BÁNH BAO (literally “wrapping cake”) is a ball-shaped bun containing pork or chicken meat, onions, eggs, mushrooms and vegetables, in Vietnamese cuisine. It often has Chinese sausage and a portion of a hard-boiled egg inside. BÁNH BAO are generally smaller than BAOZI, and are filled with savory fillings, the most popular of which is seasoned ground pork. A vegetarian version of BÁNH BAO also exists.
The dish originated with the baozi from China but was adapted by the Vietnamese and is also available in most other countries with significant Vietnamese populations. As in China, pork is the most popular kind of meat in Vietnam.
BÁNH BAO is an old fashioned Cantonese dim sum called tai pao (大包, literally “big bun”) brought to Vietnam by Cantonese immigrants. It is also categorized as an equivalent of a sandwich in western culture.
- 300 gr Plain flour
- 6 gr dry yeast
- 1/3 teaspoon salt
- 200 ml milk
- 15 ml cooking oil
- 70 gr caster sugar
For stuffing (inner):
- 500 gr minced pork
- 4 nos wood ears, soaked in water, sliced thinly
- 5 nos salted duck egg, Yolk only (optional)
- 3 nos egg, boiled, shelled, cut into halves
- 1/2 teaspoon pepper powder
- 1 tablespoon oyster sauce
- 50 gr scallion, sliced thinly
- 1 no onion, peeled, small dices (brunoise cut)
- Water and 2 tablespoons vinegar
- Steamer for steaming BÁNH BAO
- In a mixing bowl, mix flour, yeast, salt, sugar, then slowly add warm milk and knead the dough about 10 minutes, add cooking oil and continue to knead until the dough does not stick on bowl. Use a damp cloth cover the dough, let it raising to double size, about 50 minute at room temperature.
- Meanwhile, Mix minced pork with mushroom, oyster sauce, pepper, scallion, onion, beat the mixture a few time to combine well.
- Knead the dough again, then divide to small portions, then make balls.
- Use a rolling pin to roll out the dough (small balls) to flatten, inside is thicker than out side.
- Divide the meat mixture to small portion, make into meat balls, press the boiled egg and salted yolk into center of balls.
- Put the meat balls in the center of flatten dough, fold the dough to seal up (see picture).
- In a steamer (add water with 2 tbsp vinegar), steam BÁNH BAO 20 to 25 minutes or until done.
- Serve warm as breakfast or supper as well
(Recipe source from https://www.cooky.vn)