Bánh Bao (Vietnamese Steamed Pork Buns)

Dough

• 400 g Plain flour
• 40 g Caster sugar
• 7 g Instant yeast
• 4 g Fine sea salt
• 20 ml Vegetable oil
• 220 ml Water, lukewarm

Filling

• 4 Egg
• 3 Spring onion
• 3 cloves Garlic
• 350 g Minced pork
• 20 ml Light soy sauce
• 20 ml Oyster sauce
• 1 tsp Black pepper

1. Put the eggs in a saucepan, cover with cold water, and bring to the boil. Simmer for 10 minutes, then cool under cold running water and peel. Cut each egg into quarters and set aside.
2. In a mixing bowl, whisk together the plain flour, caster sugar, instant yeast and fine sea salt. Add the vegetable oil and most of the lukewarm water, then mix to a shaggy dough; add the remaining water only if needed. Knead for 8 to 10 minutes until smooth and elastic.
3. Cover the dough and leave to rise in a warm place until doubled in size. It should feel airy and spring back slowly when pressed.
4. Thinly slice the spring onion and finely grate the garlic. In a bowl, mix the minced pork with the spring onion, garlic, light soy sauce, oyster sauce and black pepper until tacky and well combined.
5. Divide the filling into 8 portions. Shape each portion into a small patty, then press an egg quarter into the centre and mould the pork around it so the egg is enclosed.
6. Punch down the dough and divide into 8 equal pieces. Roll each piece into a ball, then roll out into a round about 10 to 12 cm wide, keeping the centre slightly thicker than the edges. Place a filling ball in the centre, pleat the edges up and over, and pinch firmly to seal.
7. Arrange the buns in the steamer with space between them. Cover and proof until slightly puffy and lighter to the touch.
8. Bring the steamer water to a steady simmer, then steam the buns for 12 to 14 minutes until the dough is smooth, set and springy. Turn off the heat and leave the lid on for 3 minutes to reduce wrinkling, then lift out the buns and serve warm.

Made this recipe? Rate it — a comment is optional.