Banh Bao

Dough

800 g all-purpose flour

160 g sugar
400 ml warm water
1 pack of Alsa baking powder (2 ½ tsp)
1 pack of instant yeast (11 g)
2 tbsp Vegetable oil

Filling

500 g lean ground pork

5 tbsp oyster sauce
1 tbsp sugar
1 tbsp sesame oil
50 g wood ear fungus slices (about ½ package)
2 Chinese sausage links, cut into 16 pieces each
16 quail eggs, or 4 regular chicken eggs cut into quarters

Directions

Stir the instant dry yeast, baking powder and sugar in a medium sized bowl. Gradually add in the warm
water. Stir to dissolve. Add the mixture and flour in a large bowl, and stir with a spoon until dough has
formed. Transfer the dough into lightly floured work surface and knead by hand until smooth and elastic
(or knead dough in bowl and sprinkle flour in bowl to prevent the dough from sticking to your hands).
Add vegetable oil to the dough and knead until the surface is a bit greasy. Cover the dough with plastic
wrap or a plate to prevent drying, and let it rise in a warm place* for about 1 hour.

*TIP: Preheat the oven to 200 degrees F, and turn off oven. Place dough in oven to rise if climate is cold.

Meanwhile, mix the pork, oyster sauce, sugar, sesame oil, and fungus together in another bowl. Set
aside in fridge until ready to use.

After about 1 hour of rising, flatten/punch the dough to release excess air. Divide dough into 16 even
portions. Use a rolling pin to flatten the dough and shape into circular pieces. Place the meat filling, 2
sausage pieces, and 1 piece of egg on top of a dough portion. Form the bun into the desired shape,
ensuring that the bun is sealed well. Place bun on parchment paper square. Repeat to make 16 buns.
Boil water in a steamer on high heat. When the water boils, arrange buns in a steamer and cook for 25
minutes.