Dough
4 cups self-rising flour
1 ½ cup milk
½ cup white sugar
Filling
2 pounds ground pork
2 cups imitation crab (chopped)
10 dried shiitake mushrooms (soaked) (chopped)
1 cup white onion, finely chopped
4 tablespoons oyster sauce
2 teaspoon salt
2 teaspoon pepper
1 teaspoon Chinese Five Spice
Take the Shiitake mushroom and soak in warm water for 2 hours till it becomes soft. Once soft chop the mushroom to little cubes.
Combine flour and sugar, and then add the milk, mix until it becomes dough. The dough should not be sticky to the touch. It will be a bit stick when you roll it out a little flour to keep it from sticking. Once you have the dough let it rest for 30 min.
Combine the pork, crab, mushrooms, onion, oyster sauce, salt, pepper, and Chinese five spice. Use a mixer to whip the meat for 5 to 10 min.
Prep a steamer
Separate the dough into 1-inch balls. Roll the dough balls out till it’s a 4 inch circle. Put 1 ½ tablespoon of the meat mixture in the center. Put egg yolk around the edges to make sure you get a good seal. You are now going pleat the edge of the dough around and around, gathering edges together on top. Pinch and twist to seal the top.
The Banh Bao will grow to double its size so when you place them in the steamer give them some space. You should steam the Banh Bao for 12-15min. These are mini Banh Bao so they cook pretty fast.
If you have left over filling form into balls make some chick soup and add the pork balls to soup and you have another meal. You can also freeze the pork balls for use later.
How to fold Banh Bao Video
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