Vietnamese Steamed Pork Buns with Egg and Sausage

What you need

• 360 g (3 cups) all-purpose flour
• 30 g (2 tbsp) sugar, for the dough
• 1 1/2 tsp active dry yeast
• 1 1/2 tsp baking powder
• 200 ml (3/4 cup) milk, lukewarm
• 1 tbsp vegetable oil
• 350 g (12 oz) ground pork
• 10 g dried wood ear mushrooms, soaked in hot water 20 min
• 2 shallots, finely chopped
• 2 scallions, thinly sliced
• 1 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tsp sugar, for the filling
• 1 tbsp cornstarch
• 1 tsp sesame oil
• 1/2 tsp black pepper, freshly ground
• 2 Chinese sausages, thinly sliced
• 3 eggs, for hard-boiling
• 1/2 tsp salt

Method

Restated from the original video

1. 1

   Stir the yeast and 1 tsp of the dough sugar into the lukewarm milk. Leave until foamy, 5-10 min.

2. 2

   In a large bowl, mix the flour, the rest of the dough sugar, baking powder and salt. Add the yeast milk and the oil and stir into a shaggy dough.

3. 3

   Knead on a lightly floured surface until smooth and elastic, 8-10 min.

4. 4

   Put the dough in an oiled bowl, cover and leave in a warm spot until doubled, 60 min.

5. 5

   Meanwhile, boil the eggs for 10 min, cool them in cold water, peel and cut each into 4 wedges.

6. 6

   Squeeze the wood ear dry and chop it finely. Mix with the pork, shallots, scallions, oyster sauce, fish sauce, filling sugar, cornstarch, sesame oil and pepper until sticky.

7. 7

   Rest the filling in the fridge for at least 20 min.

8. 8

   Punch down the dough and divide it into 12 equal pieces. Roll each into a ball.

9. 9

   Flatten a ball into a circle about 10 cm (4 in) wide, leaving the center thicker than the edge.

10. 10

    Put a heaped spoonful of filling in the center, then add an egg wedge and 2 slices of sausage.

11. 11

    Gather the edges up over the filling and pinch them together at the top. Set the bun on a square of parchment paper.

12. 12

    Cover the buns and let them rise again until puffy, 20-30 min.

13. 13

    Bring water to a boil in a steamer. Steam the buns over high heat with 5 cm (2 in) between them, 15 min, until the pork is cooked through (71 °C / 160 °F).

14. 14

    Serve hot. Leftovers keep in the fridge for 3 days and reheat by steaming.

Imported from dwellbymichelle.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.