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Banh Boa
Banh bao (bánh bao in Vietnamese)
is a ball shaped dumpling with pork
meat, onions, eggs,
mushrooms
and vegetables
inside. The steamed bun often has ground pork, Chinese sausage and a portion of
a hard boiled egg inside. This delicacy originated with the baozi
from China but
was adapted by the Vietnamese
and is also available in most other countries with Vietnamese populations.
Ingredient
Dough
|
| 4 |
cups self
rising flour |
| 1 |
cup milk |
| 3/4 |
cup white
sugar |
Filling
|
| 2 |
links Chinese sausage, thinly sliced |
| 5 |
hard-boiled
eggs, cut into 1 ", pieces |
| 1/2 |
lb barbecued
pork (optional) |
| 2 |
lbs ground
pork |
| 10 |
dried shiitake mushrooms |
| 1 |
onion,
finely chopped |
| 3 |
tablespoons oyster
sauce |
Method
- Submerge mushroom in hot water until softened. Take them out, dry and
finely juliene. Reserve water.
- Heat some oil in a skillet, put in onions and let it sweat for a while.
Stir in the rest of filling except boiled eggs and BBQ pork. Season with
fish sauce and pepper to taste.
- Add sugar to milk to dissolve. Add flour one cup at a time, after each
time kneed the dough before adding the next cup. Put dough into a large
mixing bowl, put a damp cheese cloth over to prevent drying out.
- Cut a handful of dough (size to your choice), roll out thin (use bread
roller or the smaller dumpling roller). Add a spoonful of filling, 1 piece
of egg, BBQ pork. Seal dough tight around filling and put on a cut-out
piece of parchment paper. Steam buns for about 15 minutes. These buns
freeze pretty well as well, if you want to make a big batch at a time.
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