|Bahn Bao fresh from the steamer|
Until spending Christmas with my in-laws, the only one of that list I didn't know how to make was bahn bao, Vietnamese steamed buns.
The recipe is surprisingly easy - it took us less than an hour to make 12 giant fluffy buns filled with tasty things.
I can't wait to experiment with the fillings!
1 pound ground pork
1 green onion, chopped
1/2 cup green peas
1 teaspoon salt
1 teaspoon black pepper
2 chinese sausages, each cut into 12 round slices (24 slices total)
3 boiled eggs, each cut into 4 pieces (12 pieces total)
12 small squares of clean paper
Mix and knead dough and set aside for 15-30 minutes
While dough is resting, combine pork with green onions, salt, and pepper, then divide into 12 equal portions.
Knead dough for another 5 minutes and divide into 12 equal portions on a floured counter.
With a rolling pin, or by hand, press a dough portion into a 5"-6" diameter circle, place pork, an egg slice, two sausage slices, and several peas into the center.
Pinch the sides up to make a pouch, place on a piece of paper in a steamer tray.
|Bahn bao with filling, ready for pinching|
Repeat for all 12 dough balls, then steam the buns for 20 minutes or until pork is fully cooked.
|Bahn Bao cooked (left) and raw (right)|