Vietnamese Recipe: Banh Bao

A easy recipe for Vietnamese steamed Buns “Banh Bao”. Nice and Fluffy Yeast Dough with a delicious vegetarian Filling with Bean Thread Noodles, Carrots and black Fungus.

Ingredients

Filling:

• 50g Bean Thread Noodles (soaked/chopped)
• 1 small Carrot diced
• 4 black Fungus (soaked/chopped)
• 2 Garlic Cloves chopped
• 1 tsp Ginger chopped
• 3 tbsp Scallions chopped
• 3 tbsp Soy Sauce
• 1 tbsp veg. Oyster Sauce (Mushroom)
• 1 tsp Sugar
• 1 tbsp Starch
• 1/4 tsp Black Pepper

Dough:

• 450g Flour
• 240ml warm Water
• 2 tsp dry Yeast
• 1 tbsp Sugar
• 1 tsp Baking Powder
• 3 tbsp Oil

Instruction

Filling:
1. Mix 3 tbsp Soy Sauce, 1 tbsp Oyster Sauce, 2 tbsp Water, 1 tsp Sugar and 1 tbsp Starch and put aside.
2. Heat 1-2 tbsp Oil and fry Garlic, Ginger and Scallions for 2 Minutes on medium heat.
3. Add Carrots and Fungus and fry 4 more minutes.
4. Add Noodles, Sauce and Pepper and mix well.
   Fry for a short time and put the filling aside.

Buns:

5. Mix 240 ml warm Water, 1 tbsp Sugar and 2 tsp dry Yeast and let it sit for 5 minutes.
6. Mix 450g Flour, 1 tsp Baking Powder, a pinch of Salt, 3 tbsp Oil and the Water with Yeast. Knead the Dough for a while. (if it is too sticky, add a bit of Flour)
7. Let the Dough rest covered for 1 hour.
8. Knead the Dough again, take a fistful and flatten it in your palm.
9. Put around 2 tbsp of the filling into the middle and close the bun. (results in 8-10 buns)
10. Steam the buns for 17 minutes.

Author: The International Vegan
Date: 10.06.2018