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Banh Bao Recipe

Banh bao are typically served as an appetizer or snack food. They’re also known as banh chung (or banh cho) in Vietnam, which means “steamed bread.”
Prep Time: 2 hours 30 minutes
Cook Time: 30 minutes
Total Time: 3 hours
Course: Appetizer
Cuisine: American
Keyword: Banh Bao Recipe
Calories: 2774kcal

Equipment

  • Banh Bao Mix
  • Bamboo Steamer
  • Wooden Rolling Pin

Ingredients

Dough

  • 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

Filling

  • 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

For steaming

  • 1 tsp rice wine vinegar

Instructions

  • Prepare the pieces of parchment paper. 16 55 inch pieces of parchment paper should be cut out. Place aside.
  • creating the dough Mix the flour and baking powder in a bowl. Place aside
  • The milk should be warmed up (100-110 degrees F). yeast, then stir. Until it foams, give the mixture 10 minutes to settle. Stir in the sugar and vegetable oil until well-combined.
  • The dry ingredients from step 1 should now be combined with the wet ingredients in a sizable mixing bowl. With your hands, combine. The dough should be poured onto a floured surface and kneaded for ten minutes after all the ingredients have been combined. If the dough seems too wet, add extra flour. When you poke the dough and it slowly springs back at you, the dough has been sufficiently kneaded. Once finished, place it in an oiled dish and wrap it with a cloth. Give it an hour to rise in a warm location.
  • Prepare the additional ingredients while the dough is rising. Your eggs should be boiled before being cut into four pieces. Chinese sausages should be sliced. Place aside.
  • Create the pork stuffing. You'll need ground pork, wood ear mushrooms, yellow onion chopped, fish sauce, oyster sauce, salt, pepper, and sugar to prepare your pork filling. Just combine after combining. 16 equal, spherical pieces of the pork filling should be divided up and placed aside.
  • Divide the dough into 16 equal pieces once the proving is complete. Each piece should be rolled out into a thin circle with a diameter of 4–4.5 inches. The center should be thicker than the outer margins. A thin center should be avoided.
  • Fill the center of the filling with 1 piece of pork filling, 1 piece of Chinese sausage, and 1 piece of egg. Use the dough's outer borders to enclose the filling.
  • The dough should be folded and crimped until it completely encases the filling. Images up above provide examples. Put a piece of parchment paper between each bao.
  • Get your steamer pot ready. Add a dab of rice wine vinegar and simmer the water. Throughout this procedure, be sure to maintain a simmer.
  • Banh baos should be steamed for 15–17 minutes. As each bao will expand, make sure there is at least 1 inch between each one.

Video

Nutrition

Calories: 2774kcal | Carbohydrates: 311g | Protein: 117g | Fat: 116g | Saturated Fat: 39g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 45g | Trans Fat: 0.1g | Cholesterol: 1013mg | Sodium: 4960mg | Potassium: 1966mg | Fiber: 8g | Sugar: 117g | Vitamin A: 1362IU | Vitamin C: 3mg | Calcium: 894mg | Iron: 18mg
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