Vietnamese Steamed Buns (banh Bao)

Ingredients

Dough

• 4 cups self rising flour
• 1 cup milk
• 3/4 cup white sugar

Filling

• 2 links Chinese sausage, thinly sliced
• 5 hard-boiled eggs, cut into 1 ", pieces
• 1/2 lb barbecued pork (optional)
• 2 lbs ground pork
• 10 dried shiitake mushrooms
• 1 onion, finely chopped
• 3 tablespoons oyster sauce

Directions

1. 1

   Submerge mushroom in hot water until softened. Take them out, dry and finely juliene. Reserve water.

2. 2

   Heat some oil in a skillet, put in onions and let it sweat for a while. Stir in the rest of filling except boiled eggs and BBQ pork. Season with fish sauce and pepper to taste.

3. 3

   Add sugar to milk to dissolve. Add flour one cup at a time, after each time kneed the dough before adding the next cup. Put dough into a large mixing bowl, put a damp cheese cloth over to prevent drying out.

4. 4

   Cut a handful of dough (size to your choice), roll out thin (use bread roller or the smaller dumpling roller). Add a spoonful of filling, 1 piece of egg, BBQ pork. Seal dough tight around filling and put on a cut-out piece of parchment paper. Steam buns for about 15 minutes. These buns freeze pretty well as well, if you want to make a big batch at a time.