Banh Bao

Serves: 5

Jacklyn McClure

1 January 1970

Based on User reviews:

43

Spice

54

Sweetness

49

Sourness

38 mins

Prep time (avg)

5.4

Difficulty

Ingredients:

450 g

Ground Pork

2

Shallots (minced)

2 tbsps

Fish Sauce

1.5 tbsps

Oyster Sauce

1 tbsp

Soy Sauce

4.5 cups

Flour (self-rising)

1.5 cups

Milk

3 cup

White Sugar

3

Sausages (links chinese, sliced on the diagonal)

4

Boiled Eggs (hard-, peeled and quartered)

Directions:

1

Mix pork, shallots, fish sauce, oyster sauce, and soy sauce together in a large bowl

2

Let mixture marinate in the refrigerator, about 30 minutes

3

Combine self-rising flour, milk, and sugar in another large bowl; knead until dough is smooth and no longer sticky

4

Cover dough with cheesecloth; let rest, about 5 minutes

5

Divide dough into 18 balls

6

Roll out each ball into a circle with a rolling pin on a floured work surface

7

Place a spoonful of the pork mixture in the center; top with 2 sausage slices and an egg quarter

8

Gather the edges of each circle together like a coin purse; twist and pinch to seal the bun

9

Cut waxed paper into eighteen 2-inch squares

10

Place each bun on a waxed paper square

11

Arrange 1 inch apart in a steamer; cover with lid

12

Steam buns until puffed up, about 30 minutes