Can I make the dough ahead of time?
Yes, you can prepare the dough and let it rise in the refrigerator overnight. Bring it to room temperature for about 30 minutes before shaping and steaming.
BREAKFAST
Vietnamese Steamed Pork and Wood Ear Mushroom Buns (Bánh Bao)
These fluffy Vietnamese steamed buns, known as Bánh Bao, are filled with a savory mixture of seasoned ground pork, wood ear mushrooms, and sometimes a hard-boiled egg. They make for a comforting and satisfying breakfast or snack. The soft, slightly sweet dough perfectly complements the rich, umami filling.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine the flour, sugar, yeast, and salt. Gradually add the warm water and vegetable oil, mixing until a shaggy dough forms. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm place for 45 minutes, or until doubled in size.
02
While the dough rises, prepare the filling: In a separate bowl, combine the ground pork, rehydrated and chopped wood ear mushrooms, fish sauce, and black pepper. Mix well to combine all ingredients.
03
Once the dough has risen, punch it down gently and divide it into 8 equal pieces. Roll each piece into a ball, then flatten it into a 4-5 inch circle, keeping the edges slightly thinner than the center.
04
Place about 2 tablespoons of the pork filling in the center of each dough circle. Gather the edges of the dough around the filling and pinch them together to seal, forming a pleated bun. Place each bun on a small square of parchment paper.
05
Arrange the buns in a steamer basket, ensuring there is space between them for expansion. Steam the buns over rapidly boiling water for 20-25 minutes, or until the buns are puffed and cooked through. Serve immediately.
About This Recipe
These fluffy Vietnamese steamed buns, known as Bánh Bao, are filled with a savory mixture of seasoned ground pork, wood ear mushrooms, and sometimes a hard-boiled egg. They make for a comforting and satisfying breakfast or snack. The soft, slightly sweet dough perfectly complements the rich, umami filling.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add 1/2 teaspoon of sesame oil to the pork filling. If you don't have a steamer, you can use a large pot with a colander or heat-proof plate elevated on a rack, ensuring the water doesn't touch the buns.
Easy Substitutions
Ground chicken or turkey can be used instead of pork. For a vegetarian version, use finely chopped firm tofu or a mix of finely diced vegetables like carrots and cabbage. Shiitake mushrooms can replace wood ear mushrooms.
Storage & Reheating
Leftover Bánh Bao can be stored in an airtight container in the refrigerator for up to 3 days. Reheat by steaming for 5-7 minutes until warmed through.
Serving Suggestions
Serve these Vietnamese Steamed Pork and Wood Ear Mushroom Buns warm as a hearty breakfast, a satisfying snack, or a light lunch. They pair wonderfully with a side of sriracha or a sweet chili dipping sauce. A cup of Vietnamese iced coffee (Cà Phê Sữa Đá) or hot green tea makes a perfect accompaniment.
Common Mistakes
Overfilling the buns can cause them to burst during steaming, so use about 2 tablespoons of filling per bun. Not letting the dough rise sufficiently will result in dense, heavy buns; ensure the dough doubles in size. Steaming the buns too close together can cause them to stick and lose shape; leave ample space between each bun. Over-steaming can make the buns tough, so stick to the recommended cooking time.
Frequently Asked Questions
What if I don't have wood ear mushrooms?
You can substitute with finely chopped dried shiitake mushrooms, rehydrated, or omit them entirely if preferred.
Can I freeze Bánh Bao?
Yes, once steamed and cooled, Bánh Bao can be frozen in an airtight container for up to 1 month. Reheat by steaming directly from frozen for 10-15 minutes.
MORE TO KNOW
Achieving the perfect fluffy texture for Bánh Bao dough is key. The warmth of the water for the yeast is crucial; too hot will kill the yeast, too cold will slow its activation. Aim for water that feels warm to the touch, around 105-115°F (40-46°C). The kneading process develops the gluten, which gives the buns their characteristic chewiness. Don't rush the rising time; a well-risen dough results in lighter, airier buns. When sealing the buns, ensure the pleats are tight to prevent the filling from escaping during steaming.
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