Does anyone have or know where to find a Vietnamese (?) Steamed Pork Bun Recipe?

Question

Looking for the recipe for a steamed bun which is stuffed with a pork and vegetable filling, like you can buy from Asian Grocer Stores.
Has carrot, egg, peas... that type of thing in it.
Links to a recipe on the web would be great. Really need the dough recipe moreso than the filling.

It might be Chinese recipe not Vietnamese... just guessing.

Answer 1

Bánh bao, the Vietnamese equivalent
http://pwmf.blogspot.com/2005/10/bnh-bao-nng-nhn-x-xu-baked-char-siu.html

Bánh Bao Nướng Nhân Xá Xíu (Baked Char Siu Paus)

Water Dough:
-250g all purpose flour
-80g water
-80g oil
-1/2 tsp 5 spice powder
-1 tsp salt

*Kneed everything together, rest 1/2 hour and divide into 10 portions.

Oil Dough:
-100g all purpose flour
-40-50g oil

*Slowly add oil into flour to make a dough. Divide into 10 portions.

Filling:
-1/2 lb char siu
-1/2 lb minced pork
-1/2 onion
-3 shitake mushrooms
-1 large carrot
-1 chinese sausage
-1/2 tsp: sesame oil, 5 spice powder, oyster sauce, ground pepper
-2 pinches of salt

*Chop char siu, carrots, onion and sausage. Soak mushrooms until warm water for about 1/2 hour or until soft, slice into thin strips. Mix everything together and divide into 10 portions.

What to Do:
Take a portions of the water dough and use it to wrap the oil dough. Roll dough flat and fold into thirds (like folding a letter). Repeat this process a few more times before using the dough to wrap a portion of the filling. Continue with the same process for the remaining dough and filling. Brush wraped paus with eggwash and bake at 350'F until golden, about 20 mins.

8:18 PM | Permalink









http://pwmf.blogspot.com/2006_01_01_pwmf_archive.html
http://bread.allrecipes.com/az/ChineseStmdBnsMtFllng.asp

Answer 2

Vietnamese Steamed Bun Recipe

Answer 3

Cha Siu Bow (Steamed Barbecued Pork Buns)

Ingredients

FILLING
4 c barbecued pork; dice fine, add your veggies here
1/2 c dehydrated onion flakes

SAUCE MIXTURE
2 ts hoisin sauce
2 ts sherry
4 ts oyster sauce
2 ts catsup
1 ts sugar
1 1/2 tb cornstarch
1 1/2 c chicken stock

Instructions

TO MAKE FILLING: Soak onion flakes in a cup with just enough water to cover flakes. Mix sauce in a small sauce pan.
Cook over medium high heat until sauce thickens. Stir in the diced pork and onion flakes. Chill 3-4 hours.
WRAPPING: Divide filling into 24 portions. Divide dough into 24
balls. Slightly flatten each ball then roll out into 4-inch discs,
leaving the center of the disc twice as thick as the side. Place 1
portion of the filling in the center of the dough. Gather up the
sides around the filling and twist dough to seal.
Place on a 2 inch square piece of wax paper, twist side down. Put the wrapped buns at least 2 inches apart on a cookie sheet and allow the buns to rise in a draft-free place (the oven) for another hour.
STEAMING: Steam for 15 minutes. Turn heat off and let the steam subside before lifting the cover. BAKING: Cha Siu Bow can also be baked. Preheat oven at 350 degrees. Set buns 2 inches apart on cookie sheet. Brush with a mixture of 1 beaten egg white, 1 tsp. water and 1/4 tsp. sugar. Bake for 20-25 minutes or until golden brown. Brush with melted butter.
Reheat by steaming if steam-cooked originally. Steam frozen buns for 1/2 hour to reheat. If baked, thaw and wrap buns in foil or cover pan with foil and reheat in slow oven for 1/2 hour.

Answer 4

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?