Banh Bao Recipe

  • Filling:
  • 1 pound ground pork
  • 2 shallots, minced
  • 2 tablespoons fish sauce
  • 1 1/2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • Dough:
  • 4 1/2 cups self-rising flour
  • 1 1/2 cups milk
  • 3/4 cup white sugar
  • 3 links Chinese sausages, sliced on the diagonal
  • 4 hard-boiled eggs, peeled and quartered
  • waxed paper
  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.