Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 1 cup warm water
- 2 tablespoons white sesame seeds
- 2 tablespoons black sesame seeds
- 2 tablespoons vegetable oil
- 1/2 pound ground pork
- 1/2 pound Chinese sausage, diced
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons Shaoxing wine
- 2 tablespoons sugar
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 1/4 teaspoon white pepper
Special Equipment Needed:
- Stand mixer
- Rolling pin
- Steamer
Step-by-Step Instructions:
1. In the bowl of a stand mixer, combine the flour, baking powder, sugar, salt, and 2 tablespoons of vegetable oil. Mix on low speed until combined.
2. With the mixer running, slowly add the warm water and mix until a dough forms. Knead the dough for 5 minutes until it is smooth and elastic.
3. Place the dough in a greased bowl, cover with a damp cloth, and let it rest for 30 minutes.
4. Meanwhile, in a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the ground pork and Chinese sausage and cook until the pork is no longer pink.
5. Add the garlic, ginger, soy sauce, oyster sauce, Shaoxing wine, sugar, sesame oil, and white pepper. Cook for 5 minutes, stirring occasionally. Remove from heat and set aside.
6. Divide the dough into 12 equal pieces. Roll each piece into a ball and flatten it into a disc.
7. Place a heaping tablespoon of the pork and Chinese sausage filling in the center of each disc. Gather the edges of the disc together and pinch to seal.
8. Place the buns in a steamer lined with parchment paper. Sprinkle the sesame seeds over the top of the buns.
9. Steam the buns for 15 minutes. Serve warm.
Time:
Preparation Time: 45 minutes
Cooking Time: 15 minutes
Temperature: Medium heat
Serving Size: 12 buns
Nutritional Information:
Calories: 200
Fat: 8g
Carbohydrates: 24g
Protein: 10g
Substitutions for Ingredients
- Ground pork can be substituted with ground beef or turkey.
- Chinese sausage can be substituted with regular sausage.
- Shaoxing wine can be substituted with dry sherry.
- Sesame oil can be substituted with vegetable oil.
Variations:
- The filling can be varied to include different vegetables or mushrooms.
- The buns can be filled with sweet fillings such as red bean paste or sweetened coconut.
Tips and Tricks:
- The dough should be kneaded until it is smooth and elastic.
- The filling should be cooked until it is no longer pink.
- The buns should be steamed for 15 minutes.
Storage Instructions:
The buns can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The buns can be reheated in the microwave or steamed for 5 minutes.
Presentation Ideas:
The buns can be served on a platter with a dipping sauce such as soy sauce or chili sauce.
Garnishes:
The buns can be garnished with chopped scallions or cilantro.
Pairings:
The buns can be served with a side of steamed vegetables or a salad.
Suggested Side Dishes:
- Steamed vegetables
- Salad
- Fried rice
Troubleshooting Advice:
- If the dough is too dry, add a few tablespoons of water.
- If the dough is too wet, add a few tablespoons of flour.
Food Safety Advice:
- The pork and Chinese sausage should be cooked until it is no longer pink.
- The buns should be stored in an airtight container in the refrigerator.
Food History:
Bánh Bao is a traditional Vietnamese steamed bun filled with pork and Chinese sausage. It is believed to have originated in the 19th century in the southern provinces of Vietnam.
Flavor Profiles:
The buns have a savory flavor from the pork and Chinese sausage filling, with a hint of sweetness from the sugar.
Serving Suggestions:
The buns can be served as an appetizer or a light meal.
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Region: Vietnamese