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Vietnamese Breakfast Bao

Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes

Ingredients

For the dough

  • 2 cups self rising flour
  • 1 cup milk
  • 1/2 cup sugar
  • 1 tbsp vegetable oil
  • 12 pieces of wax or parchment paper cut into 3" x 3" squares

For the filling

  • 1 lb ground pork
  • 1 yellow or white onion finely chopped
  • 1 tbsp sugar
  • 1 tbsp black pepper
  • 2 tsp salt
  • 3 boiled eggs quartered
  • 3 Chinese sausage links thinly sliced.

Instructions

  • Mix together self rising flour, milk, sugar, and vegetable oil. Cover with a damp cheese cloth or towel for 30 minutes until dough has risen.
  • While dough is rising, mix together ground beef, chopped onions, sugar, black pepper, and salt. Roll into meatballs approximately 2 inches in diameter. Place a quarter of a hardboiled egg into the meatball and cover with sliced Chinese sausage.
  • Once dough has about doubled in size, knead dough and divide into 12 equal parts. Roll each part into a ball and flatten to create a circle about 4 inches. Put meat filling in the center and fold the dough over filling, gathering and twisting at the top.
  • Place bao over parchment paper square and steam for 15-20 minutes.