banh bao

How to Make it?

Step one: Warm the water in the microwave for thirty seconds. Add the sugar and canola oil and the active dry yeast to a medium-sized bowl. Mix ingredients until the active dry yeast are dissolved. Let the yeast mixture rest for five minutes or until bubbly.

Step two: Place all-purpose flour, salt, and baking powder in the mixing bowl and mix using a wire whisk. Attach the mixing bowl to the electric stand mixer and attach the hook attachment. Add in the yeast mixture and mix at low speed until the yeast mixture and the flour mixture starts to combine. Scrape the flour on the sides of the bowl and change the speed to medium. Continue mixing until the dough forms; This takes about seven to eight minutes.

Step three: Remove the dough from the bowl and brush the bowl with oil. Form the dough into a ball and put it back in the oil bowl. Turn the Bao Bun dough to coat with the oil. Cover the dough with plastic wrap and place it in a warm place to rise for one hour.

Step four: After an hour, sprinkle your working space with flour, form the dough into a log, and divide the dough using a dough cutter. This recipe yields five pieces of buns. Fill the dough with meatballs and seal. Cut parchment paper into five pieces. And place it under the dough. Line the dough into the Instant Pot dehydrating tray and let it rest for another thirty minutes.

Step five: Add three cups of water into the inner pot. Place the steamer rack and cover with a pressure cooker lid. Set the timer to three minutes and push the steam button.

What Filling Recipe Did I Use?

I have various Steam Buns Recipe Filling on the blog; they are tasty and delicious. You can use the list below to fill your steam buns.

• Gua Bao  -I use pork belly in this recipe. You can change the meat into pork roast or pork shoulder.
• Chicken/ Pork Filling– this is on the sweeter side, which is my favorite. Use pork instead of chicken.
• Meatball Filling– Although not your typical filling, I love meatball filling too. The meatballs were steamed ahead of time to ensure no raw meat in the buns.

For more Instant Pot Duo Crisp Recipes

• Jasmine Rice Cooked in the Instant Pot
• Okinawan Sweet Potato
• Instant Pot Kare Kare
• Instant Pot Adobo
• Instant Pot Sushi Rice
• Instant Pot Gua Bao
• Instant Pot Oyster Sauce Chicken Wings
• Instant Pot Pork Chashu
• Instant Pot Pearl Meatballs
• Instant Pot Steamed Pork and Shrimp Dumplings
• Instant Pot Char Siu
• Instant Pot Korean Cheese Katsu

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Banh Bao

This Instant Pot Steamed Buns with Italian Meatballs Filling makes for an easy snack and dinner.  The dough for these steamed buns is made from scratch and it is simple to make. Step-by-step instructions and a video are provided for you to make this ASAP.

5 from 1 vote

Print Pin Rate

Prep Time: 2 hours hours

Cook Time: 7 minutes minutes

Author: Shobee

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Equipment

• Instant Pot Duo Crisp/ Regular Steamer
• medium size bowl
• spoon for mixing
• Stand Electric mixer

Ingredients

Yeast Mixture

• 1/3 cup warm water
• 1/2 cup warm milk
• 2 tbsp canola oil plus one teaspoon to coat the bowl
• 2 tbsp sugar
• 1 tbsp active dry yeast

Dough

• 2 1/2 cups all purpose flour
• 2 tbsp granulated sugar
• 1/2 tsp baking powder
• 1/4 tsp salt

Banh Bao Filling

• 1 lb ground pork
• 4 oz vermicelli noodles
• 1/2 cup dried fungus rehydrated
• 1/2 cup carrot and peas thawed
• 1/4 cup oyster sauce
• 1/4 cup soy sauce
• 1 tsp ground pepper

Instructions

Banh Bao Dough

• Place the milk and water in a small bowl and heat in the microwave for thirty seconds. Add the sugar, and canola oil, and add in the active dry yeast. Mix ingredients until the active dry yeast are dissolved. Let the yeast mixture rest for five minutes or until bubbly.
• Place all-purpose flour, salt, sugar, and baking powder in the mixing bowl and mix using a wire whisk. Attach the mixing bowl to the electric stand mixer and attach the hook attachment. Add in the yeast mixture and mix at low speed until the yeast mixture and the flour mixture starts to combine. Scrape the flour on the sides of the bowl and change the speed to medium. Continue mixing until the dough forms, If the dough is too wet, add a small amount of flour.
• Remove the dough from the bowl and brush the bowl with oil. Form the dough into a ball and put it back in the oil bowl. Turn the Banh Bao dough to coat with the oil. Cover the dough with plastic wrap and place it in a warm place to rise for one hour.
• After an hour, sprinkle your working space with flour and form the dough into a round ball and flatten. Divide the dough using a dough cutter. This recipe yields twelve buns.

  Cut parchment paper into squares.

  Form the dough into a small size ball by tucking it under. Put into the flat surface and flatten into 1/4 inch thick by using a rolling pin. Put the filling at the middle and seal. (watch video on below on how to seal).

  Place the formed buns on top of the parchment paper and line it in a sheet pan covered with cloth. Let the buns rest for one more hour.
• Add three cups of water into the inner pot. Place the steamer rack and arrange three pieces of Banh bao the steaming rac cover with a pressure cooker lid. Push the pressure cooker setting and set the timer to seven minutes or to be sure ten minutes. Push the steam button. Quick release when the timer is done.

  I have to steam in batches, since I only have the 8 quart pot.

How to Cook Banh Bao in Regular Steamer

• Line the bottom of the buns with parchment paper. Place the buns in the steamer rack.
• Add 10 cups of water to the steamer. Place the steamer rack and cover. Steam the buns on high heat for twenty minutes.

Bahn Bao Filling

• Rehydrate Dried Fungus: Place dried fungus in a small bowl and add warm tap water. Use warm tap water. If you add boiling water, the fungus will become bitter.Let the dried fungus sit for two hours to rehydrate. When ready, squeeze out excess water.
• Soak Vermicelli Noodles: Place noodles in a bowl and add hot water. Soak the noodles for one hour and drain excess water. Cut the noodles into small pieces using a scissor.
• Place the ground pork, soy sauce, oyster sauce, ground pepper, carrot and peas, noodles, and dried fungus in a large bowl. Mix the ingredients together. Sample one tablespoon of the filling by frying it and see if the taste is good according to your liking. Form into a ball and press in the middle the sliced boiled egg. Seal the egg and arrange the meatballs on a plate and refrigerate for two hours to set.

  Please see notes for more instructions.

Video

Notes

I made a huge batch of Bao filling so there will be a lot of leftovers. Place leftover in a sealed container and freeze it.

Watch the video on how to seal.

Freeze them after steaming.

Use the filling below for another filling alternative.

Char Siu

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