Banh Bao

Name: Banh Bao
Ingredients: 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

13 ingredients

5 steps

Ingredients

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

Directions

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.