Banh Bao



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Preparation Time1 hour-ish

Serves30 buns

4 cups self-rising flour
1 cup, warmed whole milk
3/4 cup sugar
3 lbs chicken breast
1 cup, chopped shitake mushrooms
3 tblspns butter
3 tblspns oyster sauce
1/2 cup teriyaki sauce
1 whole, finely chopped onion
a pinch powdered garlic

1. Mix flour, milk and sugar. Form a dough and cover with a damp cloth. Rest in a warm place.

2. In a sauce pan, melt the butter, add oyster sauce, finely chopped onion and pinch of garlic. Allow to simmer.

3. Chop the chicken breast into very small pieces. I call these "nibbles of chicken", so nibble size. Add to simmering sauce.

4. Add chopped mushrooms and allow to cook until the chicken is tender. Sir often.

5. Set sauce aside once cooked. Retrieve dough.

6. Roll dough into 2.5 inch diameter log. Cut into approximately 30 pieces.

7. Flatten each piece out, but be careful not to make it too thin. Place about 3 tablespoons of filling into center of dough. Pinch the sides closed. Do this for all your pieces of dough. You may have left-over dough or filling. I kind of eyeball things a lot.

8. To make a homemade seamer, you'll need a deep pot and a rack with feet to keep it above the boiling water. You can sort of make feet out of small, tall objects that will withstand prolonged boiling. You'll need a lid for your pot. If you have a bamboo vegetable steamer, just place above a pot of boiling water. Add water as needed but do this in between rounds of buns. Allow the water to start boiling again.

9. Steam buns for 15 minutes and serve hot.


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