Bánh Bao is a Chinese steamed bun dumpling, but we Vietnamese grow up and enjoy this dish very much. It is sold at Vietnamese market, Vietnamese fast food store, Chinese, Vietnamese restaurants, and virtually you can find it everywhere there is an Asian community. Simply, it’s convenient: you can eat it for breakfast, for snack, and big enough to consider it a light lunch or dinner, at home, on the road, everywhere. This is probably the most popular Chinese dish that is loved by Vietnamese. Below is the recipe of bánh bao, an adaptation version from the Chinese baozi to fit Vietnamese taste.
3 cups Gold Medal self rising flour
1 Alsa baking powder package or 2 1/2 tbsp baking powder
1/2 cup sugar
1/2 tsp salt
1 tbsp white vinegar (this helps make the cake whiter)
1 cup milk
1 tsp oil
Take 1 tbsp of flour from the package and set it aside for later use. Mix the dry ingredients together. Add vinegar and gradually pour in the milk and knead for 15 minutes. Add 1 tsp of oil and knead again for 10 minutes. Cover the dough in a plastic bag and let it rise for 30 minutes.
While the dough is resting, move on to prepare the filling:
1 lb pork shoulder, grounded
4 tbsp jicama, diced
5 shiitake mushrooms, soaked, diced
1/2 onion, diced
1/2 tsp salt
1 tbsp sugar
2/3 tsp pepper
1 tsp sesame oil
Mix the ingredients together.
10 cooked quail eggs or 3 cooked eggs, quartered
1 Chinese sausage (lạp xưởng), slice diagonally into 10 pieces
Divide the dough into 10 parts, form a ball, press it down and roll the dough thinly for each part. Put a scoop (use an ice cream scoop) of filling into the middle of the dough, add 1 quail egg or an egg quarter, and a sausage slice. Fold the sides up and pleat to make a round roll. Put it on a cut out piece of parchment paper. Keep doing the same for the remaining buns, making 10 buns.
Steam the buns for about 20 – 25 minutes. The buns are then well cooked, and ready to serve.
Makes 10 steamed buns.