to form a sphere then push a sliced Chinese sausage on the surface.
  10. Leave it to sit on a plate as you roll the rest of the mince. Depending on each ball size, you’ll get roughly 6 balls.
  11. Wrapping the Baos
  12. Cut 15 cm x 15 cm (6″ x 6″) squares out of baking paper.
  13. Divide the Banh Bao dough into equal segments and roll them into balls. Cover using a cloth as you work on each to avoid drying.
  14. Flatten each ball into a circle approximately 20 cm (8″) wide using a rolling pin or a smooth cup.
  15. Place a meatball in the center of the flattened dough.
  16. Bring the top and bottom parts of the Banh Bao dough in and pinch to stick together over the meatball.
  17. Repeat the same steps with the left and right sides of the rolled dough.
  18. Where the openings are for each corner, push the tips in to form a heart shape. You'll end up with four hearts.
  19. Pinch each heart's tips to close the openings.
  20. Hold one pinched tip and pull it to the center, pinching it with the dough in the middle to allow it to stick. Repeat with all pinched tips.
  21. Give the center one final pinch to seal all the dough.
  22. Place the wrapped bun on a baking square.
  23. Set up your steamer to a boil and steam the baos for 30 minutes or until the meatball is cooked.Note: Alternatively, steam the meatballs before wrapping and steam the whole bao for 10 minutes or until the Banh Bao dough is cooked.
  24. Serve fresh as is or with a drizzle of Sirarcha!
Notes: Vietnamese Banh Bao Dough from Scratch, Instructions In a microwave-safe bowl, heat milk for 30 seconds. Ensure the milk is not to hot as you don't want to kill the yeast. Add sugar to the …

Authentic Vietnamese Banh Bao

Authentic Vietnamese Banh Bao
For any Vietnamese immigrant, banh bao is comfort food at it's finest. Vietnamese banh bao are fluffy, soft steamed buns that are filled with ground pork, hard-boiled eggs, and Chinese sausage called lap xuong.
Provided by: Lane
Total time: 40 minutes
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 12 servings
Cuisine: Vietnamese
Number of ingredients: 13
Ingredients:
  • Banh bao pre-mixed flour
  • 1 cup of milk, warmed
  • 1/2 cup of sugar
  • 2 tablespoons of oil
  • 1 pound of ground pork
  • 1/2 cup of wood ear mushrooms, diced
  • 1/2 cup of green peas, frozen
  • 1/2 cup of onions, diced
  • 2 tablespoons of oyster sauce
  • 1/2 tablespoons of granulated sugar
  • 1 teaspoon of ground black pepper
  • 2 tablespoons of vinegar
  • water
Nutrition:
  • Calories: 249 calories
  • Carbohydrate: 24 grams carbohydrates
  • Cholesterol: 38 milligrams cholesterol
  • Fat: 11 grams fat
  • Fiber: 1 grams fiber
  • Protein: 13 grams protein
  • Saturated Fat: 3 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 149 milligrams sodium
  • Sugar: 10 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 7 grams unsaturated fat
How to cook:
  1. Mix the ground pork, scallions, oyster sauce, sugar, onions, and peas.
  2. Separate into 12 round, small balls and compact them.
  3. Steam the balls for 10 minutes.
  4. Mix together the dough ingredients by using the pre-mix banh bao flour, sugar, oil, and milk.
  5. Knead the dough well into a long cylinder.
  6. Cut the dough in halves into you get 12 separate dough pieces.
  7. Allow the steamed pork filling to cool.
  8. Roll the dough pieces into 12 round circles using a rolling pin.
  9. Gently wrap the dough around the pork filling, egg, and chinese sausage slices.
  10. Pinch the dough at the top to make pleats at the very top to seal.
  11. Put the assembled banh bao buns onto the liners and transfer them into a steamer, allowing room for the buns to expand.
  12. Allow the buns to steam for 15 minutes. Serve!
Notes: Bánh bao (Life’s Simple Ingredient), Bun Ingredients. If you make it with bánh bao mix, you just need the bag, then follow the additional instructions for ingredients on the package.Mine …

Banh Bao

Banh Bao
I'm a Vietnamese living in Indiana who had to find a recipe for one of my favorite Vietnamese snacks, banh bao. They are a variation on the Chinese cha siu bao (Chinese pork buns). I would like to thank Houston Wok for providing Ms. SkimmyJeans' moist filling recipe and Miss Adventure[at]home for a tasty bun recipe. Combined, this is my ultimate banh bao recipe.
Provided by: capri3p
Total time: 90 minutes
Cook time: 30 minutes
Prep time: 25 minutes
Yields: 18 items
Number of ingredients: 11
Ingredients:
  • 1 pound ground pork
  • 2 shallots, minced
  • 2 tablespoons fish sauce
  • 1 ½ tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 4 ½ cups self-rising flour
  • 1 ½ cups milk
  • ¾ cup white sugar
  • 3 links Chinese sausages, sliced on the diagonal
  • 4 hard-boiled eggs, peeled and quartered
  • waxed paper
Nutrition:
  • Calories: 276.8 calories
  • Carbohydrate: 34.6 g
  • Cholesterol: 65.1 mg
  • Fat: 9.6 g
  • Fiber: 0.9 g
  • Protein: 12.9 g
  • Saturated Fat: 2 g
  • Sodium: 736.4 mg
  • Sugar: 9.7 g
How to cook:
  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.
Notes: Delicious & Easy Banh Bao, Instructions. Mix the ground pork, scallions, oyster sauce, sugar, onions, and peas. Separate into 12 round, small balls and compact them. Steam the balls for 10 minutes. Mix together …
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