Every culture seems to have to go snacks--for example Mexicans have Empanadas and the English have mini pot pies etc., Asians have steamed buns. Here's another one of my mother's recipes, Banh Bao (Vietnamese steamed buns). I can't even tell you all how often my sister and I helped our mother make dozens of these over the years, where were those child labor laws back then? JK! Vietnamese steamed buns are another one of those recipes that is similar to the Chinese version often served at Dim Sum. These little fluffy dough balls contain a savory pork and Chinese sausage filling in Vietnam but in China you'll usually find them filled with the minced bbq Chinese pork--both versions are very good and once I have a good recipe for the traditional Chinese ones I'll be sure to share with you all. There are a variety of different recipes for the Vietnamese fillings but I like to keep them simple and true to my mothers recipe. Although not complicated to make, these do require alittle practice, but once you've done it a few times it's a breeze. I make over a dozen of these at a time to keep in the fridge for a quick microwavable snack on the go--really great for cold busy mornings.
Bun Dough
Ingredients:
2 packages of Bot Banh Bao (each package makes 12 small buns, I make mine medium large and make 8 per package)
extra all purpose white flour
(You can find this at the International or Asian markets--doesn't need to be this brand.)
Ingredients
1 1/2 pound ground pork (not lean pork)
1 1/2 pound ground pork (not lean pork)
3 links Chinese sausages
, sliced into thin rounds
1 1/2 Tablespoon oyster sauce
1 1/2 Tablespoon fish sauce
, sliced into thin rounds 1 1/2 Tablespoon oyster sauce
1 1/2 Tablespoon fish sauce
1 Tablespoon of cornstarch
1 Tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 medium yellow onion, finely chopped
2 cloves garlic, minced or grated
1 Tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 medium yellow onion, finely chopped
2 cloves garlic, minced or grated
1 teaspoon ginger, grated (optional)
1 green onion, chopped (optional)
4 hard boiled eggs (cut into quarters)
1/3 cup frozen green peas, thawed
4 hard boiled eggs (cut into quarters)
1/3 cup frozen green peas, thawed
For Assembly: Parchment/Wax paper – cut into 3” squares
Directions for Dough:
Mix dough per package directions and add additional flour as needed. The dough tends to be a bit too sticky, you want a nice consistency--slightly sticky and not gooey sticky. To moisten it up if needed, add more warm milk. Cover and let rise in warm place for about 1 hour.
Directions for Filling:
In a separate mixing bowl, combine ground pork, oyster sauce, fish sauce, cornstarch, ginger, garlic, onion, sugar, salt, pepper and mix together well (I use my hands). I usually do a smell test but since this may be your first time you may want to take a tiny bit of the filling and microwave it and add more seasonings depending on your own preference.
Cut your squares of wax/parchment paper. Gather all the fillings around you for ease. Make 16 dough balls by tearing dough in 1/2, then each 1/2 into another 1/2, continue until you have 16 relatively even balls in total. Place 1 dough ball into the palm of your hand and flatten using your other hand. Each flatten disk should be alittle bit larger then your palm and extend to the middle of each knuckle. You can also just use a rolling pin if you prefer. I like the palm method so I don't have to mess with peeling it up from the rolling surface.
With the flatten dough in your palm, put a very generous tablespoon dollop of filling onto the center of disk. Add a wedge of egg and 1-3 slices of Chinese sausage and about 3 peas. Gather the dough edges up around the filling and pinch the ends close to a gentle point, give the point a gentle twist and place onto a square of wax paper. Repeat the process with the remaining dough and fillings.
Time to break out the steamer. I use a traditional Bamboo steamer, I like the aroma the bamboo gives off and thinks it adds a little bit of flavor to the buns. A stainless steel steamer works well too. Fill your steamer base up 1/2 way with water and bring to a boil. Place the basket on top and the buns in, making sure not to over crowd them, they'll expand and you don't want them sticking to each other.
Place the lid on and steam for about 25 minutes. Remove them to cool on wire racks and repeat the process until all the buns are done.
Let them cool for at least 10 minutes before you chow down. As I mentioned earlier, you can refrigerate them and reheat as needed in the microwave or you can freeze them. They freeze pretty well and are easy to thaw out and reheat. Enjoy!
With the flatten dough in your palm, put a very generous tablespoon dollop of filling onto the center of disk. Add a wedge of egg and 1-3 slices of Chinese sausage and about 3 peas. Gather the dough edges up around the filling and pinch the ends close to a gentle point, give the point a gentle twist and place onto a square of wax paper. Repeat the process with the remaining dough and fillings.
Time to break out the steamer. I use a traditional Bamboo steamer, I like the aroma the bamboo gives off and thinks it adds a little bit of flavor to the buns. A stainless steel steamer works well too. Fill your steamer base up 1/2 way with water and bring to a boil. Place the basket on top and the buns in, making sure not to over crowd them, they'll expand and you don't want them sticking to each other.
Place the lid on and steam for about 25 minutes. Remove them to cool on wire racks and repeat the process until all the buns are done.
Let them cool for at least 10 minutes before you chow down. As I mentioned earlier, you can refrigerate them and reheat as needed in the microwave or you can freeze them. They freeze pretty well and are easy to thaw out and reheat. Enjoy!
