Banh Bao

🔥 Prep

• Measure out 300g flour into a mixing bowl.
• Dissolve 5g active dry yeast in warm water and let sit for 5 minutes until frothy.
• Rinse 20g wood ear mushroom, soak in warm water for 10 minutes, then drain and finely chop.
• Combine the 200g minced pork with the prepared wood ear mushroom in a bowl; season to taste.
• Peel the 6 quail eggs and set them aside whole.

🔥 Cook

• 1. In a large bowl, mix the 300g flour with the yeast mixture and knead for 10 minutes until smooth and elastic.
• 2. Cover the dough with a damp cloth and let it rise in a warm place for 1 hour or until doubled in size.
• 3. Punch down the risen dough, divide into 12 equal portions (about 25g each) and roll each into a ball.
• 4. Flatten each ball into a disc (~8 cm diameter), place a spoonful of the pork‑mushroom filling in the center, then top with a whole quail egg.
• 5. Gather the edges of the disc, pleat and seal tightly to form a smooth bun, ensuring the filling is fully enclosed.
• 6. Place the buns on parchment squares in a steamer basket, leaving space between them.
• 7. Bring water to a boil, then steam the buns over high heat for 15 minutes.
• 8. Turn off the heat and let the buns sit in the steamer for 2 minutes before removing to avoid collapse.

🔥 Serve

• Serve the banh bao warm, arranged on a platter with a small dish of soy sauce or chili oil for dipping.
• Pair with a light Asian slaw or pickled vegetables for contrast.
• Enjoy as a snack or part of a larger meal with jasmine rice or noodles.