Bánh Bao Nhân Thịt (Classic Vietnamese Steamed Pork Buns)
Món truyền thống · Vietnamese
A traditional Vietnamese steamed bun filled with savory ground pork, wood ear mushrooms, and quail eggs, encased in a soft, fluffy white bun. This is the quintessential Bánh Bao Nhân Thịt.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- All-purpose flour3 cups
- Active dry yeast2.5 tsp
- Sugar1/4 cup
- Warm water1 cup
- Vegetable oil2 tbsp
- Ground pork1 lb
- Wood ear mushrooms1/4 cup, dried
- Shallots2, minced
- Garlic2 cloves, minced
- Soy sauce2 tbsp
- Oyster sauce1 tbsp
- Fish sauce1 tsp
- Black pepper1/2 tsp
- Salt1/4 tsp
- Quail eggs8, hard-boiled and peeled
- Cornstarch1 tbsp
Các bước
- 1
Activate yeast: In a small bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy.
- 2
Make the dough: In a large bowl, combine flour and salt. Add the foamy yeast mixture and vegetable oil. Mix until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- 3
Prepare the filling: Soak dried wood ear mushrooms in warm water until rehydrated, then finely chop. In a bowl, combine ground pork, chopped mushrooms, minced shallots, minced garlic, soy sauce, oyster sauce, fish sauce, black pepper, and salt. Mix well.
- 4
Assemble the buns: Punch down the risen dough. Divide into 8 equal portions. Flatten each portion into a circle. Place a portion of the pork filling and one quail egg in the center of each dough circle. Gather the edges of the dough to enclose the filling, pinching to seal tightly. Shape into a round bun.
- 5
Steam the buns: Line a steamer basket with parchment paper or cabbage leaves. Place the buns in the steamer, ensuring they don't touch. Steam over boiling water for 15-20 minutes, or until puffed and cooked through.
- 6
Serve immediately.
