Soft, fluffy steamed buns filled with savory pork, bamboo shoots, mushrooms, egg, and Chinese sausage. These Vietnamese Banh Bao are perfect for a snack or meal, and are fun to make at home.
Combine all of the wheat flour, rice flour, sugar, and yeast in a mixing bowl. Mix well.
Add all of the water and oil to the dry ingredients. Mix until a dough forms, then knead for about 5 minutes until smooth.
Shape the dough into a ball, cover, and let it rise for 1 hour until doubled in size.
Place all of the ground pork in a bowl. Add all of the scallion (sliced), carrot (julienned), bamboo shoot (julienned), and black fungus mushroom (julienned). Season with all of the sugar, pepper, oyster sauce, and fish sauce. Mix until the filling is sticky and well combined.
Divide the pork filling into 8 equal portions and shape each into a ball. Chill in the fridge while you prepare the rest.
Boil all of the eggs for 9 minutes, then peel and cut each egg into 4 pieces.
Boil the Chinese sausage for 5 minutes, then slice into 16 thin pieces.
Once the dough has risen, knead it briefly for 1 minute. Roll into a log about 36 cm long and divide into 8 equal pieces.
Shape each piece of dough into a ball, then roll out into a 12 cm disk.
Place one pork ball in the center of each dough disk. Top with a piece of egg and two slices of Chinese sausage.
Pleat the edges of the dough around the filling, pinching to seal the bun completely.
Place each bun on a square of parchment paper and arrange in a steamer basket. Cover and steam over boiling water for 15 minutes.
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