Bánh Bao

Why you'll love this recipe:

~ Pillowy Softness.

~ Customizable Filling. This one is filled with savory ground pork, mushrooms, Chinese sausages and a hard boiled egg.

~ Makes a great hearty breakfast!


– All Purpose Flour and Cornstarch – Baking Powder – Yeast – Warm Milk – Salt and Sugar – Filling: ground pork, Chinese sausages, mushrooms, hardboiled eggs, seasonings and aromatics.


In a large bowl, combine ground pork, sugar, chicken bouillon powder, ground pepper, oyster sauce, sesame oil, cornstarch, and sautéed aromatics.


Attach a dough hook to the stand mixer. In the stand mixer bowl, combine all-purpose flour, cornstarch, sugar, yeast, salt, baking powder, and warm milk.


Cover and let it rest for 15 minutes. Divide the dough into 12-14 uniform pieces (about 2 oz each.) Roll them into balls, cover them, and let them rest for an additional 15 minutes.


Use a roller to flatten the dough, leaving it slightly thicker in the middle. Place a meatball in the middle and create small pleats to wrap it. Repeat until all the meat and dough is used up.


Cover and let the dough proof for 30 minutes. In a steamer, add water and 1 tablespoon of vinegar. Steam for 18 minutes. Then, turn off the heat, leaving the lid on, and let it sit for 3 minutes.

Serve Warm & Enjoy!

Soft pillowy dough with flavorful savory filling ❤️

click here for the recipe