Recipe - Starter
Meat banh bao
Makes 8 portions:
For the dough:
15cl single cream
1 tablespoon sugar
2 tablespoons sesame oil
1 sachet dried baker's yeast
360g plain flour
1 teaspoon salt
For the filling:
15g dried wood ear mushrooms
300g pork mince
1 garlic clove
2 hard-boiled eggs
3 tablespoons soy sauce
1 tablespoon fresh coriander leaves
chopped mixed peppercorns
In a small saucepan, heat the cream with the sugar without bringing to the boil. Remove from the heat and add the oil. Add the yeast. Stir and leave to stand.
Take a large bowl and add the flour and salt followed by the sugar and cream mixture, stirring gently. Work the mixture with your hands until you have a smooth and blended dough.
Shape it into a ball, cover the bowl with a tea towel and leave to rest for two hours.
Rehydrate the mushrooms in warm water for at least 30 minutes.
Peel and finely chop the garlic clove and the shallots. Add them to the pork mince. Then mix in the chopped coriander and the mushrooms, once they have been rehydrated and drained. Season with soy sauce and ground mixed peppercorns.
Cut the hard-boiled eggs into quarters.
Once it has rested for two hours, knock back the dough and divide into 8 pieces.
Shape them into discs.
Place the meat filling and an egg quarter in the middle of each piece of dough.
Close the discs, covering the filling to form buns.
Place each bun on a square piece of greaseproof paper. Cook in the steamer casserole for 12 to 15 minutes.