Bánh bao nhân thịt are steamed dumplings with a pork filling, a recipe the author makes with her mom for the whole family. There are two key steps: kneading the dough and seasoning the filling. They keep in the fridge for a few days and can be reheated in the microwave for breakfast. Time: the dough rests for 1 hour, and the dumplings steam for 20–25 minutes. Ingredients For the dough 400 g dumpling flour, with 1 small bag of baking soda powder (sold at Vietnamese markets) 100 g sugar A little salt 200 ml fresh milk (no sugar) 1 teaspoon oil For the filling 200 g pork shoulder ½ onion 3 shiitake mushrooms Sausage 3 chicken eggs A little fish sauce or Maggi seasoning powder Pepper and a little oil A little char siew sauce (optional) A little rice liquor (optional) For steaming 2 teaspoons vinegar How to make bánh bao nhân thịt 1. Make the dough Cook the milk until it warms (40–50 degrees). Add the baking soda powder, stir gently and wait about 10 minutes. Add the dumpling flour to the milk mixture (the original says to scoop ½ tablespoon before pouring it in), with the sugar and salt. Knead well for 10–20 minutes. Add 1 teaspoon oil and keep kneading for 10 minutes. Cover the dough with a soft cloth (the original says “soft blanket”) that has been soaked and wrung out, and leave it for 1 hour. 2. Make the filling While the dough rests, make the filling. Grind the pork, onion and shiitake mushrooms well. Boil the sausage quickly and slice it thinly. Mix everything together and season with a little fish sauce or Maggi seasoning powder, pepper and a little oil. You can add a little char siew sauce if you want. The author’s mom also adds a little rice liquor for flavour. Boil the eggs and cut each into 4 equal pieces. 3. Shape the dumplings After the 1-hour rest, knead the dough again for 2–3 minutes and divide it into small equal balls. Press each one thinly into a circle, put a little filling in the centre and close the dough over it, much like making wonton. Put a little dumpling flour on your hands so the dough doesn’t stick while you close it. This bag of flour makes 12 dumplings in 2 different sizes. 4. Steam When the water boils, add 2 teaspoons vinegar and steam the dumplings for 20–25 minutes. The vinegar helps keep the dumplings white. 5. Serve or store Cover the dumplings with plastic bags and store them in the fridge for a few days. Before eating, heat them in the microwave for 2–3 minutes. Share:
