Banh bao, small steamed buns

Ingredients

Bao dough:

• 390 g flour
• 15 g fresh baker’s yeast (or 1 packet)
• 1/2 tsp salt
• 1 tsp sugar
• 2 tbsp oil
• 250 ml water

Filling:

• 3 carrots
• 1 onion
• 150 g button mushrooms
• 1 zucchini
• 250 g ground pork (or sausage meat)
• 2 garlic cloves
• 1 tbsp soy sauce
• 1 tbsp olive oil
• fresh chives

Materials

• Stand mixer
• Steamer

Preparation

• In a bowl, combine all the dough ingredients (be careful, the yeast shouldn't touch the salt, which will "kill" it instantly). Mix until you have a homogeneous dough, then knead for 5 minutes.
• Form a ball, cover it, and let it rise for 1 hour at room temperature. It should double in size.
  
• Stuffing:
  Peel and finely chop the carrots. Do the same with the onion, and also chop the mushrooms and zucchini (without peeling). Add the equivalent of one tablespoon of salt to these vegetables, mix everything, and let it rest for 5 minutes.
• Drain the water that has escaped from the vegetables, and sauté them for about 10 minutes in hot olive oil. Set aside.
  
• Add the crushed garlic cloves to the minced pork. Combine with soy sauce and olive oil.
• Sauté the seasoned meat in a hot pan until it is cooked.
  
• Add the meat to the vegetables, add pepper and chopped chives, and mix well. Set aside.
• Press the risen dough to release the air. Then, take a small piece of dough (about 1.5 oz), and roll it out on a floured surface. Form a circle about 4 inches in diameter.
  
• Place this circle of dough in your hand, and add 2 tbsp of the filling (more or less) in the center of the circle.
• Seal the bun by pinching the dough to close it tightly. Place the formed buns in a steamer basket lined with parchment paper to prevent sticking. Let them rest at room temperature for about 20 minutes.
  
• Steam for 20 minutes.
  Tip: Place a cloth under the lid of your steamer to prevent water droplets from falling on your Banh Bao and ruining them.
• And there you have it, your Bao buns are ready to be enjoyed!
  

Observations

Cooking: These little buns are cooked by steaming. If you don't have a steamer, or if your oven doesn't have a steam function, you can also use a couscoussier or a small bamboo basket placed over a pot of boiling water.

Cookware

Questions

Photos of members who cooked this recipe