Banh Bao- Nom Pao- Savory Steamed Bun

Banh Bao- Nom Pao- Savory Steamed Bun
Ingredients:
Soy Sauce: amzn.to/3kiyoJw or amzn.to/3YN2zrA
Knorr chicken seasoning- amzn.to/3IiUWmT
Cornstarch- amzn.to/3JXLczH Glutinous Rice flour- amzn.to/413bxCf
Sesame Oil: amzn.to/3Z1YVtE
Shiitake mushrooms: amzn.to/3XX885j
Chinese style sausage (lap cheong): amzn.to/3ZiB1Kr
Bao Dough:
• 3 1/4 cups all-purpose flour
• 3/4 cup cornstarch flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/3 cup sugar
• 1 tablespoon + 1 tsp active dry yeast
• 1/2 cup warm water
• 1 cup milk
Bao Fillings:
• 2 pounds ground pork
• 1 cup chopped onions
• 1 cup chopped shiitake mushrooms
• 4 eggs, boiled and cut
• 2 pieces Chinese sausage, sliced (lap cheong)
• 1/2 cup chopped scallions
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sesame oil
• 1 1/2 tablespoon sugar
• 1 tablespoon chicken seasoning
• 1 teaspoon black pepper
Instructions:
1. In a stand mixer bowl, combine the all-purpose flour, cornstarch flour, salt, baking powder, and milk. Mix well.
2. In a small bowl, dissolve the active dry yeast in warm water and sugar. Stir until the yeast is completely dissolved.
3. Add the yeast mixture to the flour mixture and mix using the stand mixer with a dough hook attachment. Start at low speed for 1 minute and then increase the speed to 4-6 for another 4 minutes until a dough forms.
4. Place the dough in a lightly greased bowl and cover it with a damp cloth. Let it rise or until it is ready to be worked on.
5. In a large mixing bowl, combine the ground pork, onions, shiitake mushrooms, and scallions.
6. In a separate pot, boil the eggs and then cut them into small pieces.
7. Add the soy sauce, oyster sauce, sesame oil, sugar, chicken seasoning, and black pepper. Mix everything thoroughly.
8. Make meatball filled center with one piece of cooked egg and sausage in each of the pre-rolled meatball filing.
9. After the dough has risen, punch it down and knead it for a few minutes. Divide the dough into small balls.
10. Flatten each ball with a rolling pin, making the edges thinner than the center.
11. Add one pre-rolled filling to the center of each flattened dough ball.
12. Pinch the edges together to seal the filling inside, making sure there are no air pockets.
13. Place the bao on a piece of parchment paper and let them rise for 20-25 minutes.
14. Steam the bao for 20-25 minutes or until they are fully cooked.
Enjoy your homemade Banh Bao steamed buns filled with a delicious savory pork and egg filling!