Basically, a Vietnamese dumpling is a steamed rice cake (bun) filled with baby shrimps, scallions, sausage, minced pork, and hard-boiled egg. There are vegetarian versions of banh bao.
STEP 1.In a cooking pan boil the four eggs for 10-12mins, peel, and fraction it lengthwise. Conjointly thinly slice the chinese sausages.
STEP 2.In a little bowl, combine along with all ingredients for the yeast mixture milk, yeast, sugar, salt. Stir well and let the solid ingredients dissolve. Put aside five minutes. (make positive the milk is warm)
STEP 3.In a massive bowl, combine along with the flour, sugar, and leaven. Build a well within the middle and add the oil, and also the yeast mixture. Combine well with a wooden spoon and knead into soft non-sticky dough. Place the dough back to the bowl, cowl with a moist textile, and let it rise during a heat place (37°c/99°f) for one hour or till the dough doubles in size.
STEP 4.After resting for one hour, take away the dough from the bowl and knead a couple of minutes to get rid of the gas within. Add a couple of drops of juice to form the breadstuff whiter in color. Form it into a log and divide it into eight items. Form into balls and canopy with a moist textile. Allow them to rest for an additional ten minutes before shaping.
STEP 5.In a massive bowl, mix all ingredients for the filling (except chinese sausages and eggs). Combine well and let infuse for a half-hour. Then divide it into eight equal balls.
STEP 6.To form the breadstuff, place one piece of dough on a floured surface, roll it dead set type a 1cm thick disk with the sides agent than the middle. Place one filling ball within the center, gather up the sides around the filling, assemble, and twist firmly.
STEP 7.Place the formed breadstuff onto squares of parchment paper and allow them to rise for fifteen additional minutes during a heat place before steaming.
STEP 8.Steam the buns for twenty-five minutes and bear in mind to wrap the lid of the steamer with an oversized and thick room towel to avoid water from dripping onto the buns.
STEP 9.Serve it with the fish sauce or any sauce of your want.
STEP 10.The buns will behold on within the refrigerator for up to per week and within the deepfreeze for months. Steam once more (5-10 mins) or microwave (2 minutes) if to eat the following days.
Nutrition value
1521
calories per serving
104 g Fat91 g Protein55 g Carbs20 g FiberOther
Current Totals
104 g Fat
91 g Protein
55 g Carbs
20 g Fiber
MacroNutrients
Carbs
55 g
Protein
91 g
Fiber
20 g
Fats
Fat
104 g
Vitamins & Minerals
Calcium
591 mg
Iron
13 mg
Vitamin A
2607 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
16 mg
Vitamin B6
2 mg
Vitamin B9
236 mcg
Vitamin B12
0 mcg
Vitamin C
39 mg
Vitamin E
10 mg
Copper
2 mcg
Magnesium
233 mg
Manganese
1 mg
Phosphorus
1332 mg
Selenium
137 mcg
Zinc
10 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
