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Vietnamese Steamed Buns - Banh Bao


This will make about 30 buns

In a large bowl add the sugar and dissolve with the milk, then slowly fold in the flour adding a a cup at a time. After the second cup take the dough out and kneed, return for the third cup and knead again. On the fourth cup knead for about 4-5 minutes until dough is pliable. Place dough back in bowl and cover with a tea towel or similar, let stand in a warm place for about an hour and prepare your filling.

Cut a handful of dough (size to your choice), roll out thin (use bread roller or the smaller dumpling roller). Add a spoonful of filling, 1 piece of egg, BBQ pork. Seal dough tight around filling and put on a cut-out piece of parchment paper. Steam buns for about 15 minutes. These buns freeze pretty well as well, if you want to make a big batch at a time.

Roll out dough on floured board and cut into 8cm round discs, use a container or glass for a template. Add a spoonful of the filling and seal tight creating a small ball. Steam the buns for about 15 minutes and serve hot.

For something different you can exchange the pork for chicken or seafood.

Note: these buns will freeze well once steamed.

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