Banh Bao Recipe

Ingredients:

1/2 lb ground pork
1/2 lb shrimp, peeled, deveined, and chopped
2 cups all-purpose flour
1/2 cup warm water
1/2 cup milk
2 tbsp vegetable oil
2 tbsp sugar
1 tbsp yeast
2 tsp salt
1/2 cup chopped onion
1/2 cup chopped scallions
1/4 cup fish sauce
2 eggs, beaten

Instructions:

In a mixing bowl, combine flour, warm water, milk, vegetable oil, sugar, yeast, and salt. Mix well until the dough is nice and smooth.
Cover the mixing bowl with plastic wrap and let the dough rise for about an hour. It should double in size.
In a pan, combine ground pork, shrimp, onion, scallions, and fish sauce. Cook over medium heat for about 5 minutes or until the pork is browned and the shrimp are cooked through. Remove from heat and set aside.
Punch down the dough and divide it into 16 pieces. Roll each piece into a ball and then flatten them with the palm of your hand.
Add a spoonful of the meat mixture into the center of each dough piece.
Wrap the dough around the filling and pinch the edges together to seal the bun.
Place the buns onto individual papers or cut parchment so they won’t stick to the steamer.
Allow them to rest for 10–15 minutes, then steam in a bamboo steamer for 15-20 minutes until a toothpick comes out clean when testing the dough. You can stack the buns into the steamer basket in a single layer, but don’t overcrowd them or they will stick together.
Remove the buns from the steamer and brush them with the beaten egg.
Serve immediately.

Verdict:

These Banh Bao are so delicious with a soft and fluffy dough filled with tasty pork and shrimp filling. They are the perfect snack or meal all in one. Serve them as an appetizer or main dish and watch them disappear. You can also make a big batch and freeze them for later.

Serving suggestion:

Serve the Banh Bao hot with soy sauce, chili sauce or hoisin sauce for dipping. You can also add a side of pickled vegetables or radish slices for a refreshing crunch. Enjoy this Vietnamese treat anytime of the day!