BAO BUN DOUGH RECIPE RECIPES

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BANH BAO RECIPE | ALLRECIPES



Banh Bao Recipe | Allrecipes image

I'm a Vietnamese living in Indiana who had to find a recipe for one of my favorite Vietnamese snacks, banh bao. They are a variation on the Chinese cha siu bao (Chinese pork buns). I would like to thank Houston Wok for providing Ms. SkimmyJeans' moist filling recipe and Miss Adventure[at]home for a tasty bun recipe. Combined, this is my ultimate banh bao recipe.

Provided by capri3p

Categories     Main Dishes    Dumpling Recipes

Total Time 1 hours 30 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 18 buns

Number Of Ingredients 11

1 pound ground pork
2 shallots, minced
2 tablespoons fish sauce
1?½ tablespoons oyster sauce
1 tablespoon soy sauce
4?½ cups self-rising flour
1?½ cups milk
¾ cup white sugar
3 links Chinese sausages, sliced on the diagonal
4 hard-boiled eggs, peeled and quartered
waxed paper

Steps:

  • Mix pork, shallots, fish sauce, oyster sauce, and soy sauce together in a large bowl. Let mixture marinate in the refrigerator, about 30 minutes.
  • Combine self-rising flour, milk, and sugar in another large bowl; knead until dough is smooth and no longer sticky. Cover dough with cheesecloth; let rest, about 5 minutes.
  • Divide dough into 18 balls. Roll out each ball into a circle with a rolling pin on a floured work surface. Place a spoonful of the pork mixture in the center; top with 2 sausage slices and an egg quarter. Gather the edges of each circle together like a coin purse; twist and pinch to seal the bun.
  • Cut waxed paper into eighteen 2-inch squares. Place each bun on a waxed paper square. Arrange 1 inch apart in a steamer; cover with lid.
  • Steam buns until puffed up, about 30 minutes.

Nutrition Facts : Calories 276.8 calories, CarbohydrateContent 34.6 g, CholesterolContent 65.1 mg, FatContent 9.6 g, FiberContent 0.9 g, ProteinContent 12.9 g, SaturatedFatContent 2 g, SodiumContent 736.4 mg, SugarContent 9.7 g

STEAMED PORK BUNS (CHAR SIU BAO) RECIPE | MYRECIPES



Steamed Pork Buns (Char Siu Bao) Recipe | MyRecipes image

These buns are a grab-and-go street food in China. They were also popular in our Test Kitchens, where they earned our highest rating. Use a multitray bamboo steamer so you can cook all the buns at one time. To make them up to two months ahead, fill the dough, and freeze unsteamed buns on a tray in the freezer before placing them in a freezer-safe zip-top plastic bag. Steam directly from the freezer for an additional five minutes. This Chinese recipe is proof you don't have to get takeout to enjoy the fine cuisine. Serve these for a meal or as a fantastic appetizer for entertaining. 

Provided by Bruce Weinstein and Mark Scarbrough

Yield 10 servings (serving size: 1 bun)

Number Of Ingredients 20

Filling:
½ teaspoon five-spice powder
1 pound pork tenderloin, trimmed
Cooking spray
1 cup thinly sliced green onions
3 tablespoons hoisin sauce
2 tablespoons rice vinegar
1 tablespoon low-sodium soy sauce
1?½ teaspoons honey
1 teaspoon minced peeled fresh ginger
1 teaspoon minced garlic
¼ teaspoon salt
Dough:
1 cup warm water (100° to 110°)
3 tablespoons sugar
1 package dry yeast (about 2 1/4 teaspoons)
3?¼ cups all-purpose flour (about 14 2/3 ounces)
3 tablespoons canola oil
¼ teaspoon salt
1?½ teaspoons baking powder

Steps:

  • To prepare the filling, rub five-spice powder evenly over pork. Heat a grill pan over medium-high heat. Coat the pan with cooking spray. Add pork to pan; cook 18 minutes or until a thermometer registers 155°, turning pork occasionally. Remove pork from pan, and let stand 15 minutes.
  • Cut pork crosswise into thin slices; cut slices into thin strips. Place pork in a medium bowl. Add onions and next 7 ingredients (through 1/4 teaspoon salt); stir well to combine. Cover and refrigerate.
  • To prepare dough, combine 1 cup warm water, sugar, and yeast in a large bowl; let stand 5 minutes.
  • Lightly spoon flour into dry measuring cups; level with a knife. Add flour, oil, and 1/4 teaspoon salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
  • Punch dough down; let rest 5 minutes. Turn dough out onto a clean surface; knead in baking powder. Let dough rest 5 minutes.
  • Divide dough into 10 equal portions, forming each into a ball. Working with one dough ball at a time (cover remaining dough balls to keep from drying), roll ball into a 5-inch circle. Place 1/4 cup filling in center of dough circle. Bring up sides to cover filling and meet on top. Pinch and seal closed with a twist. Repeat procedure with remaining dough balls and filling.
  • Arrange 5 buns seam side down, 1 inch apart, in each tier of a 2-tiered bamboo steamer. Stack tiers; cover with lid.
  • Add water to a large skillet to a depth of 1 inch; bring to a boil over medium-high heat. Place steamer in pan; steam 15 minutes or until puffed and set. Cool 10 minutes before serving.

Nutrition Facts : Calories 259 calories, CarbohydrateContent 35.7 g, CholesterolContent 27 mg, FatContent 6.1 g, FiberContent 1.6 g, ProteinContent 14.3 g, SaturatedFatContent 0.9 g, SodiumContent 343 mg

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