Summary

Ingredients

For the yeast dough:

• 500 g wheat flour
• 1 pack dry yeast
• 200 ml milk, lukewarm, possibly more
• 0.5 teaspoon ½ salt
• 3 tablespoon, leveled sugar

For the filling:

• 250 g minced meat, pork
• 50 g lass noodles, (prepared accordin to packae instructions and cut into pieces approx. 5 cm lon)
• 10 g Mu-Err mushrooms, dried (cooked accordin to packae instructions, cut into strips)
• 1 onion (s)
• 2 cloves garlic
• pepper
• Fish sauce, Asian
• 3 egg (s)
• 1 sausage, lap xuong (Chinese smoked pork sausage) alternatively salami

Print Recipe Pin Recipe

Instructions

1. For the dough:
2. Mix all ingredients and work into a smooth dough. If the batter is too dry, add a little more milk. The dough must no longer stick to the fingers !!!
3. Cover the yeast dough with a towel and let rise in a warm place for 3 hours. IMPORTANT!!! IT SHOULD AT LEAST DOUBLE!
4. For the filling:
5. Hard boil the eggs.
6. Put the minced meat and the prepared drained pasta & mushrooms in a large bowl. Peel the onion and garlic and add finely diced pieces to the minced meat. Now knead everything well until you have a nice sticky mass. Now season the mixture with the fish sauce and pepper. But beware!!! Asians use the fish sauce as salt, so season it to your own taste!
7. Back to the dough:
8. If it rises nicely, it is kneaded vigorously and then rolled into a kind of stick on a floured surface. Then cut the dough into 6 equal pieces and shape them into balls. Press these dough balls flat and roll them out to a size of approx. 1010 cm.
9. Peel and halve the eggs and set up a steamer (or a pot with a steamer insert).
10. Cut the lap xuong into oblique slices. Now divide the filling into 6 portions and place one portion in the middle of one of the small pancakes. Now press half an egg on top of the mince filling and trap 4 slices of Lap Xuong around it per Banh Bao.
11. Now comes the hardest part (this is my first time doing it too). Pick up two sides of a Banh Bao (like a handbag) and then close them all around so that small creases appear. It takes practice, but at some point it goes really well.
12. Place each of the Banh Bao on a piece of baking or copier paper so that they cannot stick to the strainer of the steamer and steam about 15-20.