Banh Bao

Ingredients

• Green onions (2, thinly sliced)
• Egg (1, beaten)
• Black pepper (1/4 teaspoon)
• Salt (1/2 teaspoon)
• Sesame oil (1 teaspoon)
• Oyster sauce (1 tablespoon)
• Soy sauce (2 tablespoons)
• Onion (1 medium, finely chopped)
• Shiitake mushrooms (1 cup, diced)
• Ground pork (1 pound)
• Warm water (1 cup)
• Sugar (2 tablespoons)
• Active dry yeast (2 teaspoons)
• All (purpose flour - 3 cups)

Instructions

1. In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5 minutes until foamy.
2. In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture. Stir until a dough forms.
3. Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
4. In a skillet, cook the ground pork over medium heat until browned. Add the mushrooms, onion, soy sauce, oyster sauce, sesame oil, salt, and black pepper. Cook for another 5 minutes until the vegetables are tender. Remove from heat and let it cool.
5. Punch down the dough and divide it into 8 equal portions. Roll each portion into a circle about 4 inches in diameter.
6. Place a spoonful of the pork filling in the center of each dough circle. Gather the edges and pinch them together to seal, forming a bun shape.
7. Place the buns on individual parchment paper squares and arrange them in a steamer basket. Let them rise for another 15 minutes.
8. Steam the buns over high heat for 15-20 minutes until cooked through and the buns are fluffy.
9. Brush the tops of the buns with beaten egg and sprinkle with sliced green onions.
10. Serve the Banh Bao warm and enjoy!